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Butchery Our butchery sources the finest produce from local farmers, ensuring fully traceable quality from the farm to the fork. Our grass fed beef is hung and dry aged for at least 28 days in ideal conditions to ensure tender meat which is bursting with flavour. Our pork is free range which produces excellent crackling and brings back memories of how pork used to taste. We like to source traditional breeds where possible as we believe these give the best flavour. We also sell locally cured bacon and gammons and make our own handmade sausages and burgers. We use the finest poultry suppliers to give you high quality chicken, turkeys and other birds. All dry plucked and hung for optimum flavour. During the season we can provide you with local game, including venison and pheasant. Something not to miss out on!
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