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 and then they are allowed to fatten naturally in the woodland field where they have trees to rub up against, and plenty of space to root and roam
