Our bacon is supplied by Broadland Hams.

 

Broadland Hams is committed to supporting british farmers, and uses only quality british pork, with many of the pigs being reared on Norfolk farms.

 

The Curing Process

Legs of pork are selected for quality taking regard to size, fat level and texture of the meat. These are then trimmed to a high standard. They are then cured and matured on the bone to a well-proven recipe. Broadland Hams' Norfolk cure retains the flavour of the meat with a relatively mild yet full flavour.

 

Norfolk Cure recipe

A proven recipe used for the last 25 years. Broadland Hams' Norfolk cure is a special blend of salts, sugars and other special ingredients developed to give optimal flavour. Broadland Hams' products contain no added water.

 

Traditional Wood Chip Smoking

For many years hams were simply smoked in buildings with a smouldering fire on the floor with the hams hanging above. Today our hams are still smoked the same way by smouldering wood chips. The smoke is then vented into a hygienic smoke room (like a large oven) passing over the product in hygiene-controlled conditions.

 

No artificial colouring or flavourings are added to speed up the smoking process and therefore our hams and bacon have a traditional smoked flavour. This all takes much longer than the modern ways of processing but is well worth it, and is why our hams and bacon are renowned for their succulent flavour.