Helen Browning’s Organic dry cured back bacon, £3.99 for 184 grams
Helen Browning’s Organic dry cured streaky bacon, usually £3.29 for 184 grams
Helen Browning’s Organic Speedy Sausages, £3.29 for 200 grams.
…and our stunning
Organic Hot Dogs, £3.50 for 250 grams - currently only available through Ocado and some absolutely wonderful eating establishments, eg The Royal Oak.
available from the following stockists:
Proud to be a member
our product policy
We aim to keep our salt levels in our branded products to a minimum, and well below the legal requirements ; fat we love, but not to excess, since we think it’s what gives meat proper flavour. (One of ordinary pork’s regular problems is lack of flavour and lack of moistness – quite often because the pig has been bred too lean, because people have been brainwashed into thinking that animal fats are all bad. For discussion later if you want.)
We produce about 80 pigs per week off the farm here; we supplement our own pigs with animals from five or six other farms spread mostly thro the SW of England, all of whom farm in ways which meet our, and Soil Association, approval. Our bacon and sausages can be made with pork from pigs from any of these farms.
We operate an organic meat trading business, Eastbrook Farm Organic Meats Ltd (EFOM), which is currently bringing about £1.5m Euros into this country every year from our export work with Germany, and occasionally one or two other EU countries. Our main German trading partners, KFF, are a large artisan manufacturer of sausages, air dried hams, salamis and other pork delicacies mostly for the regional markets around central and southern Germany.
EFOM also trades organic pork cuts with enterprising UK businesses – most of the good ones to deal with are rooted in organic trade, with our products supplementing what they already do. Through one of these customers, our organic pork ends up on the dining tables of the Orient Express and the smart Michelin rated restaurants scattered around Hong Kong, Macau and Singapore. You can also find our pork ribs on the tables at Chicago Rib Shack in London; in the organic sausages gracing some Food for Life school lunch tables in South East London; and on the tables at The Royal Oak, our own pub in Bishopstone.
(Editor’s note: it would be marvellous to say that all our pork ended up on the dining tables of the 1m households within 40 miles of the farm, but so far we have been unable to crack this conundrum, not for want of trying. And we do find that dealing with other organic businesses is the most satisfying, and this is because they seem to hold to similar philosophies as our own—treating people well, paying their suppliers on time, making the extra effort.)