{"id":36,"date":"2020-11-24T09:46:45","date_gmt":"2020-11-24T09:46:45","guid":{"rendered":"https:\/\/maynardsfarm.co.uk\/development\/?page_id=36"},"modified":"2021-03-22T17:27:22","modified_gmt":"2021-03-22T17:27:22","slug":"trade","status":"publish","type":"page","link":"https:\/\/maynardsfarm.co.uk\/development\/trade\/","title":{"rendered":"Trade"},"content":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” background_color=”#000000″ css=”.vc_custom_1615374522025{margin-right: 30px !important;margin-bottom: px !important;margin-left: 30px !important;}”][vc_column offset=”vc_hidden-md vc_hidden-sm vc_hidden-xs”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=”” css=”.vc_custom_1615374542543{padding-top: 30px !important;}”][vc_column_inner]

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\n\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t<\/div>\n<\/div>[\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=”” css=”.vc_custom_1614702041889{margin-bottom: 10px !important;padding-top: 20px !important;}”][vc_column_inner width=”1\/2″][vc_column_text css=”.vc_custom_1614007319134{padding-top: 20px !important;padding-right: 25px !important;padding-bottom: 10px !important;}”]<\/p>\n

At Maynard\u2019s 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.<\/h3>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1614012587223{padding-right: 25px !important;padding-bottom: 15px !important;}”]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.<\/p>\n

Selected flitches of bacon are smoked in the Maynard\u2019s 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.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″ css=”.vc_custom_1614007073449{margin-top: 10px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #e0ba19 !important;}”][vc_column_text]<\/p>\n

Retail & Restaurants<\/span><\/strong><\/h2>\n

[\/vc_column_text][vc_column_text]We\u00a0 currently sell to various high end retailers and restaurants including Waitrose<\/strong>, Rick Steins deli<\/strong> in Padstow, the Dishoom Chain<\/strong>, Bayley and Sage<\/strong> in London, farm shops, delis and garden centres and our bacon ends up on many doorsteps throughout the country via Milk and More<\/strong>.\u00a0 <\/span>[\/vc_column_text][vc_column_text css=”.vc_custom_1614007355010{padding-top: 10px !important;}”]<\/p>\n

To discuss your individual requirements please call
\nNigel on 01948 840252\u00a0<\/span><\/strong><\/h4>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1614006983419{padding-top: 20px !important;}”]<\/p>\n

Contract Curing<\/span> <\/strong><\/h2>\n

[\/vc_column_text][vc_column_text]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. <\/span>[\/vc_column_text][vc_column_text css=”.vc_custom_1614007104380{padding-top: 10px !important;}”]<\/p>\n

Please phone Rob to discuss your requirements on 07929 321353.<\/strong><\/span><\/h4>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”20px”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/4″][vc_column_text css=”.vc_custom_1613999380038{padding-top: 10px !important;padding-right: 20px !important;padding-bottom: 10px !important;padding-left: 20px !important;background-color: #e0ba19 !important;}”]<\/p>\n

BACON<\/span><\/h3>\n

[\/vc_column_text][vc_single_image image=”862″ img_size=”full” qode_css_animation=””][vc_column_text css=”.vc_custom_1614700328851{padding-top: 10px !important;padding-bottom: 10px !important;}”]<\/p>\n

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.<\/p>\n

Bacon can be bought as whole flitches, catering packs or packed for retail in 185g packs.<\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_column_text css=”.vc_custom_1613999349099{padding-top: 10px !important;padding-right: 20px !important;padding-bottom: 10px !important;padding-left: 20px !important;background-color: #e0ba19 !important;}”]<\/p>\n

GAMMONS<\/span><\/h3>\n

[\/vc_column_text][vc_single_image image=”880″ img_size=”full” qode_css_animation=””][vc_column_text css=”.vc_custom_1614700318960{padding-top: 10px !important;padding-bottom: 10px !important;}”]<\/p>\n

