Category Archives: Meat, Poultry & Fish
Haddock Fillets, Pack of 2 (260g)
Weather permitting, all of our fish is landed from Brixham day boats. We make sure that all of our fish is ranked 1-3 by the Marine Stewardship Council and we regularly review this. The catch methods we use include hook & line, gill netting and otter trawling. We prioritise these methods for the welfare of the fish, and we do not buy any fish that has been beam trawled to protect the seabed environment.
Smoked Mackerel Fillets, Pack of 3 (190g)
Our sustainably caught mackerel fillets are rich in omega-3 and B vitamins. A beautiful, strong-tasting fish the pairs well with subtle, earthy flavours. A simple but tasty way to transform your smoked mackerel into a delicious lunch is to season with salt, pepper and lemon juice and serve with freshly toasted bread. Our mackerel is hand-cured and smoked at Brown & Forrest a small family-run smokery, overlooking the Somerset Levels. Their master smokers Tim & Will use hot smoked & cold smoked methods to produce the finest smoked foods. All their fish, meat and cheese is sourced from trusted local suppliers, butchers and farmers.
Peppered Smoked Mackerel Fillets, Pack of 3 (190g)
Our sustainably caught mackerel fillets are rich in omega-3 and B vitamins. A beautiful, strong-tasting fish that pairs well with subtle, earthy flavours. A simple but tasty way to transform your smoked mackerel into a delicious lunch is to season with salt, pepper and lemon juice and serve with freshly toasted bread. Our mackerel is hand-cured and smoked at Brown & Forrest, a small family-run smokery, overlooking the Somerset Levels. Their master smokers Tim & Will use hot smoked & cold smoked methods to produce the finest smoked foods. All their fish, meat and cheese is sourced from trusted local suppliers, butchers and farmers.
Boned & Rolled Belly of Pork (1kg)
Our pork belly is a classic cut delivering that melt-in-the-mouth, pull apart meat that we all crave. Cut from the underside, this joint has been boned and rolled for ease of carving. Best slow cooked, you’ll have juicy, tender meat and a generous layering of crackling. Score the fat with a sharp knife and rub in plenty of salt, olive oil and a squeeze of lemon juice just before cooking to make it extra crispy. The majority of our free-range pork is reared by Simon Price in Sidbury, Devon. Allowing the pigs to grow slowly in a natural environment not only protects the welfare of our pigs, it also means exceptional tasting pork. All of our pork is hand-butchered to order and delivered fresh to your door.
Boned & Rolled Shoulder of Pork (1.2kg)
Our pork shoulder offers great value for money and is the best joint to use if you fancy making your own pulled pork. Cut from the shoulder of our finest free range pork, this joint comes bone-in or boned and rolled for your cooking preference. The trick for the perfect meat here is to marinade it overnight and cook the joint low and slow. The majority of our free-range pork is reared by Simon Price in Sidbury, Devon. Allowing the pigs to grow slowly in a natural environment not only protects the welfare of our pigs, it also means exceptional tasting pork. All of our pork is hand-butchered to order and delivered fresh to your door.
Salt-Aged Sirloin Steaks, Pack of 2 (340g)
This is our most popular steak and it’s easy to see why. It’s juicy, rich, tender and full of fabulous marbling. We recommend cooking in a griddle or frying pan and keeping it simple with an oil, salt and pepper rub. Be sure to rest your steak for at least half the cooking time to allow it to relax. Two steaks per pack. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour). Cooking Instructions: 1. Remove the steak from its packaging and bring to room temperature (allow 30 minutes – 2 hours, depending on the temperature of the room). If you are short on time, the steak will come to temperature much quicker if placed in a cast iron pan. 2. Salt the steak an hour before cooking, or just before cooking. If
Smoked Roasted Ham Joint (1kg)
Our smoked roast ham joint is expertly cured by our butchery team using traditional methods and smoked on site. Cut from the hind leg, this joint is lean and ideal for slicing. It’s great matched with a mature cheddar and a tangy chutney, or simply with eggs for a light meal. The majority of our free-range pork is reared by Simon Price in Sidbury, Devon. Allowing the pigs to grow slowly in a natural environment not only protects the welfare of our pigs, it also means exceptional tasting pork. All of our pork is hand-butchered to order and delivered fresh to your door. Cooked and ready to eat. Once opened, consume within three days.
