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Ships within 48 hours · Estimated delivery Aug 12 - Aug 17
Most of our bellies go to making farce for pâtés and pork pies but when the pigs are of a particularly high standard we save the bellies to be dry cured for five days in sugar
a supple yet complex cider expressing baked apple and savoury notes of brioche and a hint of oak
Our whole pate en croutes are the perfect centre piece for a special occasion
Pâté De Campagne - 120g
& signed by Laura Marling
HOMEMADE PORK PIE 450g CHARCUTERIE Most of our bellies goUsing our fully free ranging charcuterie pigs, we make a classic, perfectly seasoned farce and encase it in a hot water crust pastry. The pastry is made using the duck fat we confit all our garlic and duck legs in giving it a flaky, mildly garlicky flavour. After cooking we top with the same jelly we user in our pt en croutes. Small pork pie weighs around 450g and will feed 2 4.
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