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I’ll tell you a secret, when I worked at previous butcheries I stopped eating pork as it was commercial and never tasted of anything.  When we opened BFME we chose to work with Packington as they are free range and stock beautiful pigs and I started eating it again.  It’s absolutely stunning.  We age it for 7-10 days which dries the skin out enabling a banging crackle and gives the pork more depth to the flavour!