Oxford Sandy & Black Pork

Our next batch of prime OSB pork is available from the 24th July 2017

Our Pork is available 3-4 times a year and can be purchased in 5Kg mixed selection boxes starting at £40, quarter, half and the whole pig. If you thinking of having a hog roast we can accommodate that too. Our pigs are free ranged and fed on a mixed diet of pig nuts, fresh vegetables and anything they can snuffle from the ground. This means the grow slower and develop a superior flavour. We also sell a mix of dry cured gammon and bacon, with a smoked offering if desired. We sell a variety of sausages too in 1kg bags (12 sausages) for £7.50, Traditional Pork, Lincolnshire, Pork & Apple, Red Onion and Sage and Garlic and Chilli. These can be brought from the gate, frozen all year round (subject to availability)

5Kg Selection box £40
1/4 Pig £85
1/2 pig £160
Whole Pig £310
Sausages £7.50/Kg
Bacon/Gammon £11.00/Kg
Chops £7.50/kg
Joints £10.00Kg
Belly Pork £4.00/kg

Pork boxes can be collected from he farm, or couriered overnight for an additional charge (UK mainland only)

If you would like to reserve a Pork Box please get in touch, no deposit is required.

enquiries@slatehousefarm.co.uk
07590 381188


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3 weeks ago
Andrew O'Shea on Twitter

This tickled me, im sure my dogs would think of this for our cats lol :) https://t.co/BARVuQ3bal

“This tickled me, im sure my dogs would think of this for our cats lol :)”

3 weeks ago
North Devon Show is cancelled

North Devon Show cancelled :( http://www.devonlive.com/north-devon-show-is-cancelled/story-30462708-detail/story.html

This year's North Devon Show - which was due to take place on Wednesday - has been cancelled, organisers have announced. The annual event, which sees thousands flock to the show ground at...

3 weeks ago
Andrew O'Shea on Twitter

been cold oak smoking a dry cured piece of OSB leg today, 12 hours s, just look at the colour, in the fridge for 4-5 days now https://t.co/o0mGOsLgxj

“been cold oak smoking a dry cured piece of OSB leg today, 12 hours s, just look at the colour, in the fridge for 4-5 days now”

3 weeks ago
Andrew O'Shea on Twitter

Update on the Chorizo, about 10 days in, 18 to go, looking just right, smells amazing still. https://t.co/DZmdgxkfdv

“Update on the Chorizo, about 10 days in, 18 to go, looking just right, smells amazing still.”

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