The turkey ballotine is a fantastic cut not commonly seen nowadays. Our master butchers take a full turkey breast and butterfly open before flattening into a ready roll piece. We then criss cross score the meat ready for marinading.
We marinade for 48 hours using garlic, lemon zest and juice and oregano, rosemary and lemon thyme. After 48 hours we then add our signature pork & leek sausage meat and tie into a large sausage shape roll. We tie our sweet cure streak bacon on top to aid the cooking process to add tenderness and flavour.
This ham is a no hassle show stopper. Beautifully golden brown with a soft, succulent texture and warm, delicious flavour. Cured from the very best selected pork legs using a traditional family recipe, it is trimmed to the highest standard and then cooked using traditional methods. We then coat it with honey and roast it, resulting in the temptingly moreish finish. This ham will provide a centrepiece that will have your guests reaching for more…and more.
Unsmoked gammon joints, cured from the very best selected pork legs using a traditional family recipe. They have been cut from the best part of the gammon to ensure the perfect eating and ready for roasting or boiling.
Looking for something different to the traditional Turkey? You can’t go wrong with our premium, free range Gressingham Goose. Succulent, juicy and full of fantastic flavour, we guarantee that you will love our Goose on your Christmas dinner table.
We provide various sizes, simply select one to suit you from the drop down menu below.
*Each weight is a minimum supplied
Our topsides are matured in Scotland by our supplier for 14 days before we finished 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.