We have Stansted Saddleback pork available this weekend, reared half a mile from the farm shop. They have been in a pen under the trees, eating leftover vegetables from the farm shop, feed, bracken and bramble.
These rare breed pigs do have a thicker layer of fat which is where the flavour comes from, providing rich, succulent pork with fantastic crackling.
We have our butchery course going on this weekend with a place still available. They will be discovering all the different pork cuts you can get from a carcass, as well as expert cooking tips from our butcher, Gavin. There will be sausage making and bacon curing, with pork to take home with you.