Category Archives: Meat, Poultry & Fish
Boneless Lamb Leg Steaks (369g)
These boneless lamb leg steaks can be griddled, grilled, pan-fried or sautéed. Cut from the leaner part of the leg, they’re versatile and work brilliantly in salads, curries or tagines. We source our lamb and mutton from a selection of Somerset farms, depending on availability and quality. Tom Eames is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, and reared in high-welfare conditions. Clare, Tom’s wife, is a livestock vet so she’s in the perfect position to keep a good eye on things. Two steaks per pack.
Sage and Black Pepper Sausages (384g)
Our pork, sage and black pepper sausages are a great all-rounder. As part of our premium sausage range, they are made using our finest free-range pork. Pork and sage are a classic pairing which just can’t be beaten. Serve them up alongside your Sunday roast or mix things up and use them to make a delicious batch of sausage rolls. We like eating them hot out the oven! Six sausages per pack. 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. Our sausages are made with gluten-free ingredients.
Lamb Loin Chops, Pack of 4 (480g)
This meaty chop is cut from the waist of the lamb and is best served grilled or pan fried. Marinate in a mix of olive oil, garlic, rosemary, lemon zest, salt and pepper, and grill on the BBQ for 10 minutes per side for a deliciously simple al fresco supper. We source our lamb, hogget and mutton from a selection of Somerset farms, depending on availability and quality. Tom Eames is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, and reared in high-welfare conditions. Clare, Tom’s wife, is a livestock vet so she’s in the perfect position to keep a good eye on things.
Pig’s Cheeks, Pack of 2 (180g)
Our pigs cheeks are not only great value for money, but when cooked slowly they become meltingly tender and packed with flavour. Cut from the cheek muscle, these have been trimmed and cleaned for you by our head butcher to make your cooking process easier. Pigs cheeks call for slow cooking in a rich liquid like beer or red wine. The result is meat so tender you only need a fork. It’s best served with a smooth creamy mash and some of the cooking juices. Two cheeks per pack. 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.
Pig’s Kidneys (200g)
Our pigs kidneys are an incredibly versatile cut. They’re very juicy, full of flavour and remarkably inexpensive too, not to mention are jam packed with iron and vitamins A and B. They can be braised for a few hours in a homemade pie or pan fried quickly, served tender and pink with some creamy mash and veg. Two kidneys per pack. 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 Belly of Pork (2kg)
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.
Pork Chops, Pack of 2 (510g)
Our pork chops come with the bone in and are thick cut, helping you to get the most out of this versatile piece. Cut from the loin, the meat is tender, juicy and lean. They are best pan-fried or baked in the oven. We suggest brining the pork chops before cooking. Our favourite technique is to sear them on the stove first to create a caramelised crust, before transferring them to a hot oven for 10 minutes. Rest for at least 5 minutes before serving. Two chops per pack. 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.
Pork Escalopes (400g)
Our pork escalopes are juicy, lean and simple to cook. Cut from the loin, they have been flattened and thinned out with a mallet to ensure the most tender and thin cut for your cooking needs. Best served griddled or pan-fried, we love to make homemade schnitzels by dusting them with seasoned flour, then dunking them in egg before pressing them in some crispy panko breadcrumbs. Two escalopes per pack. 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.
Pork Knuckle (500g)
Our pork knuckle is an incredibly tender and flavourful joint when slow-roasted or braised. Cut from the lower leg of our finest free-range pork, this joint is best suited to slow-cooking in order to develop the butter-soft texture (the equivalent cut of beef would be a beef shin). Delicious when cooked in the oven with beer, roast until the skin is super crispy and the meat is gentle enough to pull away easily from the bone. One knuckle per pack. 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 Leg of Pork (2kg)
Our pork leg is a great option for those looking for a leaner roasting joint. Cut from the hind leg of our finest free range pork, this joint has been boned and rolled for ease of carving. We recommend slow cooking this joint for juicy, pull apart pork. Pork works well with sage so why not try a sage, butter and garlic rub to keep your meat moist whilst cooking? 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.
