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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 was used to make butter and to feed an ever-expanding herd of pigs, from which they produce "Parma" style ham & excellent bacon. 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
Unfortunately cheese production has now ceased.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Classes take place in the beautiful Charente region of France & can be combined with a holiday, they are suitable for beginners upwards. Especially for those hoping to open their own restaurant. Small classes.