These Middlewhite hams have been brined in a mix of molasses, sea salt, bay and a heady amount of Vinegar Shed spices. We are sending this ham with a traditional sourdough crumb ready to be poached, skin removed, and finished in the oven. Each ham is 2-2.5kg which will feed 4-6 as part of a main meal with plenty of leftovers for a cold lunch the next day.
A traditional poached breakfast sausage made with the legs and back fat from our pigs with sprouted rye grains and pearl barley.
We have cured this bacon for four days with Cornish Sea Salt, molasses, some of our dried herbs, and a blend of very fine spices from The Vinegar Shed.
A fine hot smoked sausage that can be eaten cold or hot. To eat hot, simply roast or cook on the grill.
Two fresh and two brined chops, prepped and ready to go. Simply grill or pan roast. Best served pink, and we recommend bringing the chop to room temperature before cooking. It will help produce an even cook.
Confit pork belly, picked and set. Ready to spread on toast.
Country Style Pate
A traditional country pate, made from the livers of our pigs, plenty of pork 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 eat with a good loaf and more wine.
Our Jersey cow cream is clotted and then churned as per the traditional Cornish way.
Country Sourdough Bread
Organic British grains, milled and baked in house. Contains Gluten