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Most of our bellies go to making farce for pâtés 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
Pâté De Campagne - 120g
Alternatively all items have a minimum of two weeks shelf life and can be kept in the fridge and enjoyed when needed
white pepper & salt then press & cook them Mi Cuit Sous vide for the perfect delicate spreadable terrine
HOMEMADE PORK PIE 450g CHARCUTERIE Leave a personal message byUsing our fully free ranging charcuterie pigs, we make a classic, perfectly seasoned farce and encase it in a hot water crust pastry. The pastry is made using the duck fat we confit all our garlic and duck legs in giving it a flaky, mildly garlicky flavour. After cooking we top with the same jelly we user in our pt en croutes. Small pork pie weighs around 450g and will feed 2 4.
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