We are excited about producing so many of the meats vegetable and fruit produce that now seems expensive, out of reach, unusual or ‘foreign’.
Using our wonderful old spot pigs we are making chorizo, salami, air dried ham and black pudding. Pickling fruit and vegetables like baby turnips, pears and plums. Turning the odd bits of local 3 week hung beef into pastrami, bressaola and ox tongue, and of course celebrating the summer with jams and jellies from the earliest gooseberries to the latest raspberries and damsons.
We are passionate about sourcing locally, reducing the footprint of food production, and of focusing on the quality of the food, not on the artwork of the label.