James’s range of award-winning charcuterie and cured meats uses local, free range native breed pigs and wild, sustainably reared venison from Dorset.

All of The Real Cures’s pancetta, salamis, chorizo and hams are made using traditional artisan processes of smoking, curing and air drying.

The post Pancetta, Slab (200g) appeared first on The Dorset Meat Company.

We dry-cure our nitrate and nitrite smoked back bacon from slow-grown pigs in the traditional, time-consuming way. Each cut of pork is hand rubbed with a sea salt based mix to ensure a delicate flavour and then cured for 7 days.  The meat is then matured and air-dried. This process removes the water from the pork which means that your bacon shrinks less whilst cooking and won’t give off any ‘white bits’ in the pan. Our smoked back bacon has been cold-smoked over beech and oak chips for 24 hours to give it that slightly smoky taste.

We believe strongly that small-scale farming is better for the farmer, the animal, the local ecology, and for you, producing exceptionally tasting, ethically reared meat that you can trust completely.

The post Dorset Dry Cured Back Nitrite & Nitrate Free Bacon, Smoked (250g) appeared first on The Dorset Meat Company.

We dry-cure our smoked bacon from slow-grown pigs in the traditional, time-consuming way. Each cut of pork is hand rubbed with a sea salt based mix to ensure a delicate flavour and then cured for five days.  The meat is then matured and air-dried for up to 20 days. This process removes the water from the pork which means that your bacon shrinks less whilst cooking and won’t give off any ‘white bits’ in the pan. Our smoked bacon has been cold-smoked in brick kilns over oak chips for 24 hours to give it that slightly smoky taste.

We believe strongly that small-scale farming is better for the farmer, the animal, the local ecology, and for you, producing exceptionally tasting, ethically reared meat that you can trust completely.

The post Smoked Bacon, Whole Slab (1.0kg) appeared first on The Dorset Meat Company.

We believe strongly that small-scale farming is better for the farmer, the animal, the local ecology, and for you, producing exceptionally tasting, ethically reared meat that you can trust completely.

The post Streaky Bacon, Smoked, Dry Cured (240g) appeared first on The Dorset Meat Company.

We believe strongly that small-scale farming is better for the farmer, the animal, the local ecology, and for you – producing exceptionally tasting, ethically reared meat that you can trust completely.

The post Beef Bacon (200g) appeared first on The Dorset Meat Company.

Our lamb bacon is from native breed flocks that have been purely grass-fed on lush, natural pastures rich in wild grasses, flowers and herbs to produce a rich, full flavour, our free-range lamb is sourced from small, local, family run farms in Dorset and Wiltshire with the highest standards of animal welfare.

Our naturally grown, grass-fed lamb is hung on the bone for up to 7 days and has been hand-trimmed by our master butchers to provide lean meat with a deep, rich flavour. Grass-fed lamb has a better ratio of Omega 3 to Omega 6, is high in antioxidants such as vitamin E and contains higher vitamin and mineral levels. Eating meat from animals that themselves have only eaten a natural diet of grass, wildflowers, clovers and legumes, rich in essential vitamins and minerals and untainted by chemicals and pesticides, makes a whole lot of sense. It’s a healthy choice to make.

We believe strongly that small-scale farming is better for the farmer, the animal, the local ecology, and for you, producing exceptionally tasting, ethically reared meat that you can trust completely.

The post Lamb Bacon (200g) appeared first on The Dorset Meat Company.

We believe strongly that small-scale farming is better for the farmer, the animal, the local ecology, and for you, producing exceptionally tasting, ethically reared meat that you can trust completely.

The post Black Treacle Bacon (250g) appeared first on The Dorset Meat Company.

We dry-cure our smoked bacon lardons from slow-grown pigs in the traditional, time-consuming way. Each cut of pork is hand rubbed with a sea salt based mix to ensure a delicate flavour and then cured for five days.  The meat is then matured and air-dried for up to 20 days. This process removes the water from the pork which means that your bacon lardons shrink less whilst cooking and won’t give off any ‘white bits’ in the pan.

We believe strongly that small-scale farming is better for the farmer, the animal, the local ecology, and for you, producing exceptionally tasting, ethically reared meat that you can trust completely.

The post Bacon Lardons, Smoked (250g) appeared first on The Dorset Meat Company.

We dry-cure our unsmoked bacon lardons from slow-grown pigs in the traditional, time-consuming way. Each cut of pork is hand rubbed with a sea salt based mix to ensure a delicate flavour and then cured for five days.  The meat is then matured and air-dried for up to 20 days. This process removes the water from the pork which means that your bacon lardons shrink less whilst cooking and won’t give off any ‘white bits’ in the pan.

We believe strongly that small-scale farming is better for the farmer, the animal, the local ecology, and for you, producing exceptionally tasting, ethically reared meat that you can trust completely.

The post Bacon Lardons, Unsmoked (250g) appeared first on The Dorset Meat Company.

We believe strongly that small-scale farming is better for the farmer, the animal, the local ecology, and for you, producing exceptionally tasting, ethically reared meat that you can trust completely.

The post Back Bacon, Unsmoked, Dry Cured (240g) appeared first on The Dorset Meat Company.