A half pig is exactly what it says, nose to tail, butchered to your requirements. Costing around £100 it is an economical way to stock the freezer, why not share one between family and friends ?
For all the options please click on the link below.
Now, please get in touch to discuss how you would like it butchered, there are lots of decisions to make the first time but these will be on file so re-ordering is simple.
|Plain Chipolatas (x 7 usally)||£7.50|
|Pork & Leek ( contains green bits !)||£6.95|
|Toulouse (Garlic & Pepper)||£6.95|
|Old English ( most popular )||£6.95|
|Pork & Apple ( sweet )||£6.95|
|Garlic, Chilli & Fennel (*HOT!*)||£6.95|
|Honey & Mustard||£6.95|
|Leg - boneless joint||£7.05|
|Pork Leg Steak in Cajun or Chinese Glaze||£7.54|
|Loin of pork||£7.00|
|Chops ( packed as singles )||£7.15|
|Shoulder - boneless joint||£6.00|
|Shoulder - minced / diced||£6.10|
|Tenderloin ( fillet )||£13.00|
|Smoky flavoured belly pork strips||£6.50|
|Short ribs in Chinese glaze ( 2/pack )||£5.50|
|Plain sausagemeat 0.5kg tubes||£6.95|
|Old English sausagemeat 0.5kg tubes||£6.95|
The bacon and gammon take 10 days and the ham 2 weeks to cure, they are available either green ( unsmoked ) or smoked.
Usually we have the bacon sliced and packed in 0.25kg ( half lb ) packs and the ham is sliced and packed 4 slices / pack. The gammon is packed as single slices or as joints, usually around 2kg but any size may be ordered.
BACON - vacuum packed, smoked or green.
Back - £11.50 / kg
Streaky - £9.00/ kg
Collar - £9.50/ kg
Gammon - £9.00/ kg Gammon joints - £8.70 / kg
HAM 4 slices / pack
Smoked and green - £15.00 / kg Boneless joints £13.00 / kg
Wigborough Traditional Meats
Garr House Farm, Layer Road
Colchester CO5 7RR
Tel: 01206 735694
From 11am till about 3pm on a Thursday when we are labelling up ready for FREE local delivery.
Fridays & Saturdays
10 am till 5pm and when the 'OPEN' blackboard is showing. Please ring if you wish to visit outside these times.
Next available Wednesday 3rd April : Angus cross, home reared, grass fed .