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Cured Meats

 

The Baker's Pig produce a range of air-dried whole muscle hams to include Lonza (Loin), Coppa (Collar) and Culatello (Little Butt). Each ham is cured in salt using traditional curing techniques, delicately flavoured with herbs and spices, hung and dry-aged for at least 3-6 months before being thinly sliced. All our whole muscles are free-from artificial colours , flavours, preservatives.

100% Nitrate and Nitrite free.

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Call us: 07907 712202

 

The Baker's Pig - Welsh Charcuterie & Smokehouse.

Ty'r Cwm Farm, Carmarthenshire. SA18 1DB

© 2019 The Baker's Pig Welsh Charcuterie & Smokehouse

"some of the best charcuterie we've had from within the UK."

Simon Wright

Food writer, Broadcaster, Restaurateur