Sausage now and Bacon soon

Three of our pigs went off on Monday; the two Large Black gilts went to Sandridge Farmhouse Bacon in Wiltshire, and the Oxford, Sandy & Black went to Mr Rook, our butcher, at Homestead Farm in Netherfield. We now have a supply of tasty chops and joints and the Breakfast sausages that everyone likes, and in three weeks time we will have our first bacon, gammons and hams.

Sandridge Farmhouse Bacon is recommended in the book, Full English, by Tom Parker Bowles, and has been featured on TV by the Hairy Bikers and Countrywise. The Sandridge 'cure' is the traditional Wiltshire wet cure where the meat is immersed in brine for three weeks to become green bacon, and can then be smoked.

We don't expect the bacon and gammon to hang around so if you would like some get in touch now and reserve, and don't forget we can post/ship our meat and bacon if you can't get to Taylor's Cottage in person. Telephone 01580 880374 or email barry@taylorscottagepork.co.uk for prices and delivery