Our gammons are brine cured using a sweet cure brine unique to us at Maynard\u2019s Farm. Some are then smoked over oak to produce a beautiful dark gold skin flavoured throughout.<\/p>\n

As we don\u2019t heavily salt our hams no soaking or boiling is required. We offer whole gammons on or off the bone or jointed to your requirements.<\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_column_text css=”.vc_custom_1613999365434{padding-top: 10px !important;padding-right: 20px !important;padding-bottom: 10px !important;padding-left: 20px !important;background-color: #e0ba19 !important;}”]<\/p>\n

SAUSAGES<\/span><\/h3>\n

[\/vc_column_text][vc_single_image image=”864″ img_size=”full” qode_css_animation=””][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_column_text css=”.vc_custom_1615561814632{padding-top: 10px !important;padding-right: 20px !important;padding-bottom: 10px !important;padding-left: 20px !important;background-color: #e0ba19 !important;}”]<\/p>\n

Click to see our product list<\/a>
\n<\/span><\/h3>\n

[\/vc_column_text][vc_single_image image=”977″ img_size=”full” onclick=”custom_link” img_link_target=”_blank” qode_css_animation=”” link=”https:\/\/maynardsfarm.co.uk\/development\/wp-content\/uploads\/2021\/03\/Maynards-Farm-Products-March-2021-FINAL-1.pdf”][vc_column_text css=”.vc_custom_1614700262566{padding-top: 10px !important;padding-bottom: 10px !important;}”]<\/p>\n

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 \u00a06 days.<\/p>\n

Please see the attached list for more information.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” background_color=”#000000″][vc_column offset=”vc_hidden-lg vc_hidden-sm vc_hidden-xs”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=”” css=”.vc_custom_1615375105432{margin-right: 30px !important;margin-left: 30px !important;}”][vc_column_inner][vc_empty_space height=”30px”]

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\n\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t<\/div>\n<\/div>[\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=”” css=”.vc_custom_1615375403987{margin-right: 40px !important;margin-bottom: 30px !important;margin-left: 30px !important;padding-top: 20px !important;}”][vc_column_inner width=”1\/2″][vc_column_text css=”.vc_custom_1615374955200{padding-top: 20px !important;padding-right: 15px !important;padding-bottom: 10px !important;}”]<\/p>\n

At Maynard\u2019s 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.<\/h3>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1615374946820{padding-right: 15px !important;}”]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.<\/p>\n

Selected flitches of bacon are smoked in the Maynard\u2019s 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.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″ css=”.vc_custom_1615375361789{margin-top: 10px !important;margin-right: 25px !important;margin-left: 5px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #e0ba19 !important;}”][vc_column_text]<\/p>\n

Retail & Restaurants<\/span><\/strong><\/h2>\n

[\/vc_column_text][vc_column_text]We\u00a0 currently sell to various high end retailers and restaurants including Waitrose<\/strong>, Rick Steins deli<\/strong> in Padstow, the Dishoom Chain<\/strong>, Bayley and Sage<\/strong> in London, farm shops, delis and garden centres and our bacon ends up on many doorsteps throughout the country via Milk and More<\/strong>.\u00a0 <\/span>[\/vc_column_text][vc_column_text css=”.vc_custom_1615374390413{padding-top: 10px !important;}”]<\/p>\n

To discuss your individual requirements
\nplease call Nigel on 01948 840252\u00a0<\/span><\/strong><\/h4>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1614006983419{padding-top: 20px !important;}”]<\/p>\n

Contract Curing<\/span> <\/strong><\/h2>\n

[\/vc_column_text][vc_column_text]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. <\/span>[\/vc_column_text][vc_column_text css=”.vc_custom_1614007104380{padding-top: 10px !important;}”]<\/p>\n

