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An unwavering dedication to quality
Pâté En Croûte - 120g
We buy the finest French ‘Extra’ raw foie gras lobes
Pate En Croute prints designed & hand printed & signed by Laura Marling
Smoked Streaky Bacon (250g) Christmas An unwavering dedication to qualityMost of our bellies & loins go to making farce for pts and pork pies but when the pigs are of a particularly high standard we save the bellies to be dry cured for five days in sugar, salt and spices and then gently cold smoked over beech for 24 hours. We let the bacon "equalise" for a week to develop and balance the flavours and then they are ready to slice. We don't always have it, but when we do it's worth snapping it up!
