Dry-cured Smoked York-style Ham

Produced using artisan techniques, our hams are dry-cured for 4 weeks and hung for a further 4 - a traditional method that allows complex flavour and depth to develop.

A wonderful celebration piece, ideal for the festive period or leftovers even better with a homemade winter slaw.

We produce our cured products using the same quality pork we use for our whole muscle cuts – free range Middle White and Tamworth, traditional heritage breeds with exceptional depth of flavour.