Sweet Cured Ham

Our Sweet Cured Ham is cooked in its own stock with black peppercorns and bay. Once cooked the ham is allowed to rest before packing to produce a mild, moist ham with an open grain.

Smoked Ham

The raw gammon is dried and smoked over oak chips and then slowly cooked for 8 hours. This produces a ham with a dry, dense texture. The smoking is not an exact art, but the aim is to improve the colour and add depth to the taste. We prefer a hint of smoke as an after taste, rather than a main flavour component.

We use smoked ham for glazing and roasting.

Honey and Dijon Roasted Hams

A firm favourite. A good clear honey and Dijon mustard is caramelised onto the surface to give a bitter sweet finish to the ham - Delicious!

Orange Glazed Ham

Orange Glazed Hams are made using orange jelly and fresh orange zest to give a fruity fresh flavour. This works well as a morning snack or lunch.

Mango and Chilli Glazed Ham

Our Mango and Chilli Glazed Hams originally started as an exploration of Asian flavours and has now turned into a permanent stock item. The exotic flavours makes this ham a great evening treat.

Free Range Hocks

With each whole ham comes a hock. We cook these in their own jelly and they are available as a small ham on the bone packed in stock. They are perfect for slicing for sandwich ham or for further cooking to make Pea and Ham soup.

Chicken Liver Pate

Chicken Liver Pate is the most popular of our pates. We use this as the base for Garlic Liver Pate. This is the same recipe, but has a garlic lift that makes it mouth watering!

Duck Liver Pate

Duck Liver Pate closely follows the same recipe as Chicken Liver Pate. However, the duck liver adds a creamy depth not found in other livers. For added luxury, we use this pate to produce our version of Champagne and Truffles Pate. The Champagne adds a smoothness to the pate, whilst the truffles gives it an earthy depth.

Country Style Pate or Pate Campagne

This is a simple blend of pork and gammon. It is fantastic with a good pickle, salad and crusty bread.

Game Pate

For our Game Pate we use three seasonal game meats blended with pork. This pate has a powerful flavour which lends itself to fruity sauces and chutneys, accompanied by fresh crusty bread.

Venison and Cranberry Pate

The venison in this pate works well with the sharpness of the cranberries. We initially used sweetened dried cranberry, but now find the whole fruit is far superior. There is no added sweetness in this pate and it is great served with salad, bread, chilli or mango sauce, and plenty of fresh leaf salad.

Wild Boar Pate

To make this pate we only use Wild Boar Shoulder. Wild Boar is extremely complex in flavour and only needs bread and a simple mustard as accompaniments to enjoy it.

Smoked Salmon Pate

We were originally asked to produce this pate for just one customer but it has now become a firm favourite.

Smoked Chicken Breast

We cook these with the skin on as this helps stop the meat drying when cooking. The result is a firm meat with a deepened flavour and an oaken background. We enjoy this with rocket leaf and a potato and garlic salad.

Smoked Turkey Breast

Smoked and cooked as a whole joint, Smoked Turkey Breast makes an excellent alternative to hams.

Smoked Duck Breast

This is incredible rich and deep flavoured product, ideal for that special occasion. We make this from French Maigret duck breasts. English ducks produce too much breast fat to be suitable for smoking.

Salt Beef

We use Silverside of Anglian beef for our Salt Beef. To achieve a complete cure, we use the same technique as we do for Sweet Cure Ham. We would prefer to use a dry cure, but this tends to leave an uncured centre.

The prepared meat is then coated in cracked black pepper to form a pastrami.