Please phone Rob to discuss your requirements on 07929 321353.<\/strong><\/span><\/h4>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”5px”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=”” css=”.vc_custom_1615375239240{margin-right: 30px !important;margin-left: 30px !important;}”][vc_column_inner width=”1\/2″][vc_column_text css=”.vc_custom_1613999380038{padding-top: 10px !important;padding-right: 20px !important;padding-bottom: 10px !important;padding-left: 20px !important;background-color: #e0ba19 !important;}”]<\/p>\n

BACON<\/span><\/h3>\n

[\/vc_column_text][vc_single_image image=”862″ img_size=”full” qode_css_animation=””][vc_column_text css=”.vc_custom_1615375532570{margin-bottom: 10px !important;padding-top: 10px !important;padding-right: 5px !important;padding-bottom: 10px !important;padding-left: 5px !important;}”]<\/p>\n

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.<\/p>\n

Bacon can be bought as whole flitches, catering packs or packed for retail in 185g packs.<\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text css=”.vc_custom_1613999365434{padding-top: 10px !important;padding-right: 20px !important;padding-bottom: 10px !important;padding-left: 20px !important;background-color: #e0ba19 !important;}”]<\/p>\n

SAUSAGES<\/span><\/h3>\n

[\/vc_column_text][vc_single_image image=”864″ img_size=”full” qode_css_animation=””][vc_column_text css=”.vc_custom_1616432505603{margin-bottom: 10px !important;padding-top: 10px !important;padding-right: 5px !important;padding-bottom: 10px !important;padding-left: 5px !important;}”]<\/p>\n

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.<\/p>\n

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.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=”” css=”.vc_custom_1615375247307{margin-right: 30px !important;margin-left: 30px !important;}”][vc_column_inner width=”1\/2″][vc_column_text css=”.vc_custom_1613999349099{padding-top: 10px !important;padding-right: 20px !important;padding-bottom: 10px !important;padding-left: 20px !important;background-color: #e0ba19 !important;}”]<\/p>\n

GAMMONS<\/span><\/h3>\n

[\/vc_column_text][vc_single_image image=”880″ img_size=”full” qode_css_animation=””][vc_column_text css=”.vc_custom_1615375545112{padding-top: 10px !important;padding-right: 5px !important;padding-bottom: 10px !important;padding-left: 5px !important;}”]<\/p>\n

Our gammons are brine cured using a sweet cure brine unique to us at Maynard\u2019s Farm. Some are then smoked over oak to produce a beautiful dark gold skin flavoured throughout.<\/p>\n

As we don\u2019t heavily salt our hams no soaking or boiling is required. We offer whole gammons on or off the bone or jointed to your requirements.<\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text css=”.vc_custom_1615561896780{padding-top: 10px !important;padding-right: 20px !important;padding-bottom: 10px !important;padding-left: 20px !important;background-color: #e0ba19 !important;}”]<\/p>\n

Click to see our product list<\/a>
\n<\/span><\/h3>\n

[\/vc_column_text][vc_single_image image=”977″ img_size=”full” onclick=”custom_link” img_link_target=”_blank” qode_css_animation=”” link=”https:\/\/maynardsfarm.co.uk\/development\/wp-content\/uploads\/2021\/03\/Maynards-Farm-Products-March-2021-FINAL-1.pdf”][vc_column_text css=”.vc_custom_1615375552100{padding-top: 10px !important;padding-right: 5px !important;padding-bottom: 10px !important;padding-left: 5px !important;}”]<\/p>\n

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 \u00a06 days.<\/p>\n

Please see the attached list for more information.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” background_color=”#000000″][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-xs”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=”” css=”.vc_custom_1615375105432{margin-right: 30px !important;margin-left: 30px !important;}”][vc_column_inner][vc_empty_space height=”30px”]

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\n\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t<\/div>\n<\/div>[\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=”” css=”.vc_custom_1615375403987{margin-right: 40px !important;margin-bottom: 30px !important;margin-left: 30px !important;padding-top: 20px !important;}”][vc_column_inner width=”1\/2″][vc_column_text css=”.vc_custom_1615374955200{padding-top: 20px !important;padding-right: 15px !important;padding-bottom: 10px !important;}”]<\/p>\n

