The Gloucester Old Spot makes a great pork pig. It is not 'fast pork', as the porkers do take longer to reach maturity, but the extra time it takes, gives the pork its distinctive flavour, often lost in high-speed pig production.
True, they may carry a little more fat than their hybrid cousins, but it is very soft and melts away during the cooking process, imparting fantastic nostalgic flavours into the meat, the crackling and the gravy.
Our pork is cut as fresh as possible into joints and chops to suit your household by our expert butcher. We can also prepare whole pigs or halves for your freezer or ready to roast pigs for hog roasts. Please contact us for current prices.
We dry cure all our own bacon and hams, and have begun to dry age some bone -in legs to create the parma ham type ham and Yorkshire Hams. These mature very slowly, but should be ready for Christmas 2011.
We also have our own cold smoker, where we can smoke our own bacon and hams and using a distinctive wood chip.