Collection: Hams, Sausages & Co

A selection of much of what we farm and process here at Coombeshead Farm. Hams, Bacons, Sausages & Pies from our pigs, ducks & sheep.
9 products
  • Traditional Pork Pie
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    A traditional hot water pastry made with the leaf lard from our pigs, and sausage farce. Jelly made from the bones of trotters of said pigs. Available in two sizes: MediumAn approachable pork pie for 2 people. (500g) Large View product
  • Pork Rillette
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    £7.50
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    Confit pork belly, picked, set, and ready to be spread on toast with plenty of pickles. We cook our rillette the traditional way, all the way in a pan, very slowly, with herbs from the garden and finished with a blend of spices from The Vinegar Shed. ...
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  • Country Style Pate
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    A traditional country pate, made from the livers of our middlewhites, plenty of the belly and back fat. We add confit onions, garlic and herbs from the garden, a good few bottles of white wine, some of our eggs, and then gently cook in bain-marie. Ideally...
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  • Hot Smoked Middlewhite Sausage
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    £11.00
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    A sausage made from our Middlewhite pork. Cooked in the smoker, these sausages can be enjoyed as a cold cut or are equally enjoyable re heated on the BBQ. (~2 sausages)
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  • Smoked Farmhouse Cooking Bacon
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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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  • Farmhouse Bacon Chops
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    These chops have been brined in a mix of molasses, sea salt, bay and a heady amount of Vinegar Shed spices as whole loins. The loins are then removed from the brine and portioned into healthy sized chops, ready to grill on the pan or on the BBQ. Perfect as a meal for two or to share among four...
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  • Frankfurter
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    £10.00
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    Our rendition of the classic German sausage. made using 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 e...
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  • Braised Wild Garlic Sausage
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    A braised sausage made from the last of the year's wild garlic leaves and capers. A good accompaniment to pulses. Revered across Italy but most of all in Emilia-...
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  • Mangalitza Lardo
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    £15.00
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    Mangalitza Back Fat, cured with salt and garden herbs, great sliced and melted over vegetables or toast. (250g), unsliced
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