YOU can make a silk purse out of a sow’s ear,” is a phrase Paul Craddock, of Dropswell Farm Shop, proclaims time and time again. It is little wonder as it sums up the whole ethos of the business he and his wife Christine are so passionate about.

Located on the outskirts of Trimdon Village in County Durham, Dropswell Farm Shop and Cafe sells only the highest-quality products, the majority of which are made on the site using ingredients sourced from local suppliers.

Delicious homemade pies, quality sausages, cured bacon, pancetta, indulgent cakes and puddings; it is a one-stop-shop for the finest country fare. Yet, in recent years, it is Mr Craddock’s range of charcuterie products that has put Dropswell on the map. A butcher by trade, the 45-year-old’s eyes light up with excitement when discussing the art of creating the perfect chorizo.

“The chorizo is made in the traditional Spanish way to ensure the highest quality,” he explained. “It is completely different to the mass produced stuff you get at the supermarkets.”

To produce the chorizo, Mr Craddock takes the finest cuts of meat from a whole pig, carefully trimming away the excess collagen.

“This is very important as this is not broken down during the curing process,” he said. “That is the reason why the chorizo you buy in supermarkets can be very chewy and plastic-like. They haven’t taken the time to remove the collagen.”

The meat is then minced together with fat, smoked Spanish paprika and crushed garlic to ensure the authentic flavour, before being divided into casings and smoked for several hours.

It is then hung in the curing fridge for two to three weeks for, as the saying goes, good things come to those who wait.

The result is a delicious spicy sausage, so good, that Spanish and Portuguese visitors have taken some home with them.

His success with chorizo, led Mr Craddock to experiment with salami and he has since developed an impressive selection, including beer, a spreadable salami and the award-winning venison variety.

“I am a butcher and this is what I love to do,” said Mr Craddock. “It is great to know people enjoy what I make.”

Dropswell Farm shop is open from 9am to 6pm on Thursday and Friday, 9am to 4pm on Saturday and 10am to 4pm on Sunday. The cafe closes at 4pm.

A 200g portion of chorizo costs about £4.50.