Our Cooked Meats

This is the heart of our business. We’ve been making award winning cooked meats for twenty five years. Steve Pearce, a butcher by trade, founded the company with his wife, Liz, in 1989. They started by supplying quality and speciality hams to delis and cafes in Brighton. Since then it has grown into much more, but the cooked meats have remained at the centre of Southover Food’s business, providing a reliable anchor for the company’s identity.

We’re BRC AA grade certified, which means a lot for the company, but is especially important to our cooked meat production as it means you get the same outstanding quality every time you order our own hand made products. We have built up an impressive range over the years that includes whole cooked meats, sliced, shaved and now pulled as well; all produced on site by hand in Brighton.

quality hand made blocksouthover cooked meats brochure cover

Cooked Meats Brochure

Download out Cooked meat brochure here or go to the brochures page to view our catalogue and get more information on our award winning cooked meats.

Download brochure >



An impressive selection of award winning quality gammons, from our bone in Southover to the boneless dry gammon and our low salt Grange. All of them produced by hand in our own kitchens to traditional recipes using our own innovative techniques.



Multi-award winning cooked back bacon, delicious crispy bacon and streaky cooked bacon, delivering the best quality and flavour. Our cooked back is low salt too, naturally produced without pumping the product full of artifical additives.



Salt beef, pastrami and 100% natural topside. Great quality, award winning products made by hand to special recipes developed exclusively for Southover. Hugely popular because of their distinctive flavour and consistent quality.

sliced pulled shaved


On-site production allows us to deliver the product you want. Choose from a selection of sliced, shaved or our new pulled cooked meat products, prepared by hand in our kitchens on the South coast to BRC AA Grade standards, using traditional recipes and innovative techniques.