David has worked as a butcher for many years and is an expert sausage maker! Here you can find some tips, stories and insights into the art of butchery and how our products are made.
How do you butcher a pig? A look behind the scenes!
Recently one of our faithful customers asked if she could learn more about the process of butchering a pig and creating the various products we sell. We were more than happy to oblige! An extract from Ariana’s brilliant blog is below with some photos – do visit her website for the full story and lots more of her fascinating adventures!
‘Yesterday I had the opportunity to do something really, really interesting. It’s no secret that I am a huge fan of my local butcher shop. David and Caroline, who run Hubbard’s Pork Shop, have been such a wonderful resource for me.
Not only do they have tons of advice and insider’s tips on life here in Bury, but they also really care about sustainable, ethical food. The meats they sell are all high-welfare and pasture-raised, and they can tell you all about where each item comes from. They make specialty foods like sausages that are made without all of the junk (chemicals, preservatives, etc.) found in grocery store products.
We are able to order custom gluten-free sausages, and David makes the best bacon I’ve had here in England! I consider myself very lucky to live a few blocks from their shop, and I buy all of my meats from them, dropping in to chat and shop twice (sometimes thrice!) a week.
Anyway, the other day I asked David if I could come learn about butchering a pig. I want to know all about how our food comes to us, and this seemed really fascinating. He said he would be happy to show/ teach me, and that I could bring my camera…’
“Why do you only use Free Range Pork?”
Free range is what my customers always ask for and having worked in the pork industry for so long, I understand how important it is for flavour.
Much of the pork getting through to supermarkets are too lean for pork and sausages.
The taste is all in the fat. Free range pigs are kept in better conditions and are much slower growing, resulting in a much better flavour.”