Pork provides some of the tastiest meat in any butchers, not least because of the uniquely fatty nature of many of the cuts. This is no bad thing! Pork also provides one of the great delights of roast meat…the crackling, a gastronomic delight that only nature herself (with the help of a very hot oven) could possibly have created.
We use free-range English Gloucester Old Spot pork. No additives or growth promoters are used and the pigs are reared in the traditional way, living a further 10 weeks in a stress-free environment. The rearing encourages the development of the fine grained meat, full of the flavour that this breed is renowned for.
Our bacon is free-range Blythburgh pork and is as good as it gets!
Our hams (cooked and off the bone) are cured using the finest English outdoor-reared pork, a mixture of the Blythburgh, Large Black and Old Spot. These beautiful hams make a wonderful alternative or addition to roast meats on your table.
Our gammons are green, cured, uncooked and off the bone.
The pig produces succulent joints, perfect for roasting and to be enjoyed with all of the trimmings. Classics include Shoulder, Loin, Belly & Leg whilst this is also an animal that provides lots of other options for the more adventurous cook.
Our hams (cooked and off the bone) are cured using the finest English outside-reared pork. These beautiful hams make a wonderful alternative or addition to roast meats on your table. Our Gammons are green, cured, uncooked and off the bone.