The welfare of the pigs that produce our pork is of the utmost importance to us. That is why we only use pork from pigs that have been reared outdoors to the highest standards.
We use our own curing blend to produce our bacon. Unlike commercially available bacon where up to 30% water is added we actually lose 20% in the curing process. 50% more bacon equals less shrinkage and more flavour.
All our sausages are hand made and linked into natural casings in the traditional British butcher’s style. The recipes have been developed to enhance the flavour of the pork and leave a pleasing and moreish aftertaste, for breakfast we do not want to overpower the flavour with too much herb.