Time Honoured Methods

The starting point for any quality product is the raw material and at Richard Woodall we feel that the care taken in the husbandry of the animals is of equal importance to that taken in the processing of the different products. It is perfectly possible to farm animals in a humane and sensitive manner, without subjecting them to any unnatural medications or food additives.

Richard Woodall manages its own herd of 180 breeding sows, housed in straw-filled barns with natural light and fresh air. The animals have permanent access to a large outdoor area providing freedom of movement and exercise.

Much of the pork imported into this country is from animals which have been kept in cramped stalls and crates. These conditions are being phased out in the UK but new units are still being built abroad to these inhumane, but cost effective, specifications.

Another of Richard Woodall’s fiercely protected policies is that we do not add any medication, hormones or growth promoters to the food our animals eat.

These factors, we feel, combine to give us the best possible raw material from which to produce natural, wholesome, good quality food free from artificial ingredients.

Traditional curing methods were needed by our fridgeless, freezerless forefathers as a way of preserving foods. Fine flavours and the quality achieved were of secondary importance. Today we take for granted the ability to store food for long periods by cold storage and artificial preservatives. Unfortunately in the never-ending drive to cut costs and production times so much of our food is bland, tasteless and unappetising.

Modern bacon and ham is produced by the injection of a cocktail of brine and chemicals and takes a matter of hours to produce.

Traditional dry curing uses only salt, sugar and saltpetre... and nothing more! The curing mixture is rubbed into the meat by hand which is then laid on a bed of salt to cure for up to 1 month. After being washed and dried the joints are hung and allowed to mature for up to 12 months.

The most essential ingredient is patience - like fine wine, great-tasting cheese and rounded malt whiskies, quality ham and bacon needs time to reach perfection, something no amount of money or new technology can replace.