|Tuesday||8.30am – 5.30pm|
|Wednesday||8.30am – 5.30pm|
|Thursday||8.30am – 5.30pm|
|Friday||8.30am – 6.30pm|
|Saturday||8.30am – 5.30pm|
|Sunday||10.00am – 2.00pm|
Coming not quite as Soon:
At Calcott Hall we have a top quality butcher to provide you with all the different cuts of meat that you want, and more importantly the knowledge to cook it right!
Bored with beef? Chicken a chore?
Neil, Paul or Luke can give you some inspiration to spice up your meal times with something different. Give them a try!
That’s enough from us, let’s hear from the man himself:
I’ve been a butcher for 16 years now and truly believe that quality, local meat, that’s been traditionally reared and well butchered is what every customer deserves. I strive with my team to deliver meat that melts in the mouth. Come and try some for yourself.
Beef – Locally sourced and hung for 21 days, the flavour is outstanding. With different local farmers supplying the beef you will know where it came from and what breed it is. That’s traceability!
Pork – All of the pork is free range and reared near Shalford, Braintree
Bacon – Dry curing the bacon, ensures the best possible flavour, it means you won’t get nasty white residue that you sometimes see in other types of bacon, which have been injected with brine. Dry curing is a simple process which involves coating the pork in a cure mixture containing mainly salt, and leaving for a period of up to 2 weeks. Smoking is done traditionally over pine and oak chips to give the smoked bacon a delicate flavour, without being overpowering.
Sausages, Chipolatas & Burgers – Handmade by Lukes fair hands using the same pork that they sell over the counter, unlike many sausages that use cheap imported cuts of pork. Should you be in need of gluten free burgers or sausages Neil can also help you out. In his freezer he keeps some Pork, Lamb and Beef burgers ‘that he prepared earlier’ which are gluten free.
Lamb – The lamb is again free range and from Ashford, Kent. Reared traditionally the flavour is fantastic.
Game – Rabbit, hare, venison, partridge, pheasant and quail are available (when in season) and have been shot locally so you can be sure they are fresh and tasty. Especially when many of them have been eating our crops!