Master in Pork Butchery
I learnt how to butcher a pig from my dad Jack, he learnt the same from his dad Eddie and so on.
The skills involved in pork butchery have changed little since my grandfather’s time, in fact I still even use some of his hand tools.
The biggest changes arising have been in our new found love affair with refrigeration.
We smoke all our own products naturally in our own smoke house.
We use beechwood chips, rather than sawdust, as the smoke finish you get is light, clean, dust-free and cool.
Beechwood chips are less tannic and more subtle than other woods, the flavour of which tends to dominate the palate. Beechwood simply enhances the cured pork allowing a lovely balance of pork, salt and smoke, and a pleasant, lingering aftertaste.
Smoking available please contact us for more information.