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Reg's slow rearing and special hanging process creates ducks with great flavour, sought after by top chefs across the UK.
Availability: In stock
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Serves: 4 to 5 servings
Box contents: 1 x 1.6kg Min Weight
Johnson and Swarbrick have been producing Goosnargh ducks since the 1960's. The ducks are reared slowly with no aid from growth promoters. They are then dry plucked and hung which intensifies the flavour - the result is amazing but you don't have to take our word for it as these currently being used by a host of Michelin - starred chefs including Simon Rogan (L'enclume), Paul Heathcote (Heathcote's) & Nigel Haworth (Northcote Manor).
Farm: Swainson House Farm, Goosnargh
Farmer: Reg Johnson & Bud Swarbrick
possibly the best bacon in the country!!
"excellent full of flavour and very tender”
©Albert Matthews 2012