Top 16 British Cured Pork

The Jolly Hog is a British producer of premium sausages, bacon, and other pork products. The company focuses on high welfare standards, sourcing pork from British farms. The Jolly Hog began as a family business launched by three brothers. They emphasize quality and flavor, using natural ingredients without any artificial additives.Expand

HG Walter is a family-run butcher and producer specializing in high-quality meats, including bacon. The company emphasizes sourcing from ethical farms that practice sustainable farming methods. Established in 1972, HG Walter has built a reputation for providing artisanal products to both retail and high-end restaurant clients.Expand

ANMILUAN LTD t/a JAMON.CO.UK is a producer of dry-cured ham based in England. The company specializes in offering a variety of high-quality Spanish hams, including Jamón Ibérico and Jamón Serrano. They focus on preserving traditional Spanish curing methods to ensure authenticity and premium taste.Expand

Ludlow Farmshop, located in Shropshire, England, is a cheese producer that crafts artisanal cheeses using milk sourced from local herds. The farmshop is part of the Earl of Plymouth's Oakly Park Estate, incorporating traditional cheese-making techniques that emphasize sustainability and quality. They offer a variety of cheeses, including soft, blue, and hard cheeses, all produced on-site at their creamery.Expand

Sky Park Farm operates predominantly as a deer farm offering various venison products. It also includes a visitor center, where guests can learn about deer farming and purchase farm-produced goods. Venison from the farm is marketed as ethically raised and sustainably sourced.Expand

Helen Browning's Organic is a company that focuses on producing organic pork products, including bacon. The company adheres to high animal welfare standards and promotes sustainable farming practices. Helen Browning's Organic is committed to producing food without synthetic chemicals or genetically modified organisms.Expand

Swaledale Butchers specializes in producing high-quality bacon. They use traditional methods and rare-breed pigs to create their products. The company focuses on sustainability and ethical practices in their production processes. Their bacon is known for its distinct flavor and quality.Expand

York ham is a traditional dry-cured ham originating from Yorkshire. It's made from the meaty Large White pigs. The dry-curing process lasts for about three weeks, resulting in a drier and saltier flavor than other English hams. The ham is rubbed with salt and brown sugar, smoked over oak, and then aged from two to four months. Once ready for consumption, the meat is either boiled, thinly sliced, and served chilled, or it can be glazed and roasted. It's recommended to enjoy the ham with buttered bread as a tea time snack, or with eggs for breakfast.Expand

Wiltshire ham is a traditional pork ham originating from Wiltshire. The ham is cured in a process called a Wiltshire cure, in which brine is pumped into the pork with a single or multi-needle injector before the ham is placed in brine for up to a week. Once taken out of the brine, the ham is usually left to mature for one more week. Wiltshire ham has a mild flavor, and it’s moist but never wet. It can be enjoyed hot or cold. This succulent ham tastes more salty and meaty than non-cured ham, while the bacteria from the brine impart a buttery and malty flavor with hints of yogurt to the ham. The method of wet-curing pork known as Wiltshire cure dates back to the 1770s.Expand

Carmarthen ham is a traditionally made ham from the Carmarthen area in West Wales that is dry salted and air-dried, and then sold either whole, boneless or thinly sliced and vacuum-packed. It's made from pork legs and matures for six to nine months. It is dark beige on the outside, and deep pink to dark red on the inside, when sliced. Also, cream-colored fat is transpersed throughout. Its flavor is salty, sweet and mellow, while the texture is springy and tender. It can be used in salads, served with melon, wrapped with asparagus or paired with cheese.Expand

Consisting of a specific cut that contains both pork belly and pork loin, Ayrshire bacon is cured back bacon that is available in both smoked and unsmoked (green) versions. The bacon is typically made by curing the skinned and deboned cut obtained from free-range Scottish Large White-Landrace pigs in a unique brine called the Ayrshire cure. After soaking for a day or two, the bacon is drained well before it is allowed to mature for two or three weeks. This bacon is recognized for its dark pink color and creamy fat, its slightly cured flavor, and its ability to fry to crispy perfection as Ayrshire bacon contains no water. Traditionally, the cured bacon is used for making what is known as the Ayrshire middle bacon, which involves rolling the bacon with its fatty streaky cut on the outside and the lean back bacon inside. Highly appreciated by chefs and butchers in Scotland and beyond, Ayrshire bacon is a traditional breakfast staple in the country, and it is also commonly used in a wide range of sandwiches, salads, stews, and quiches.Expand