I can remember when I first moved to Cheshire, over 20 years ago, someone telling me (really excitedly) that they'd dicovered this great place that did traditional dry-cured bacon. That place was Maynard Davies's.
Originally in Staffordshire Maynard later moved to North Shropshire. Maynard was quite a character, once he knew my wife was a farmer's daught he was always offering to show us his pigs! Maynard was the last of the traditionally apprenticed bacon curers and was passionate about his work. He's now retired, but has written books "Maynard - Adventures of a Bacon Curer" and later "Maynard: Secrets of a Bacon Curer".
When he retired the business was sold on, but it's still in good hands (and dare I say it) the marketing has improved. They sell Staffordshire black bacon - a long cured with a superior blend of aged treacle and molasses sugar. Apparently this recipe originated in the 1800's when it was a favourite of the local Potters, who would put their bacon, oatcakes and cheese on the shovel in between firing pots in the kilns. Their oak smoked bacon is smoked in a traditional oven over oak wood chippings. You can aslo try their old fashioned English bacon - traditionally cured and sprinkled with caraway, ginger and extra salt. 
Hams are available - Cheshire sweet cure ham, glazed with Maynards's mustard and Shropshire honey or oak smoked ham, home cured and delicately smoked. They also make good sausage, including Shropshire and Staffordshire varieties, and sell Applebys Cheshire - made just up the road.
Maynards Farm Bacon Ltd
Weston-under-Redcastle
Shrewsbury
Shropshire
SY4 5LR
Tel: 01948 840252
Fax: 01948 841204
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