Our own recipe pork pie which we've been making for six years now. Uses some gutsy smoky bacon to add flavour, and sticky caramelised onion to tinge it with sweetness. We add lots and lots of freshly chopped parsley at end of the process to give that savoury fresh herb taste too. We use bellies and diced shoulder of pork to make a pie that is chunkily rustic. Also have a look at our recipe section for the recipe for the perfect pork pie , and at the videos (coming soon) for a video demonstration on using a pork pie dolly to make a pie the old fashioned way.

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Our classic pork pie filling with chunks of juicy apple. .

Generous chunks of corn fed Norfolk chicken, Gloucestershire Old Spot ham from our rare breed pigs and fresh baby spinach, all combined with caramelised onion and our own blend of herbs and spices.

Wild rabbits are ubiquitous in our county, and have been staple fare for the Norfolkman for centuries. Norfolk rabbits combined with Gloucestershire Old Spot bacon, crunchy wholegrain mustard, and white beans; this pie is one of our tributes to our beautiful home.

A rich game pie made with rabbit. pigeon, pheasant and venison, as well as Gloucestershire Old Spot pork. The pie also contains herbs, spices, a generous glug or two of brandy and is studded with dark apricots, which complement the game flavour. 

This is a delicious pie made from Norfolk chicken, diced duck breast, a little Gloucestershire old spot bacon,  orange zest, brandy, and juicy prunes.