Smoked Duck Breasts
Our duck has a naturally rich flavour, which we enhance further by curing it with our special in-house mix including herbs and bay leaves winning Best Speciality Food Product in South East England at The Great Taste Awards.
The cured duck breasts are hot smoked over an oak fire, where they then spend further time in the kiln, steeping in the fresh, fragrant smoke.
"...Succulent and subtle, our smoked duck breasts are delicious served cold, or in a warm salad" Janet, Shop Assistant
Smoked Chicken Breasts
We are confident you have never tasted chicken with a depth of flavour like our Smoked Chicken Breasts.
Our chicken breasts are hot smoked over an oak fire so they are cooked, suitable to be eaten cold. A further hour in the oak smoke produces a subtle yet robust flavour, bringing depth and intensity to starters, salads and sandwiches.
"This is a versatile product and it is surprising how far they go, when sliced or diced up, in a salad" Corinne, Brasserie Manager
Smoked Toulouse Sausages
Our Toulouse sausages are made for us by our local butcher.
True to the original recipe, the pork is diced fairly coarsely for an authentic texture, and richly seasoned with garlic, sage, coriander and pepper. We hot-smoke them over an oak fire, so they come to you cooked, ready either to enjoy cold, or use in that other great Toulouse speciality, cassoulet.
"...I love these traditional smoked sausages as they give so much flavour" Mark Hargrave-Smith, Regular Customer
Deer are plentiful in the Weald of Kent – vast tracts of it were once royal hunting forest – so venison has been enjoyed here for centuries.
We take big, lean haunch cuts, cure them with our own blend of ingredients, then cold-smoke them over oak shavings for up to seven days.
"...This long, painstaking process gently draws out moisture, giving the smoked venison a similar texture to Parma ham, and an intense yet delicate flavour and colour all of its own" Wayne, Head Smoker
Locally sourced ham, cooked on the premises.
We cook our ham on the premises, using unhurried, traditional methods, locking in moisture and flavour. A whole ham, either on or off the bone, is a thing of beauty that will feed a crowd, whilst a few slices, hand-carved and packed by us, will elevate a salad, and is an essential ingredient in a sandwich.
"Combined with some of our pickles will make this simple food something special" Jo, Shop Manager
Sliced Pack Unsmoked
Whole Ham Bone In
Whole Ham Boneless
Half Ham Bone In
Half Ham Boneless
Good bacon starts with good pork and we are very careful where we source ours from.
All our bacon is dry-cured in the traditional manner for an authentic flavour, texture and colour. Our smoked streaky bacon took a Gold Award in 2013: but you can also enjoy our back bacon unsmoked if you prefer.
"...The very best bacon around - We recommend buying several packs and keeping in the freezer, so you always have some to hand" Kirsty, Mail Order
Our Gold Award-winning pastrami is made from prime beef, cured in a special blend including, ginger, nutmeg, cloves and pepper, then sliced.
"This is the classic American sandwich ingredient" John, Delivery driver
Traditional English cookery is having some what of a resurgence, including salt beef. Cooked long and slow the sweet rich meat is well worth the wait.
"Our customers asked us for this, so we did it!" Ian, Production Manager
A European speciality, Kassela is finest pork loin, which we hot-smoke to create a richly-flavoured alternative to ham.
"So glad to have found a producer of this favourite of mine, in this country" Ingrid, Loyal Customer
We select the best air dried hams and salami's, from throughout Europe, including this country.
True food craftsmanship; the perfect addition to the finest charcuterie platter, or simply to serve on it's own.