2-STAR GREAT TASTE AWARD 2019
We try to keep the rare-breed pigs to make our hams. One of our favourite are the woodland-reared Oxford Sandy & Black pigs, whose diet is supplemented with milk whey (just like the pigs used to produce traditional Parma ham), bred by Sam Holloway in Halstock (www.samspigs.co.uk). The legs are cured with pepper and fennel and are then air-dried for many months in our maturing room. This long process makes the meat meltingly tender and the fat becomes silky smooth and full of flavour. Now in larger packs.
Try serving this ready to eat meat with fresh figs and a chilled Beaujolais or a fine rosé wine