One of the oldest methods of preserving meat is to cure and smoke it.  These processes change the original meat into something completely different and new.  Flavours that enhance the meat can be introduced during the curing stage, turning an otherwise unremarkable piece of meat into something to be savoured.

All of our curing techniques follow age-old traditions.  We employ both dry curing, where the salt and flavourings are rubbed dry into the meat; and brine-curing where the meat is immersed in a highly flavoured brine.  In both cases water is drawn out of the meat and replaced by curing salt and the natural flavours of the herbs and spices.
 
We air-dry the meat after curing and when ready we gently smoke over oak.  There are two different smoking techniques and we use both.  In all cases we cold smoke the meat, sometimes for a very long time; these products would include our venison, beef, and bacon.  The second method is smoke-roasting, which follows on from cold-smoking; here we gradually increase the temperature (whilst still smoking) in order to cook the meat.  These products would include our duck and chicken.

Learn more:

• How we source
• Shelf life