Pork
Malcolm Hicks supplies us with his locally reared Gloucester Old Spot pigs. The pigs are reared with the freedom to enjoy there natural environment. Because they are reared naturally there is no need for the use of any routine medication or growth promoters.

Sausages

Tim is in charge of sausage production – all of our sausages are made at our shop. We make at least seven types of sausages per week, all with free range meat, whether pork, beef or lamb, adding just the right amount of seasoning to bring out the flavours – and we only use natural skins. Our range of sausages varies over the year, but a typical selection includes:

• Traditional Pork Sausage (thick or thin)
• Steak and Ale
• Pork and Leek
• Pork and Apple
• Earlsdon Pork and Herb
• Breakfast Sausage
• Pork, Stilton and Spring Onion
• Lamb and Mint
• Spicy Mexican

Our sausages are made with fresh ingredients. Unlike many butchers, we do not use premixed bags of dried flavouring - use use chopped leeks, tomatos, scrumpy cider and real ale - whatever and wherever its called for. Our in house chef, Olly, even chops chillies, ginger and a selection of spices to go into our spicy mexican sausage. We don't believe in half measures.

Bacon
We cure all of our bacon. No water is added – it’s all dry cured, and we cut it slightly thicker so that it won’t disappear in your pan.

We cure our own gammon and bacon joints, and our range of bacon includes long back, short back, streaky and smoked. If you need it cut thinner, just ask!

Delicious!

Gloucester Old Spot Pork

Label Anglais Chicken

Charlecote Park Estate

Canal Farm

Blue Bistro