Gourmet Bacon & gammon
Since co-founding the Cranswick Gourmet Bacon Company in 2004, Master Butcher and Curer Chris Battle has taught us the traditional curing techniques that make his bacon and gammon taste so good. He uses artisanal methods and century-old family recipes.
Colin Woodall from speciality curers Woodall’s also joined us, bringing with him the collective knowledge of his Cumbrian family business, dating back to 1828.
Traditional Techniques
Chris and Colin are experts in hand dry curing and air drying pork. With their knowledge and the support of a major retailer, we were able to bring a whole new tier of super premium bacon and gammon to new generations of food lovers.
Good things take time, so we mature our bacon for up to 21 days in our specially designed air drying chambers; these remove the natural moisture content of the meat, resulting in a premium product packed full of flavour.
Chris Battle
Food HeroChris Battle is passionate about bacon. A trained butcher and master curer, he began his career at his father-in-law Jack Scaife’s Butchers in Keighley, Yorkshire, at the age of 16.
Colin Woodall
Food HeroColin Woodall represents the eighth generation to have worked in the esteemed family business, Woodall’s.
