Sausage Saturday 19th October 2013 – Pre-Order Now

October 2, 2013

Sausage Saturday - Oct 13In the next few days some of our pure bred Middle White gilts will be ready to go off to the Butchers, and as a result we are holding our much awaited Autumn Sausage Saturday Event on Saturday 19th October, here at Heatherhurst Grange.

We will be open between 11am and 3pm, with some sample sausages to try on the BBQ, as well as selling some of these amazing sausages, which are being professionally prepared by our butcher “Mark Turner & Daughters”, from Aldershot.

As always, our sausages will be prepared and vacuum packed in 6’s, and can be eaten fresh or frozen for use later on. Prices on the day will be £5 per pack, or 5 packs for £20. Due to demand we will accept reservations and pre-orders, and as a special promotion for pre-orders you get 6 packs for £20.

In addition to our Sausages, we will be launching our locally produced Lamb. In order to broaden the range of produce that we can supply locally, and to the highest standards we have recently bought a flock of top quality sheep which we are rearing in conjunction with Wildcroft Rare Breeds. Due to the requirement for large areas of grazing, our flock are situated on the Hogs Back, just 7 miles from Heatherhurst Grange, on the other side of Pirbright. Our Lambs will be produced and butchered to the same standards as our Pork and will be available to try on the day, with some available for sale also, in the following quantities. Leg of Lamb, Shoulder of Lamb, Lamb chops. We can also accommodate larger quantities by request. Price will be approximately £8.50 per kg.

If you can pop in on the day, please let me know by return so I can gauge numbers, and if you would like to pre-order please confirm your name, telephone number and quantity you would like to reserve. Email me at martin@heatherhurstgrange.co.uk

As ever, please remember that Heatherhurst Grange is our home so in attending you do so as an invited guest at your own risk. Also, Children must be accompanied at all times, as we have 3 deep ponds and lots of machinery on site.

We look forward to hearing from you, and hopefully seeing you on the day.


Sausage Saturday 25th May

May 19, 2013

Saturday 25th May 2013 will see our first Sausage Saturday of the year.

In preparation we have run in two of our Gloucester Old Spot guilts on Tuesday and they are now being hung at our butchers, Mark Turner & Daughters for a few days to allow the delicious taste to develop. Once ready early next week, Mark & his team will professionally make and pack our glorious sausages for sale and tasting on the day.

The Gloucester Old Spots were 15 months old, and had spent a happy, healthy and stress free life living in the woods at Heatherhurst Grange. Fed on only the best pig nuts, and the odd treat of apples, acorns, bananas and potatoes.

People often ask, do we get attached to our pigs, and the answer is of course yes. We love and care for them in all weathers, day and night to make sure they are happy and healthy. However, inevitably they must go through the farming cycle like any other meat we eat, in order for these fine and traditional rare breeds to survive and proliferate. And so it is with sadness we see them go, but with huge excitement that when our sausages are made we can say, they were happy, healthy, well looked after and locally produced.

The end product will surpass any factory produced or imported supermarket sausage by miles, but it won’t have had to travel miles and miles to do so…. On average our pork & sausages travel less than 20 miles from cradle to plate.

If you would like to try, or buy some of these beautiful sausages, and come and see our other pigs in their woodland home, our doors are open on the day from 11am until 3pm. Please drop us a note if you are coming so we can gauge numbers. We are also taking pre-orders by email to pork@heatherhurstgrange.co.uk

Pre-order price £20 for 6 packs (6 sausages per pack)


Christmas Preparations have begun at Heatherhurst Grange

November 16, 2012

Earlier this week two of our Middle White Pigs went off to the abbatior after a long and happy life here at Heatherhurst Grange. As during December it is very difficult to get any butchery done as its our Butchers busiest time of year we’ve decided to get our Chipolata’s and Sausage-meat produced early in readiness for Christmas. As a result we will have delicious packs of Chipolata’s & Sausage-meat available for collection on Sunday 25th November. If purchasing for use at Christmas you will need to freeze them. As ever, they will be professionally produced by our Butcher and vacuum packed and very fresh  ready to freeze. It’s one less thing to worry about in the mad christmas shopping rush.

