It’s now only six days to go until our Sausage Saturday open day next week on 22nd October. Between 1pm and 4pm we will be opening the doors to our smallholding for local residents to come and meet our small menagerie of animals and taste some of our superb sausages.
Preparations are well underway, and our three Berkshire pigs went off on Wednesday to the great big pig pen in the sky, and are now being hung in our butchers cold room developing the most amazing flavour and texture. Although as always we were sad to see them go, the excitement of stocking our freezer for thewinter months and tasting our home reared pork and crackling is now starting to build up.
Next Wednesday our butcher will be professionally cutting and individually vacuum packing all the joints and making sausages to our chosen recipes, ready for sale on Saturday.
Last week we undertook the task of extracting some honey from our Bees and pouring it into jars. We were sure to leave enough behind for the Bees to use over Winter, and we still got 50 jars of what can only be described as liquid gold. One neighbour who bought two last week has finished them both already !
As planned we will have sausages, pork joints and our very own honey for sale on Saturday, all produced here at Heatherhurst Grange. Spaces are limited but we do have some left, so please register your attendance via email to;
pork@ heatherhurstgrange.co.uk, or visit our website www.heatherhurstgrange.co.uk for more information.
Our address and directions will be emailed to all of those who’ve registered during next week.
If you can’t make it on the day, but still want to place a sausage order I will be delivering to some people locally in Surrey Heath on Sunday morning so please let me know.