​The Smokehouse

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We have been smoking bacon since 1875 and despite changing technology over the years, we still believe that our traditional smoker produces the best smoked flavour possible.



Our smoking room is a traditional brick built kiln with rails on the ceiling where bacon is hung to allow the smoke to be gently infused into the meat. The smoke is produced from a mixture of oak shavings and sawdust in a process overseen by our Master Smoker Robert who has worked with us for nearly 50 years.



The bacon is first dried out so that the smoke will infuse right into it, therefore acting both  as a preservative and as a flavouring. Then the fire is lit and slowly smoulders for at least six hours as the smoke is drawn into the kiln.When the bacon is a golden brown, we know that the process is complete and a flavoursome cut of bacon is born!





Slicing

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We offer the full range of pack sizes of all our products in both wholesale and retail packs, which we can also slice to your specification.



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​Cooking

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​Our exceptional on-site cooking facility means we can produce our traditional ham the Oakley Bros way from beginning to end.

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By carefully selecting the best quality gammons and controlled cooking, we produce a consistent succulent flavour every single time.



Choose from smoked, unsmoked or for a slightly sweeter taste, why not try our honeyroast or black molasses hams?