While in the South West, outsiders are called 'Grockles' or 'Emmets', my never-moved-a-postcode neighbour deliberated for several days and decided that my family and I were....'lost'. That was 2005, as I neared the end of 20 years of service in the RAF. Armed with a fresh NVQ certificate in butchery (and Smithfield Unit Student of the Year 2005), my family and I found a lovely spot between King's Lynn and Wisbech to set new roots. My wife was sent out to earn some real money, we threw the kids onto a bus (any bus) to school and I started work in a lovely family butchers shop in Upwell. After enjoying their hospitality for nearly 3 years (seemed much longer to them!), I embarked, quite by accident, on retail pedigree pork butchery. One day I was making sausages with a friend who devised a recipe from my traditional mix and loved the result so much she proceeded to tell anyone who would listen. Within weeks we had orders and within months our first awards. Since early 2009, I have met some fantastic customers and chefs who have the same passion for good, honest traditional food that I have......welcome to The FruitPig Company, East Anglia's only Pedigree, Rare Breed Pork Butchers supported by the British Pig Association and the Rare Breed Survival Trust.

This lady holds the secret to FruitPig's sausage recipe.