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Smoking and Curing


We have our own cold smoker, which we designed and built, running 24 hours a day. It produces copious amounts of quality smoked products. We use untreated oak from a local joiner, for a lovely, deep smoked flavour. We predominately dry cure our meat because we believe it gives a better finished product than wet cures however we will certainly use brines where suitable or on customer requests.




Bacon curing and smoking is one aspect of what we do at Green Farm Barn that we’re really proud of and where we get a lot of positive feedback from our traditional method of bacon curing and smoking.




We are always pleased to cure and smoke any products for customers, please contact us for more information.

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