Our master butchers freshly prepare our home-reared Berryfields Suffolk Red pigs and Hereford cattle, along with local lamb and poultry every day for our farm shop customers, and as a supplier to our A La Carte restaurant upstairs. We also dry-cure all of our own bacon, hang our own hams and other meats for a minimum of 18 months to produce air dried ham, coppa & lomo (amongst other charcuterie lines), and supply our artisan bakery with ingredients for products such as scotch eggs and pies.