Sprotts of Portadown can trace its quality pork production way back to 1880. Today, it's one of a handful of small bacon and ham curing houses still operating in Northern Ireland.
The family firm was winning medals in London shows as far back as 1892. Their Belfast Ham, a dry salted variety, graced the high tables at Buckingham Palace in the 1920s.
So it really is ham fit for a king.
The pork, all raised in Northern Ireland, is hand selected and trimmed before curing and maturing over a number of weeks. Then a slow cooking process, unchanged for decades, brings out the ham's natural flavour and tenderness.
We pride ourselves on modern quality with a traditional taste. It's all in the time and attention we give to the process.
Especially the time.
Slowing everything down gives time to fully develop the taste and tenderness we're famous for.
Our curing recipe and method remains a closely guarded secret. But there's no added water and cooked ham is presented on the counter unadorned as nature intended, with just a simple toasted crumb coating, to be sliced as thick or thin as the customer likes.
Just the job for a nutritious ham salad or, everyone's favourite a delicious ham sandwich.
Sprotts have a fleet of fully refrigerated vehicles catering to any size of order. We are renowned for our quick, friendly and reliable delivery service time after time.
William Sprotts awarded prestigious READ MORE HERE