Producers of free-range pigs - reared in a traditional fashion.
They ideally like to sell their meat, in units of a butchered half pig. But can be persuaded to supply just one joint.
They also make their own sausages. Local delivery.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.
- Open: Collection by Arrangement
ProductsPork - free range Sausage skins/casings - natural Sausages - Pork