One of of two local farms supplying our butchery with pork!
Situated on the North Downs, David & Julie Murray have been farming at Snoad Farm since 1997. At present, they farm a number of Native breeds including a pedigree herd of Shorthorn cattle, a pedigree flock of Romney sheep and of course, their lovely Oxford Sandy & Black pigs.
The Oxford Sandy & Blacks, which are kept free-range, are a rare breed, with only 450 pedigree sows left. They make for top-tasting pork, which is extra succulent and produces amazing crackling.
Snoad Farm’s pork is regularly available on our butchery counter in several cuts (we like slow roast pork shoulder or our homemade porchetta!). The pork also goes into our award-winning Saucy Cumberland sausages and is cured in-house by our butchers to become bacon.
We have a long-standing relationship with Snoad Farm, who before our butchery came along, sold their meat on-site every weekend. Once the butchery was up-and-running, it was a no-brainer that we’d work with them again!