At Maynard\u2019s 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.<\/h3>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1615374946820{padding-right: 15px !important;}”]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.<\/p>\n

Selected flitches of bacon are smoked in the Maynard\u2019s 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.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″ css=”.vc_custom_1615375361789{margin-top: 10px !important;margin-right: 25px !important;margin-left: 5px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #e0ba19 !important;}”][vc_column_text]<\/p>\n

Retail & Restaurants<\/span><\/strong><\/h2>\n

[\/vc_column_text][vc_column_text]We\u00a0 currently sell to various high end retailers and restaurants including Waitrose<\/strong>, Rick Steins deli<\/strong> in Padstow, the Dishoom Chain<\/strong>, Bayley and Sage<\/strong> in London, farm shops, delis and garden centres and our bacon ends up on many doorsteps throughout the country via Milk and More<\/strong>.\u00a0 <\/span>[\/vc_column_text][vc_column_text css=”.vc_custom_1615374390413{padding-top: 10px !important;}”]<\/p>\n

To discuss your individual requirements
\nplease call Nigel on 01948 840252\u00a0<\/span><\/strong><\/h4>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1614006983419{padding-top: 20px !important;}”]<\/p>\n

Contract Curing<\/span> <\/strong><\/h2>\n

[\/vc_column_text][vc_column_text]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. <\/span>[\/vc_column_text][vc_column_text css=”.vc_custom_1614007104380{padding-top: 10px !important;}”]<\/p>\n

Please phone Rob to discuss your requirements on 07929 321353.<\/strong><\/span><\/h4>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”5px”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=”” css=”.vc_custom_1615375239240{margin-right: 30px !important;margin-left: 30px !important;}”][vc_column_inner width=”1\/2″][vc_column_text css=”.vc_custom_1613999380038{padding-top: 10px !important;padding-right: 20px !important;padding-bottom: 10px !important;padding-left: 20px !important;background-color: #e0ba19 !important;}”]<\/p>\n

BACON<\/span><\/h3>\n

[\/vc_column_text][vc_single_image image=”862″ img_size=”full” qode_css_animation=””][vc_column_text css=”.vc_custom_1615375532570{margin-bottom: 10px !important;padding-top: 10px !important;padding-right: 5px !important;padding-bottom: 10px !important;padding-left: 5px !important;}”]<\/p>\n

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.<\/p>\n

Bacon can be bought as whole flitches, catering packs or packed for retail in 185g packs.<\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text css=”.vc_custom_1613999365434{padding-top: 10px !important;padding-right: 20px !important;padding-bottom: 10px !important;padding-left: 20px !important;background-color: #e0ba19 !important;}”]<\/p>\n

SAUSAGES<\/span><\/h3>\n

[\/vc_column_text][vc_single_image image=”864″ img_size=”full” qode_css_animation=””][vc_column_text css=”.vc_custom_1616432493252{margin-bottom: 10px !important;padding-top: 10px !important;padding-right: 5px !important;padding-bottom: 10px !important;padding-left: 5px !important;}”]<\/p>\n

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.<\/p>\n

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.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=”” css=”.vc_custom_1615375247307{margin-right: 30px !important;margin-left: 30px !important;}”][vc_column_inner width=”1\/2″][vc_column_text css=”.vc_custom_1613999349099{padding-top: 10px !important;padding-right: 20px !important;padding-bottom: 10px !important;padding-left: 20px !important;background-color: #e0ba19 !important;}”]<\/p>\n

GAMMONS<\/span><\/h3>\n

[\/vc_column_text][vc_single_image image=”880″ img_size=”full” qode_css_animation=””][vc_column_text css=”.vc_custom_1615375545112{padding-top: 10px !important;padding-right: 5px !important;padding-bottom: 10px !important;padding-left: 5px !important;}”]<\/p>\n

