Straw Bales on the farm at East Riding Country Pork
1 day old piglets getting mothers colostrum so they grow healthily, heat lamps and bars keep them warm and safe
East Riding Country Pork Butcher
Sleeping piglet


Taste & Tradition at its Best!

Chris, Mike and Eric are at the forefront of the butchery team and are aways happy to advise and suggest on cuts of meat and cooking methods.  They strive for quality using traditional butchering skills, methods and recipes to produce a deliciously flavoured range of meaty delights.

Mike Westmorland has been in the butchery trade most of his life, he owned his own shop in Keyingham and also helps with Hog Roast catering events.  He specialises in making sausages and is the mastermind behind all of our different flavours.

Chris joined us in 2013, his background is mainly in slaughtering and has delivered pigs to us for a number of years. He is currently undertaking a City in Guilds accreditation in food and is currently training to step up to the mark of Butchery Manager.  Chris is also learning the art of Traditionally dry curing bacon.

Eric has worked for us for a number of years, also with a slaughtering background, Eric is a machine in the Butchery and is responsible for all of the initial cutting up of pigs, he puts together the catering orders  and you will see him most weeks at the Beverley Market on a Saturday.

The butchers shop is located just a few miles from the farm. We feel it is important to support local business so wherever possible we use local suppliers, staff and ingredients.

Bacon is dry cured on site and sausages are traditionally handmixed and linked by Mike.


‘“We like that you are always trying out new sausage recipes, plenty of choice, always good quality and value for money”’

Nick & Helen Watson, Beverley