Our free range pork bellies are cut as thick as possible meaning you get a fantastic layer of meat and fat with a fantastic skin. We roll our bellies to create a premium roasting joint with crackling all around. This cut gives of a incredibly tender meat and a crispy crackling.
Locally Sourced Free Range Bronze Turkey's
The pride of the Christmas Dinner table and a true centrepiece. Beautifully succulent and tender meat which you can see the fat marbling.
Reared outdoors for 6-8 months our free range birds are allowed to roam vast expanses and woodlands on a varied diet.
Dry Plucked and hung for up-to 6-10 days for a more tender flavoursome bird.
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Cut from free range cherry orchard pigs, these incredible Porchetta joints are prepared from the middle of pork (loin & belly).
We remove all bones before rolling to create one of the most flavoursome, tender and juicy pork joints around. The leaness from the loin coupled with the fat and flavour of the belly is the perfect balance.
Our Scotch Dry Aged Cote-De-Bouef is a real centrepiece for the table. Packed full of flavour with fantastic marbling and fat covering, giving off a great depth of flavour with the most tender meat. Our butchers take these cracking joints one step further by chining and French trimming the bones.