Our gammons are brine cured using a sweet cure brine unique to us at Maynard\u2019s Farm. Some are then smoked over oak to produce a beautiful dark gold skin flavoured throughout.<\/p>\n

As we don\u2019t heavily salt our hams no soaking or boiling is required. We offer whole gammons on or off the bone or jointed to your requirements.<\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text css=”.vc_custom_1615561916973{padding-top: 10px !important;padding-right: 20px !important;padding-bottom: 10px !important;padding-left: 20px !important;background-color: #e0ba19 !important;}”]<\/p>\n

Click to see our product list<\/a>
\n<\/span><\/h3>\n

[\/vc_column_text][vc_single_image image=”977″ img_size=”full” onclick=”custom_link” img_link_target=”_blank” qode_css_animation=”” link=”https:\/\/maynardsfarm.co.uk\/development\/wp-content\/uploads\/2021\/03\/Maynards-Farm-Products-March-2021-FINAL-1.pdf”][vc_column_text css=”.vc_custom_1615375552100{padding-top: 10px !important;padding-right: 5px !important;padding-bottom: 10px !important;padding-left: 5px !important;}”]<\/p>\n

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 \u00a06 days.<\/p>\n

Please see the attached list for more information.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” background_color=”#000000″ css=”.vc_custom_1615376078455{margin-bottom: px !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=”” css=”.vc_custom_1615376150952{margin-right: 30px !important;margin-left: 30px !important;padding-top: 30px !important;}”][vc_column_inner]

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\n\t\t\t\t\t
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At Maynard\u2019s 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.<\/h3>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1615375917042{padding-bottom: 15px !important;}”]<\/p>\n

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.<\/p>\n

Selected flitches of bacon are smoked in the Maynard\u2019s 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.<\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″ css=”.vc_custom_1614007073449{margin-top: 10px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #e0ba19 !important;}”][vc_column_text]<\/p>\n

Retail & Restaurants<\/span><\/strong><\/h2>\n

[\/vc_column_text][vc_column_text]We\u00a0 currently sell to various high end retailers and restaurants including Waitrose<\/strong>, Rick Steins deli<\/strong> in Padstow, the Dishoom Chain<\/strong>, Bayley and Sage<\/strong> in London, farm shops, delis and garden centres and our bacon ends up on many doorsteps throughout the country via Milk and More<\/strong>.\u00a0 <\/span>[\/vc_column_text][vc_column_text css=”.vc_custom_1614007355010{padding-top: 10px !important;}”]<\/p>\n

To discuss your individual requirements please call
\nNigel on 01948 840252\u00a0<\/span><\/strong><\/h4>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1614006983419{padding-top: 20px !important;}”]<\/p>\n

Contract Curing<\/span> <\/strong><\/h2>\n

[\/vc_column_text][vc_column_text]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. <\/span>[\/vc_column_text][vc_column_text css=”.vc_custom_1614007104380{padding-top: 10px !important;}”]<\/p>\n

Please phone Rob to discuss your requirements on 07929 321353.<\/strong><\/span><\/h4>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”20px”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=”” css=”.vc_custom_1615376940485{margin-right: 35px !important;margin-left: 35px !important;}”][vc_column_inner width=”1\/4″][vc_column_text css=”.vc_custom_1613999380038{padding-top: 10px !important;padding-right: 20px !important;padding-bottom: 10px !important;padding-left: 20px !important;background-color: #e0ba19 !important;}”]<\/p>\n

BACON<\/span><\/h3>\n

[\/vc_column_text][vc_single_image image=”1330″ img_size=”full” qode_css_animation=””][vc_column_text css=”.vc_custom_1615375996720{margin-bottom: 10px !important;padding-top: 10px !important;padding-bottom: 10px !important;}”]<\/p>\n

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.<\/p>\n

Bacon can be bought as whole flitches, catering packs or packed for retail in 185g packs.<\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_column_text css=”.vc_custom_1613999349099{padding-top: 10px !important;padding-right: 20px !important;padding-bottom: 10px !important;padding-left: 20px !important;background-color: #e0ba19 !important;}”]<\/p>\n

