Traditional Family Butcher. PLUS Bacon, Gammon, & Collar, produced using traditional slow cure methods. We cure by immersing the meat in a our own recipe brine giving time to absorb Rich Brown Sugar & Juniper Berries. The Bacon is then Hot Smoked using a blend of woods with Oak to both drive out moisture & give full taste. To finish, our bacon is hung to rest, darken and further absorb the flavour given by the smoke. REAL BACON. YOU WILL TASTE THE DIFFERENCE
Asparagus Growers. Asparagus for sale onsite
Great food using locally Sourced Ingredients
Fresh Produce growers
Butcher-Home Farm Produced meats sausages & deli.
Seasonal pheasants and partridge venison
Supply trad. grazed & finished beef as box scheme.
Hand sculptured glass ware. Highly collectable
Eblex Quality Standard Beef and Lamb Butcher
WILD MUSHROOMS (LOCALLY PICKED WHEN IN SEASON).
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