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Welcome to Alternative Meats - Deliciously Different

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  • Game Roulade Min. 550g

    Our Game Roulade feeds 3 to 4 guests and is a perfect way to introduce game at the dinner table for the first time. We have layered pheasant and wild duck fillets with orange & thyme stuffing, rolled in locally smoked bacon. With no bones or waste, the roulade is great roasted in the oven and eaten either hot or cold. As a starter its hard to beat cold, finely sliced with some relish and garnish. The dark meat from the wild duck and the light meat from the pheasant make a lovely contrast on the plate. Carries cooking instructions with the packaging. Learn More
    £14.95

  • Mangalitza Dry Cured Gammon - Approx. 2kg

    Using a traditional dry cure, we have taken the fabulously marbled Mangalitza Pork legs and created one of the best gammons that we have ever tasted! The meat is a dark ruby red and retains a lot of its succulence due to the amazing intra-muscular marbling, and of course the fat covering is absolutely delicious. Place your joint in a large plan of water and bring to the boil, discarding the water and refreshing the pan after that. We would recommend boiling the gammon for approximately 30 minutes / lb (or 1hr/kg) and then cool the joint for about 15 minutes. You can then score the fat into diamond shapes and it does look very attractive to stud with cloves in the centre of each square or diamond. A particularly tasty glaze can be made by simply combining a whole grain mustard and honey or maple syrup, spread over the ham and place it in a foil lined baking tin. It will usually take about twenty five minutes at 200C for the glaze to turn a beautiful golden brown and to fill the kitchen with the glorious aroma of baked ham! Learn More
    £30.00

  • Tender, Succulent, Crackling Suckling Pig - Whole, Oven Ready

    1 Review(s)
    Our Suckling Pigs are delicious when slow roasted, producing a crisp, golden crackling and succulent, sweet and tender meat. They will usually feed between 15 - 18 hungry adults, and If you visit our home page and follow the link to the Tastebuds Website, you will find some great cooking tips! Learn More
    £90.00

  • Welsh Wagyu Beef Shin Min. 500g - Dry Aged

    With this tender, marbled beef there will never be any problems with over or undercooking your casserole - we would go so far as to say it was fool proof! Just braise as you would prime beef and be amazed! Learn More
    £8.95

  • Welsh Wagyu Beef Tri-Tip Steak min. 400g - Dry Aged

    1 Review(s)
    Surprisingly tender, this cut is taken from the rump muscle and is removed when we take off the rump cap or picanha. It is delicious and often one of the most marbled cuts that we have discovered. It lends itself to a rapid pan-fry and long stand, or you can sear it and finish it off slowly and gently as with the Delmonico or Bavette. Learn More
    £12.95

5 Item(s)

per page