We use rare-breed Hampshire/Duroc crosses from Plantation Pigs in the South Downs which provide seriously tasty, tender succulent pork.  These rare breed pigs are ideal for outdoor living as they are hardy in all weathers, good at mothering, and extremely capable of looking after themselves in a natural environment.  Plenty of fresh air and exercise helps to keep our pigs healthy and ensures they do not need routine antibiotics.

Showing 1–12 of 14 results

  • 2 Rare-breed Pork Chops

    Our Rare-breed pork chops taste superb.  There is nothing like a decent pork chop to keep you happy – succulent, tender meat getting a deep flavour from the bone and wrapped in a layer of fat that keeps the meat juicy and adds a rich level of taste.  Our favourite way is on the BBQ, with the intense heat caramalizing the fat.

    Ideal with apple sauce or a honey and mustard marinade, this is the perfect meal.

    We use rare-breed Saddleback pork from a farm in Birdham near Chichester.  The Saddleback breed is ideal for outdoor rearing as they are hardy in all weathers, good at mothering, and extremely capable of looking after themselves in a natural environment. They are kept in small family units of about 10 per enclosure, alternating between woodland and pasture.

    They are slow maturing compared with intensively bred commercial breeds which results in more marbling and flavour. The meat is darker and they have a bit more fat than you might be used to but again, this enhances the taste and texture of the pork which is succulent and fine-grained.

    £5.95
  • Diced Pork

    Diced Pork

    Our diced pork comes from the shoulder, with plenty of meat and a bit of fat to ensure flavour and succulence. Ideal for casseroles and stews, and can also be used for pulled pork.

    We use rare-breed Saddleback pork from a farm in Birdham near Chichester.  The Saddleback breed is ideal for outdoor rearing as they are hardy in all weathers, good at mothering, and extremely capable of looking after themselves in a natural environment. They are kept in small family units of about 10 per enclosure, alternating between woodland and pasture.

    They are slow maturing compared with intensively bred commercial breeds which results in more marbling and flavour. The meat is darker and they have a bit more fat than you might be used to but again, this enhances the taste and texture of the pork which is succulent and fine-grained.

    £6.75£22.50
  • Leg of Pork

    Our leg of pork is excellent for roasting, with a good layer of fat to ensure a succulent, tasty meal.  You can slow roast to keep the meat moist, with a quick blast in a hot oven at the end to ensure the finest crackling.  We offer legs on the bone for those who would like to cure their own hams – but contact us to order.

    We use rare-breed Saddleback pork from a farm in Birdham near Chichester.  The Saddleback breed is ideal for outdoor rearing as they are hardy in all weathers, good at mothering, and extremely capable of looking after themselves in a natural environment. They are kept in small family units of about 10 per enclosure, alternating between woodland and pasture.

    They are slow maturing compared with intensively bred commercial breeds which results in more marbling and flavour. The meat is darker and they have a bit more fat than you might be used to but again, this enhances the taste and texture of the pork which is succulent and fine-grained.

    £6.75£22.50
  • Pork Mince

    Our minced pork comes from the shoulder, with plenty of meat and a bit of fat to ensure flavour and succulence. Pork mince can be added to meatballs, burgers or bolognese for a richer flavour.

    We use rare-breed Saddleback pork from a farm in Birdham near Chichester.  The Saddleback breed is ideal for outdoor rearing as they are hardy in all weathers, good at mothering, and extremely capable of looking after themselves in a natural environment. They are kept in small family units of about 10 per enclosure, alternating between woodland and pasture.

    They are slow maturing compared with intensively bred commercial breeds which results in more marbling and flavour. The meat is darker and they have a bit more fat than you might be used to but again, this enhances the taste and texture of the pork which is succulent and fine-grained.

    £4.25£22.50
  • Rare-breed Pork Belly

    Our Rare-breed pork belly will produce the most delicious meal – as the fat is particularly rich and flavourful and will baste the meat as you cook it, offering a truly exceptional taste.

    We use rare-breed Saddleback pork from a farm in Birdham near Chichester.  The Saddleback breed is ideal for outdoor rearing as they are hardy in all weathers, good at mothering, and extremely capable of looking after themselves in a natural environment. They are kept in small family units of about 10 per enclosure, alternating between woodland and pasture.

    They are slow maturing compared with intensively bred commercial breeds which results in more marbling and flavour. The meat is darker and they have a bit more fat than you might be used to but again, this enhances the taste and texture of the pork which is succulent and fine-grained.

    You can either have the belly in slices or whole – just let us know.

    £3.25£13.00
  • Rare-breed Pork Loin

    Rare-breed pork loin is tasty and versatile – you can either have it as a roasting joint – succlulent and full of flavour, great with a herb crust, or you can have individual steaks. Pork loin also works well cut into strips for stir fry or Mexican.

    We use rare-breed Saddleback pork from a farm in Birdham near Chichester.  The Saddleback breed is ideal for outdoor rearing as they are hardy in all weathers, good at mothering, and extremely capable of looking after themselves in a natural environment. They are kept in small family units of about 10 per enclosure, alternating between woodland and pasture.

    They are slow maturing compared with intensively bred commercial breeds which results in more marbling and flavour. The meat is darker and they have a bit more fat than you might be used to but again, this enhances the taste and texture of the pork which is succulent and fine-grained.

    Let us know if you would like your pork loin whole or in steaks.

    £6.00£23.00
  • Rare-breed Pork Ribs

    Our Rare-breed pork ribs make outstanding BBQ with the rich flavourful fat ensuring that the meat is well basted and ideal for slow cooking – finished off on the flames.  Marinade them first for 24 hours to get some serious flavour going.

    We use rare-breed Saddleback pork from a farm in Birdham near Chichester.  The Saddleback breed is ideal for outdoor rearing as they are hardy in all weathers, good at mothering, and extremely capable of looking after themselves in a natural environment. They are kept in small family units of about 10 per enclosure, alternating between woodland and pasture.

    They are slow maturing compared with intensively bred commercial breeds which results in more marbling and flavour. The meat is darker and they have a bit more fat than you might be used to but again, this enhances the taste and texture of the pork which is succulent and fine-grained.

     

    £3.75£15.00
  • Rare Breed Pork Shoulder

    Rare-breed Pork Shoulder

    Rare-breed pork shoulder is marbled with fat and ideal for the perfect slow-cooked roast.  Your shoulder joint will be scored to ensure the skin turns to perfect crackling. This is the ideal cut for pulled pork which we specialize in at the shop. Just ask Gavin the butcher for more information.

    We use rare-breed Saddleback pork from a farm in Birdham near Chichester.  The Saddleback breed is ideal for outdoor rearing as they are hardy in all weathers, good at mothering, and extremely capable of looking after themselves in a natural environment. They are kept in small family units of about 10 per enclosure, alternating between woodland and pasture.

    They are slow maturing compared with intensively bred commercial breeds which results in more marbling and flavour. The meat is darker and they have a bit more fat than you might be used to but again, this enhances the taste and texture of the pork which is succulent and fine-grained.

    £5.95£18.65
  • Sandridge Gammon (Unsmoked)

    Old-fashioned Wiltshire gammon that’s cured on the farm to a traditional recipe from their own pigs, described as “The finest British cured pork” according to Tom Parker-Bowles.

    The Sandridge gammon are incredible value and absolutely delicious.

    These gammons (uncooked hams) are as traditional as it is possible to get.  The pigs are bred on the farm by the Keen family who has farmed in Wiltshire for many generations. Following in his father’s footsteps Roger Keen grows mostly grain on just over 300 acres, this grain together with the left over portion of milk from cheese-making provides a natural diet free of artificial hormones, growth promoters or routine antibiotic feed additives, which is fed to the herd of 350 sows and young. Their pigs are mostly large White and Landrace breeds, which they cross with older breeds such as Gloucester Old Spot, Saddleback and Duroc, to get the best quality pork.

    At Sandridge, whole sides of pig are immersed for four or five days in large tanks of brine – a solution of salt and water. After their immersion, the sides are stacked in neat piles and left to dry for at least a week. Of course, they take up valuable space, and represent money doing nothing; but the delay is vital. This period of drying, airing and consolidation is just what mass-produced ham and bacon does not get, and it makes all the difference.

    £22.50£52.50
  • Sandridge Slipper Joint (Unsmoked)

    This is for an unsmoked slipper joint (1.5-2kg) at £6.50 per kg.

    Our slipper joint is a smaller cut from old-fashioned Wiltshire gammon that’s cured on the farm to a traditional recipe from their own pigs, described as “The finest British cured pork” according to Tom Parker-Bowles.

    The Sandridge slipper joint are incredible value and absolutely delicious.

