The Parson’s nose is a 130-year-old family farm in Monmouthshire. Working ethically, according to sustainable tradition, Andrew Dobson and his Father Alan keep their famous Large Black Welsh pigs, Hereford and Dexter cattle. There is a strong baking tradition too in the Dobson family: pies, pasties and scotch eggs come out of their farm kitchen.
“We know what’s going into our products because we’ve reared it, been hands on with the husbandry, provided stress-free environments and allowed our stock to mature. We believe this is how it should be done.”
