Neil and Susan Adams rear wild boar, based on stock from the German/Polish border.
They are fed a natural diet, without additives or GM foods, and offered as steaks or roasting joints, a Parma-style ham and hot-smoked haunch that's glazed with the farm's own damson jam.
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 & Farmers Markets
ProductsBoar - Wild Ham - Wild Boar air dried Smoked Wild Boar