Selected lean whole loins of pork are marinated in white cider before drip drying and cold smoking until they reach the perfect cure.

This product requires further cooking in foil in the oven and can be served hot as a main meal or thinly sliced cold for delicious sandwiches.

Lean, rindless, low fat, full "eye" back bacon, cold smoked for several days over our oak and hardwood shavings to produce the "breakfast tastes of yesteryear".

Hand slices in generous thick slices so that you can taste the bacon and vacuum packed in 500gm increments. Whole sides are available on request.

No additives are used and this bacon will not shrink or exude on grilling or frying

Whole sweet cured legs of gammon , bone in or out ,are slowly cold smoked for several days depending upon the customer’s requirements to produce lean moist succulent gammon which can either be cooked whole or sliced into gammon steaks to your thickness preference.

No chemicals or additives are injected and this produce will not shrink upon cooking.

The trimmings are invaluable in a variety of dishes and salads such as pizza toppings, pea and ham soup, Caesar salads and Tatws Penmynydd.

Traditionally hand made local pork sausage is cold smoked and vacuum packed to produce a totally different breakfast taste.

The famous pork sausage from Roberts of Port Dinorwic is cold smoked.

Traditionally hand made local cumberland sausage is cold smoked and vacuum packed to produce a totally different breakfast taste.

Prime cuts of Welsh beef are marinated in Port before being cold smoked and air dried in the kilns for several weeks to produce a biltong which has already been heralded by South African colleagues. Various spiced varieties are also available on request.

Selected loins of Anglesey summer lamb, marinated to a special recipe and cold or hot smoked to produce tender succulent slices.

Topside and fillet of prime Anglesey Welsh Black Beef is marinated in Port for several days before being cold smoked over the oak shavings and sliced very thinly.