Our exceptional pork comes from free-range pigs raised in the light, sandy soils of East Suffolk. This unique environment allows them to root and forage naturally, resulting in pork known for its traditional flavour, excellent marbling, and a delicious fat covering for perfect crackling. We source from a select group of local farms, including Thatched House Farm, Dingley Dell, and Blythburgh, where the farmers prioritise animal welfare and sustainability. These close partnerships ensure consistently high-quality pork with exceptional flavour and texture. To enhance its character, we dry-age the pork on the bone for up to two weeks in our hanging chiller.
