Armstrong Butchers


We make our own sausages with free range rare breed pork which is the same as we sell in our shop. We have Oxford Sandy and Black Spot Pigs or Berkshire, they came from a small holding in Dorchester called Eggardon Farm.

The beef all comes in on the bone and hung for a minimum of 28 days. Our steaks are hung for 35 days and cut on request. We also do lovely t-bone steak and cut to size. Our ribs are hung for 20 days for flavour and tenderness.

Our lambs run on the hills of Dorset and are hung for 7 days before cutting

We make our own burgers, faggots, family size and small pies, scotch eggs and sausage rolls. Our bacon is dry cured and tastes amazing with no salty taste left in your mouth and no white water in the pan when cooking.

We stock ducks, pheasant, gammon, lambs liver, calves liver, veal escallops, veal chops, oxtail and full of flavour room free chicken.

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