From Salt to Smoke is a butcher and charcuterie business that started up during the coronavirus, sourcing their pork from British heritage pig breeds that pannage on common ground in the New Forest. Pannage pork dates back to the reign of William the Conqueror; the original idea was to put pigs out first to hoover up the acorns so other animals like horses would not get unwell.
Comparing their pork with the supermarket, Erica Golding, co-founder of From Salt to Smoke says, ‘The most glaring difference is value for money, you do get a cheaper product from the supermarket but our product has more flavour and you get more for your money’.
If we don’t continue to support our local farmers & high welfare independent retailers now and into the future, we will lose them! #RootingForRealFarms
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