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All of our pork is 100% free range with the pigs having access to the outdoors and indoor shelter. We butcher our pigs the old fashioned way – we work with whole animals and make sure we use every part possible. We select the top level of pigs with a high fat content for more flavour and succulence. But the main point of difference is that we hang the pork for at least 7 days for more flavour and tenderness (most pigs are hung for 48hrs).

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