Maynard Davies was one of the last apprentice-boy bacon curers, and
he was trained in the dying arts of his trade in post-war
Staffordshire. Becoming a master bacon curer, he went on to expand
his repertoire by travelling to America where he taught the inmates
of a large prison how to cure. With a young family, he then set up
a small-holding in the Peak District and ran an (eventually) very
successful farm, with home-spun smoking, curing and selling direct
to the public.
Maynard had four daughters and he and his partner Ann lived in
north Shropshire where he was regarded as one of the country's
leading experts in his field. In order to pass on his expertise as
he retired, he wrote up all his practical curing and smoking advice
in his full-colour Manual of a Traditional Bacon Curer.
Maynard was hailed by Rick Stein as a 'Food Hero' and he had
been on The Food Programme and several television programmes on
quality, traditional British food.
Maynard published two books about his 'life in bacon', the first
part in Maynard, Adventures of a Bacon Curer and the second part in
Maynard, Secrets of a Bacon Curer.
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