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Or 11" x 14"
shoulder & jowl from impeccable fre range pigs
Pate En Croute prints designed & hand printed & signed by Laura Marling
a supple yet complex cider expressing baked apple and savoury notes of brioche and a hint of oak
Smoked Streaky Bacon (250g) Christmas Or 11" x 14"Most of our bellies & loins go to making farce for pts and pork pies but when the pigs are of a particularly high standard we save the bellies to be dry cured for five days in sugar, salt and spices and then gently cold smoked over beech for 24 hours. We let the bacon "equalise" for a week to develop and balance the flavours and then they are ready to slice. We don't always have it, but when we do it's worth snapping it up!
