Ramsay of Carluke is a family butcher and bacon curer on Mount Stewart Street, established in 1857 as an offshoot of the family's farming interests and now run by the fifth and sixth generations. The firm is best known for its traditional Ayrshire-cured bacon, made by immersing boneless pork in a long-standing brine recipe, alongside black pudding, sausages, cooked hams, haggis and free-range pork. Grass-fed Scottish beef, including farm-assured Aberdeen Angus, is also sold over the counter. The retail shop in Carluke doubles as the base for a mail-order trade reaching across mainland Britain, and the cure has been used by chefs including Nick Nairn and Heston Blumenthal. The company (registered SC061610) remains independent and family-owned, trading from its single Carluke shop.
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