We started out with our own herd of Gloucester Old Spots so it’s fair to say we hold a bit of a soft spot for pigs. Once you have experienced the difference between genuine free-range pork and the sort of flavourless, dull, grey, watery pork that has become all too familiar you’ll never look back. Good quality pork should have a deep pink colour, lots of marbling and a generous layer of fat to create perfect crackling.
All our pork is free-range and farmed a short distance away from our butchery in the heart of the South Downs National Park. The animals are farmed to the highest recognised welfare standards - allowed to move freely in a generous outdoor space with access to warm, dry indoor spaces for sleeping and to shelter from the elements. Under no circumstances will our pigs be subjected to unethical practices such as the use of farrowing crates, tail docking, nose-ringing or the routine use of antibiotics to control diseases prevalent in intensive 'factory-farmed' herds.
Whether it’s a simple pork chop or our own take on the Italian classic Porchetta roast our free-range pork will remind you how proper meat should taste. As well as the standard cuts we also make all our own sausages, cure our own bacon – including our molasses and fennel cured specialities – and make our own cider and honey-cured gammons.
Hand-made free-range pork, sage, and thyme sausages. Gluten free.
Hand-made free-range Breakfast Sausage. Delicately spiced
Hand-made free-range Old English sausages. Our best seller
Hand-made free-range mildly herby Chipolata sausages
Free-range hand-made Pork & Leek sausages. Gluten Free
Hand-made free-range Fennel & pepper sausages. Gluten Free
Free-range pork chipolatas individually wrapped in our own home-cured streaky bacon
Free-range dry-cured back bacon with fennel for a hint of aniseed
£8.50 – £17.00
free-range rind-on streaky. Thick cut and perfect for a crispy bacon roll
£3.75 – £7.50
Succulent free-range pork loin on the bone
Delicate and tender fillet of free-range pork
Cider, honey and juniper cured gammon hock. Ideal for terrines, soups as well as roasting and boiling
The ultimate cold-cut joint. Whole free-range gammon joint on the bone.
The ultimate cold-cut joint. half-leg of free-range gammon on the bone.
Cotton tea-towel featuring 'beef cuts' design by Polly Finch