this cross produces maximum flavour with practical sized joints.
Reared in a traditional style in open pig stys which are all on view to the public where you can see the piglets. Piglets are not weaned until 10 weeks old.
The pigs are slaughtered at approximately 5-6 months old at a local abbatoir. |
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| Our Gammon Selection |
| • Gammon Steak - Smoked |
| • Gammon Steak - Unsmoked |
| • Gammon Joint - Smoked |
| • Gammon Joint - Unsmoked |
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| Our Bacon Selection |
| • Black Back Bacon - cured in molasses |
| • Back Bacon - Smoked |
| • Back Bacon - Green/Unsmoked |
| • Streaky Bacon - Smoked |
| • Streaky Bacon - Unsmoked |
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