Specialist Pork Butchery Service - Collection Only

Butchering choices:
• Breakdown of pig in to primal cuts only, or
• Breaking down of pig and made into a selection of  Sausage, Bacon and Gammon. Smoking of Bacon and Gammon is an optional extra, as we smoke naturally on site.

Pork Product range:
Sausage:
• Traditional pork, Herb, Leek, or Cracked Black Pepper, Apple & Cider or Apple, Sage & Onion. Gluten free is also an option.
• Cured Products:(Dry-cured, unless you specify otherwise)
Bacon: Back, Middle or Streaky (Plain, Smoked or Black Pepper)
Gammon: Horseshoe, Primal, Collar (Smoked or Plain)

Processing times Minimum allowance:
• 24 hours for breakdown only
• 48 hours for total breakdown, made into Sausage. (For Monday - Thursday delivery days) Friday delivery days - Tuesday earliest for collection
For curing minimum of 10 days (not sliced) depending on the size and cut.

Dry-curing with a difference:

Wallers prepare your meat using time-honoured techniques and natural materials.

Over the past 40 years, we have earned a reputation for delivering the highest quality service, using the finest techniques, every time.
For instance, your bacon. Most brine-injected or soaked products are wet and sloppy, adding water to the pork and slicing it before the cure has being drained, leaving the bacon to boil in the pan and leaving a white residue after cooking. 

So, we use the traditional method of Dry-curing. It enhances the true flavour of the pork, and gives it a wonderful, honest finish....
This way, the curing process takes a while longer, but as it has no added water, it delivers a far higher meat content. 

It's not rocket science, but a tried and tested technique, used for centuries to traditionally preserve meat.

We rub our special blend of salt & sugar in to the meat, by hand. Ensuring it is spread evenly across the meat.
Once we are satisfied that the meat is prepared we leave it for up to 10 days to cure, turning it each day. When we are satisfied the meat is cured we wash off the salt and hang it for a day or so to dry. 

This can be done for all the cuts, obviously the streaky takes less time while the middle takes a while longer. Rest assured we will not let it go until we are confident its ready.

All done to the Wallers' Standard.

Succulent sausages, with award-winning recipes

We at Wallers' only use natural casings. So your sausages will cook, look and taste much better.

7 succulent recipes to choose from, including gluten-free - or we can create your own recipe for you (15kg minimum order).
• We use a traditional machine too, so will be hand-filling your sausage.
• All our sausage are hand-tied, so look just as a Sausage ought to!

To help you choose which animals are most appropriate for different customers, we opt for Gilt pigs as a rule for our retail outlet. They tend to have a more subtle flavour and are a good all-rounder for their meat, whilst the fat content is better balanced for Bacon & Sausage.
However, if you personally prefer a stronger taste, Boar pigs might be more appropriate. All the processes above are adaptable to meet your needs. Wild boar bacon has proved another Wallers Winner in our retail shops.

Regarding the breed, Gloucester Old Spots are widely recognised and renowned.
However, because of their fat content and dark hair, we would suggest discussing this fully with us, to ensure that we understand exactly what you expect to receive.
As a guide, we use Duroc, crossed with Landrace or Large White, because they have a consistent fat content and grow to a reasonable, though manageable, size within 18 - 22 weeks. As Duroc is an outdoor breed, though, this depends upon the time of year and weather conditions.

Please call us if you have any further questions regarding the techniques we use or the service we offer.