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.