Each loin of pork is hand rubbed with one of our unique bacon cures and left for one week before being matured for up to a month and then sent out as whole flitches or sliced and packed.
Selected flitches of bacon are smoked in the Maynard’s Farm Smokehouse. The brick chamber is blackened by years of smoking and the rich smell is deliciously intense as the flitches hang from high hooks, taking in the wooded smokiness over a period of 48 hours. The wood shavings used for smoking only travel a few miles from nearby Wem.
Retail & Restaurants
We currently sell to various high end retailers and restaurants including Waitrose, Rick Steins deli in Padstow, the Dishoom Chain, Bayley and Sage in London, farm shops, delis and garden centres and our bacon ends up on many doorsteps throughout the country via Milk and More.
To discuss your individual requirements please call
Nigel on 01948 840252
Contract Curing
We offer a curing, smoking and sausage making service for small holder enthusiasts as well as commercial pig producers. Bring us your home reared pigs and we can butcher, and process your pig with our award winning recipes in a way that suits you.
Please phone Rob to discuss your requirements on 07929 321353.
BACON
Our Traditional recipes use different sugars, black treacle, honey and spices and even the salt is local – hailing from the Northwich Salt Mines in Cheshire.
Bacon can be bought as whole flitches, catering packs or packed for retail in 185g packs.
GAMMONS
Our gammons are brine cured using a sweet cure brine unique to us at Maynard’s Farm. Some are then smoked over oak to produce a beautiful dark gold skin flavoured throughout.
As we don’t heavily salt our hams no soaking or boiling is required. We offer whole gammons on or off the bone or jointed to your requirements.
SAUSAGES
All our products are available to sell in retail packs – the bacon has a minimum of 21 days shelf life and sausages a minimum of 6 days.
Please see the attached list for more information.
At Maynard’s Farm we produce bacon flitches using old fashioned methods but with recipes to suit the modern palate. Our award-winning bacon is made as it has been for generations and uses local pigs reared under the Red Tractor Logo. Bacon as it should be – British Pork, home-cured in the old-fashioned way.
Each loin of pork is hand rubbed with one of our unique bacon cures and left for one week before being matured for up to a month and then sent out as whole flitches or sliced and packed.
Selected flitches of bacon are smoked in the Maynard’s Farm Smokehouse. The brick chamber is blackened by years of smoking and the rich smell is deliciously intense as the flitches hang from high hooks, taking in the wooded smokiness over a period of 48 hours. The wood shavings used for smoking only travel a few miles from nearby Wem.
Retail & Restaurants
We currently sell to various high end retailers and restaurants including Waitrose, Rick Steins deli in Padstow, the Dishoom Chain, Bayley and Sage in London, farm shops, delis and garden centres and our bacon ends up on many doorsteps throughout the country via Milk and More.
To discuss your individual requirements
please call Nigel on 01948 840252
Contract Curing
We offer a curing, smoking and sausage making service for small holder enthusiasts as well as commercial pig producers. Bring us your home reared pigs and we can butcher, and process your pig with our award winning recipes in a way that suits you.
Please phone Rob to discuss your requirements on 07929 321353.
BACON
Our Traditional recipes use different sugars, black treacle, honey and spices and even the salt is local – hailing from the Northwich Salt Mines in Cheshire.
Bacon can be bought as whole flitches, catering packs or packed for retail in 185g packs.
SAUSAGES
We use the finest pork shoulder and belly and natural hog casings for our sausages which have a minimum of 75 per cent meat content.
We add a bread crumb rusk along with various herbs and spices, and create plump, succulent sausages that were awarded best sausage recently in a west midlands competition.
GAMMONS
Our gammons are brine cured using a sweet cure brine unique to us at Maynard’s Farm. Some are then smoked over oak to produce a beautiful dark gold skin flavoured throughout.
As we don’t heavily salt our hams no soaking or boiling is required. We offer whole gammons on or off the bone or jointed to your requirements.
All our products are available to sell in retail packs – the bacon has a minimum of 21 days shelf life and sausages a minimum of 6 days.
Please see the attached list for more information.
At Maynard’s Farm we produce bacon flitches using old fashioned methods but with recipes to suit the modern palate. Our award-winning bacon is made as it has been for generations and uses local pigs reared under the Red Tractor Logo. Bacon as it should be – British Pork, home-cured in the old-fashioned way.
