Hailing from rare-breed organic Oxford Sandy and Black pigs, boned & rolled.
Slow roasted in cider with apples or try this cooked in milk and carrots (Italian recipe), either way a great joint full of traditional pork flavour and great crackling.
We get our rare breed pork from one of two farms, Gazegill Organics, based at Clitheroe or Cross Lanes Organic Farm in Darlington. In both cases their pork is different and tastes like pork used to taste. Rearing the animals slowly and outdoors where they behave in a natural way using their muscles more results in a flavour that is unique – they get no wet feed like most supermarket rubbish but are fed on a carefully blended cereal and grass, the average intensive pig can be reared in as little as 20 weeks where it is housed for its entire life and fed on demand – our outdoor and free-range pigs take 12 months to mature and have a natural layer of fat.
Please tell us where you would like us to leave this product if you are not going to be in. It needs to be kept cool to prevent spoiling, we suggest that you leave out a cool box for your driver but a shady spot may work just as well!
PLEASE NOTE: We do not keep spare supplies of meat on site. This product is ordered especially for you as as such we need a little advance notice. The butcher needs our orders on a Friday morning for the whole of the following week so please bear this in mind when placing your order. Unless we receive it by 9am on a Friday morning we won't be able to guarantee to have your meat the following week.