We have lived on the outskirts of Wellingborough, in Northamptonshire for over 25
We have always been passionate about good food: using organic methods to grow our
own fruit and vegetables, buying fair trade items and meat and eggs from free-range
animals and birds.
For several years Keith has smoked cheese and and cured and smoked bacon for home
consumption. It began with a ProQ smoker given as a Christmas present. Experiments
with different sawdusts and smoking times resulted in a range of apple-smoked British
cheeses, which were enthusiastically received by family and friends alike.
Further ventures into the mysteries of curing produced some inedibly salty Victorian-style
bacon! Experiment and research have resulted in a molasses dry-cured, beech-smoked
short back bacon.
Having established that there was a market for the products, when he was made redundant
Keith decided to turn his passion into a small artisan business.