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7 products
  • £11.00
    £11.00
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    This is made in a traditional bratwurst style with no breadcrumbs or rusk. Some lean duck meat is bound with minced duck fat and pork belly from our pigs. Some dried chilli from the garden and a light smoke. Can be eaten cold or reheated in a pan or gently roasted. (~2 sausages)
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  • £11.50
    £11.50
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    Made with the pulp from the jelly making process. Whilst traditionally served with cheese, this Membrillo is ideal for Pate, Rillette, and even a Pork Pie.
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  • £7.00
    £7.00
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    The last of the season Bulls Horn peppers, roasted, before being preserved 'agridolce' with plenty of oregano, dried chilli, thyme, cider vinegar & extra virgin rapeseed oil (325g)
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  • £17.50
    £17.50
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    From our larger pigs, we reserve the bellies for a traditional farmhouse cooking bacon. In the style of a smoked Alsace belly, the bellies have been salted before being smoked for 5 days and then hung for a week. Made with the rind on, this bacon is designed to be used as a larder staple for c...
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  • £10.00
    £10.00
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    Our rendition of the classic German sausage. made to sing with the shoulders from our older Mangalitza pigs and curry spices from the inimitable Andy Harris at The Vinegar Shed. We have gently poached the sausage and it is ready to eat but is perhaps best grilled and served with a pickle or two.
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  • from £4.00
    from £4.00
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    Rendered fat from around the gizzards and neck of the ducks. Perfect for a roast potato.
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  • £7.50
    £7.50
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    A traditional rillette made from confit duck legs and necks. Set in the confit duck fat and spiked with a mix of peppercorns from The Vinegar Shed. A slightly meatier rillette than our Mangalitza rillette, ideal spread on toast with jelly or pickles. (265g)
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