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Direct Meats

Knights Farm
Swan Street

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Tel: 01787 223364

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A pig's squeal can be as loud as 115 decibels, 3 decibels louder than a supersonic airliner.

Salame is singular, while Salami is plural.

To get the same amount of zinc found in 3 oz. of beef, you would have to consume five 8 oz. glasses of milk and three 4 oz. cans of tuna.

Traditional Own Cure

Our unique own cure flavour blends have been developed on site as a collaboration between Direct Meats own Charcuterie Chef, Thomas Hempstead and our consultant fleischermeister, Tim Rowe.

All Traditional Own Cure products use premium quality Dingley Dell Pork, along with other regional farmers supplying us with top quality meat including our own premium range of Dedham Vale Beef. You can be assured that you are buying the finest quality cured products that Direct Meats have to offer.

Under production are an exciting new range of bacons using Dingley Dell Pork. Some of our most popular cured products are currently treacle cure and a traditional Wiltshire cure, although over the forthcoming months we will have a much broader range of less traditional flavours for you to entice your customers with.

Cured pork products include hams, shoulders and belly with salt beef made from our exquisite Dedham Vale beef.


For a too-salty ham, partially bake it and drain all the juices. Pour a small bottle of ginger ale over it and let it bake until done.

Cows were first domesticated for beef in the regions of Greece and Turkey about 4,000 years ago.