Bacon and Gammon
Pork from our own Gloucestershire Old Spot pigs is dry-cured to a unique age-old recipe and smoked over oak chips right here on the farm producing our award-winning bacon. It requires very little cooking and there is no spitting in the pan, no white residue, very little shrinkage and a flavour to delight the taste buds - definitely a taste not to be missed.
Our smoked bacon is favoured by Fergus Henderson's St John Restaurant which is consistently placed in the Top 50 Best Restaurants in the World.
Our beef has been naturally reared and grass fed with no added growth promoters and hung for a minimum of 14 days (hanging time varies depending on breed but all our beef can be hung for longer if requested). Available breeds vary from week to week. If you do require a specific breed please speak to one of our butchers on 01285 862224 to check if/when it is available.
Our pork comes from our own Gloucestershire Old Spot and Oxford Sandy & Black pigs which are reared outdoors, maturing slowly over 24-28 weeks. Their food is based on natural ingredients with no added growth promoters. Our Gloucestershire Old Spot herd carries the EU TSG accreditation so you know the pork you are buying is second to none. Try a Hand of Pork as seen on Hairy Bikers' Best of British, 15th April 2013.
Our own sausages made from traditional and rare breeds. These are sausages that taste how sausages should taste and are freshly 'Made by Butts' for you. The pork in our pork sausages comes from our own Gloucestershire Old Spot herd born and bred right here on the farm.
They should be refrigerated and eaten within 24 hours of delivery or frozen on arrival. You'll love them!