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Delicatessen
Black Combe Ham
Germany has its Black Forest ham and we now have Black Combe ham. Named after the mountain just a couple of miles South of here this too is a heavily smoked dry cured ham.
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Cooked Salami
Our latest (for the time being) new product is a cooked salami. Adapted from a German recipe this product is succulent, flavoursome and delicious on home baked bread.
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Cumbria Air Dried Ham
Richard Woodall was the first and for a long time the only company to produce a prosciutto style ham on a commercial scale in this country.
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Cumbria Air Dried Ham whole boneless
Richard Woodall was the first and for a long time the only company to produce a prosciutto style ham on a commercial scale in this country.
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Cumbria Air Dried Ham whole on bone
Richard Woodall was the first and for a long time the only company to produce a prosciutto style ham on a commercial scale in this country.
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Cumbria Mature Royal Ham
Not content with producing one prosciutto style ham we have taken this recipe - first documented in 1843 - and carefully adapted it over the years to produce another.
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Cumbrian Pancetta
Well-smoked, cured, mature bellies are used to provide a versatile and increasingly popular product, which, until recently was only made on the continent.
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Cumbrian Salami
At long last we have perfected a true English fermented salami. We feel it is every bit as good as anything which comes from the continent with that beautiful rich, slightly smokey flavour.
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Cured snack sausage
A recent addition to the range, our Cured snack sausage is best likened to pepperami or a type of mini salami.
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Diced Pancetta
Well-smoked, cured, mature bellies are used to provide a versatile and increasingly popular product, which, until recently was only made on the continent.
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Mini Salami
Following on from our success with the Cumbrian salami we have now produced an unsmoked mini salami which, because of its size, tends to be a little drier in texture but still full of flavour. 
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Stuffed Pork Fillet
Pork tenderloins are stuffed with our Cumberland sausage meat and then hot smoked and cooked to give a unique product which will add variety to any cold platter.
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