Case & Sons
We believe that bacon should be cured and matured in the traditional way, to make a great tasting product - Bacon the way it used to be.
Our traditional Wiltshire Cure Bacon was first sold by the Case family in the small town of Trowbridge, Wiltshire in 1877.
Today our bacon is cured using a similar recipe to that developed by our founder Harvey Case over one hundred years ago.
Once cured our Bacon is allowed to mature for longer leaving a drier, more meaty bacon that is packed with our distinct flavour.
Time and tradition form the back-bone of the food we produce. Our heritage as a family butcher has never left us and our range of butchery products reflect this . Our range includes:
Traditional Smoked and Unsmoked Bacon Rashers
We take the finest West Country pork from our carefully selected farms, and cure it using a Traditional Wiltshire brine that we've used for over 100 years, before leaving it for 10 whole days... allowing the flavour to fully mature
Smoked and Unsmoked Gammon Steaks
Using the same traditional process as we do for Bacon, the gammon steaks are carefully sliced for a juicy, succulent taste that's full of flavour
Premium pork sausages
The finest West Country pork from our carefully selected farms is coursely chopped and mixed with herbs to a West Country recipe. This leaves us with thick, succulent sausages of the highest quality, perfect for any occasion, from breakfast to the finest evening meal