& FREE RANGE PORK
We produce our own dry cured bacon but in times of high demand we also use some dry cured bacon from our ham supplier Broadland Hams who use only the finest British pork, cured to our 25 year old Norfolk recipe. Importantly, it contains no added water.
OUR CUSTOMERS LOVE
Shoulder of Pork
Smoked Back Bacon
Fruit Pig Black Pudding
FREE RANGE PORK
Less than 3% of pigs farmed in Britain are actually free range, and we are proud to stock free range Blythburgh pork from one of East Anglia’s best producers, Jimmy Butler.
Based in Halesworth, Suffolk; Jimmy is a larger than life character who is well known and liked within the pig industry and his local community.
His free range pig farming journey has seen him work with the Hairy Bikers, named the first ever Farmer’s Weekly ‘Pig Farmer of the Year’, win the coveted British pig industry’s ‘Chris Brant Award’ and crowned the East Anglian Daily Times ‘Suffolk Food Hero’.
His passion is pig farming but Jimmy also wants customers to have a choice and for consumers to be able to choose free range it needed to be readily available.
At The Art of Meat we select 14mm probe gilt pigs for flavour and eating quality, butcher the carcasses on site and prepare them ready for use, not a part is wasted with trim from joints going into our handmade sausages.
Provenance and welfare are as important to us as they are to our customers, that is why we are delighted to work with top class producers like the Butler family.
We also stock molasses cured black back bacon and gammons from The Taste of Suffolk, Bury St Edmunds, who cure their gammons using Dingley Dell pork.
Their hams, produced in Norwich using only the finest quality British pork, are matured longer on the bone for flavour. Their Norfolk cure recipe complements the meat to give a succulent ham that has a superb texture.
Unlike mass produced ham, this traditional ham contains no added water.
To shop the whole pork range, visit our Cambridge shop.
We'll be happy to assist you with any queries and special orders.