About us

William's British Style Meats, Ltd.

551 Joe Brown St.

Chadbourn, NC 28431

Tel: 910-654-0204


Directions

 

Currently we are selling out of our production facility at White House Packing co 266 Bethesda Church Rd, Fairmont, NC 28340 tel: 910-654-0204


We are selling out of our plant at White House Packing co. 266 Bethesda Church Rd, Fairmont, NC 28340 for the time beging.  That is where we ship from and our freezers are there.  We have a wider variety of our products there


Directions:

From I-95 take Exit 10 (south of Lumberton, NC), turn left (East), follow road until it dead ends at US 41, Turn Right (South) on US 41, go through Fairmont, porceed 5 miles south, turn left onto Bethesda Church Road. (there is a tan metal building in the intersection.)  Go over the hill top, white House Packing is on the right, 100 yards.

 

From  Wilmington area, follow US US 76 split just west of Whiteville, proceed on to US 76 West for 12 Miles through Fair Bluff.  Turn right onto NC 904, over the bridge at Lumber River, proceed on NC 904 for 8 miles until you reach US 41 Turn north onto US 41 (By a Shell service Station), proceed north on US 41 for 1 1/2 miles, turn right onto Bethesda Church Rd, go 100 yards, White House Packing is on the right.

 

From Myrtle Beach take NC 410 north through Chadbourn turn Lwet onto US 74 West 12 Miles through Fair Bluff.  Turn right onto NC 904, over the bridge at Lumber River, proceed on NC 904 for 8 miles until you reach US 41 Turn north onto US 41 (By a Shell service Station), proceed north on US 41 for 1 1/2 miles, turn right onto Bethesda Church Rd, go 100 yards, White House Packing is on the right.

 

 

William@britishbacon.com

We are the only British Style Pork Processor in America that produces “Real Wiltshire style” Back Bacon and Gammon products that uses true to the “Wiltshire Cure” method of curing Back Bacon, Gammon Ham, and Boiling Bacon. Many others inject their products with Phosphates and use a method called “vacuum tumbling” to speed up the curing process. This breaks down the tissues and changes the physical properties of the Gammon products.

Our process uses the 200+ year old “Wiltshire Cure” method of curing our products. We will never supply you with Back Bacon, Gammon Ham, or Boiling Bacon, that has not been cured using the “Wiltshire Cure” method of curing. Having lived in Wiltshire for almost 12 years, we take pride in carrying on the true “Wiltshire Cure” method of curing Back Bacon, Gammon Hams, and Boiling Bacon.