Customer Bacon Curing

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At Oakley Brothers we offer a curing service for our customers.  We have two ways we can do this we can either collect your pig(s) from the local abattoirs (Evans or Helletts), or you may drop it into our facility in F​litton, Bedfordshire.​​
 

We begin the process by removing the bones and cut it into five parts that we use to make the different cuts. Gammon's, Forehock, Belly, Back and Collar. 

























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We then carefully cure the meat by hand using our own curing mix. This process usually takes about 11 days; longer if the pig is very large.

If you prefer a black treacle cure this will take a further week.
 

Once the cuts have finished curing we then either place the bacon in racks to allow it to mature or hang it in the smoker depending on how you prefer it.
 

Once the smoking and maturation is complete we will slice your bacon in to packs of approximately 500 grams and cut your Gammon's into joints or Gammon Steaks depending on your preference.

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The whole process will take about 2-3 weeks, but at Oakley Brothers we believe that the best things in life are worth waiting for - especially for a good piece of meat.

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