Salt-Aged Steak Strips (227g)
Our steak strips are tender and tasty and a great addition to those speedy suppers. Cut from dry-aged sirloin, rump, ribeye, fillet and denver steak meat, these are best flash-fried and used in stir fries and curries. We like to use them to make fajitas and tacos! Top with sour cream, guacamole and fresh tomato salsa. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour).
Dry Cured Unsmoked Streaky Bacon (240g)
Our unsmoked streaky bacon is a great way to add flavour to any meal. Traditionally dry-cured, it comes from our finest free-range pork belly. Use it to keep larger joints like whole chickens and venison haunches from drying out during cooking. We particularly like to add it to risottos and pasta dishes. Eight rashers per pack. Our bacon is made with 100% British pork from free-range pigs. We are proud to source our Free Range Bacon and Gammon from Anna Longthorp in South Yorkshire. Anna is a fourth generation farmer, and has been farming free range pigs for over a decade. They thrive on her sandy, free draining land – the perfect ground for inquisitive, free range snuffling pigs to dig and wallow in.
Top Rump Roast (1kg)
Our top rump is a great roasting joint for those looking for something more on the lean side. Cut from the hind quarter, it’s packed full of flavour. We recommend cooking it with a rub of mustard powder, dried herbs and seasoning to form a golden outer layer. Make sure to rest the meat for a minimum of 20 minutes before carving it, keeping it as juicy and tender as possible.
Dry Cured Unsmoked Horseshoe Gammon (1kg)
Our unsmoked cured gammon has been dry-cured by our butchers resulting in the most deliciously sweet and tender meat. Cut from the hind leg, this joint is packed full of flavour. To get the most out of your gammon, we recommend poaching in a pan with onions, peppercorns and bay leaves, before transferring to a hot oven with your sticky glaze of choice. Serves 4 people Our Gammon is made with 100% British pork, with the majority being sourced from Simon Price in Sidbury, Devon. Simon allows his pigs to grow slowly in a natural environment, protecting the welfare of our pigs and improving the flavour of our pork. Cooking Instructions: 1. Place the joint in a large pot and fill with cold water. You can flavour the water with peppercorns, cinnamon sticks, cloves or onions. 2. Bring the pan to the boil and simmer for 30 minutes, skimming off any white froth that may rise to the surface. 3. Preheat your oven to 180°C/160°C fan/gas mark 4. 4. Drain the pan. 5. Remove the thin layer of skin an
Beef Shoulder Round Joint (1kg)
Our beef leg of mutton cut is a delicious and thrifty joint perfect for slow-cooking. It’s cut from inside the shoulder and is absolutely delicious due to its marbling and connective tissue which melt during the cooking process. We recommend slow-cooking or pot-roasting this joint to reap the rewards of succulent, tender meat. Try braising it in red wine with shallots and your favourite root veg for a warming, slow roast.
Field & Flower Roasted Ham Joint (1kg)
Our Field & Flower ham joint is expertly cured by our butchery team using traditional methods. Cut from the hind leg, this joint is lean and ideal for slicing. Enjoy it on its own, in a sandwich or as part of a Ploughman’s spread. It’s also pretty great in pasta dishes and risottos. The majority of our free-range pork is reared by Simon Price in Sidbury, Devon. Allowing the pigs to grow slowly in a natural environment not only protects the welfare of our pigs, it also means exceptional tasting pork. All of our pork is hand-butchered to order and delivered fresh to your door. Cooked and ready to eat. Once opened, consume within three days.
