Fri 27th – Kendal Farmers Market
Sat/Sun 28th/29th – Santon Bridge
Fri 24th – Kendal Farmers Market
Sat/Sun 2nd/3rd – Muncaster Castle
Sat 9th – Grizebeck Village Hall
Fri/Sat 15th/16th – Whitehaven Festival
Fri- Sun 29th - 31st – Holker Garden Festival
Sun 19th – Coniston Fair
Wed 29th – North Lonsdale Show near Ulverston
At Woodland Free Range Meats we are proud to offer you free-range meats from our fields. The McClure family association with producing meat goes back some 60+ years. My grandfather bred a small number of pigs and poultry on the allotments and my father, being a butcher, would process the pork into cuts of meat, bacon, sausage, ham and lard. Having worked as a hotelier and chef for many years, I am now pleased to be continuing the family tradition of raising pigs and producing meat.
We have Large Whites, Lops, Gloucester Old Spots and Middle Whites - the rarest pig breed in Britain, renowned for its outstanding eating qualities. All our pigs produce good, lean, succulent meat and the skin is the right thickness for crackling. They are raised using natural farming methods: fed a certain amount, free to roam and forage for the rest, which makes the meat lean. It does mean they take longer to come to weight, but it's worth it!
The animals are slaughtered locally, to avoid long periods in transit, and the meat is cut, prepared and packed on the premises at Low Aulthurstside Farm, which has passed local authority inspections.
Our award-winning Cumberland sausage is traditionally handmade on the premises and contains 90% premium pork. The meat is chopped and minced just once – to give a good texture – bread crumbs and seasoning are added and the ingredients thoroughly mixed. Hog intestines, softened in water, form 100% natural skins for our sausage. A hand-operated machine is used to carefully stuff the meat into the casing to form a perfect sausage.
Our Cumberland sausage has a naturally low fat content. For best results cook in a medium oven for around 20 minutes.
We use Moroccan 1000 spices which includes mint, garlic, chilli, turmeric, paprika, also apricots and sultanas. The seasoning contains paprika & the finished sausage has a wonderful colour reminiscent of the type of sausage you see on holiday.
This sausage is made from pork, not traditional lamb, but the flavours are absolutely fantastic. The first taste is the meat and then the fruit and garlic, but at the same time you get that wonderful chilli and mint refreshing flavour.
This sausage makes an ideal meal with mashed potatoes, cauliflower and a white onion sauce drizzled over the sausage.
Made from 90% free range pork with grated white Stilton and chunks of blue Stilton cheese added to the seasonings.
These sausages are excellent hot or cold. Serve hot as a main meal with dauphinoise potatoes and fresh garden peas or mange –tout; or cold, sliced and served on a bed of crisp lettuce with a balsamic vinegar dressing.
Gary McClure of Woodland Free Range Meats holds the Guinness World Record for the biggest cooked continuous sausage ring. The record was set in Broughton-in-Furness on 1 August 2012. The giant Cumberland sausage measured 3.3 metres (nearly 11 feet) across and weighed in at 135 kilograms. It took six and a half hours to make – excluding the time taken to prepare the ingredients - and 90 minutes to cook on a purpose-made griddle using 120 portable barbecues.
You can see how the record was set in the TV programme ‘Great Northern Cookbook’, on Demand 5.
Low Aulthurstside, Woodland,
Cumbria, LA20 6AE
+44 (0) 1229 715 169