We take our pork Loins and cure in a traditional way by hand. The loins are then allowed to cure slowly for up to 2 weeks before being lightly smoked over our mix of Oak and Beech wood chippings before being air dried. Again none of the “white stuff” in the pan.


We take our pork Loins and cure in a traditional way by hand. The loins are then allowed to cure slowly for up to 2 weeks before being air dried for at least a week to give it is succulent meaty texture and the distinctive flavour.  Also none of the “white stuff” in the pan.


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