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.

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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.

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    Contact Details

    Ingram’s Homecure
    East Pitscaff
    Newburgh
    Ellon
    Aberdeenshire
    AB41 6AQ