Join our 'Friends of the Farm' newsletter and you'll be the first to know when new products are added. Absolutely no spam, just a friendly update from time to time.
We have a rare surplus of mature Mangalitza pigs at the farm. Our curing room is full and we have a group of 20 absolutely stunning pigs in the valley. As such, we are offering up the loins to be enjoyed at home as well as in the restaurant here.
Its takes up to 2 years for a Mangalitza pig to fully mature. Our pigs are fed on a diet of organic barley and peas to supplement their daily forage in the valley.
This group have lived a glorious life, primarily in our valley fields and areas of coppiced woodland.
We will be dry aging the loins for 15-20 days before cutting for dispatch.
We will be trimming the loins for home use, removing some of then excess fat from the back of the loin in order to make the sausage farce for this month's raised pork pies.
This month's box includes:
Dry Aged 2 year old Mangalitza Chops x2 (approx 350-400g each)
Whole Hubbard Chicken (approx 2kg)
Mangalitza Pork Pie
Mangalitza Streaky Bacon
Garlic & Rosemary Mangalitza Lard (265g)
Sourdough Bread
Butter
Delivered on Thursday 15th October. Please email if you wish to collect.
As ever, contents subject to tweaks dependent on product when it gets back to us in the butchery.
