Traditional Bacon & Ham

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Native Breed Back Bacon

Native Breed Back Bacon

£5.50

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Native Breed Back Bacon

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Native Breed Streaky Bacon

Native Breed Streaky Bacon

£5.50

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Native Breed Streaky Bacon

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Pigs In Blankets

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Pigs In Blankets

Regular price £7.00

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A New Chapter for the South West

In the rolling hills that define Devon and Cornwall, food has always been more than something we eat. It’s culture, heritage, and the lifeblood of rural communities. Today, we’re proud to announce a partnership that strengthens these roots and looks firmly towards the future: Pipers & Co is joining forces with Philip Warrens, one of the South West’s most respected butchers and graziers.On the surface, this is a partnership between two longstanding food businesses. But at its heart, it’s a story of two families, two next generations stepping up, and a shared belief in doing things properly.
Native Breed Unsmoked Gammon

Native Breed Unsmoked Gammon

£30.00

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Native Breed Unsmoked Gammon

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Native Breed Unsmoked Gammon Steak

Native Breed Unsmoked Gammon Steak

Regular price £6.75

Regular price Sale price £6.75

Recipes & Stories

Why We Started Again

The Farming Year Begins at Spring: What the Equinox Means for British Food

Why Easter Lamb Isn't in Season - And What to Eat Instead

A Farmer First, a Storyteller Second

What a Freezer Full of Grass Fed Meat Really Means

New Life, Shared Tables and Why Our Family Farms Matter More Than Ever

Preserved Tomatoes

Smashed Cucumber with Halloumi & Tahini Dressing

Charred Courgettes with Mint, Whipped Ricotta & Nasturtiums

Speltotto Kedgeree with Purple Sprouting Broccoli & Kale

Mussels with Saffron, Cream & Courgettes

Pouting, Leek & Tarragon Pie

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.