This sweet, tangy and ruby-red jelly is a classic companion for roast lamb, game and pork pies. Grown on low bushes in open fields, the redcurrants Read More »
Made from the tender silverside of the leg, this single muscle ham undergoes a traditional curing process using only the finest sea salt and brown sugar. Read More »
Handmade in Suffolk, our Skyr Yoghurt is an interpretation of an iconic staple within the Icelandic diet. Crafted from pasteurised milk from the Montbeliarde, Fen Farm Read More »
Our Pork Hand & Spring, also known as a ‘picnic ham’, is a fantastic economical cut for traditional roast pork. This joint is semi-boned, with bone Read More »
Our premium steak mince is cut from the well marbled steak section of the carcass, and is predominantly marbled chuck steak. This means that it is Read More »
Made with care and dedication, this award winning, small-batch crafted Biltong captures the essence of authentic South African flavour. Inyama Biltong produces authentic Biltong made from Read More »
Our lean, free-range chicken breasts are a great way to get creative in the kitchen. A versatile cut, try these chicken breasts griddled and served with Read More »
Our prime diced steak is cut from the hind quarter (predominantly the topside). The very best meat, this cut is lean and ideal for quick cooking Read More »
Our award-winning topside is a field&flower Sunday-lunch favourite. Cut from the hind quarter, it’s a naturally lean joint which comes with a generous layer of fat Read More »