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George Payne creates unique cured ham in joint venture with brewer

Butcher George Payne is pictured left with Allendale Brewery manager Neil Thomas.

Butcher George Payne is pictured left with Allendale Brewery manager Neil Thomas.

New black ham a joint effort by north-east butcher and brewer

A butcher and a brewer from the north-east have put their heads together to create a unique cured ham.
George Payne Butchers, of Brunton Park, Gosforth, is now making a special black ham and Tar Bar’l Stout from Allendale Brewery, near Hexham, is an integral part of the cure.

There’s a third north-east connection, as the pork used for the ham comes from rare breed Saddleback and Middle White pigs reared in Northumberland by farmer and conservationist Tom Burn at Hunting Hall, Beal, Berwick-upon-Tweed.

Butcher George Payne is a founder-member of the national Butchers Q Guild – the Q stands for quality – and has based his new Allendale Black Ham on an ancient recipe discovered and developed by fellow north-east region Q butcher, David Lishman, of Lishman’s of Ilkley, West Yorkshire.

George said: “The ham is based on a recipe perfected by English monks in the 12th Century and is cured in molasses and Allendale’s Tar Bar’l Stout. This produces a distinctive darkfleshed colour and malty core. It’s a real old-fashioned traditional mild ham, with a slightly sweet flavour.”

Neil Thomas, manager of Allendale Brewery explained: “Tar Bar’l is a very dark traditionalstyle stout, with rich coffee and chocolate flavours, and a creamy brown head. “It was first brewed to commemorate the famous Tar Bar’l celebrations of Allendale, when the ‘Guisers’ – long-established men of the village – carry flaming barrels of tar on their heads, before throwing them on a bonfire in the very centre of the village on New Year’s Eve.

“George Payne is one of the best known butchers in Britain and it’s good that two north-east businesses should be working together in this innovative way.”

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