Skip to content Skip to navigation

Maynard's Farm

Maynard's Farm: Home of Award-Winning Artisan Bacon Curing

Owned by Rob Cunningham, who has a background in Agricultural Sciences and his wife Fiona, a Cordon Bleu chef; Maynard’s Farm is a small family business all about creating the highest quality cured bacon.

For over 18 years the couple have been curing and smoking bacon using traditional techniques and recipes, some of which date back to the 17th century. This dedication to tradition, along with the care and attention put into producing their artisan bacon, means that the process can be over a month long.

Each flitch of bacon is sourced from only outdoor reared and, where possible, local pigs. It is hand rubbed with a bespoke mix of sugar and salts from the local Northwich Salt Mines and left to cure for 3-4 weeks. After this, selected flitches are hung in the smoke blackened brick chambers of the Maynard’s smokehouse and are smoked for two days using wood shavings from Wem, only three miles away.

Locality and sustainability are of great importance at Maynard’s, but at the very core of all that is done on the farm is quality. For Rob and Fiona, specialisation is the key to making the best bacon, and it’s why they have been awarded 3 Gold Great Taste Awards, and the Rick Stein Super Food Heroes accolade.

To really make the most of this truly artisan bacon, the team at Maynard’s recommend frying over grilling. This helps really bring out the best flavour and texture. Additionally Maynard’s bacon is never soaked in brine, and the real proof of this quality is in the bacon’s murmur rather than a sizzle when frying.

Maynard's Farm Bacon