We hand-butcher to order and deliver all our meat fresh so it can be frozen.
Our pork is championed by many top chefs and with good reason - it is packed with flavour. We favour two heritage breeds, The Middlewhite and Tamworth. We allow the pigs to grow slowly on a natural diet on a completely free-range system. Week dry age for two weeks ageing and the neck section a further week in our Himalayan salt room. The result is exceptional.
4 x 300g Pork Chops
2 x 480g Handmade Yorkshire breakfast sausages
1 x 800g Dry-aged Pork Shoulder Chop
2 x 220g Pork ribeye steaks
3 x 250g Traditionally cured and smoked streaky bacon
1 x 480g Pork, fennel and red wine sausages
1 x 1kg Pork Belly
Read how George Ryles recomends to serve the pork chops.
Note all weights are approximate