On a walk from Dinas Powys this morning, I passed through Old Cogan Hall Farm on a Farm Gate Sale day (“Bacon Sunday!”). Every third Sunday of each month (mid-May as May 1st was a Sunday!) between 10am and 1pm they sell bacon and sausages from a barn by the footpath near the Sully Road entrance into Cosmeston Lakes Country Park.
Lisa Corbett-Bailey and Trevor Bailey produce bacon and sausages from the farm’s Gloucester Old Spot pigs (a rare breed). The home-cured bacon is either dry cured or sweet cured. Dry curing is where a ham is covered with salt for preservation and flavour, while molasses and Demerara sugar have been worked into the surface of a ham for sweet cured bacon.
Sausages are cooked on Farm Gate Sale days, so you can sample them. Each month there’s a speciality flavour. Today it is chocolate and chilli pork sausages, so I have to buy some of those. Last month it was pork, rhubarb and mustard seed. Other Old Cogan Hall Farm sausage recipes include the Jonlee (‘Gloucester Old Spot Pork, Black Pudding, Stilton & Lime Pickle’) and Toulouse garlic sausage (‘Gloucester Old Spot Pork, Farm Fresh Pancetta, White Wine, Fresh Garlic & Seasoning’), along with pork and apple (with cinnamon) and regular pork.
Old Cogan Hall Farm also sells organically-produced lamb from its small flock of sheep (around 60 ewes), beef from its Welsh Black cattle, and raises turkeys for the Christmas market.
The farm is one of the oldest in the Penarth area. Documents show that meat was transported from around here to London as early as 1247. The present farm buildings date back to the 16th Century, with extensive remodelling during the 19th Century. Next door to the farm is the ancient church of St Peter’s Old Cogan.
Old Cogan Hall Farm, Sully Road, Penarth CF64 2TQ: