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The quality of our rare breed pork – and of our beef and lamb – is second to none. We specialise in "growing on" weaner pigs, which we feed with a mixture of home-grown barley and a small amount of natural balancer protein (GM free). A significant portion of their diet comes from free grazing and rooting in between the trees. Indeed, while they are in the woods, the pigs provide a service to the foresters by reducing the weed population and allowing the trees to thrive.

This traditional method of pork production gives a flavour to the meat that will soon otherwise become a thing of the past.

We make many different types of sausage, using our own recipes, with no artificial additives or preservatives. As well as a “traditional” recipe, other sausage flavours include Pepper & Thyme, Garlic & Parsley, Sage & Wine, Honey & Mustard and our new "Salisbury Sausage". All the recipes use very little rusk, which allows much of the fat, essential for cooking, to drain, leaving a deliciously meaty sausage.