Introduction

Maynards Farm Bacon and hams are still cured and smoked on the farm using many of the same methods and recipes used in the 17th Century when the Journeyman Master Curer travelled from farm to farm collecting recipes as he
went.

Maynards use only top-quality unrefined sugars and syrups, imported specially from Mauritius, mixed with herbs and salts and combined with unique processes that hold in and embellish the flavour of our British pork.

Sweet Flavour

Staffordshire Black ~ the local favourite, long cured with a superior blend of aged treacle and molasses sugar. This recipe originated in the 1800's when it was a favourite of the local Potters who would put their bacon, oatcakes and cheese on the shovel in between firing pots in the kilns.

Shropshire Black ~ rubbed with nutmeg, coriander and mace and steeped in rich black treacle.

Wild Honey ~ a very traditional recipe. Honey has been used in England to cure bacon for centuries - a delicious taste of the past.

Medium Flavour

Traditional ~ the classic dry-cure bacon, lightly salted and balanced with rich dark molasses sugar.

Country Farmhouse ~ an old traditional farmer's recipe with a light caramel demerara and finely mulled salt - a popular and versatile bacon.

Shropshire Mild ~ another local favourite - this bacon, marinated with coriander, nutmeg and mace is now widely recognised as a famous Shropshire delicacy.

Spiced Tamworth ~ award winning bacon lightly peppered with ginger.

Strong Flavours

Old Fashioned ~ a robust bacon using extra salt. How your grandfather would have liked it.

Old English ~ a hearty bacon with broad appeal, traditionally cured and sprinkled with caraway and ginger - an imperial delicacy.

Smoked bacon ~ in 3 different flavours:

Oak ~ a good, strong, earthy smoke for those who like a robust bacon.

Hams - Nothing beats the flavour of a succulent roast ham, glazed with mustard and honey, cut into thick slices and served warm with parsley sauce - eat the leftovers cold with a selection of Maynards local cheeses and pickles - the perfect Shropshire Ploughman's Lunch.

Choose from: Sweet Cheshire, Maynards Dry Cure or Oakwood - whole hams or joints, chops and gammon slices.

Sausages - old-fashioned recipes - with no artificial preservatives
including Shropshire, Staffordshire and Cumberland.

NB. All Maynards Bacon and Hams freeze well due to the low water content.

Imagine yourself, on an Autumn day, in the kitchen of a 17th century Shropshire farmhouse.

These days, curing is not carried out simply to prolong the shelf-life of meat, it has become a specialist procedure used to greatly enhance the taste of pork, infusing it with subtle blends of flavours and using delicate or robust smokes to make it something that is now savoured worldwide.

Maynards Farm