GAMMONS<\/span><\/h3>\n

[\/vc_column_text][vc_single_image image=”1331″ img_size=”full” qode_css_animation=””][vc_column_text css=”.vc_custom_1615376006506{margin-bottom: 10px !important;padding-top: 10px !important;padding-bottom: 10px !important;}”]<\/p>\n

Our gammons are brine cured using a sweet cure brine unique to us at Maynard\u2019s Farm. Some are then smoked over oak to produce a beautiful dark gold skin flavoured throughout.<\/p>\n

As we don\u2019t heavily salt our hams no soaking or boiling is required. We offer whole gammons on or off the bone or jointed to your requirements.<\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_column_text css=”.vc_custom_1613999365434{padding-top: 10px !important;padding-right: 20px !important;padding-bottom: 10px !important;padding-left: 20px !important;background-color: #e0ba19 !important;}”]<\/p>\n

SAUSAGES<\/span><\/h3>\n

[\/vc_column_text][vc_single_image image=”1332″ img_size=”full” qode_css_animation=””][vc_column_text css=”.vc_custom_1616432519746{margin-bottom: 10px !important;padding-top: 10px !important;padding-bottom: 10px !important;}”]<\/p>\n

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.<\/p>\n

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.<\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_column_text css=”.vc_custom_1615561936538{padding-top: 10px !important;padding-right: 20px !important;padding-bottom: 10px !important;padding-left: 20px !important;background-color: #e0ba19 !important;}”]<\/p>\n

Click to see our product list<\/a>
\n<\/span><\/h3>\n

[\/vc_column_text][vc_single_image image=”1333″ img_size=”full” onclick=”custom_link” img_link_target=”_blank” qode_css_animation=”” link=”https:\/\/maynardsfarm.co.uk\/development\/wp-content\/uploads\/2021\/03\/Maynards-Farm-Products-March-2021-FINAL-1.pdf”][vc_column_text css=”.vc_custom_1615376018248{margin-bottom: 20px !important;padding-top: 10px !important;padding-bottom: 10px !important;}”]<\/p>\n

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 \u00a06 days.<\/p>\n

Please see the attached list for more information.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” background_color=”#000000″ css=”.vc_custom_1615374522025{margin-right: 30px !important;margin-bottom: px !important;margin-left: 30px !important;}”][vc_column offset=”vc_hidden-md vc_hidden-sm vc_hidden-xs”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=”” css=”.vc_custom_1615374542543{padding-top: 30px !important;}”][vc_column_inner][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=”” css=”.vc_custom_1614702041889{margin-bottom: 10px !important;padding-top: 20px !important;}”][vc_column_inner width=”1\/2″][vc_column_text css=”.vc_custom_1614007319134{padding-top: 20px !important;padding-right: 25px !important;padding-bottom: 10px !important;}”] At…<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full_width.php","meta":[],"_links":{"self":[{"href":"https:\/\/maynardsfarm.co.uk\/development\/wp-json\/wp\/v2\/pages\/36"}],"collection":[{"href":"https:\/\/maynardsfarm.co.uk\/development\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/maynardsfarm.co.uk\/development\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/maynardsfarm.co.uk\/development\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/maynardsfarm.co.uk\/development\/wp-json\/wp\/v2\/comments?post=36"}],"version-history":[{"count":117,"href":"https:\/\/maynardsfarm.co.uk\/development\/wp-json\/wp\/v2\/pages\/36\/revisions"}],"predecessor-version":[{"id":1468,"href":"https:\/\/maynardsfarm.co.uk\/development\/wp-json\/wp\/v2\/pages\/36\/revisions\/1468"}],"wp:attachment":[{"href":"https:\/\/maynardsfarm.co.uk\/development\/wp-json\/wp\/v2\/media?parent=36"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}