Ingram’s Homecure
Our 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 we deliver a fantastic product. Is this your company?All of our Sausages are hand made using a minimum of 80% lean pork, natural skins and carefully selected seasoning providing our customers with a high quality sausage.
We like to keep our fresh cuts of pork as fresh as possible and believe pork should not be hung for any length of time and never exceed hanging our pork for more than 7 days. By doing this our customers can be assured they are being delivered fresh pork. Is this your company?Why not check out other Local food in Aberdeenshire
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Contact Details
Ingram’s HomecureEast Pitscaff
Newburgh
Ellon
Aberdeenshire
AB41 6AQ