"Cooked ham that stands the test of time..."

Many years ago, during the times of mullets and Filo Faxes, Richard Isaacs had already begun perfecting his butchery skills. It was in Wimborne of Dorset where he developed his traditional knowledge and expertise. He remains local to this day, maintaining his local butchery craftsmanship and traditions. And his exhaustive passion for butchery specialisation has led to his perfection of Dorset Cured Ham.
Richard's efforts did not go unnoticed. The ever-growing public appetite for his produce led Richard to moving his speciality food production to larger premises. It became necessary to deliver the same care and dedication on a larger scale. And so an excellent wholesale distribution service was built up through an established network. Richard's business continues to thrive and now employs over 30 local staff.
The core values that Richard and his family embedded in the business still continue to this day. Although the mullets and Filo Faxes may have been lost..!