Pork

A sausage with a bit of fire in its belly. Mellow roasted garlic and a measured kick of chilli are blended through our pork for a warming, savoury heat that builds gently rather than overwhelming. Brilliant sizzled on the barbecue, sliced into a punchy pasta or paella, or rolled into sausage rolls with a little extra bite.

Our traditional pork sausage, seasoned simply to let the quality of the meat speak for itself. A well-balanced blend of salt, pepper, and a hint of nutmeg gives this sausage its honest, comforting flavour. Perfect for a hearty breakfast, a classic bangers and mash, or sizzling on the barbecue.

A timeless pairing done properly. Sweet, orchard-fresh apple is folded through our pork to balance its richness with a gentle, fruity warmth. The result is a mellow, lightly sweet sausage that comes into its own in autumn: serve it with buttery mash and a cider gravy, alongside roast root vegetables, or tucked into a bap with a spoonful of apple sauce.

A nod to Wales in every bite. We fold sweet, gently sautéed leeks through our pork to create a sausage that's mellow, savoury, and unmistakably Welsh. The leeks bring a subtle sweetness and softness that pairs beautifully with mashed potatoes, a rich onion gravy, or a creamy cawl-style stew.

One of the most rewarding cuts on the pig, and ours is beautifully layered with meat and fat for slow cooking. Score the rind and roast it low for meltingly soft belly under sheets of glassy crackling, braise it in cider or soy, or cut it into strips for the barbecue. Rich, indulgent, and a world apart from anything shrink-wrapped.

Thick-cut chops from our own well-marbled pork, taken from the loin with a generous rim of fat for flavour and moisture. Pan-fry or griddle them hot and let them rest pink in the middle. They love a simple partner: a knob of butter and sage, a spoonful of apple sauce, or a sharp wholegrain mustard. Honest, satisfying midweek eating.

The leanest, most tender cut on the pig: a long, fine-grained fillet from our own pork that cooks in minutes. Sear it whole and finish it in a hot oven, slice it into quick medallions, or roll it in herbs and roast it just pink, with so little fat to fall back on, the trick is simply not to overcook it. It takes well to a sharp partner: wholegrain mustard, sage, apple, or a splash of cider. Priced by the kilo.

Smoky, sun-warmed flavour with a Spanish accent. Sweet smoked paprika gives this pork sausage a deep, chorizo-like richness and a beautiful russet colour, with just enough warmth to keep things interesting. Made for one-pan cooking: pair it with butter beans and tomato, fold it through a smoky cassoulet, or fry it up with eggs for a weekend brunch.