Dukeshill was founded over thirty years ago, with a vision of producing the very best hams, cured the “old fashioned” way (where flavour and texture are more important than speed or yield), for a discerning public who were fed up by the bland offerings of the supermarkets.
Much has changed in the intervening years; we have more staff, we have outgrown the original cowshed and moved into a more modern building, we now produce a large range of cured meats, salamis, sausages, charcuterie and puddings! We have also added a range of exciting complementary products from other small artisan producers that share our commitment and passion. One thing hasn’t changed, however: our uncompromising attitude towards quality; we still only use the finest quality British pork and the most traditional curing methods (even if it can take six months or more to make some of our hams!).
Our commitment to quality led to us being selected by some of the top London Food Halls to produce their hams, and in 2003 we were awarded the ultimate accolade – a Royal Warrant to supply hams to HM The Queen.