Boneless St George's Ham
Cured in our ever-popular, mild and sweet Wiltshire brine, before baking it in a glaze of spiced oranges, cinnamon, mace and cloves.
Sugar Cured Bacon Rack
Made using our ever popular sweet cure, followed by immersion of the rack in molasses sugar for several days.
We use the finest British pork, cured the traditional way, and cut a little bigger, but also a shade thinner.
Chinese Five Spice Pulled Pork
We take the sweetest, lightly cured pork shoulder, steep it in the most delicious tasty marinades then cook it “low and slow” for sixteen hours.
2 Free Range Pork Chops
These delicious, bone-in loin chops, are easy to cook and make a quick and easy meal for two.
Pork Belly Confit
The most tender and flavoursome pork you will ever eat and that's a promise.
Free Range Duck
Creedy Carver ducks are used by many of the top Michelin starred chefs who know that their flavour is outstandingly good.
There are very few dishes more instantly appetising than a creamy, oozing, bubbling baked Camembert.
Jonny Crickmore imported his herd of red and white Montbeliarde cows from small French alpine farms, and they now graze the lush meadows of Stow Fen where Jonny makes this fabulous...
Susie's Chilli Jelly
Our great mate Susie has been making this Chilli Jelly in her kitchen for years!
Ceramic Cheese Baker
There are very few dishes more instantly appetizing than a creamy, oozing, bubbling baked cheese.
Lancashire Cheese & Onion Pie
Neil Broomfield makes the best pies in Britain (well, he won five categories at the British Pie Awards and was crowned Supreme Champion).
Chicken & Ham Pie
Bespoke to us our Chicken & Ham Pie is made using our own slow cooked ham hock meat, pot roast chicken and herbs to create a top notch, creamy version of this classic pie.
This ready to eat Smoked Kassler (of German origin) is made here at Dukeshill...