Ingrams Homecureproduce delicious dry cured bacon, sausages, ham and pork at their farm at East Pitscaff, Newburgh, where high welfare standards are ensured.
The Bacon is produced using traditional dry curing techniques. A mixture of natural salts and sugars are rubbed into the surface of the meat to allow natural absorption. This process can take up to 4 Weeks ensuring a fantastic product.
Choose whether you would prefer smoked or unsmoked.
Ingrams pigs are cared for through every step of the process to the highest welfare standards. Fed with cereal produced on farm and bedded on their our own straw. All their pork carries the Specially Selected Pork accreditation.