All of our pork comes from our free-range pigs naturally reared in woodland and on pasture, able to forage, root, wallow and express their natural behaviours. Rare breed pigs grow slower and longer, unlike intensively reared animals, giving more intra-muscular fat meaning more flavourful, succulent pork.
We take our pigs to a trusted local abattoir and butchers which only dispatches a small number of pigs each week, keeping the stress to the animal as minimal as possible.
"Forest Coalpit Farm's pork, bacon, chicken and turkey were by far the best we've had. We get all our meat from the Timeout-voted Best Butcher in London, but Forest Coalpit Farm's is in a league of it's own" - Mr Alexander, London
We dry cure our bacon and hand rub a mix of salt, sugar, juniper and bay into the meat and let it cure for a week and then smoke it over applewood for 24 hours, then hang it for up to 2 weeks to let the flavour mature.
Our handmade sausages are made from prime cuts like the shoulder, and made using our own blend of fresh herbs and spices. Our sausages contain only meat, herbs, spices and rusk, no added preservatives or artificial flavour enhancers.
We brine cure and dry cure our hams using our own mixture of salt and spices, smoked over chestnut, and applewood and then left for the flavour to develop.