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Their bacon and gammons are
produced using traditional dry
curing techniques. A mixture of
natural salts and sugars are rubbed
into the surface of the meat to allow
natural absorption. This process
can take up to 4 weeks ensuring
they deliver a fantastic product.
Ingram’s sausages are hand made
using a minimum of 80% lean
pork, natural skins are carefully
selected and seasoned, providing
their customers with high quality
sausages.
They like to keep their fresh cuts
of pork as fresh as possible and
believe pork should not be hung for
any length of time and never exceed
hanging their pork for more than 7
days.
TRADITIONAL,
HIGH QUALITY
PRODUCTS