Smoked Meats

For 25 years, River Farm Smokery has been curing and smoking fish, meat and game, and supplies several of the finest caterers and delicatessens nationally. River Farm is a thoroughly traditional smokery, where the brick kilns are hand-fired using only the finest oak dust and chips.

Time – lots of it – is a key factor in the quality of what we produce – whether in the curing of our salmon or in the slow 2-day smoke of our Bottisham Hams and rare-breed bacon. In our opinion, the quality of what we do is worth far more than the pace at which we produce. That's not to say you'll find us sitting idle – we always work to the maximum volume possible without compromising the recipes that gave this smokery its reputation.

	Hot Smoked Gressingham Duck Breast	Finest quality Gressingham Duck breast is hot smoked over oak chippings for 6 hours.
	Hot Smoked Chicken Breasts	We hot smoke our chicken breasts for 7 hours in pairs ensuring the product stays deliciously moist.
	Hot Smoked Goose Breast	Slightly more delicate in flavour than the duck with a creamier layer of fat.
	Hot Smoked Pigeon Breast	Local pigeon breasts are hot smoked in pairs for 5 hours over oak chippings. A delicious starter, ideal served with sweet red onion mamelade.
	Smoked Bottisham Ham (Boneless)	Our Bottisham Smoked Hams are hung for a minimum of 24 hours in the River Farm chimney. This is smoking at it's most basic we just light a fire of oak on the floor of the cave like chimney and shut the door, the result is a delicious moist ham.
	Bottisham Smoked Ham (Bone in)	Our Bottisham Smoked Hams are hung for a minimum of 24 hours in the River Farm chimney. This is smoking at it's most basic we just light a fire of oak on the floor of the cave like chimney and shut the door, the result is a delicious moist ham.
	Smoked Rare Breed Back Bacon	Dry cured Gloucester Old Spot back bacon is hung in the River Farm chimney smoker for 24 hours giving it a fantastic flavour.
	Smoked Back Bacon	Dry cured Back Bacon hung over an oak fire in the River Farm Smokery chimney for 24 hours (actual image shown Smoked Rare Breed Back Bacon)
	Smoked Streaky Bacon	Dry cured streaky bacon hung over an oak fire in the River Farm Smokery chimney for 24 hours (actual image shown Smoked Rare Breed Back Bacon)