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


Moving to a New Location

Monday, 5 October 2015  |  Sue Ambrose

We're on the move at Winchester Farmer's Market and  wanted to inform all our existing customers and any new customers who would like to come and visit that we will be attending EVERY market (2nd and last Sunday of the month)but as yet do not know the exact location - you'll find us  somewhere in the High Street. Trading will be from 9am - 2pm. As soon as we know we will publish on social media ...x






Quick and Easy hot weather food

Friday, 17 July 2015  |  Sue Ambrose

Too hot to spend hours in the kitchen ? 


 Why not try our great selection of Free range Saddleback pork, quick and easy to cook pork cuts available this weekend at Hampshire Farmer's Markets - Emsworth Saturday 18th  and Southsea 19th.

escalopes, diced, stir fry mix, leg steaks.


Perfect to flash fry, grill or BBQ and serve with pasta, salad or boiled new potatoes.



Top 3 reasons to eat lard

Wednesday, 21 January 2015  |  Sue Ambrose

TOP 3 Reasons why YOU should be eating LARD:


1. It’s HEALTHY! — When compared with Olive oil, Lard is a close second in the monounsaturated fat department! Olive oil has about 77% monounsaturated fat, with Lard at 48% monounsaturated fat. Butter ranks third with 30% monounsaturated fat and Coconut oil is last at 6%. The main fat in lard, oleic acid, is a fatty acid associated with decreased risk of depression. A Study in Thailand in 2005 also reported that oleic acid has high anti-cancer benefits and can decrease your risk of breast cancer. Those same monounsaturated fats, are responsible for lowering LDL levels while leaving HDL (“good”) cholesterol levels alone. Shocking, right? Lard also contains high amounts of Vitamin D, a necessary fat-soluble vitamin. It is estimated that 1 tablespoon of lard contains 1000 IU of Vitamin D! As a society, we are extremely deficient in Vitamin D. As a powerful immunity booster, the intake of Vitamin D can prevent those frequent colds & flus in your home each year.  If you think you can get Vitamin D from plants, you are right, you can. But they don’t come close to lard! Mushrooms are the ONLY plant source of Vitamin D, with about 21 IU per mushroom. Personally I’d rather cook with a tablespoon of lard rather than eat 50 mushrooms every day, but that’s just me. If you think you can get Vitamin D from the sun, you are right, you can. But, the problem is, humans aren’t too efficient at assimilating Vitamin D from the sun. At the recommended 20-30 minutes of sun exposure per day you will only receive 100-200 IU. Pigs, on the other hand, are superheros at absorbing Vitamin D. This is why so much is stored in the fat under the their skin. Vitamin D aids in the absorption of calcium, which is why osteoporosis is reduced and oral health is improved. Vitamin D will also aid in the removal of harmful toxic metals such as cadmium, aluminum, strontium. Probably one of the most important tasks of Vitamin D as well as cholesterol (which is amazingly both in LARD!) is hormone production & regulation. When you remember that many, many processes in the body are performed by hormones, you can see why it’s so important to include lard into your diet.

2. It TASTES DELICIOUS! — Use lard to make crispy fried chicken, make deliciously flaky pies, &cooking a simple food like eggs or hash browns. It’s not smelly, it’s divine! Food was meant to be enjoyed! And trust me, lard makes EVERYTHING taste a little better.

3. It’s NATURAL & SUSTAINABLE – If you were to raise a pig in your backyard, and butcher it when it’s about 250 pounds, you’d most likely get about 15-20 lbs. of lard. It would take about 6-9 months to raise a pig to market weight, so if your family ate about 1 pig a year, you can guess that eating 15-20 lbs. of lard per year would be a natural and sustainable amount.

Sourcing Good Lard:

One of the most important things you’ll need to find is a pork producer that raises pigs who are pastured or foraged. This means they were able to be outside and soak up the sun –hence the reason why lard is so high in Vitamin D. It is also a general rule that animals are cleaner & healthier when they are allowed to be in their natural environment.

So why not give it a try and pick up a pack this weekend at the Farmer's Market.


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.


British Sausage week

Saturday, 8 November 2014  |  Sue Ambrose


We'll be celebrating British Sausage week tomorrow in Winchester at the Hampshire Farmer's Market. 9am -2pm with a selection of tasty sausages & sausage meats.

This week's varieties will include:-

Gilbert's Originals - voted Best in the South East at this week's Sausage Week finals.

Pork & Leek. Pork, Honey & Wholegrain Mustard. Pork & garlic. Farmhouse Pork (gluten free).

And of course our  November Farmer's Market Producer special:- Pork, Bacon and Oak Roasted I.O.W tomatoes. (courtesy of The Tomato Stall).




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