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Edenmoor (formerly Pipers Farm)
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Traditionally Cured Bacon and Gammon

Traditionally Cured Bacon, Gammon & Ham

Discover our award-winning traditionally cured bacon, gammon and ham, crafted exclusively from slow-grown, free-range British pork sourced from our network of small-scale family farms.

We work closely with our farmers to uphold the highest standards of animal welfare, ensuring you receive bacon and gammon you can trust. It’s no wonder our artisan products have garnered numerous accolades for their exceptional quality and taste.

Enjoy the rich, savoury flavours that come from ethically reared pigs!

Traditionally Cured Beechwood Smoked Streaky Bacon

Our award-winning Beechwood Smoked Streaky Bacon features native breed pork, brine-cured and air-dried to ensure no excess water when cooking. Gently smoked over beech wood chips, it highlights the rich, natural flavour from our outdoor-raised pigs' wholesome diet.

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  • Submerge the gammon in a large casserole dish with water, bring to a boil, then simmer until the thickest part reaches 88-90°C. Let it cool in the liquid overnight. Peel off the skin, score the fat, and glaze. Roast in a moderate oven for 30 minutes, basting every 10 minutes.
  • Here at Edenmoor, we traditionally brine cure whole sides of our slowly grown native breed pork. Once cured, our sides of back bacon are hung and air-dried for a week before slicing. The whole process to make our award-winning bacon takes three weeks.
  • Lardons are small strips of bacon cut from a slab. They are commonly cooked until crisp to add flavour and texture to a variety of dishes, including salads, quiches and stews. They also make a delicious topping for soup!
  • We work directly with small-scale, family run farms who work to our set of standards, rearing native breed pigs to produce the best pork in the country. Native breed pigs play an important role in sustainable farming. We rear Wessex Saddleback cross Welsh pigs, as well as Tamworth cross Hampshire pigs.
  • Our gammons are traditionally brine-cured in a salt and sugar mixture for about a week. Once they have been removed from the brine, we leave them to air dry for a further week. This sets up the joint nicely to give you a firm but yielding texture and intensifies the sweet-salty flavour.