Food

Vitality Farm Slow Grown Pork Sausages:
Slow Grown pork and our own Shallots - gluten free - 100% Vitality Farm produce, just slow grown pork, shallots, salt, pepper and a little potato flour to hold it together. - Not available due to flooding.

Provencal! - 65% slow grown pork, 25% smoked bacon and the last 10% being made up of fresh onion, garlic, parsley, thyme with the benefit of sun dried tomatoes, with salt, pepper, agave syrup and potato flour - we reinvented the sausage with this one and has to be tasted to be believed - gluten free. Chipolata size for inventive cooking options

Thai - Fresh garlic, chilli, ginger, lemongrass, lime and coconut, with our own slow grown pork. Again in Chipolata size specifically for bite sizing in stir fries.

Also:-
• PPP - Pork, Paprika, porcini and sweet red peppers with a touch of garlic and onion
• Roast garlic - gluten free and slow grown pork
• Slow grown pork, honey and mustard
• Slow grown pork and leek and herb
• Slow grown pork with sage and apricot
• Slow grown pork with stilton and port
• Slow grown Chipolatas

When available we also have a Sweet cure slow grown bacon - a flavour so sweet and intense it could be unique.

Fully matured beef:
Available from 6th October an opportunity to try 100% grass reared beef, fully mature and hung for at least two weeks. Beef sausages, burgers and mince also available.

To complement this we have started growing a number of vegetables, so please look out for these in season. Not available due to flooding......Brassicas available at christmas.

Award Winning Sausages:
2009 saw us - for the first time since producing our own pigs back in 2005 – be able to fully manage our pig from birth to plate. Whilst we have spent many hours doing our own R & D in our home kitchen, due to EU legislation we had previously had to use approved facilities. We were able to ‘help’ in the manufacture of our own sausages and in this regard we learned much. Our approach to food means nothing goes into it that nature doesn’t provide and in this regard, our sausages being 100% preservative, colour and additive free, means we have to freeze shortly after making as the ‘shelf life’ of an additive free sausage goes down from 5 to only 2 days in its fresh form.
In November ‘09 we entered our first sausage competition, coming away with a gold award for our longstanding flagship sausage the ‘Provencale’. The new coming best seller our Pork & Spitfire cheese sausage missing gold by only one mark. We were overjoyed with the results, being newbies to the sausage industry, but mostly because taste accounts for only 10% of the marks. Our Chilli Beef sausage, Pork sausage and our Beef and Barkham Blue Cheese sausage all gaining awards.

Eggs:
Organic Free Range from very happy and healthy chickens, with their home on the park, with a real range over which to forage as well as pick and scratch about. Our customers over the years have come to appreciate the difference real free range makes. We also offer ‘todays lay’ which is guaranteed to have been picked daily from the hen house within 24 hours of delivery to you. All our boxes indicate ‘lay date’ so whether you want eggs for poaching (ultra fresh) or soufflé (much older), you can know the age of your eggs.

Pork:
We are presently out of stock of our slowgrownpork, from our mixed herd of Tamworth, Old Spot, Saddleback and Berkshire pigs. At present rate of growth we expect to have pork available again towards the end of March ’10 which can be pre-ordered.

Potatoes & Vegetables:
We have a few ‘Picasso’ potatoes still in stock for the ultimate in potato taste and all round cookability. In fact a lot of our customers won’t look at another potato.
In 2010 we hope to again grow Picasso potatoes, and as our time allows, a greater selection of vegetables.
Other Local Produce:
You will see from the diversity in our shop the breadth of stock we carry. We endeavour to use the most local of suppliers first, bringing product from further afield only as needed. Whilst not all produce will be organic, quality and an understanding of natural growing by the producer is a pre-requisite for inclusion.