How to cook the perfect honey and mustard glazed ham

How to cook the perfect honey and mustard glazed ham

Take a large pan big enough to hold your gammon, leaving it in the vacuum bag immerse in water to boil on the hob. The vacuum bags will withstand the cooking this holds in the moisture and flavour of the ham. Cook the ham for approx an hour per kg size of joint. Or...

How to get the best pork crackling

How to get the best pork crackling

To get the best crackling from one of our shoulder, loin or leg joints of free range Gloucester old spot pork remove from the vacuum bag when you receive your order or the day before and place in the fridge on a plate to collect the juices uncovered so the skin can...

The whole hog – our article in “food lover” magazine

The whole hog – our article in “food lover” magazine

The whole hog If you enjoy being a carnivore, every juicy, meaty mouthful and we are to rear pigs for the table they are to live (at the utmost a free range, foraging life with the sun on their backs we nurture that flavour with apples and acorns) and die for our...

Salami and chorizo back in stock soon

Salami and chorizo back in stock soon

Our salamis and chorizo will be back in stock in about 5 weeks. Due to high demand we have sold out and new stocks need to mature before they go back on sale.

We are now back in stock!

We are now back in stock!

We are now back in stock of most things.. fresh pork, sausages and bacon. Hams will be ready in a couple of weeks when they finish curing. The salamis and chorizo will be a little longer while they mature.

Sausage and Salami making workshops at Clavelshay Barn

Sausage and Salami making workshops at Clavelshay Barn

Places are available for a sausage and salami making course at Clavelshay barn on the Quantock hills. We will be letting you into the secrets of sausage and salami production and how you can produce these at home. The course takes place on Tuesday the 26 th of April...

Farm to fork street food

Farm to fork street food

We hit the streets with our own farm produced street food via our Ellises Farm field kitchen. Bringing the farm to the masses on the street. 12 slow smoked pulled pork with homemade coleslaw and BBQ sauces. Our Hereford beef smoked slow and low in brioche buns pickles...

Salamis and chorizo back in stock

Salamis and chorizo back in stock

We now have chorizo and salamis back in stock. Order on line, visit us at farmers market or come to the farm to get yours.

Ellises Farm Field Kitchen at a festival near you this summer

Ellises Farm Field Kitchen at a festival near you this summer

We will be bringing the farm to the festival this summer and cooking up some of our amazing 12 hour smoked pulled, homemade frankfurter hotdogs, tradutional breed beef ribs and slow roast harrissa lamb at food festivals and shows in our field kitchen. See our   events...

Taste of the West Silver award

Taste of the West Silver award

We are really pleased to have been awarded Silver by Taste of the West for our chorizo and also our black pepper salami. Available at the farm and our usual farmers markets.