We cure all our own gammon and bacon on the premises using locally produced free range pork. Cooked ham on the bone, gammon steaks and uncooked gammon joints are readily available at the shop. The method of curing the gammons is the same as my great grandfather Arthur Lewis Chapman used all those years ago.

We also dry cure all of our bacon. We offer both back and streaky bacon which can be either unsmoked or smoked in a traditional oak smokehouse and not with a liquid as most bacon is these days. With our bacon you get the full flavour that was available in days gone by, and without added water if won’t shrink as much when cooked.