Fantastic on the BBQ, boneless chicken is a quick and easy option for the family...
£23.05
A cut that butchers instinctively reach for, our Ribeye on the Bone, or Côte de...
£44.50
Butterflied and boned by our butchers, this leg of lamb is opened out to create...
£34.50
Our free-range pork belly porchetta is a true celebration of Italian tradition. Pork belly is...
£51.25
A traditional slow-growing breed, the Cornish Red is known for its rich flavour, natural succulence,...
£25.50
The sirloin of veal is left on the bone "the Italian way" to produce the...
£11.00
Venison mince is rich and tasty, and a great alternative if you fancy experimenting with...
£7.50
Our Beef Steak Box is a meat-lovers dream and is guaranteed for a show stopping...
£94.55
Harvested from the Atlantic waters of Galicia, these queen scallops are prepared in a traditional...
£12.50
Prepared from free-range British pork, pork fat is an essential ingredient for sausage making, helping to create the texture, moisture and flavour that good sausages are known for. It can also be used to enrich burgers, meatballs, terrines and other forcemeat preparations.
Our pork comes from Hampshire cross Duroc and Large White pigs reared outdoors in Suffolk and on the South Downs. These breeds are selected for their excellent fat cover and eating quality.
A useful ingredient for home butchery and charcuterie projects, pork fat adds richness and helps prevent lean mixtures from becoming dry during cooking.
Our main pig breed is a Hampshire cross Duroc. These pigs are crossed due to their ability to withstand the British weather, but also for their fat covering and tender meat-eating qualities.
The pigs are free-range and are born and spend their whole lives outside, overlooking the South Downs and the Brighton coastline. They are fed on a natural diet, free of growth promotors or growth hormones, that consists primarily of cereal (wheat and barley), with minerals and vitamins making up the rest.
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