On the 20th January 1958 Stanley Pickering purchased
a butchers shop in the village of Old Costessey just outside Norwich. The shop has a long history going back to the 19th century. Stanley was joined by his son Brian who had recently left school. Over the years Pickerings have prided themselves on traditional quality, adapting to a changing market and developing a modern approach. In 1987 Brian Pickering was voted ‘Retail Butcher of the Year’.
In 1990, Brian’s son, Nathan joined the family business to |
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become the 3rd generation of Pickerings Butchers.
We source all our meat locally. Beef is matured for a minimum of 14 days and comes with a fully traceable history. Large free-range pigs offer a succulent and tasty joint with great crackling. All our bacon is dry cured to Pickerings original recipe. Norfolk lamb is of excellent quality and chickens are farm reared. All this is backed by the famous ‘Pickerings Sausage Selection’ with recipes from all over the world. |
