Our free range pork comes from pigs that spend their entire lives in an extensive outdoor free-range environment right up to the point of their humane slaughter.

The pigs are fed natural cereal diets that are GMO free, or organic diets.

We use traditional pig breeds; Duroc and Hampshire, better suited to this outdoor lifestyle that also produce much more succulent pork.

Organically-farmed beef from local Sussex cattle. We use a local abattoir to avoid unnecessary stress. The meat is then hung in our cold store to mature naturally for the best texture and flavour.

We guarantee the origin of all our meat. We also sell quality-assured Scotch beef, born, bred and reared in Scotland. Delivered direct from Aberdeen weekly before being matured in our cold store.

All our lamb is additive-free and reared on local farm. A local abattoir is used to avoid unnecessary stress. The meat is then hung in our cold store to mature naturally for the best texture and flavour.

The meat is then cut by our master butchers. We can cut and supply lamb cut, bagged and labelled to your requirements.

Old Spot farmhouse sausages are made on the premises using local Sussex free-range meats, filled into natural skins and contain no artificial colouring or preservatives.

We offer 29 different varieties of sausage from gluten-free to traditional. We can make our sausages into chipolate, cocktail-size or extra-long.

Sausage are made to our own original recipes, or we can produce them to your recipe, adding or omitting any ingredients your require (minimum order 5Kg).

Cook the sausages slowly and don't prick the skins.

Also available are Old Spot Real Meat burgers, which are popular barbecue fayre.

Cured pork products:

Bacon
Ham
Gammon

All our bacon and gammons are produced from Sussex free-range pigs with no added water or colouring. They are cured slowly in salts, herbs and spices for up to four weeks.

The selected green bacon and gammons are then left to mature for a little longer. The remainder will then be taken to our smokehouse for smoking over oak and mixed hardwoods. When this process is complete the meats are left to mature for at least four weeks. Our bacon will keep for months, improving all the time. Gammons are sold as mature.

We only sell traditional farm-fresh poultry processed on the farm. The birds are then transferred to our cold stores to mature for a few days. They are then dressed on our premises on a daily basis.

Our free-range poultry includes:

• Farm-fresh chicken

• Table duck

• White turkeys stags

• Bronze turkeys

• Geese

• Chicken burgers

Cuts include:

• Breast fillets

• Leg portions

Veal is organically grown locally on a free range system. Our veal is normally available fresh or frozen. Calves liver is in short supply, please order in advance.

• Local pheasant
• Local partridge
• Local wild duck
• Local rabbit