Beef Dripping (170g)

Tag Archives: Beef Dripping (170g)

Our Beef Dripping is a traditional cooking fat that adds great depth of flavour to soups, stews and most importantly, crispy roast potatoes. A by-product of cattle farming, this sustainable cooking fat is our top choice for a Sunday roast.

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Best Sellers
- Bavette Steaks, Pack of 2 (400g)
  
  Our bavette is a thrifty option for a versatile and flavoursome steak. Cut from the flank, it comes as a long steak which is best cooked Read More »
- Single Onglet Steak (226g)
  
  Our onglet steaks are known for their unique texture and rich, ‘full’ flavour. It’s a fantastic economical cut, also known as ‘hanger steak’ or ‘hanging tenderloin’. Read More »
- Beef Mince (300g)
  
  Our beef mince is one of our best-sellers (with approximately 10%-15% fat content). It’s coarse cut and packed with flavour, making it a great base for Read More »
- Toulouse Sausages (384g)
  
  Our Toulouse sausages are delightfully rustic and packed with flavour. As part of our premium sausage range, they are made using our finest free-range pork. Made Read More »
- Montgomery’s Ogle Shield (200g)
  
  Ogleshield is a firm cheese made from Jersey cow’s milk, washed in brine to produce a pungent flavour. The taste is creamy with a lightly springy Read More »
- Side of Scottish Smoked Salmon (1kg)
  
  Our responsibly farmed Scottish smoked salmon is hand-cured and smoked at Brown & Forrest, a small family-run smokery, overlooking the Somerset Levels. Their master smokers Tim Read More »
- Tracklements’ Rosemary Jelly (220g)
  
  This Zingy Rosemary Jelly is brimming with fragrant fresh rosemary and sharpened with lemon juice. Beautiful with buttery spuds and perfect to cut through the richness Read More »
- Unavailable – Wild Venison Osso Bucco (650g)
  
  The name Osso Bucco is Italian and translated literally means ‘hollow bone’ – referencing the ring of bone left after slowly braising the shin until the Read More »
- Dry Cured Unsmoked Gammon Steak (250g)
  
  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 Read More »