Pork Leg Steaks, Pack of 2 (397g)
Our pork leg steaks are a great alternative to chops and are the ultimate speedy meals. Cut from the leg, they are full of flavour due to their marbling. They are best pan-fried or baked in the oven. We suggest searing them on the stove first to create a caramelised crust, before transferring to a hot oven for 8 minutes. Rest for at least 5 minutes before serving. Two steaks per pack. 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.
Traditional Loin of Pork (1.2kg)
Our bone-in pork loin joint is lean but topped with a generous layer of fat for that much-loved crackling. Cut from the loin It’s our in-house chef Alice’s favourite pork joint for roasting. It comes ready scored for the perfect crackling − just make sure the fat is really dried out before rubbing in plenty of salt and olive oil before cooking. 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.
Family Pack of Farmhouse Sausages (768g)
Our family pack of farmhouse sausages are a fridge and freezer staple. Made with free-range pork and hand-tied by our head butcher, these sausages are highly adaptable to any dish. Why not try removing the casings, then adding to pasta dishes or making meatballs. You can save the rest for your weekend fry up or sausage sandwiches! Twelve sausages per pack. 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. Our sausages are made with gluten-free ingredients.
Pork Loin Steaks, Pack of 2 (360g)
Our pork loin steaks have been boned and trimmed for ease of cooking. Cut from the loin, the meat is tender, juicy and lean. They are best pan-fried or baked in the oven. We suggest searing them on the stove first to create a caramelised crust, before transferring to a hot oven for 8 minutes. Rest for at least 5 minutes before serving. Two steaks per pack. 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.
Dry Cured Unsmoked Gammon Steaks, Pack of 2 (500g)
Our gammon steaks are a midweek dinner favourite due to their great taste and flavour. We hang our gammon whole after dry-curing it in our very own homemade cure which allows the salts to dry out the meat, resulting in the most deliciously sweet and tender steaks. We like to keep it simple, cooking them in a simple rub of mustard powder, salt, pepper and oil. Place on a high heat in a frying pan for 5 minutes each side and serve with a runny egg and hand-cut chips. Two steaks per pack. 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. 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 inqu
Pork Mince (500g)
Our pork mince is lean and tasty (with approx. 20% fat content). It is coarse cut and made from our finest free-range pork (pork shoulder and trimmed from belly and leg). Its texture makes it perfect for making meatballs and burgers. We like to use pork mince to make a flavoursome ragu. 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.
Farmhouse Sausages (384g)
Our farmhouse pork sausages are a firm winner at the Field & Flower dinner table. All our sausages are made with free-range pork and are hand-tied by our head butcher. You can adapt these sausages for any dish. Why not try removing the sausages from their casings to add to pasta dishes or to make meatballs? Six sausages per pack. 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. Our sausages are made with gluten-free ingredients.
Boned & Rolled Shoulder of Pork (2.4kg)
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.
Pork & Leek Sausages (384g)
Our pork and leek sausages are succulent and full of flavour. All our sausages are made with free-range pork, are gluten-free, and are hand-tied by our head butcher. These are the perfect sausage for bangers and mash, but they also make a great casserole or toad in the hole! Six sausages per pack. 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. Our sausages are made with gluten-free ingredients.
Pork Tenderloin (400g)
Our free-range pork tenderloin is subtly sweet and the leanest pork cut available. It’s really easy to cook, just score the top of the meat and sear in a pre-heated oven at 220C before lowering the temperature and letting it cook through for a further 15 minutes. As it’s so lean, be careful not to over-cook as it will dry out. 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. Cooking Instructions: 1. Remove the tenderloin from the fridge 30 minutes before cooking to allow the loin to reach room temperature. Pat dry with kitchen towel. 2. Preheat your oven to 180°C/160°C fan/gas mark 3. 3. Season the loin with salt and pepper just before cooking. 4. Sear the tenderloin in a hot oiled pan on all sides, until you get a rich golden colour. 5. Tra
