Caution. Norfolk rare breed, free range butcher joins the 21st century.


It’s a wet Monday teatime in Norfolk, and I’ve finally got round to starting a Fruit Pig Company blog. (Maybe I should have given more thought to ongoing content before I did, but heck, I’m a butcher, not a professional writer).

Anyway, I’m going to write about rare breed, traditional breeds free range meats. Butchering it, cooking it, creating new things, reviving old regional recipes. Everything from the not-so-humble banger to the ultimate in fine dining. However you like your meat (if you like pork) you’ll find something worth reading here over the coming months. I’d love if you stop by again –  I’ll do my best to keep it interesting.

If you have any blogging tips for a mere novice, or if there’s anything rare-breed-free-range-butchery-related you’d be interested in me writing about, please let me know. All feedback is welcome.

Be back soon (chop-chop!)



One comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s