Produced using artisan techniques, our hams are dry cured for four weeks and hung for a further four, a traditional method that allows complex flavour and depth to develop. A wonderful celebration piece ideal for the festive period, 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.