Buttercross are proud to make many of our products from scratch in our countryside factory. Our butchers produce sausages, dry cured bacon & cooked hams using traditional methods. We also have ‘on site’ ability to oak smoke, brine cure and even ‘salt age’ in our unique fridges. This gives us full control over our produce and a leading edge in product development. . Our Butcher’s craftsmanship is clear to see in our products due to their years of experience in the trade. We butcher all cuts from fresh & local carcasses or primals, selected for maximum flavour and texture. All cuts come individually vacuum packed with an industry leading ‘trim spec’. As a result this saves time, reduces wastage and improves yields in the kitchen. Our product mix means that great quality, unique meat products can be on your menu in a flash.