Description

A handy traditional supper, with a well marbled eye muscle of meat surrounded by a layer of external fat. All our pork is reared to organic standards, this means that the pigs are kept outside with plenty of space to express their natural behaviour and a shelter to keep them warm and dry. The piglets are left with the sows for a minimum of 8 weeks before weaning then they are allowed to fatten naturally in the woodland field where they have trees to rub against and plenty of space to root and roam.