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Due to the nature of our products it is very difficult to achieve an exact required weight. As an example, when ordering a kilo of bacon you might receive more or less than a kilo so hence the price will be more or less than quoted.

All the hams and bacon I use are sourced from 4 farms within 25 miles of Peasenhall.The pigs are the traditional whites and are all free range. We like them fit and fat!

From start to finish a pickled ham takes me about 10 weeks to make. Having been brined the gammons are put into a Suffolk beer based sweet pickle for 6 weeks. During this period they are turned by hand every other day so that they take in the taste, colour and flavour of the pickle.

Once they have been pickled they are hung on hooks in a smokehouse so that they don’t touch each other. Oak sawdust is spread evenly on the floor and is lit using straw and paper. This is hot smoking; i.e., the fire is within the 'room'. The period of time it takes to smoke depends upon the amount of sawdust used and the weather. It generally lasts for 2 days. The hams upon leaving the smokehouse are wonderfully dark, oozing with stickiness and smell. They are then sealed ready for cooking or sold uncooked.

The bacon is made in exactly the same way. All the sides of bacon we use contain their bones. This is so the side doesn't lose its shape when being smoked thereby ensuring that when we come to slice the side it can be done easily. The mild cured hams and bacon, having been brined, is smoked in the same smokehouses.

At Christmas I also produce 2 other pickled hams, one is put into a port-based pickle and the other into a cider based pickle.