Posted on Leave a comment

OPEN FOR BUSINESS

SHOP BACK OPEN!!!

Good morning everyone!

We are very pleased to announce that we will be open this coming weekend!

Friday 5th and Saturday 6th March 9:00 – 13:00

We will now be open at these times on a weekly basis until further notice.

This week’s sausage flavours are:

Traditional Pork, Chilli & Garlic, Pork & Leek, French Herb & Garlic, Beer Bangers, Cumberland Rings.

Home Dry Cured Unsmoked and Smoked Bacon, Chops, Loin, Leg & Shoulder Roasting Joints, Gammon, Mince, Burgers, Belly Pork, Sea Salt, Chilli and Cracked Black Pepper Loin Steaks, Sausage Rolls, Home Cooked Ham.

**Due to popular demand, we will also have some suckling pig leg and shoulder joints and porchetta available so please let us know asap if you would like anything saving for you as this is always very popular!**

Please email contact@asmusfarmcottage.co.uk with any orders, however small, or ring or text Jane on 07969462211. Please do NOT reply to this email as it will bounce back to Word Press.

We will operate a one in, one out system, with a queue up the side of the house towards the old shop entrance. If it is raining, you can shelter under the entrance of the old shop under the canopy. We kindly ask you to sanitise your hands, there will be gel available on your left as you enter the shop. Contactless card payments please where possible. 

Don’t forget we can deliver to you if you can’t make it to the shop! Our weekly delivery service is on a Thursday and is free for orders over £15 for local delivery. Please contact us for more information.

Martin will also be at Abbey Leys Farmers market on Sunday 7th March 10:00 – 13:00 so please get in touch if you’d like an order bringing there for you.

We look forward to seeing you at the weekend!

Take care and once again, thank you for your continued support.

Martin & Jane x

 

How to prepare The Best Pork Meatloaf

Fancy trying something a bit different? How about this meatloaf? Or check out some of the other pork recipes on the link above.

Leave a Reply