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FREE RANGE, ORGANIC &
RARE BREEDS |
01728 628762
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| Cures - Ham, Gammon
& Bacon These
cures are from free-range pigs.
Beer Cure
This is a cure of
Molasses, dark Mauritius sugar, and locally brewed beer
for up to six weeks, and smoked in oak chipping,
producing dark exceptionally succulent, and tender meat.
This cure is only available at Christmas (unless you order
six to eight weeks in advance).
Sweet Cure
A delicious, non-salty
cure, lightly smoked in oak, and beech chippings.
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Cured Meats
Sweet Cure & Beer Cure from Free Range Pigs
| Approximate Weights |
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£/kg
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£/kg |
| Half |
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Whole |
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Sweet Cure |
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Beer Cure |
| kg |
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kg |
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| 2.25 - 3.75 |
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5.0 - 7.0 |
Ham on Bone
(Cooked) |
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9.65 |
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11.20 |
| 2.0 - 3.25 |
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4.0 - 6.25 |
Ham
Boneless (Cooked) |
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11.75 |
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13.25 |
| 3.25 - 5.0 |
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7.75 - 10.0 |
Gammon on
Bone |
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6.55 |
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8.10 |
| 2.25 - 4.0 |
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5.5 - 7.75 |
Gammon
Boneless |
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8.65 |
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10.20 |
| - |
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0.5 |
Smoked Back
Bacon Sliced |
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10.20 |
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11.20 |
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0.5 |
Smoked
Streaky Bacon Sliced |
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8.10 |
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9.15 |
Beer Cure This is a cure of molasses,
dark Mauritius sugar, and locally brewed
beer. Smoked in oak chippings producing
a dark exceptionally succulent and tender meat.
It takes up to six weeks before it is ready for eating.
Sweet Cure A delicious non-salty cure,
lightly smoked in oak and beech chipping.
Ham is cooked, gammon is uncooked.
PLEASE NOTE when
ordering cured joints we need to know four pieces of information:
Ham or Gammon, Beer cure or Sweet Cure, whole or half, on the
bone or boneless.
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Ordering
Information |
Deliveries | Order Form
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