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A farm near Bridport in Dorset whose initial aim was to produce first quality Farmhouse Cheddar; the left over whey from this process is now used to make butter and to feed an ever-expanding herd of pigs, from which they produce "Parma" style ham. The meat for the ham is first cured in a blend of Dorset apple juice, local herbs and honey, before being lightly smoked over oak chippings. The process is then completed, by air-drying for several months. The hams are available on the bone, but more usually in 4oz and 8oz vacuum packs. See our Mail Order Section

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