We produce mouth watering Gloucester old spot pork, sausages, dry cured nitrate free bacon and gammon, artisan salamis, chorizo and air dried hams and cured meats from our Gloucester old spot pigs on the Blackdown hills area of outstanding natural beauty here in Devon. Produced and cured in an original old fashioned method. We specialise in nitrate, additive and preservative free products.
What makes our pork taste so good is that our traditional rare breed Gloucester old spot pigs born here on the farm spend all of their lives outdoors rooting around under the oak trees developing a truly unforgettable flavour and delicious crackling. All our pigs are fed G.M. free feeds, which do not contain growth promoters or unnatural additives and are raised to the highest welfare standards.
The meat is hung for a week to ensure the best flavour and then is butchered here on the farm in our on farm butchery. Our Gloucester old spot sausages and cured meats are produced without preservatives, nitrates or additives.
To get the best crackling from one of our shoulder, loin or leg joints of free range Gloucester old spot pork remove from the vacuum bag when you receive your order or the day before and place in the fridge on a plate to collect the juices uncovered so the skin can...
Take a large pan big enough to hold your gammon, leaving it in the vacuum bag immerse in water to boil on the hob. The vacuum bags will withstand the cooking this holds in the moisture and flavour of the ham. Cook the ham for approx an hour per kg size of joint. Or...
The whole hog If you enjoy being a carnivore, every juicy, meaty mouthful and we are to rear pigs for the table they are to live (at the utmost a free range, foraging life with the sun on their backs we nurture that flavour with apples and acorns) and die for our...
To get the best crackling from one of our shoulder, loin or leg joints of free range Gloucester old spot pork remove from the vacuum bag when you receive your order or the day before and place in the fridge on a plate to collect the juices uncovered so the skin can...
Take a large pan big enough to hold your gammon, leaving it in the vacuum bag immerse in water to boil on the hob. The vacuum bags will withstand the cooking this holds in the moisture and flavour of the ham. Cook the ham for approx an hour per kg size of joint. Or...