Prized for it tenderness the pork neck end or commonly known as a Boston butt is one of our favourites here at Larder.
With fantastic layers of fat which melt away during cooking leaving amazingly flavoured and tender meat all topped off with a great layer of crispy crackling.
Our Scotch Dry Aged Cote De Boeuf 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.
Our Beef Topsides are matured in Scotland by our supplier for 14 days before we finish the process in-house. We add a small amount of basting fat to aid the cooking process and ensuring you have a tender roasting joint every time.