Skinless Chicken Breasts (360g)
Our lean, free-range chicken breasts are a great way to get creative in the kitchen. Say goodbye to dry chicken as these are anything but! A versatile cut, our chicken breasts can be cooked in many different ways. Keep it simple by butterflying and popping it on a griddle pan, or wrap it in pancetta and stuff with cheese for something a little more naughty. Two chicken breasts per pack. Cooking Instructions 1. Preheat your oven to 200°C/180°C fan/gas mark 6. 2. Optional: marinate your chicken breast with our Shepton House Rub. See instructions below. 3. Roast for 20-25 minutes until the chicken is cooked through – check by making sure the juices run clear. Rest for 5 minutes before serving. Marinade suggestion: You can make your marinade with a tablespoon of olive oil and two tablespoons of our Shepton House Rub (amount variable according to taste) Coat your chicken breast with the marinade and bake in the oven as suggested. Ovens, grills and hobs are all variable. For perfect results
Jerk Chicken Drumsticks (1kg)
Juicy and succulent chicken drumsticks marinated in our new and improved homemade jerk rub. These pack a kick of chilli and are a welcome flavoursome addition to the BBQ. They come from our finest free-range chickens and are succulent and juicy. Pop them in the oven and finish off on the BBQ for best results. Serve with rice and peas, a fresh green salad and a side of slaw for a Caribbean twist!
Piri Piri Chicken Drumsticks (1kg)
South Devon Chilli Farm founders Steve, Heather, Martin and Kaz understood from the beginning the delicate balance between heat and flavour. Their Piri Piri sauce is proof of that. The combination of the Guadalajara and habanero chillies carries a flavourful heat all the way through our marinated products. It’s not too hot, but rather imparts a fruity level of spice that enhances the natural flavours of the meat and complements other notes of smokiness and caramelisation. Finally, its great acidity ensures the marinated meat is perfectly tenderised.
BBQ Chicken Drumsticks (1kg)
Our free-range BBQ Chicken Drumsticks come marinated in our tangy, homemade BBQ sauce and are a great crowd-pleaser for impromptu summer gatherings. Grill on the BBQ or cook in the oven, and serve with homemade slaw, a fresh green salad and a side of fries for the perfect finger food. All our chicken is properly free-range, slow-grown and sourced from family run farms in England. Our commitment to exceptional welfare results in exceptional tasting chicken with incredible depth of flavour, texture and a delicate crispy finish.
Piri Piri Chicken Wings (1kg)
South Devon Chilli Farm founders Steve, Heather, Martin and Kaz understood from the beginning the delicate balance between heat and flavour. Their Piri Piri sauce is proof of that. The combination of the Guadalajara and habanero chillies carries a flavourful heat all the way through our marinated products. It’s not too hot, but rather imparts a fruity level of spice that enhances the natural flavours of the meat and complements other notes of smokiness and caramelisation. Finally, its great acidity ensures the marinated meat is perfectly tenderised.
Chicken Legs (450g)
Our free-range chicken legs are packed full of flavour. When cooking, the bone enriches the meat so you’re left with the most tender and juicy meat. These are a great alternative to a whole chicken, if you’re short on time or looking for something more thrifty without sacrificing flavour. We like to roast these whole with tomatoes, cannellini beans, paprika and lemon wedges for a tasty dinner. Two chicken legs per pack.
Dry Cured Unsmoked Back Bacon (240g)
Our unsmoked back bacon comes thick cut and packed full of flavour. Traditionally dry-cured, it comes from our finest free-range pork belly. And it won’t shrink in the pan! Why don’t you see for yourself? Add it to your morning fry-up or serve in a white crusty roll with lashings of butter and brown sauce. Six rashers per pack. Our bacon is made with 100% British pork from free-range pigs. We are proud to source our Free Range Bacon and Gammon from Anna Longthorp in South Yorkshire. Anna is a fourth generation farmer, and has been farming free range pigs for over a decade. They thrive on her sandy, free draining land – the perfect ground for inquisitive, free range snuffling pigs to dig and wallow in.
