The Oxspring family has been involved in farming and food production for many centuries in England. Alex Oxspring returned to the lifestyle of his ancestors and began passionately pursuing the art of curing meat to develop these delicious and healthy products. In a smallholding near to Pershore in Worcestershire, Alex developed the methodology to produce a British air dried ham. Located in the open expanse of the Vale of Evesham the curing unit benefits from the clean air of the surrounding countryside. The curing store where the hams are aged uses this ambient air but at the same time controls humidity and temperature to obtain the optimum environment for the maturing of hams.
The emphasis of the company is on a top quality local product encouraging the reduction of food miles and the promotion of pig farming in the United Kingdom. All pork legs are sourced from local farms and can be traced back to their origin throughout the production process. Oxsprings offers a traditional and lightly smoked variety of air dried ham. No artificial preservatives or additives are used in the process, the ingredients are simply pork, sea salt and time!