3kg Woodland Reared Pork Hamper With
Sausages, Chops and Joint for £18 from Holly Tree Farm (55% Off)
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3kg Woodland Reared Pork Hamper With Sausages, Chops and Joint for £18 from Holly Tree Farm (55% Off)
- Woodland-reared rare breed saddleback pigs
- Sustainable farming methods used where possible
- Supplier to fine dining establishments across the UK
The Deal
- Two packs of 90% pork Lincolnshire sausages
- Four pork chops
- One kilo pork joint (approx.)
Limit 1 per household. May buy up to 3 as gifts. Booking required by phone or via website on http://www.hollytreefarm.co.uk/. No cancellation policy once booked. Valid Mon-Fri 10am-4pm. Valid for collection or delivery. Excludes £4.99 delivery charge. Valid for delivery to all NG postcodes. Buyers outside these postcodes must collect their orders. Arranging collection needs to be done on the phone or through the website.
See the rules that apply to all deals.
Bringing home the bacon is a sure sign that all three piggies went to market. Squeal the deal with today's Groupon: £18 for a three kilo woodland-reared pork hamper, with two packs of sausages, four chops and a one kilo joint from
Holly Tree Farm.
Putting the PhD into P.I.G., Dr Phil Lee raises his herd of rare breed saddlebacks with a focus on self-contained organic farming. The livestock is grown slowly and reared in shady woodland, running around in brisk efforts to reduce the outer fat content of the meat. The farm is also part of a worldwide project to develop techniques not reliant on petrochemical fertilisers, from using special greenhouses to recruiting schools of tilapia fish.
The three kilo meat hamper includes two packs of the farm's finest 90% pork sausages, which can be set sizzling into a hot pan and served all split and crispy. There are also four chops to be getting on with, and joint weighing approximately one kilo.
Reviews
Holly Tree Farm’s produce is featured on renowned chef, Rick Stein’s website. He says of his compiled list of preferred poultry and meat producers: “These are the animals that develop good fat coverage, and when you factor in the proper hanging times that these producers allow their meat, the results tend to be very tasty.”
