Bacon and Hams

Back bacon

Traditional, sweet, dry-cured and hung to mature.

Smoked back and streaky bacon

Traditional, sweet, dry-cured, cold-smoked over whisky oak chips.

Smoked back bacon coated with cracked black peppercorns and coriander seeds.

Traditional, sweet, dry-cured and coated with cracked black pepper and coriander seeds. Smoked over red wine-soaked oak chips and hung to mature for up to four months.

“Parma” style whisky ham

Pork chumps cured in a marinade of Scotch whisky, fresh herbs and spices, then lightly smoked over whisky oak chips before being thinly sliced and packed by hand.

All the pork used in our bacon is outdoor-reared on the north-east coast of Scotland.

Orkney Smoked Beef

Fillets of top quality Orkney beef, cured in a marinade of red Orkney wine, fresh herbs and spices, then lightly smoked over oak chips (pre-soaked in the wine and dried). The beef is then hung up to mature for up to four months before being sliced and packed by hand.

This is an uncooked product.