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Welcome to Alternative Meats - Deliciously Different

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  • Game Roulade Min. 600g

    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 pigeon 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 pigeon and the light meat from the pheasant make a lovely contrast on the plate. Carries cooking instructions with the packaging. Learn More

  • Mangalitza Dry Cured Gammon - Approx. 1kg TWO GOLD STAR WINNER 2018 GREAT TASTE AWARDS

    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

  • Mangalitza Dry Cure - Min. 200g * * *3 GOLD STAR WINNER * * *

    Following the launch of two new Mangalitza Products - which we are calling "Dry Cure" and "Black", we are delighted to announce that the Dry Cure Bacon has collected no less than 3 Gold Stars at the Great Taste Awards! Considering that puts our Bacon in the top 200 products out of 12,000, we think you should give it a try!! We use Mangalitza loin and dry cure it for 10 days - producing what Michelin Star Chef Gareth Ward of Ynyshir Restaurant called ........ "Some of THE best bacon I have ever had" ..........and Mike Church, Executive Chef at Ty'n Rhos Country House Hotel was quite lost for words ...."It's insane" he said (with the odd expletive mixed in!).The fat that edges this bacon is in no small way responsible for the delicious full flavour and tenderness of this stunning product. The packs contain 200g min. and we've cut generous thick slices.
    This really would make an amazing treat for your family and guests and if you combine the bacon with our lovely Mangalitza Sausages and Black Pudding, you will surely produce the Best Breakfast in the Whole World!!!Learn More

  • Goose Breast Fillet (Packed Singly) Min. 250g

    What a fabulous way to enjoy goose without having to buy the whole bird!   This goose breast will provide a delicious generous portion for one This goose breast will provide a delicious generous portion for one

    The skin covering keeps the lovely goose fat in place and you can score this and cook skin side down, which will produce some delicious fat for your roasties ... and, as it is high in mono-unsaturates it's healthy too! As we collect these through the year they are frozen down and will arrive with you frozen, either for transfer to the fridge to defrost or for your freezer drawer.

    Pan fry to start off with, skin side down, to produce some lovely Goose Fat for your roasties ... and finish slowly in the oven if you want it "fall apart tender".

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  • Japanese Fullblood A5 Wagyu Beef Rib Eye Steak - Min. 300g

    Where to begin ....... well, it's just too difficult to find the words for this gourmet experience, but we can promise you will remember it for many years to come! Succulent, tender and juicy, as the creamy white appearance would indicate ........ the high level of marbling in this steak will amaze and surprise you. A5 is the highest score of marbling, equivalent to the Australian 9+.Definitely a wonderful treat for a very special occasion - and with Christmas coming soon we don't doubt that piggy banks will be shaking up and down the country! Learn More

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