www.untothislast.co.uk review

Sillfield Farm are one of the Until The Last Sausage top 10 producers. They sell via mail order, food fairs and at farmers markets in Barrow, Liverpool and Manchester. Surprisingly, they are probably best known to Londoners who flock to the Sillfield stall at Borough Market.

The owner is Peter Gott; he is clearly passionate about food and pigs in particular. Peter is also a founder member of the Slow Food North West Convivium.

Several varieties are reared on the farm near Kendal. These include rare breeds and wild boar. The animals are free range and live naturally in woodlands (visitors to the farm will see the animals). His animals are allowed to mature slowly. Pigs are slaughtered at around 6 months and boar at 18 months. The emphasis is on rearing the animals in as natural a way as possible.

Sillfield sausages are superb. They are made to traditional recipes with at least 90% meat. The Traditional Pork sausage was selected by the Weekend Telegraph as the winner in a recent tasting. The Wild Boar sausage is made in a coil with garlic and rosemary. It is a sophisticated sausage which explodes with taste and succulence - robust enough to eat in small amounts as a tapas. Other varieties include a 100% meat Chorizo, Pork & Beef and a Sicilian sausage made with parmesan, chilli and wine.

Sillfield also make interesting bacon, ham and cured meats (such as Cumberland Speck and Wild Boar Pancetta).