Archers Butchers

Archers Butchers est 1929 Artisan butchers specialising in local free range meats/expert service/advice/hog roasts/ta

25/06/2026

Lots of you have been asking for additive-free, allergen-free products — so here they are. 🐷

First up, our nitrite-free bacon, made with our outdoor-reared red pork, salt, sugar and black pepper. That’s it — nothing else. Because it’s got a short shelf life, you’ll find it in our freezer.

We’ve also got additive-free sausages — just our pork minced with spices. We can’t give away the exact blend (secret recipe 🤫), but that’s all that’s in them: pork and spices, simple as that.

If you’re after something free from additives, check out our new Free From section in the freezer.

23/06/2026

A quick thank you to everyone who left such kind comments on last week’s post about our prices. We really appreciate the support for backing local and for valuing quality. As my grandfather used to say: the taste lingers long after the price is forgotten. 🥩

19/06/2026

Sun’s out, football’s on, and it’s Father’s Day this weekend, so why not treat your dad to the best steak he’ll ever try? 🥩

Watch as we run through the full lineup of our dry-aged beef!

18/06/2026

MYTH BUSTER EP 17: Is pork a “white meat”?

Remember the old “Pork, the other white meat” campaign? Clever marketing... but not quite true!

Strictly speaking, pork is a RED meat. It all comes down to myoglobin — the protein that gives meat its colour. Pork has a higher myoglobin content than poultry, which firmly lands it in the red meat camp. 🥩

Who knew? That’s the power of a good advert!

Got a meat myth you want busting? Drop it in the comments 👇

17/06/2026

5 MEALS. FAMILY OF 4. JUST £25. Challenge accepted!

Quality local meat that stretches further than you’d think!

16/06/2026

🥗 NEW IN THIS WEEK: Asian Slaw

Red cabbage, white cabbage, carrot and fresh coriander, brought to life with sweet chilli and a splash of red wine vinegar. Zesty, punchy and seriously vibrant. 🌶️

Grab a pot to take home or add it to your takeaway, it’s the perfect lift for your salads and spuds alike.

12/06/2026

We’ve seen the comments about our prices. We’re not going to pretend we didn’t. 👀

So here’s the honest version: yes, we’re often a bit more than the supermarket. That’s not an accident, and it’s not us “getting away with it.”

It’s heritage breeds raised properly. It’s knowing the farm, not just the label. It’s whole-carcass butchery done by hand, on-site, by people who’ve spent years learning how. None of that is the cheap way to do it…but it’s the right way, and it shows up on the plate.

We genuinely believe our meat is better than most of what’s out there. Not because we say so because of where it comes from and how it’s handled before it reaches you.

You don’t have to take our word for it. Come in, have a look, ask us anything. The counter speaks for itself.

12/06/2026

The smoker’s been going all morning and our smoked sausages are ready, perfect for the barbecue. We’ve also got some cracking dry-aged steaks, matured a good four to five weeks.

Sun’s on its way, so get yourself down and stock up.

See you this weekend. 🔥

11/06/2026

We’ve asked some of our staff what their favourite BBQ banging meals are.. starting with Rachel... We’d love to hear you’re favourite foods to throw on the Fillmore the smoker

09/06/2026

Myth: Basting keeps your roast juicy.

Truth: Every time you open the oven to baste, you’re letting out heat and moisture, and that’s the juiciness escaping. Basting only makes the surface look nice. It does nothing to keep the inside tender.

Our tip? Pick a nice bit of meat with a good fat cover that’ll baste itself. Keep the door shut, hold a steady temperature, and let it do its thing.

Next time you’re roasting, think of that.

Address

179 Plumstead Road
Norwich
NR14

Opening Hours

Tuesday 8am - 4pm
Wednesday 8am - 4pm
Thursday 8am - 4pm
Friday 7am - 4pm
Saturday 7am - 3pm

Telephone

01603434253

Website

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