Barry Shaw is a traditional butcher who makes a vast range of meat products the old-fashioned way – all from scratch, with nothing added, using recipes he creates himself. He has 23 years’ experience in the meat trade, having started when he was just 15, and has trained in every aspect of the job – from slaughtering and catering, to wholesale, supermarkets and small goods, such as salamis and pastrami, which he learned to make in Australia nine years ago.

He set up his business, Barry Shaw Meats, six years ago, and is based at Millers Business Park in Wigton – where his range includes traditionally dry-cured bacon; smoked bacon; home-made black pudding, with fat and without; smoked black pudding; pancetta, Parma-style ham; salami; pastrami and chorizo sausage; traditional sausage, which is gluten-free; plus a variety of seasonal wild game such as duck, grouse, biltong, partridge, mallard, and roe deer. All his pork is from local Cumbrian farms and where possible he sources all of his meat within 30 miles of his butchery at Wigton.

It is open from around 6:30am until 2:30pm Tuesdays to Fridays.

At the weekends he is busy selling at farmers markets and shows. He also sells via mail order and supplies 15 small delis in Cumbria, Liverpool and Merseyside and Lancaster, Barry is constantly developing new recipes for his products, which his wife and their three children test to make sure they are perfect.

He said his emphasis is on good quality, traditional products, made the old-fashioned way, rather than mass production.

A range of Shaw Meats are available from The Taste of The Lakes shop, including pastrami, pancetta, middle bacon and traditional sausage.

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