We love curing and smoking and doing it the traditional way and smoked using real wood in our custom built smokers.
As well as Hams we have a large range of terrines and cold cuts including classic pates, Mortadella’s, Pastrami and other Salumi.
Like all our products we like doing things the slow way. Our hams are slowly brined for 2-3 weeks. They’re then either slowly poached or smoked using a selection of woods in our custom built smokers.