Air-dried Hams


We produce a range of air-dried whole muscle hams to include Lonza (Loin) and Coppa (Collar). Each ham is cured in salt using traditional curing techniques, delicately flavoured with herbs and spices, hung and dry-aged for 3-6 months. All our whole muscles are free-from artificial colours , flavours, preservatives. 100% Nitrate and Nitrite free.

© 2019 The Baker's Pig Welsh Charcuterie & Smokehouse