James and Richard Menhinick from Priors Hall Farm

Richard Menhinick and our Free range pigs

A bit about us: The Menhinick family have been farming at Priors Hall since 1942. Great Grandpa (whom can be seen on our labels) started with a flock of sheep at the age of 8. Grandpa (also on the labels) is still seen out on the farm working today at the ripe old age of 84, he started with cattle and then forty years ago introduced the pig herd.

Due to many changes/ retirements over the years we are now outsourcing our pork from an equally high standard free-range farm. With the diversification of the business including in 2003 the construction of a state of the art cutting plant and an onsite farm shop and butchery, we now are able to supply our customers directly.

The superior quality of our meat is due to our highly skilled bespoke butchers and to the highest animal welfare standards adopted by all of our producers; the fully traceable feed supply and of course the traditional recipes and methods we use on site for curing, cooking, smoking and preparing our hand made products.

Our customers can be assured they are getting Local British meat.

Awards: We are pleased to announce that in 2015 we were voted the winner of the ‘Essex Life Food and Drink Awards 2015’ for the ‘Best Essex Producer’, runners up in 2014 of which we owe thanks to our customers that nominated us.

We were the ‘The Great Bacon Revolution’ winner 2013 for our ‘Unsmoked Bacon’ for the overall ‘cured products’ category. We have also won ‘Gold’ industry awards for our ‘Unsmoked and Smoked back bacon’, ‘Smoked and unsmoked gammon steaks’, and our ‘Nice and spicy sausages’. A ‘Silver’ for our scotch eggs, together with a ‘Bronze’ award for our ‘Traditional sausages’.

Our Aim: To provide our customers with great tasting high quality meat products and to offer an outstanding personal service.