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Native Breed Back Bacon
£5.50Native Breed Back Bacon
Regular price From £5.50Regular price -
Native Breed Streaky Bacon
£5.50Native Breed Streaky Bacon
Regular price From £5.50Regular price -
Pigs In Blankets
Regular price £7.00Regular price -
Native Breed Unsmoked Cooked Ham
£22.00Native Breed Unsmoked Cooked Ham
Regular price From £22.00Regular price -
Native Breed Unsmoked Gammon
£20.00Native Breed Unsmoked Gammon
Regular price From £20.00Regular price -
Native Breed Unsmoked Gammon Steak
Regular price £6.75Regular price
Recipes & Stories
A Generous Season
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The Art of Slowing Down
October on the farm: apples in the store, mushrooms in the fields and why slowing down to eat with the season is one of the simplest ways to shape the countryside.
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How We Farm Our Christmas Turkeys
A special Christmas turkey begins life long before December. Ours are reared slowly, naturally and traditionally at Orchard Farm in Devon, ranging across grassy pasture and amongst established cider apple orchards.
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Is Your Meat Really What It Claims to Be?
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What's the Difference Between Grass-Fed and 100% Grass-Fed Beef?
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The Cheapest Food Is Often the Most Expensive
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Roast Pork Loin with Root Vegetables
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Preserved Tomatoes
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Smashed Cucumber with Halloumi & Tahini Dressing
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Charred Courgettes with Mint, Whipped Ricotta & Nasturtiums
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Speltotto Kedgeree with Purple Sprouting Broccoli & Kale
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Mussels with Saffron, Cream & Courgettes
Read moreFrequently Asked Questions
Are the pigs used for this bacon and ham ethically raised?
Yes, all our bacon and ham come from native breed pigs raised on sustainable farms with high welfare standards, ensuring natural behaviours and care throughout their lives.
What does 'slow cured' mean for your bacon and ham?
Slow curing is a traditional method where the meat is cured gently over time, enhancing natural flavours without additives.
What is the difference between gammon and ham?
Same cut, different stage. Gammon is the cured hind leg sold raw for you to cook; ham is that leg once cooked. Buy our unsmoked gammon to roast or boil yourself, or the cooked ham ready for the board.
Should I choose smoked or unsmoked bacon?
Unsmoked lets the native breed pork speak plainly; smoked adds a deeper, woodier note. We cure both the same slow way, so it is honestly a matter of taste. Streaky crisps harder, back gives you more meat.
Why doesn't proper bacon leak white liquid in the pan?
That white residue is water and additives escaping from quick-cured commercial bacon. Traditionally cured bacon like ours is not pumped with brine to add weight, so it fries rather than stews and crisps properly.
What do I do with smoked bacon lardons?
They are the foundation of half of good cooking: carbonara, coq au vin, a beef bourguignon base, or scattered over soups and salads. Fry them slowly first so the fat renders and carries the smoke through the dish.
How do I cook a gammon joint?
Simmer it gently with aromatics, about 25 minutes per 500g, then finish in a hot oven with a glaze, honey and mustard being the classic. Keep the cooking liquor: it is the start of an excellent pea and ham soup.
Is a gammon steak a quick meal?
One of the quickest we sell. A native breed gammon steak wants a few minutes each side in a hot pan, and the old pairing of egg or pineapple exists because the salt and sweetness genuinely work together.
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