Traditional, handmade     sausages with a unique texture and taste.
No gristle or nasty bits!

Sausage of the Month

Hampshire Farmer's Market Sausage of the Month

NEW updated Charcuterie Products

Monday, 18 January 2016  |  Sue Ambrose



Christmas Product List 2015

Saturday, 17 October 2015  |  Sue Ambrose

Ambrose Farm Produce Christmas Price List 2015

Dry Cured Gammon

Boneless Un-smoked Gammon joint          11.50p/kg

Boneless Oak smoked Gammon Joint        12.50p/kg


Pork (boned and rolled)

Loin of Pork B/R                                               11.50p/kg

Leg of Pork                                                        9.50p/kg

Shoulder of Pork                                       8.50p/kg

Dry Cure Bacon

Unsmoked Back                                         16.50p/kg

Unsmoked Streaky                                    16.50p/kg

Oak Smoked Back                                      17.50p/kg

Oak smoked Streaky                                 17.50p/kg

Smoked Pancetta                                       30.00 /kg

Sausages & sausagemeat

Traditional Pork                                         9.25p/kg

Traditional Pork Chipolatas                     12.50p/kg

Cocktail Sausages                                      14.50p/kg

Honey & Mustard Cocktails                         14.50/kg     

                     Traditional Pork Sausagemeat 454g pack  £4.00 each

Pigs in Blankets                                          50p each


Hampshire Salami

The Hampshire - Red Wine and Garlic

Diablo – Hot and Spicy

Saucisson Sec – Traditional with Garlic


Packed in 50gm sliced packs £2.50 per pack


 Tel:- 02380620984 or 07979024268

Wishing you all a Happy Christmas & Best Wishes for 2016 from Phil & Sue


Did You Know?

Thursday, 8 January 2015  |  Sue Ambrose

A ham hock is a really economical cut of meat to cook.

Once cooked, it will last a few days in the fridge or as a part of a cold feast.

2 Ambrose unsmoked dry cure ham hocks weighing about 1kg each

1 litre medium cider

2 onions, peeled and halved

2 large carrots, peeled and cut into large chunks

1tsp black peppercorns

1 bay leaf

A few sprigs of thyme

2tbsp grain mustard

4-5tbsp clear honey

2tbsp brown sugar

Place the ham hocks into a large saucepan with the cider, onions, carrots, peppercorns, bay leaf and thyme and add water to cover them well. Bring to the boil and simmer for 2-21/2 hours, topping up with water if necessary until the meat is tender and almost coming away from the bone. Drain and leave to cool a little. Reserve the cooking liquor for a soup or broth. Pre-heat the oven to 180C/Gas mark 5. Mix together the honey, mustard and sugar. Put the hocks into a roasting tray lined with foil and spread them with the honey and mustard. Bake in the oven for 45 minutes to an hour, basting every 15 minutes or so until they are caramelised. Serve as a hot main course or sliced cold.


November Sausage of the Month

Monday, 27 October 2014  |  Sue Ambrose

Hampshire Farmer's Market Producer Sausage of the Month

This month we have teamed up with The Tomato Stall from the Isle of Wight to produce a Pork sausage with Bacon and Oak Roasted Isle of Wight Tomatoes. Available as a limited edition at the Hampshire  Farmer's Markets we attend.


October Sausage of the Month

Friday, 3 October 2014  |  Sue Ambrose

October Hampshire Farmer's Market Sausage of the Month

This month we have teamed up with fellow producer Perfect Pickles. Using his Eve's Revenge - Hot apple chutney. We have created a deliciously sweet pork & apple sausage with added zing from the chilli and ginger. Available in October from Hampshire Farmer's Markets we attend. On offer, with samples to try this weekend at Petersfield so pop and see us on Sunday 5th between 10am -2pm in the square. Hope to see you there.



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