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Sunday 25th November 2012

“This Suffolk institution has been making ham and bacon for almost 200 years. It’s renowned for its extraordinary black cure-immersed in a mix of porter and molasses-which gives the finished ham a sweet earthiness, but the owner, Mark Thomas, also makes exceptional mild-cured hams and a Christmas special spiced with fresh ginger,cinnamon,nutmeg and star anise.”


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