Recipe: Ham, Mushroom and Shallot Pasta

Written by Alison Clinch on . Posted in Free Range Pasture Fed Pork, Recipes. Leave a Comment

This was a pot luck pasta dish that came together as a result of some leftover pre-Christmas Ham and it was a hands down winner with everyone at the table. Ingredients: 400g pasta of your choice 1 onion, finely chopped 250g button mushrooms, thinly sliced 2 small garlic cloves, crushed 250 grams of ham, chopped in chunks 300ml...

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My Best Ever Pitch

Written by Ben Clinch on . Posted in Free Range Pasture Fed Pork, Miscellaneous, Newsletter. Leave a Comment

Long-time readers would be aware that a butcher’s November newsletter is prime time for Christmas Ham talk. You know the lines… ‘Nearly Sold Out’, ‘Last Chance’, ‘Early Bird Catches the Worm’, blah, blah, blah. Well this newsletter won’t be like that…until towards the end. Which is soon, because this is a short newsletter,...

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WHO Said WHAT?!?!

Written by Ben Clinch on . Posted in Free Range Pasture Fed Pork, Health and Wellbeing, Miscellaneous, Newsletter. Leave a Comment

If the recent findings from the World Health Organisation (WHO) are to be taken out of context (as much of the news reporting has done), we are all now vegetarians from fear alone. We have all known for some time that excessive meat consumption is not good for you, nor is the excessive intake of processed foods – meat...

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Cooking Tips: Slow Cooked Roast Pork Shoulder

Written by Alison Clinch on . Posted in Cooking Tips, Free Range Pasture Fed Pork, Recipes. Leave a Comment

Choose a piece of Pork with a generous covering of fat and rind. Remove Pork from Cryovac packaging (taking note of the weight of the roast) the day/night before you intend to cook it. Pat dry with paper towel to absorb any moisture on the rind. Wrap in a tea towel (or more clean paper towel) and leave in the fridge. Remove...

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Ethics, Sustainability, Traceability and Pricing

Written by Ben Clinch on . Posted in Animal Welfare, Farming and Agriculture, Free Range Pasture Fed Pork. 1 Comment

If you’re a regular reader of our blog or newsletter, you’re probably already familiar with what we produce and sell, and how we (and our like-minded farming partners) make it happen. From the beginning we’ve encouraged questions from customers and we never shy away from the tough ones. This week I...

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