We will also have Chops available on the day as well. We expect demand to be very high based upon requests from last year, so please pre-order early to avoid disappointment. These products will be stunning and like nothing you can buy in the shops as we are using the prime meat as we do with our sausages, whereas most commercial Sausage-meat and Chipolata’s are produced with the off-cuts. Prices are listed below.


Chipolata’s are in packs of 12 (approx 1lb) – £5 each or 5 packs for £20


Sausage-meat is packed in a 1lb tube – £4 each or 3 tubes for £10


Chops are in packs of 4 – £10 per pack


Please order early to avoid disappointment. If you cannot make the collection on Sunday 25th November we can arrange alternative collection or if very local I can deliver. Please confirm your order by return email, or let us know if you have any questions.



A taste of Deepcut reared Pork

August 23, 2012

As most of you know we have spent four years breeding and rearing a number of different breeds of pig, and we have  settled on the Middle White as our chosen Rare breed to produce Pork. The Middle White has a good temperament, and produces simply the tastiest pork ever. In July last Year, Basil the Pedigree Middle White Boar came to stay with Pearl, our breeding Sow, and at the end of October ’11 seven little piglets were born right here at Heatherhurst Grange. Having been loved and cared for and allowed to grow slowly over the past ten months, fed on the finest pig nuts the time has come for some more of them to go, and for the farming cycle to continue.

As a result we have available some Porky Parcels and individual Pork joints for pre order now, which will be available for collection on Saturday 1st September.  We only have limited quantities so please email by return to avoid disappointment. Prices and quantities of this amazing rare breed Pork which will be professionally butchered and vacuum packed are as follows;

Porky Parcel £85.00

This constitutes a quarter of a pig and represents a great quantity to stock your freezer which includes;

Shoulder Joint, Leg Joint, Belly Joint, Rack of Ribs, 8 Loin chops, 2 chump chops, 3 Packs Sausages, Liver, Trotter

Individual Packs of Chops, Ribs or Sausages – 5 Packs £20

4 Loin chops – £10

Rack of Ribs – £10

Due to the slow growing nature of the Middle White, this isn’t a breed widely available in the shops but its taste is unrivalled. This is truly local produce as these pigs were born and reared here at Heatherhurst Grange and will have travelled less than 27 food miles in total, from here to the abattoir (6 miles), to the butchers (11 miles) and back to Heatherhurst Grange (10 miles).


Spring into Action

April 12, 2012

After a cold and dark winter period of 4 months, the Heatherhurst Grange animals are looking forward to spring and as the days get longer and the temperature rises it’s time to start planning for the summer ahead. The heavy snow a few weeks ago is just a fading memory.

Our middle white piglets are 5 months old now and growing at a rapid rate. When they were at the end of January, Pearl ( our breeding sow) went off to stay at Clear Barn Farm for a few weeks of respite having given birth and reared her first litter of 7 she needed a well earned break.  Pearl arrived back last week and is now separated from her litter so she can relax for a while.

Our flock is somewhat depleted after the departure of our Turkeys at Christmas, and the customer feedback this year was better than ever with repeat orders already received, so we will most likely double the number of chicks arriving in May to meet demand.

In the mean time we bought some new hens (Welsomers and Legbar Silver Lace crosses) in March to make up for a few lost to the fox during the snow, and to increase our hen to cockerel ratio. What a surprise we had when we realised our ledbar crosses lay blue eggs.

Our Bees are now flying on a regular basis for the first time since last autumn, and first inspections of the hives will take place this week weather permitting as their population starts to rise dramatically to cope with honey production during the nectar flows of early summer.

Plans for the spring and summer include another Sausage Saturday on the 28th of April, and as ever please drop us an email if attending as spaces are limited.

We will also be curing some Hams and Bacon from our saddlebacks and planning our breeding program and stock levels to meet our needs for the coming 12 months. Hopefully April showers will abate later this month and then roll on summer !