New artisan pairing is no pig’s ear

Huddersfield’s newest artisan bakery, Farnley Market, has partnered with local artisan charcuterie specialist NewHouse Farm (Holmfirth) Ltd, trading as Greedy Little Pig.
The husband and wife duo behind the Bakehouse at Farnley Market, Stephen and Simone Harrison, have formed the collaboration with fellow local husband and wife team Carl and Sarah Slingsby who launched Greedy Little Pig in 2011
The businesses are now working together after realising a synergy in what they each hope to achieve. Both companies have been set up by husband and wife teams based in Huddersfield, selling artisan food produce with a vision to restore traditional ways of cooking, without the use of additives.
The Farnley Tyas Bakehouse now stocks Greedy Little Pig charcuterie which includes chorizo, salami and pancetta. Bakehouse customers can choose to purchase the charcuterie as part of a lunch time antipasto platter or take pre-packed produce away alongside a range of other local produce such as cheese, eggs and ice-cream from Yummy Yorkshire ice-cream company.
Founder and baker at the Bakehouse, Stephen Harrison commented:
“Carl and Sarah’s business is an ideal partner for us. We share the same ethos to provide local people with local produce. We’re both very passionate about what we do and are happy to be part of the reignited artisan movement toward supplying quality food that is good for you.”
Unlike modern processed pork products such as bacon which is actually sprayed to produce a smoked-flavour, Greedy Little Pig’s charcuterie uses the highest quality ingredients from their farm and air-dries the meat from three weeks up to six months. Much like Stephen treats his sourdough loaves like his children; tenderly caring for the proudly proved and baked bread, Carl also spends the majority of his spare time continually researching the art of air dried products and is something he finds fascinating.
Stephen and Carl both come from an engineering background which they have given up after years in business to set up the food businesses, turning passion into a self-taught career. Carl went on to learn via courses in Italy whilst Stephen furthered his baking knowledge at The Handmade Bakery, Slaithwaite and The School of Artisan Food, Nottingham.
Carl Slingsby explained:
“We are very pleased to be working with Simone and Steve, they are exactly the type of customer we want to provide our products to, and they too share a passion for good, wholesome slow food made using true craftsmanship.”
Carl continued “We would, of course, like to take our charcuterie products directly to customers through market days but struggle due to the commitments from the hog roasting side of the business; therefore, partnering up with the correct business is of extreme importance. We feel lucky to be partnered with Farnley Market and feel positive that the business benefits to both sides will fast become evident.”
The Farnley Bakehouse is open six days a week and boasts up to twelve different varieties of bread with a different daily special alongside charcuterie products.

Find the Farnley Bakehouse on Field Lane, Farnley Tyas, Huddersfield, West Yorkshire HD4 6BS.