I am a producer of pork pies, made from my own rare breed, free range pork, which I rear on my smallholding in Castleton.
I use the best meat from the whole pig, and never add filler or skin. My pastry contains eggs and butter, which is both tasty and crisp.
I cure my own bacon, and have a special recipe called BeanHill Black, which is cured with molasses.
I usually have pork and lamb in the freezer, and sometimes sausage.
Produce is available at the door, and orders are taken for pork pies. Its usually best if you ring or email for availability.