About Our Pork

Our pork comes from our own pigs born, bred and raised on our farm. The breed of our pigs is predominately Welsh and Large White. We rear our pigs as naturally as possible feeding them on cereal crops and housing them in huts with deep straw beds and outside runs. Our pigs are allowed to mature naturally and are not fed hormones, growth promoters or antibiotics. Pigs are very sociable animals, so we keep ours in groups, so that they can play together. Pigs don't sweat and like us, suffer from sun burn, so when it's hot we make wallows for them, so they can roll in the mud and keep cool. The mud also acts as a sort of sun block (factor 30 I think).

Our pork is moist, tender and succulent with just enough fat coverage to be able to create lovely crispy crackling.

Choosing Good Pork

The colour of pork should be velvety mid-pink and the fat should be firm and white with skin that is dry and silky.

Cooking Times Guide

Chops and Steaks
For Cuts 2-3 cm (3/4 -1 1/4") thick, allow each side: 8-10 mins.
For Cuts 1-2 cm (1/2 - 3/3") thick , allow each side: 6-8 mins.

Loin and Leg
Pre heat oven Gas mark 4, 180C, 350F.
30 mins per 450g/lb + 30 mins.

Once cooked allow the joint to stand (to allow the juices to settle) for at least 10 mins before carving.

To get perfect crackling dry the scored rind then rub with oil and sprinkle with salt. Do not cover or bast the joint or you will have soft crackling.

Dry Cured Bacon

Produced from our herd of pigs at Brookfield Farm,our traditional dry cured bacon is available both smoked,over apple wood,giving it a delicious yet subtle smokey flavour,or unsmoked.

Opening Times:

MONDAY 9.00am - 5.00pm
TUESDAY 9.00am - 5.00pm
WEDNESDAY 9.00am - 5.00pm
THURSDAY 9.00am - 5.00pm
FRIDAY 8.30am - 5.30pm
SATURDAY 8.30am - 4.00pm

Please note that we will be
closed on Bank Holidays.


Brookfield Farm Butchery
Aston End Road
Aston, Stevenage
Hertfordshire SG2 7EU


01438 880 228



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