Our Products

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Contact Details

01367 850315

07854 177961

Chunky Chops and the Best Belly

Our pigs are a bit more mature so our loin chops are larger than normal and more succulent. Our belly has to be tasted - there are no words to describe it!

Gammon Joints and Steaks

These are dry cured in the old fashioned way, for at least a month. No water here, just texture and flavour to savour.

Dry-cured Bacon

Dry-cured in the traditional way - no added water, just a little organic sugar and hand sliced to order. 

Bacon how it used to be.
 

Our Beautiful Products. Available Now.

We believe our products are the best you can buy - our customers consistently tell us so! All our pork is hand-butchered in our small licensed on-farm butchery. Our sausages are made by us in small batches and our dry-cured bacon is matured for over 21 days.

Classic Roasting Joints

All boned and rolled easy for carving, no waste and incredible crackling!

Preservative-Free Sausages

We make 4 varieties to keep to the best organic recipes we know.

  • The Traditional Breakfast Sausage

  • Pork and Leek (gf)

  • Cumberland and Herb

  • Hot and Spicy

We have teamed up with the Sandy Hill Mob, local beef farmers extraordinaire, to make more efficient use of our on-farm butchery and delivery service.

They are 'The Mob' because of their mob grazing style. Pedigree Hereford cattle who live their lives outdoors, enriching their flower-rich meadows as they go.

They have over 100 acres of pasture, a mixture of historic parkland and herbal leys on National Trust land just a few miles down the road. A holistic, nature friendly approach to beef production.

To order our pork and find out more about our collaboration head to The Sandy Hill Mob.

We also supply our local pub, The Victoria Inn, at Eastleach (well worth a visit!).

Where to find our products

"These happy pigs produce the best bacon we have ever tasted! We have been customers for a fair number of years and have enjoyed delicious pork from pigs reared with concern for their welfare and concern for customers too."

Brian & Diane Routledge, Fairford

"More than twenty years of happy pork to our door."

Roy Hann, Eastleach

"If I ever find myself in the unfortunate position of being on death row, my last meal would definitely be Eastleach Downs Pork and Leek Sausages with a side order of back bacon."

Mike Strutt, Eastleach