Suppliers to the Wholesale and retail Customer
At Kelmscott Country Pork we use traditional old-fashioned cures for bacon and ham and delicious recipes for sausages are used. Succulent, mouth-watering joints and fresh loins are prepared for individual requirements both wholesale and retail.
The day to day running of Kelmscott Country Pork is managed by a mix of part-time Staff and one permanent member of Staff Andrew James.
Where our meat comes from
All pigs used are fully traceable, outdoor reared and are supplied by a reliable source in Wiltshire. The Breed is a cross of Hampshire Boar with Duroch Landrace outdoor sows. Many years of experience has taught us that this particular cross breed produces the very best tasting pork products resulting in extremely tender lean meat with marbling and a sensible level of fat cover.
In 2020 the total number of pigs processed was 862 at an average of 16 a week. After slaughter, carcasses are delivered to specialist processors and we use Woodchester Meat Co. who produce our Bacon and Patrick Strainge Butchers for our ham, sausages and joints.
Additional premium pork related products are also sourced from tried and tested wholesale suppliers.
Our Suppliers
The Cotswold Curer
Woodchester Meat Co.
The Cotswold Curer
The Cotswold Curer produced its first batch of handmade salami in 2011. It was created out of a love of charcuterie which developed during childhood holidays in France and our support of high animal welfare standards practised by many farmers around them. They are based in Cirencester within the heart of the Cotswolds and so they are able to use local outdoor reared Pork from both rare and traditional breeds.
They make a selection of air dried salamis, chorizos. These are all hand made and then air dried . They sell the majority of our produce at Farmers Markets and Food Festivals, but also supply local Farm Shops and Delis
The Salt Pig
Woodchester Meat Co.
The Cotswold Curer
The Director and founder of SaltPig Curing Company Ltd, Ben Dulley, worked as a chef in some of the best kitchens in the country for over a decade. In recent years Ben has been the Head Chef at the multi-award winning Cotswold Dining Pub, The Kingham Plough, and it was during his time here that Ben developed a passion for cured meats.
The air Dried Coppa is made by curing in salt for 3 weeks and a drying time of 3 months. It is flavoured with an Italian traditional mix which includes Nutmeg, All Spice, Coriander and Pepper along with Ground Spices for supporting flavours.
Woodchester Meat Co.
Woodchester Meat Co.
Woodchester Meat Co.
Woodchester Meat Co. was formed in 2013 and supplies us with Bacon from the joints we supply to them. They employ 3 staff with 80 years experience between them in the trade of curing meats.
Salt, brown sugar and a cure compound are applied to the meat and left to cure for a week. Smoked products are put over woodchip and the smoking process takes 24 hours.
- We supply many local shops, restaurants, hotels and private houses throughout Oxfordshire, Gloucestershire, Wiltshire and Berkshire.
- www.theharrowatlittlebedwyn.co.uk
- www.thepheasant-inn.co.uk
- www.whitehart-fyfield.com
- www.lordsofthemanor.com
- www.bloomfieldsfinefood.co.uk
- www.therectory.com
- www.thepottingshedpub.c
Product List
Sausages
Sausages
Sausages
Packed in 6's
Traditional Pork
Pork and Leek
Red Onion
Gloucester
Kelmscott Royals
Country Herb
Pork and Apple
Cocktail Sausages
Chipolatas
Traditional Pork - 9's
Sausage meat
Bacon
Sausages
Sausages
Individual Packs - 6 rashers or
Catering Packs
Smoked Back
Smoked Streaky
Un-smoked Back
Un-smoked Streaky
Bacon Steaks
Smoked Bacon Collar
Ramsey Black Pudding
Pork
Sausages
Pork
Leg joint - boned/rolled
Leg joint - bone in
Shoulder joint - boned/rolled
Shoulder - bone in
Loin of pork - bone in
Loin of pork - boned and Rolled
Loin Chops, Loin Steaks
Minced Pork, Diced Pork
Tenderloin
Tenderloin stuffed-red onion Sausagemeat
Tenderloin stuffed-Pork/Apple Sausagemeat
Ribs
Belly of pork - bone on or off
Belly pork - smoked
Belly pork slices
Pork Diced or Minced
Hocks - Smoked/un-smoked
Pigs - Heads/Cheeks/Trotters/Liver
Faggots
Ham
Charcuterie
Pork
Sliced Ham - 2/3 Slices
Ham - Whole or half
Ham Joint - Bone in
Ham joint - Boneless
Charcuterie
Charcuterie
Charcuterie
Kelmscott Chorizo - Whole
Kelmscott Chorizo - Sliced
Kelmscott Salami - Whole
Kelmscott Salami - Sliced
Air Dried Coppa
Gammon
Charcuterie
Charcuterie
Gammon-bone in
Gammon -boned/rolled
Smoked Gammon - boneless
Gammon Steaks
Beef
Chicken
Chicken
Fillet Steak
Rump Steak
Sirloin Steak
Ribeye Steak
Peppered Steak
Minced Beef
Stewing Beef
Topside of Beef
Chicken
Chicken
Chicken
Whole Chicken
Chicken Supremes
Chicken Breast - skin on or off
Chicken Thighs
Diced Chicken
Lamb
Chicken
Pastry
Lamb Shanks
Lamb Chops
Lamb Steaks
Minted Lamb Barnsley Chop
Leg Lamb Boned/Rolled
Leg Lamb - Bone in
Shoulder of Lamb
Pastry
Pastry
Pastry
Pies - Frozen
Chicken and Ham
Chicken and Mushroom
Steak
Steak and Kidney
Steak and Mushroom
Steak and Stilton
Sausage Rolls - Large or Small
Pork Pie - Large or Small
Burgers
Pastry
Burgers
Pork and Apple
Pork and Red Onion
Beef
Lamb
Delivery
Delivery Service
Deliveries are Thursdays and Fridays dependant on Postcode area. Please enquire for more information.