The Baker's Pig produce a range of air-dried whole muscle hams to include Lonza (Loin), Coppa (Collar), Culatello (Little Butt) and Speck (Cold Smoked Ham). Each ham is dry-cured in salt using traditional curing techniques, delicately flavoured with herbs and spices, hung and dry-aged for at least 3-6 months before being thinly sliced. Our whole muscles are free-from artificial colours, flavours and preservatives. Our cold-smoked Speck contain preservatives
