Quality and Service for over 160 years!
Established in 1857 as a natural offshoot of our farming interest, the growth in the early 1900’s within the bacon curing business resulted in our great grandfather moving to new premises on Carluke’s historic Kirkton Estate. Since then, in terms of service, quality, traditional methods and recipes, little has changed. Naturally the highest standards in handling, processing and refrigeration are practiced on premises which are constantly upgraded, both to meet today’s exacting hygiene standards and to improve efficiency.
Today Andrew and John, the fifth generation, look after the business maintaining the family connection. Our commitment is matched by the enthusiastic input of skilled staff whose priority is total customer satisfaction. We take great pride in the bacon we produce and don’t mind the extra effort involved in creating this special product. Our bacon is cured and matured from outdoor-reared free range pigs which have been specifically selected for us by our handpicked farmers.
Boneless and rindless sides of bacon are cured in large vats of old fashioned pickle made to our forefather’s recipe. Our bacon has no added water and after curing the sides are left to mature before being divided into the traditional Ayrshire cuts. A large percentage of the bacon is slowly smoked in our own smokehouse, filling the factory with a delicious mouth watering aroma.
Throughout the years, to accompany our bacon, we have created a range of award-winning sausages, puddings, haggis and cooked hams, all made to the same high standards as our bacon, using closely guarded family recipes.
Here at Ramsay of Carluke we strive to keep alive the traditional bacon curing skills that have been passed down through our family from generation to generation. With a close relationship with our farmer and by continuing to use these traditional skills, we are confident that the quality of our products won’t disappoint.