Clarkes - Bringing Home the Bacon

After an extremely busy and prosperous Christmas and New year you would have thought Ian and the team deserved a well - earned rest but... no! They have been 

nominated in the top four Butchers (Midlands) in the prestigious Countryside Alliance Awards - The Rural Oscars - Seriously, what an accolade and achievement for Clarke's. These highly coveted awards are nominated by the public, which Ian and the team are very proud about, so a big thank you to all who voted. They clearly have very loyal customers who appreciate the high level of service and superb produce they provide. 

With the Champions being announced at a special reception at the House of Lords in March 2017, watch this space. We have all got our fingers crossed for you - an award you all truly deserve to win. 

Avid readers will note that we are always promoting Clarke's free range British Pork award winning dry cured bacon. Supermarket bacon can be labelled British but, take note, it does not necessarily mean it has been derived from British pork. Clarke's ONLY source free range British pork. Ian can even name the farmers and farms it is sourced from - and that's a clad iron guarantee. 

To further enhance your bacon experience, Ian and the team have begun to smoke their own bacon in Queniborough, illustrating their ingenuity and forward thinking. Thus ensuring you, the customer, have top quality taste and the variety and choice you deserve. 

After installing his own smokehouse, Ian has introduced smoked bacon of un-rivalled taste and quality. But in his quest to offer even more produce to stand out from the usual produce offered by supermarkets, Ian has developed a connoisseur range of plain bacon dry cured with the following: sweet liquorice, juniper & black pepper, sweet sage & thyme, sweet rosemary & thyme – Sublime! To tempt you even further, why not try his free range oak smoked back bacon, which has been dry cured then marinated in molasses and honey before being smoked. 

You can purchase Clarkes bacon form both of Bradleys stores (Quorn & Rothley), Billesdon village store and Tilton Village store (listed below). Remember bacon is for every day, not just a weekend fry up! 

Another addition to the ever expanding fare is rare breed 28 day dry aged Belted Galloway beef - trust us, your taste buds will think they are in heaven! Don't forget the award winning selection of sausages which are now also made with free range pork alongside top quality locally sourced tender cuts of dry aged local English lamb and Packington free range chickens and pork. 

Finally, many congratulations to Harry Clarke who was recently nominated for a national Institute of Meat award, the Lord Graham Endeavour Award - and won! This is an awesome achievement, Harry will receive his award from the chairman of the Worshipful Company of Butchers at a Luncheon in London in February. Look out for pictures in the next edition for April/May – Well done Harry! 

Should you wish to become a stockist of any of Clarkes products Ian will be more than willing to talk to you or email him at:, Clarke's are proud to be different in an age where mass production is common. Think on about your local butcher, USE THEM or LOSE THEM