Each loin of pork is hand rubbed with one of our unique bacon cures and left for one week before being matured for up to a month and then sent out as whole flitches or sliced and packed.
Selected flitches of bacon are smoked in the Maynard’s Farm Smokehouse. The brick chamber is blackened by years of smoking and the rich smell is deliciously intense as the flitches hang from high hooks, taking in the wooded smokiness over a period of 48 hours. The wood shavings used for smoking only travel a few miles from nearby Wem.
Retail & Restaurants
We currently sell to various high end retailers and restaurants including Waitrose, Rick Steins deli in Padstow, the Dishoom Chain, Bayley and Sage in London, farm shops, delis and garden centres and our bacon ends up on many doorsteps throughout the country via Milk and More.
To discuss your individual requirements
please call Nigel on 01948 840252
Contract Curing
We offer a curing, smoking and sausage making service for small holder enthusiasts as well as commercial pig producers. Bring us your home reared pigs and we can butcher, and process your pig with our award winning recipes in a way that suits you.
Please phone Rob to discuss your requirements on 07929 321353.
BACON
Our Traditional recipes use different sugars, black treacle, honey and spices and even the salt is local – hailing from the Northwich Salt Mines in Cheshire.
Bacon can be bought as whole flitches, catering packs or packed for retail in 185g packs.
SAUSAGES
We use the finest pork shoulder and belly and natural hog casings for our sausages which have a minimum of 75 per cent meat content.
We add a bread crumb rusk along with various herbs and spices, and create plump, succulent sausages that were awarded best sausage recently in a west midlands competition.
GAMMONS
Our gammons are brine cured using a sweet cure brine unique to us at Maynard’s Farm. Some are then smoked over oak to produce a beautiful dark gold skin flavoured throughout.
As we don’t heavily salt our hams no soaking or boiling is required. We offer whole gammons on or off the bone or jointed to your requirements.
All our products are available to sell in retail packs – the bacon has a minimum of 21 days shelf life and sausages a minimum of 6 days.
Please see the attached list for more information.
At Maynard’s Farm we produce bacon flitches using old fashioned methods but with recipes to suit the modern palate. Our award-winning bacon is made as it has been for generations and uses local pigs reared under the Red Tractor Logo. Bacon as it should be – British Pork, home-cured in the old-fashioned way.
Each loin of pork is hand rubbed with one of our unique bacon cures and left for one week before being matured for up to a month and then sent out as whole flitches or sliced and packed.
Selected flitches of bacon are smoked in the Maynard’s Farm Smokehouse. The brick chamber is blackened by years of smoking and the rich smell is deliciously intense as the flitches hang from high hooks, taking in the wooded smokiness over a period of 48 hours. The wood shavings used for smoking only travel a few miles from nearby Wem.
Retail & Restaurants
We currently sell to various high end retailers and restaurants including Waitrose, Rick Steins deli in Padstow, the Dishoom Chain, Bayley and Sage in London, farm shops, delis and garden centres and our bacon ends up on many doorsteps throughout the country via Milk and More.
To discuss your individual requirements please call
Nigel on 01948 840252
Contract Curing
We offer a curing, smoking and sausage making service for small holder enthusiasts as well as commercial pig producers. Bring us your home reared pigs and we can butcher, and process your pig with our award winning recipes in a way that suits you.
Please phone Rob to discuss your requirements on 07929 321353.
BACON
Our Traditional recipes use different sugars, black treacle, honey and spices and even the salt is local – hailing from the Northwich Salt Mines in Cheshire.
Bacon can be bought as whole flitches, catering packs or packed for retail in 185g packs.
GAMMONS
Our gammons are brine cured using a sweet cure brine unique to us at Maynard’s Farm. Some are then smoked over oak to produce a beautiful dark gold skin flavoured throughout.
As we don’t heavily salt our hams no soaking or boiling is required. We offer whole gammons on or off the bone or jointed to your requirements.
SAUSAGES
We use the finest pork shoulder and belly and natural hog casings for our sausages which have a minimum of 75 per cent meat content.
We add a bread crumb rusk along with various herbs and spices, and create plump, succulent sausages that were awarded best sausage recently in a west midlands competition.
All our products are available to sell in retail packs – the bacon has a minimum of 21 days shelf life and sausages a minimum of 6 days.
Please see the attached list for more information.