We designed our state-of-the-art bacon and gammon facility in Sherburn-in-Elmet in 2008, to upscale the traditional methods of dry curing, air drying and smoking. These artisanal techniques were first brought to us by master curers Chris Battle in 2004 and later Colin Woodall. Their knowledge draws from centuries-old techniques designed to produce bacon with a rich flavour and superior texture.

Our dedication to creating the perfect bacon rasher has led to continual investment and expansion – not only in the site’s infrastructure, but in the cutting-edge technology we use every day.