Pork loin joint cut from the bone in loin with a great layer of crackling and a juicy tender meat with no hassle of the bone. Perfect for an easy carve Sunday roast.
Prepared from our bone in aged Scotch loins of beef. We dry age all of our beef for a minimum of 21 days.
Our butchers remove the fat cap and all silver skin before rubbing the meat with bone marrow. We then tie the fat back to the loin for an incredible roasting joint.
Our Wild Boar and Apple sausages are made using incredible lean cuts of wild boar and packed with fresh apple. All of our sausages have a minimum 85% meat content meaning your getting the best money can buy!
Prepared from our whole chicken legs, we separate the drumstick and thigh leaving a great cut for popping into the oven for incredibly crispy skin and soft and tender meat inside.