Maynards Farm

Artisan curers and producers of quality meat in Shropshire.

Maynard’s Farm in Shropshire are award-winning pork specialists and artisan curers and have been selected as one of only 50 Rick Stein Super Food Heroes. Rob Cunningham manages all of the curing on-site.

The pigs are produced within a 40 mile radius of the farm; all outdoor reared and then finished in light airy barns. The meat is then boned, prepared, dry-cured using bespoke recipes and some is delicately smoked over oak chippings in the on-site smokehouse or steeped in treacle, honey or marinated in herbs and spices.

The small team take great pride in their craft and ensure that the finished products - bacons, hams, sausages, pancetta, black pudding and other pork products - are filled with flavour.

In 2013, Maynard’s Farm gained three Gold’s in the Great Taste Awards for their Dry Cured Smoked Black Treacle Bacon, Traditional Dry Cured Bacon and their Sweet Cured Ham.