Pork Products

Pork

Our Saddleback pigs are permanently out on free range and fed an additive free cereal diet as well as grazing on grass and a root and brassica forage, thus retaining the flavour and succulence of the rare breed pig. The piglets are born in the cosy pig arks and stay with their mothers until around six weeks. The growing pigs are still kept out in the fields where they can enjoy rooting and running about.

The pork is again butchered by us here and made into joints and sausages, dry-cured into bacon and gammon slices and gammon joints. Superb flavour and texture.

Sausages

We make sausages of various types and flavours with the free-range pork, using good cuts of meat with a high meat-to-fat ratio. Good quality breadcrumbs, herbs and spices further enhance the taste. Our Old Traditional, Hog & Hop (with beer & herbs) and a very spicy “Bavarian Sausage” (with pork, beef, red wine soft green peppercorns, garlic etc.) won bronze and silver awards in the Great Taste Awards last year.

Continental Sausage. We also make an all-meat gluten free sausage with just a few spices – very tasty.

Bacon and Gammon

Bacon rashers, back and streaky, gammon slices and joints. We dry cure this and are very popular.