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A frankfurter on a whole other level
6kg which will feed up to 10 people and 3
Most of our bellies & loins go to making farce for pâtés and pork pies but when the pigs are of a particularly high standard we save the bellies to be dry cured for five days in sugar
This ex Chardonnay cask was filled in October with the juice of 26 different apple trees from a small orchard near the cidery
Knackwurst x 8 Gift Cards A frankfurter on a wholeUsing a precise balance of lean pork leg, pork back fat & confit skin we make a fine emulsified farce. We then fold through cold smoked and finely minced pork jowl & belly, fill in to lamb casings, dry overnight, cold smoke all day and then cook. Its a long and technical process but the result is one of the best sausages iv ever had let alone made! A frankfurter on a whole other level. Each sausage is approx 70 80 grams
