Pigs
Cider & Sausages
Sausages

Pork

Pork is sourced from our regular wholesaler in Staffordshire, we insist on outdoor reared pigs and reared as locally as possible. Again this is bought in in whole carcasses so that we can use everything down to the "trotters".

Occasionally we source whole pigs from local farmers — these are usually rare breed pigs such as Berkshire or Gloucester Old Spot — this gives our customers variety and enables us to support the local economy.

We make all of our sausages on site and have worked hard to create as many flavours as possible without gluten containing ingredients. If you are going to try any flavour you must try our very own "Audlem Sausage" made with our finest pork, Cheshire Cheese, Cranberry & Chives. The Cheshire Cheese we use in this recipe is from the Joseph Heler Dairy which is only 3 miles away from our shop. We like to keep things local! If you have any ideas on sausages flavours please feel free to chat to Zoe — our sausage maker extraordinaire — Zoe is always open to fresh ideas from our lovely customers!

Some of our other pork products include our dry cured Treacle bacon — this is cured in molasses and brown sugar and has a delicious earthy taste that is hard to beat! We of course also have our usual array of succulent pork loin steak, belly pork & leg joints that can be cut to size or de-boned to your specification.

beef, food, restaurant, meal, eating out

Kate and Hugh would like to formally announce that as of 23rd November 2016 that the business of Oxtail and Trotter is now owned by Alan Cornes. Over the past four years we have lovingly restored and nurtured this wonderful business. We set up the shop back in 2012 with the view to provide the vi

Alan Cornes

We thought it is about time we did a staff profile on our favourite butcher, we asked him a few questions and here are his answers: 1. How long have you been in the butchery trade?

Hot Garlic Pickle

What you need: 250g braising steak, 150g mushrooms, 1 white onion — finely sliced, large handful of peas, ½ pint beef stock, 1 tsp cornflour mixed with water, Hot Garlic Pickle Brown the steak then add the mushrooms and onions. Fry for 5 mins then add 3 tsp Hot Garlic Pickle. Fry for a further mi

Hygiene

We are proud of the standards we keep at Oxtail & Trotter. Therefore we are delighted to announce that we have been awarded top marks for our food hygiene by the Cheshire East Food Standards Team. This follows a recent inspection.

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