They work closely with a number of local farmers who produce animals to the highest welfare standards. The meat is then cured using the finest herbs and spices that are freshly ground for every batch. The cured meat is slowly dried in maturing rooms until the flavours develop and the texture firms up. A few of the products are lightly smoked over beech wood which imparts a soft, almost sweet flavour to the meat; most are not smoked, leaving the flavour of the meat to speak for itself.