Big Roast has recently received some enquiries on the provenance of the hogs and lambs used in our speciality roasts. A professional roaster knows that the quality of meat is important and Big Roast is proud to let everyone know the source of our superb supply. In fact Big Roast is so confident of the quality of its pig roasts and lamb roasts that we happily recommend the finest organic butcher English Meat, London’s original online butcher.
Roasters are notoriously patient. We take five hours to slowly cook a hog roast to perfection but this is not where our patients starts. English Meat, London’s finest organic butcher, and Big Roast agree that if your going to provide the best you need to take some time. Our pork takes almost twice as long as the large white factory pork to reach maturity. Due to the time given and spent on our pigs we remain confident that the flavour is proved in the eating.
English Meat retain very close relationships with its suppliers to ensure that only the finest quality organic meat is delivered to Big Roast. Pigs and lambs are hand reared on English Meats family run farm, based in the County of Suffolk. The farm is fully functional and is based on the farming methods of the 1930’s. The animals raised are indigenous to the county and are classed as rare breed. Forming part of the famous Suffolk trinity of Red Poll Cattle, Large Black Pig and Suffolk Black Faced Sheep Big Roast sources this meat to carry on the British tradition of perpetuating these breeds and to bring you the customer something a little better.
The hogs are reared outside with individual shelter and bedding given to each litter. They are raised on organic vegetable and cereal stock feed and are given the natural freedom to roam and root.
Our milk and grass-fed organic certified lamb is second to none, grazed over large areas in rich clover pastures in the Suffolk countryside. We hang our meat for two weeks, allowing it to mature wonderfully on the bone for a sweet and tender taste that is hard to beat.
Big Roast does not stop there when ensuring the provenance of our meat supply. Any meat not taken directly from English Meat’s farm in Suffork is supplied from one of the oldest farms in the South East. The history of Bunting & Sons spans seven generations and was established at 28 Lexden Road, Colchester in 1820 by Isaac Bunting. Ownership of the farm has passed down from generation to generation of the Bunting family ever since. Big Roast is the only professional company to source Bunting and Son meat. Whether it is organic burgers and sausages or free range chickens Big Roast is the only place to find quality Bunting and Son meat.
Big Roast is London’s leading hog roast and lamb roast service. For more information either email firstname.lastname@example.org or call 0845 500 5450