When the husband-and-wife team of Jon and Charlotte Clarkson married in 2005 they moved to Kiplingcotes Farm in Yorkshire which had been farmed by Jon Clarkson's family for four generations.
The pair now run a free range, rare-breed Berkshire pig farm, producing English chorizos and salamis to their own recipes which took eight years to perfect. The award-winning products are already supplied to a number of leading pubs and restaurants including the Michelin-starred Pipe & Glass Inn.
For the first time the product range will soon be available to all UK wholesale buyers as a result of a new distribution deal.
The three products which will be available are:
- Mild chorizo - a balance of fennel, garlic and black pepper with paprika top notes from La Vera Smoked Pimenton. Hand trimmed and minced finer for a smooth texture.
- Spicy chorizo - the same flavour and texture of the mild chorizo but with added habanero chilli.
- Oregano and thyme salami - oregano, thyme and nutmeg balanced with white pepper.
Each sausage uses 155g of pork, which reduces to 100g over a period of three to four weeks.
This year Three Little Pigs also plans to introduce an extra spicy chorizo and a Cuban rum flavour salami.
The producer won three Gold Great Taste 2012 awards including for the spicy chorizo and the oregano and thyme salami.
The chorizo and salami range will be available to wholesale buyers from July through national distributor Hider. Enquiries can be made by calling Hider on 01482 504 333 or by emailing the company on email@example.com.
All three products have a six-month shelf life.
One 200g pack will cost £4.75, while a case of six 200gr packs will cost £28.50.
Why should you buy it?
Charlotte Clarkson said: "Provenance is everything. Our customers come to us because they want to know what they’re eating, but not just that – they need to know that the animal has had a good life. They put their trust in us that we are doing things the right way."