Specialist Pork Butchery Service

Butchering choices: • breakdown of pig only, or • selection of  Sausage, Bacon and Gammon (smoking of Bacon and Gammon is subject to dates of delivery from Slaughterhouse) Pork Product range: Sausage: • Traditional pork, plus • Herb, Leek, or Cracked Black Pepper • Gluten-free Cured Products: (Dry-cured, unless you specify otherwise) • Bacon: Back, Middle or Streaky (Plain, Smoked or Black Pepper) • Gammon: Horseshoe, Primal, Collar (Smoked or Plain) Processing times: • 24 hours for breakdown only • 48 hours for total breakdown, made into Sausage • 72 hours for Sausage and Curing (unsliced) • 96 hours for Sausage, Curing and Slicing

Dry-curing with a difference:

Wallers prepare your meat using time-honoured techniques and natural materials. Over the past 30 years, we have earned a reputation for delivering high quality, every time. For instance, your gammon. Most brine-injected or soaked products are wet and sloppy, adding water to the pork and leaving a white residue after cooking. So, we use the traditional method of Dry cure, which enhances the true flavour of the pork. It takes a while longer to cure, but has no added water, so it delivers a higher meat content. Salt is rubbed in thoroughly by hand, taking care that it is spread evenly. Your gammon is then matured to perfection; hung and rotated to ensure even texture and vacuum- packed to seal in the flavour. We will prepare your gammon exactly how you like it - whole or part joints, or sliced. Bacon, Plain or Smoked, can be done in all the popular cuts of Back, Middle or Streaky (as we provide for our own butchers shop). All done to the Wallers' Standard. Succulent sausages, with award-winning recipes Wallers only use natural casings - no man-made materials. So your sausages will cook, look and taste much better: 5 succulent recipes to choose from, including gluten-free - or we can create your own recipe for you (15kg minimum order). • Hand-filled for even packing • Hand-tied, to look more appetising To help you choose which animals are most appropriate for different customers, we opt for Gilt pigs as a rule for our retail outlet. They tend to have a more subtle flavour and are a good all-rounder for their meat, whilst the fat content is better balanced for Bacon & Sausage. However, if you personally prefer a stronger taste, Boar pigs might be more appropriate. Regarding the breed, Gloucester Old Spots are widely recognised and renowned. However, because of their fat content and dark hair, we would suggest discussing this fully with us, to ensure that we understand exactly what you expect to receive. As a guide, we use Duroc, crossed with Landrace or Large White, because they have a consistent fat content and grow to a reasonable, though manageable, size within 18 - 22 weeks. Because Duroc is an outdoor breed, though, this depends upon the time of year and weather conditions.