Butchery

Having invested such care and attention in the raising of the porkers, our meat is paid the utmost respect in the butchery. Every piece of pork is cut to exact specifications for each chef/customer to get the best from it. 

Gary, our master butcher, has more than two decades of experience in pork butchery and is always on hand to cut, slice, bone or roll.

Tamworth pigs are known for producing excellent bacon, so we make several speciality dry-cures, salting the bacon ourselves. We also dry-cure some specific cuts in small batches to make some great charcuterie. Our air-dried Scamerita, made to Jon’s Italian father-in-law’s family recipe, is a particular favourite.

Sausages are the other porcine treat that we produce. After many trials of different recipes and seasonings we have developed sausages that have proved immensely popular.

The pig is known for being edible from head to tail, including the blood, fat, organs and skin. Getting the best from each carcass is a responsibility that we take very seriously and we’ve spent hours of time and many kilos of pork perfecting the ultimate cuts, cures and recipes. We’re constantly developing new techniques and recipes for our charcuterie, sausages and bacon.