At Blackwell & Co. we hand butcher all of our meat and we also have our very own dedicated curing rooms. Having these rooms on site allows our resident chef to create our very own cure recipes, helping us to create artisan Dingley Dell bacons, gammons and hams. Many of these recipes pay homage to the British history of curing, often using juniper berries and cracked black pepper to give our bacon a unique and distinctive flavour.
Hand Selected Meat
At Blackwell & Co. our butchers hand select every single leg, loin or belly used for our cured products, ensuring the same quality is consistently held in all our cured bacons, gammons and hams. The primals are hand butchered and trimmed before reaching the curing rooms. Curing takes time and patience but can transform already fantastic pork into something really worth shouting about.
The Curing Room
Once the products have reached the curing rooms they are divided into the different cures and products needed. Different cures require different methods of application. Our dry cure is made up of predominantly salt, and is applied to the external faces of the product. Our Wiltshire cure is injected into the product and then left to cure for a set number of days to do its work.
