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Dry-cured in the traditional way – no added water, just a little organic sugar and hand sliced to order.
Bacon how it used to be.
We make 4 varieties to keep to the best organic recipes we know.
All boned and rolled easy for carving, no waste and incredible crackling!
Our pigs are a bit more mature so our loin chops are larger than normal and more succulent. Our belly has to be tasted – there are no words to describe it!
These are dry cured in the old fashioned way, for at least a month. No water here, just texture and flavour to savour.
We have teamed up with the Sandy Hill Mob, local beef farmers extraordinaire, to make more efficient use of our on-farm butchery and delivery service.
They are ‘The Mob’ because of their mob grazing style. Pedigree Hereford cattle who live their lives outdoors, enriching their flower-rich meadows as they go.
They have over 100 acres of pasture, a mixture of historic parkland and herbal leys on National Trust land just a few miles down the road. A holistic, nature friendly approach to beef production.
To order our pork and find out more about our collaboration head to The Sandy Hill Mob.
We also supply our local pub, The Victoria Inn, at Eastleach (well worth a visit!).
