We are sending two Saddlebacks and one Oxford Sandy & Black to Tottingworth, our local abattoir, on Monday 23rd January- and will have joints, cuts and sausages ready by the following Friday evening.
David Rook is our butcher and we use the cutting room at the Wealden Farmers Network, Netherfield - just up the hill from home. We take a 'hands-on' approach so Lee and I will be weighing, labelling and packing hard all day.
If you would like some of our home-grown, rare breed pork please contact us by email or 'phone as soon as possible as it's going fast!
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