Armstrong Butchers

Trusted for 10 years

We opened in September 2010 and are a family run business.

I have been a butcher for 33 years, running a family business for 18 years and also working for supermarkets.

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. These pigs have won lots of shows which I have rosettes.

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.

We have a variety selection of flavoured sausages like plain, large, chipolatas, pork and leek, pork and chilli, pork and apple, gluten free pork and low fat chicken sausage with leek.

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 also sell large and jumbo free range eggs, beef dripping, black pudding, flavoured cheese and cheddar, selection of jams, chutney, stuffing mix and fresh milk.

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

We have gone traditional with floor board and sawdust.