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Tel: 01454 632529
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Main Road
Easter Compton
Bristol
BS35 5RE

Tel: 01454 632529


Easter Compton Farm Shop is just minutes away from Cribbs Causeway and provide fresh farm shop produce all year.

A fine selection of locally sourced meats, gourmet food when you need to impress and your daily produce all in one place, and guaranteed to be fresh and full of flavour.

We have an extensive meat counter serving you with a delicious selection of the finest cuts of meat in the region. We now sell local Gloucester Old Spot pork which is reared less than 5 miles from our shop. With a pedigree dating back to 1913, they are the oldest pedigree spotted pigs in the world! They are a slow growing pig which results in the meat being more succulent & tasty than normal pork.

We cure, smoke and cook our own products & make our own faggots & scotch eggs. We have small & large hand raised pork pies & local Clark’s Pies, salamis, chitterling & exotic meats such as wild boar, kangaroo, ostrich, pheasant, guinea fowl, pigeon & duck.

We vary our homemade sausage flavours week by week and offer an average of 8 varieties at one time from plain pork, gluten-free, venison, game, pork & cranberry, beef & chilli, beef & stilton, lamb & mint to jamaican curried goat.
 
So why not pop in & give us a try today!

We also provide the following services:

  • Local Ciders on Draught
  • Catering for all occasions - weddings, funerals and birthdays
  • Hog Roast available for hire on request
  • Sunday car boot sale
  • Locally produced compost and Somerset top soil
  • Now offering a large range of horse and pet supplies at discounted prices

Opening Hours

Mon - Fri: 8:00am - 4:00 pm
Sat: 8:00am - 4:00 pm
Sunday: 9.00am - 1.00pm

Himalayan Dry Ageing Salt Chamber


Here at Easter Compton Farm Shop we have always craved to give our customers quality products combined with excellent service. A big part of this is moving forward. As an outcome of this we have just built our very own Himalayan Dry Ageing Salt Chamber.

The translucent blocks were imported from the mines in the foothills of the Himalayas in Pakistan’s Punjab region, which date back over 250 million years, in its focus on offering both retail and foodservice customers premium quality meat. Each of the 1,000 salt blocks were individually hand cut.

The back wall of salt helps to draw moisture from the meat and enhances the overall ageing process over a period of 21 - 45 days. The therapeutic benefits of Himalayan Salt have been known for many years, (the Chinese have been using it for over 1,000 years). At over 250 million years old, the salt is mined entirely by hand in Pakistan. It varies in colour from white to orange to a multitude of pink shades.

Through a process called Lonisation, the negative ions from the salt counteract the positive ions in the meat and the result is a totally unique sweet and flavoursome end product. It is not the Salt alone but a combination of temperature, humidity, and light combined that deliver supreme dry-aged meat. The Himalayan Salt Chamber is a new concept this side of the world. When this went to print, and as far as we are aware, there are 2 in the USA, 1 in CANADA and 1 in AUSTRALIA and now, with ours, 2 in EUROPE.

Whether it’s Science, Alchemy or a combination of both, the result is aged beef with a purity of flavour not often encountered before. From Pakistan to your plate we really have moved mountains for this taste sensation.