Smoked Ham and Bacon Production

Broadland hams is committed to supporting the British Farmer. We therefore only use Quality British Pork for our products with many of the pigs being reared on Norfolk farms.

Legs of pork are selected for quality taking regard to size, Fat level and texture of the meat. These are then trimmed to a high standard.

They are then cured and matured on the bone to our well-proven recipe. Our Norfolk cure retains the flavour of the meat with a relatively mild yet full flavour.

For many years hams were simply smoked in buildings with a smouldering fire on the floor with the hams hanging above. Today we still smoke our hams the same way by smouldering wood chips. The smoke is then vented into a hygienic smoke room (like a large oven) passing over the product in hygiene-controlled conditions.

No artificial colouring or flavourings are added to speed up the smoking process.
Therefore our hams and bacon have a traditional smoked flavour.

This all takes much longer than the modern ways of processing but is well worth it. This is why our hams and bacon are renowned for their succulent flavour.