    These gammons (uncooked hams) are as traditional as it is possible to get.  The pigs are bred on the farm by the Keen family who has farmed in Wiltshire for many generations. Following in his father’s footsteps Roger Keen grows mostly grain on just over 300 acres, this grain together with the left over portion of milk from cheese-making provides a natural diet free of artificial hormones, growth promoters or routine antibiotic feed additives, which is fed to the herd of 350 sows and young. Their pigs are mostly large White and Landrace breeds, which they cross with older breeds such as Gloucester Old Spot, Saddleback and Duroc, to get the best quality pork.

    The sides to be smoked spend two days in a black chamber, with hardwood sawdust – mainly oak and beech – smouldering on the floor. This process of cold-smoking does not cook the meat, but gives it a delicious flavour, and afterwards the sides hang for two further days, settling down. Only then, after nearly three weeks of treatment, is smoked ham ready for sale.

    At Sandridge, whole sides of pig are immersed for four or five days in large tanks of brine – a solution of salt and water. After their immersion, the sides are stacked in neat piles and left to dry for at least a week. Of course, they take up valuable space, and represent money doing nothing; but the delay is vital. This period of drying, airing and consolidation is just what mass-produced ham and bacon does not get, and it makes all the difference.

    £9.75£13.00
  • Sandridge Smoked Gammon

    This is for a smoked gammon, off the bone (3kg – 7kg)

    Old-fashioned Wiltshire gammon that’s cured on the farm to a traditional recipe from their own pigs, described as “The finest British cured pork” according to Tom Parker-Bowles.

    The Sandridge gammon are incredible value and absolutely delicious.

    These gammons (uncooked hams) are as traditional as it is possible to get.  The pigs are bred on the farm by the Keen family who has farmed in Wiltshire for many generations. Following in his father’s footsteps Roger Keen grows mostly grain on just over 300 acres, this grain together with the left over portion of milk from cheese-making provides a natural diet free of artificial hormones, growth promoters or routine antibiotic feed additives, which is fed to the herd of 350 sows and young. Their pigs are mostly large White and Landrace breeds, which they cross with older breeds such as Gloucester Old Spot, Saddleback and Duroc, to get the best quality pork.

    The sides to be smoked spend two days in a black chamber, with hardwood sawdust – mainly oak and beech – smouldering on the floor. This process of cold-smoking does not cook the meat, but gives it a delicious flavour, and afterwards the sides hang for two further days, settling down. Only then, after nearly three weeks of treatment, is smoked ham ready for sale.

    At Sandridge, whole sides of pig are immersed for four or five days in large tanks of brine – a solution of salt and water. After their immersion, the sides are stacked in neat piles and left to dry for at least a week. Of course, they take up valuable space, and represent money doing nothing; but the delay is vital. This period of drying, airing and consolidation is just what mass-produced ham and bacon does not get, and it makes all the difference.

    £25.50£59.50
  • Smoked Slipper Joint

    Sandridge Smoked Slipper Joint

    This is for a smoked slipper joint (1.5-2.5kg) at £5.23 per kg.

    Our smoked slipper joint is a smaller cut from old-fashioned Wiltshire gammon that’s cured on the farm to a traditional recipe from their own pigs, described as “The finest British cured pork” according to Tom Parker-Bowles.

    The Sandridge smoked slipper joint are incredible value and absolutely delicious.

    These gammons (uncooked hams) are as traditional as it is possible to get.  The pigs are bred on the farm by the Keen family who has farmed in Wiltshire for many generations. Following in his father’s footsteps Roger Keen grows mostly grain on just over 300 acres, this grain together with the left over portion of milk from cheese-making provides a natural diet free of artificial hormones, growth promoters or routine antibiotic feed additives, which is fed to the herd of 350 sows and young. Their pigs are mostly large White and Landrace breeds, which they cross with older breeds such as Gloucester Old Spot, Saddleback and Duroc, to get the best quality pork.

    The sides to be smoked spend two days in a black chamber, with hardwood sawdust – mainly oak and beech – smouldering on the floor. This process of cold-smoking does not cook the meat, but gives it a delicious flavour, and afterwards the sides hang for two further days, settling down. Only then, after nearly three weeks of treatment, is smoked ham ready for sale.

    At Sandridge, whole sides of pig are immersed for four or five days in large tanks of brine – a solution of salt and water. After their immersion, the sides are stacked in neat piles and left to dry for at least a week. Of course, they take up valuable space, and represent money doing nothing; but the delay is vital. This period of drying, airing and consolidation is just what mass-produced ham and bacon does not get, and it makes all the difference.

    £10.50£14.00