Emlyn Hugill The Salty Butcher

A butcher who want to educate worked in some of Londons top artisan butchers and a stint working in Michelin cookery

working in the meat industry all my working life I was upset how many butchers import Danish bacon when here in England we have some of the best pigs in the world in my eyes I saw and optunity why can't there be a decent English bacon wholesaler so I went on a quest to learn how to cure ham and bacon the tradinal way and by only using free range pork happy pork happy bacon and developing
My own cures with good kosher salts and a blend of my secret spices
I only smoke my bacon naturally none of this smoke flavour rubbish