• Premium Back Bacon 500-650g Quick View
    • Premium Back Bacon 500-650g Quick View
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    • Premium Back Bacon 500-650g
    • £3.50
    • Our premium bacon is carefully selected from cured pork loin steak. Our locally sourced bacon tends towards a thicker, more traditional slice, packed with flavour. Add it to your morning fry-up or serve in a white crusty roll with lashings of butter and brown sauce.  
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  • Premium Cumberland Sausages With Herbs x6 Quick View
    • Premium Cumberland Sausages With Herbs x6 Quick View
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    • Premium Cumberland Sausages With Herbs x6
    • £2.50
    • Our family pack of pork sausages are a favorite in our weekly boxes. Our sausages are made with locally sourced pork. Our Cumberland style sausage is made using fresh Rosemary, Sage, Parsley and Thyme with a little mixed Spice and some Cracked Black Pepper. Cumberland Sausages can be used for variety of recipes, but our favourite is in a traditional…
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  • Premium Smoked Bacon 500-650g Quick View
    • Premium Smoked Bacon 500-650g Quick View
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    • Premium Smoked Bacon 500-650g
    • £3.98
    • Our premium smokes bacon is carefully selected from cured pork loin steak. Our locally sourced smoked bacon tends towards a thicker, more traditional slice, packed with flavour. Add it to your morning fry-up or serve in a white crusty roll with lashings of butter and brown sauce.  
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  • Rack of Lamb French Trimmed for Roast Quick View
    • Rack of Lamb French Trimmed for Roast Quick View
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    • Rack of Lamb French Trimmed for Roast
    • £14.00£26.00
    • 1 rack of lamb consists of 8 bones, we recommend 2-3 bones per serving. Often considered the most tender cut of lamb, lamb rack is cut from the loin. Seasoned simply and cooked in a hot oven, it’s great for a quick and tasty roast. Our farmers only believe in using the best of everything, from the lush grass to…
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  • Roast Beef – USA Silverside Quick View
  • Scotch Tomahawk Steak Quick View
    • Scotch Tomahawk Steak Quick View
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    • Scotch Tomahawk Steak
    • £25.00
    • The Tomahawk Steak is an on-the bone Rib Steak, cut from the Fore-rib with the entire rib bone left. Dry aged for 32 days minimum, we love these around the 45 day mark! The big axe! Trimmed to perfection by our master butcher so that all you are left with is the tender rib meat, these are the best steaks in town!
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  • Sirloin Steak Quick View
    • Sirloin Steak Quick View
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    • Sirloin Steak
    • £4.80£5.90
    • This is our most popular grass fed steak and it's easy to see why. It’s juicy, lean, tender and full of fabulous marbling. We recommend cooking in a griddle or frying pan and keeping it simple with an oil, salt and pepper rub. We dry-age all of our hindquarter cuts on the bone for a minimum of 28 days, enriching…
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  • Sliced Honey Glazed Ham -10 thick Slices Quick View
    • Sliced Honey Glazed Ham -10 thick Slices Quick View
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    • Sliced Honey Glazed Ham -10 thick Slices
    • £5.50
    • Our honey roast ham joint is expertly cured using traditional methods with a honey glaze which really brings out the natural sweetness of the meat.  We cut the slices slightly thicker then your average ham slice. Cut from the hind leg, this joint is naturally lean. We've taken all the hard work out too by slicing the meat so it's…
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  • Sliced Salami -16 Slices Quick View
    • Sliced Salami -16 Slices Quick View
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    • Sliced Salami -16 Slices
    • £2.95
    • Our amazing veroni salami comes in 80g pack. Since 1925, the Veroni family has been producing premium Italian salami. Prepared according to a secret recipe handed down over generations. Veroni salami artisans have honored their craft over generations and pay special attention to each stage of the production process.
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  • Whole Fillet 2.5KG-3.3KG Quick View
    • Whole Fillet 2.5KG-3.3KG Quick View
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    • Whole Fillet 2.5KG-3.3KG
    • £69.00
    • Our whole beef fillet is a prized and premium joint due to its tender and melt-in-the-mouth texture. The muscle does very little work, which is why it’s the most tender beef cut. It’s a very lean cut, which is suited to quick cooking. We recommend searing it in a hot frying pan first for 10 minutes, before transferring it to…
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