Cranswick has been creating delicatessen meats since 1992 and we remain true to our passion for maintaining traditional curing techniques. We combine this with the modern efficiencies and capabilities of our state-of-the-art production sites, creating cooked meats ranges with distinctive quality and taste.
Our Yorkshire Air Dried Ham
In 2012, we launched the UK’s first cooked dry cured and air dried ham range into the retail market, using the traditional ‘Jack Scaife’ cure, developed by our food hero Chris Battle. Each pork leg is hand rubbed with Cornish sea salt and demerara sugar then left to cure for 5 days, which removes the natural water content of the meat, before being left to air dry and mature for a further seven days, resulting in a delicious ham with a beautifully balanced flavour.