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Smoked streaky back bacon with the rind on. Approx. 12-14 rashers
Smoked Middle Bacon. Approx. 4 rashers
Smoked back bacon with the rind on. Approx. 10-12 rashers
Dry cured for 21 days and then naturally Oak Smoked for around 14 hours. No added colourings or water, just mouth-watering bacon.
Traditionally dry cured for 21 days and then Naturally Smoked over Oak Chips for around 14 hours.
Whole smoked horseshoe gammon joint. Ready to roast. Serves approx 32 people
Smoked Gammon Hock 1.1-1.5kg