Our story begins with Mrs. Williams. She has been making pork pies at Manor Farm for the last 30 years. With a hot water pastry and coarsely minced meat, they are an excellent reminder of what a pork pie should be.

Mr. Williams left behind the tradition of curing ham and bacon in a Wiltshire brine, which is still being followed to this day at Robinson Manor Farm. The honey roasted ham uses local honey to give it an authentic taste.



We have our own smoke room on the premises, using only the finest oak chippings we can find. This helps our meat get a flavour second to none and is a staple of the high quality you can expect from Robinson Manor. Whether you decide to go for a smoked or unsmoked meat, we can guarantee they are both equally delicious.