One of this year’s new sponsors, Denhay will be bringing their delicious bacon to sell AND to eat hot and crispy in a bun! Make your way there in the morning for a spot of breakfast to see you through the day! And make sure you buy some to take home with you too!
Taste and Tradition, Denhay’s passion
Using timeless, traditional methods and their own special cure, Denhay have been hand crafting great tasting bacon for nearly 25 years.
Founded in the early 1950s by two farming families, the Hoods and the Streatfeilds, Denhay is passionate about producing the finest quality food. The West Country has always had a reputation for producing great tasting, wholesome produce, and Denhay are more than happy to follow in that tradition.
Since we started our journey over 60 years ago, we have been consistently recognised for our passion and skill which goes into producing our products. We have won over 100 awards and accreditations for our bacon and gammon and in 2008 were very proud to be appointed Bacon Curer to HRH The Prince of Wales. The Royal Warrant means a great deal to the business and recognises not only the excellence of the bacon, but also the efforts that are made to reduce any environmental impact.
Originally Denhay was a mixed farm, based in West Dorset including dairy cows which produced milk for the West Country Farmhouse Cheddar. The whey a by-product of cheese making was fed to Denhay’s herd of pigs, which eventually resulted in Denhay’s first foray into the protein market with Denhay Air Dried Ham. Five year’s later in 1994 Denhay Dry Cured Bacon was launched into local retailers and farm shops. The quality of the product supported by the passion and enthusiasm of George and Amanda Streatfeild meant distribution gradually grew to be nationwide.
Over the years Denhay’s production methods have stayed true to their traditional roots using the special blend of curing salts including sea salt. During the dry curing process, the curing salts are hand rubbed into the pork lions and bellies. The curing process takes two to three weeks after which a proportion of the loins and bellies are gently smoked over beech wood.
Once cured, the bacon is sliced and then layered in the pack so all the slices can be seen and easily lifted. Because our bacon is dry cured and not frozen, little or no white exudate common to mass produced bacon is produced at cooking, therefore maximising taste and eating quality. For many of Denhay’s customers the meaty full flavour of their bacon reminds them of how bacon used to taste.
In 2000, Denhay’s success meant moving the business to a new purpose built facility in Honiton. Jim Loescher, Denhay’s managing director, has been instrumental in ensuring that pork is sourced from high welfare, responsibly farmed pig herds and both tradition and modernity work together in the factory to produce the very best bacon available.
Denhay is very proud of having grown the bacon business from very small volumes to the current volume, supplying multiple retailers, whilst ensuring the products are consistency of the highest quality. The Royal Warrant appears on every pack of bacon and gammon along with the Denhay coat of arms, both guarantees of the highest standards.