The Parsons Nose Farm is owned by the Dobson family, who have been farmers, butchers and bakers for over 200 years.
Andrew Dobson currently runs the farm and strongly believes in using additive-free and free range farming methods to farm rare breed pigs, black boars and pedigree Hereford and Dexter cattle. His farming philosophy is based on how meat used to be produced and farmed in the 1950s.
The pigs are reared in a free range system with their Gloucester Old Spots, Large Blacks and Wild Black Boars being kept outside in open fields with pig arcs. The animals grow slowly making for a very tasty meat, resulting in the Parsons Nose famous award-winning sausages and pies with a distinctive taste and flavour.
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