Christmas Food Ideas 2018

Welcome to Alternative Meats - Deliciously Different

CHRISTMAS FOOD IDEAS 2018

From our wonderful Roasted Suckling Pig, to a fabulous Welsh Wagyu Beef Roasting Joint ... Or some glorious Mangalitza Gammon ....Step into a totally different zone this year and scroll down for some great ideas for each of those special days - we will help you to create a masterpiece for each celebration.

50 Item(s)

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  • Goosnargh Corn Fed Duck Legs - Min. 500g

    Our Goosnargh Corn Fed Duck Legs are packed in two's and taste best braised in rich sauces, slow-cooked in casserole, or turned into luxurious confit. It is almost impossible to overcook them, so they are perfect for rich, slow roasting dishes.

    As with all the other duck we sell, the legs come from the beautful corn fed ducks are hand reared on the family farm at Swainson House on the edge of the Ribble Valley, and have been since the 1960's. The family supply some very well known names (it's like a who’s who of the restaurant world!) including Mark Hix of Hix Restaurants, Chris and Jeff Galvin of Galvin Restaurants, Sydney Aldridge of Fortnum and Mason, and Nigel Haworth of Northcote Manor, to name a few. All this success is based on a simple theory: ‘An unhappy bird is a tough bird. A happy bird is a tasty bird.’

    Rest assured that all the birds at Swainson House are treated with respect and they are fed on a mix of food that is grown for their animals on their own land. This is the farm where the birds live in small flocks with twice the amount of recommended living space. It’s the farm where the birds don't have to leave the farm to be processed - so they never spend any length of time in transport (in fact it's usually 9 minutes max!). Learn More
    £4.50

  • Welsh Wagyu Beef Fat - As seen on Heston's Great British Food Programme!

    A 120g jar of the world's most delicious fat - sublime with roast potatoes, fantastic for pastry making and just amazing with yorkshire puddings .... A Three Gold Star Award Winner at the Great Taste Awards, which placed it in the top 35 of 7,500 products! Learn More

    Regular Price: £7.00

    Special Price £5.00

  • Welsh Wagyu Beef Suet Min. 500g

    Yet another amazing product from this fantastic beast!! We now harvest the pure suet from our Welsh Wagyu cattle and it is packed and frozen down in 500g bags that you can simply shake out in the quantities required. This is because we have minced the suet and frozen it loose prior to packing, and it works very well. Ideal for sweet or savoury Pastry or those Special Dumplings. Learn More
    £5.00

  • Welsh Wagyu Beef Dripping - 500g

    Very simply, this is a very special 500g block of rendered Welsh Wagyu Fat, which we have frozen and wrapped for easy home use. We have Michelin Star Chefs who go crazy for this "white gold" as it is affectionately known - the flavour it imparts is fabulous and it makes roast potatoes, wedges and handcut chips to die for.. If you want to be really clever and just add a subtle beef flavour to a dish, use a truffle or potato slicer to pare away super thin slices ......leaving the remainder in the freezer for another time. Learn More
    £5.00

    Out of stock

  • Hot Smoked Goosnargh Duck Breasts (2 in a Pack) Min. 200g

    Our Goosnargh Hot Smoked Duck Breasts breasts are deliciously tender, lightly smoked and delivered to us fresh from the Smokery. Hot smoking is a cooking process and as such this product can be eaten cold, straight from the pack. It is a wonderfully sophisticated starter or canapé, thinly sliced with a light walnut dressing on baby leaves, or there are some lovely citrus salad recipes available. Amazing value compared with standard supermarket brands, and these fillets are from an artisan producer! The weight of each Breast will vary between 100g - 120g. Learn More
    £5.50

  • Goosnargh Corn Fed Duck Breasts - Min. 250g

    Packed singly, these are really tasty and tender duck breasts. They can be griddled, pan-fried or oven baked and the fat wll crisp for chinese style cookery.

    These beautful corn fed ducks are hand reared on the family farm at Swainson House on the edge of the Ribble Valley, and have been since the 1960's. The family supply some very well known names (it's like a who’s who of the restaurant world!) including Mark Hix of Hix Restaurants, Chris and Jeff Galvin of Galvin Restaurants, Sydney Aldridge of Fortnum and Mason, and Nigel Haworth of Northcote Manor, to name a few. All this success is based on a simple theory: ‘An unhappy bird is a tough bird. A happy bird is a tasty bird.’

    Rest assured that all the birds at Swainson House are treated with respect and they are fed on a mix of food that is grown for their animals on their own land. This is the farm where the birds live in small flocks with twice the amount of recommended living space. It’s the farm where the birds don't have to leave the farm to be processed - so they never spend any length of time in transport (in fact it's usually 9 minutes max!). Learn More
    £6.50

  • Goose Breast Fillet (Packed Singly) Min. 300g

    What a fabulous way to enjoy goose without having to buy the whole bird!  

    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".

    Learn More
    £9.95

  • Guinea Fowl (Oven Ready) Min. 1.1kg

    These are exceptional birds and guaranteed to be moist and tender. Originally a game bird, but now domesticated and available all year round, guinea fowl has a flavour somewhere between chicken and pheasant.A young bird has tasty flesh; older birds are good to casserole as this helps keep the flesh moist – try casseroling in red wine with chestnuts an a seasonal option. One bird will serve two people.Learn More
    £11.50

    Out of stock

  • Mangalitza Dry Cured Ham Hock - 1kg min.

    Using the same traditional dry cure as on the Gammons, these Mangalitza Pork hocks are superb in soups and casseroles, or simply roasted off in the oven. They will easily feed three to four people and again the meat is a dark ruby red and retains a lot of its succulence due to the amazing intra-muscular marbling, Really good value too! Learn More
    £12.00

  • 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
    £14.95

  • Mangalitza Pork Fat - Min. 300g

    Sometimes known as "White Gold", this fat really is something special. We're not just saying that. It has a velvety feel on the lips, and adds an amazing flavour to your cooking - whether it's roast potatoes ......or pastry......... or a coating on the roast parsnips at Christmas time. The fat has been artfully rendered to produce a smooth, creamy white dripping when it is refrigerated, and when at room temperature it will be liquid.Lard has less saturated fat and more unsaturated fat than an equal amount of butter, and contains no trans fat, unlike margarine, vegetable shortenings and hydrogenated fats. Lard has been seeing a comeback in recent years, as chefs realize that no other cooking medium has the qualities and flavor of lard. Foodies and farmers are rehabilitating the reputation of lard, and science is even re-examining the studies on lard, so we are here to say - Try It !! Learn More
    £15.00

  • 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
    £20.00

  • Goosnargh Corn Fed Ducks (Avg. 2.3kg – 2.8kg)

    These beautful corn fed ducks are hand reared on the family farm at Swainson House on the edge of the Ribble Valley, and have been since the 1960's. The family supply some very well known names (it's like a who’s who of the restaurant world!) including Mark Hix of Hix Restaurants, Chris and Jeff Galvin of Galvin Restaurants, Sydney Aldridge of Fortnum and Mason, and Nigel Haworth of Northcote Manor, to name a few. All this success is based on a simple theory: ‘An unhappy bird is a tough bird. A happy bird is a tasty bird.’

    Rest assured that all the birds at Swainson House are treated with respect and they are fed on a mix of food that is grown for their animals on their own land. This is the farm where the birds live in small flocks with twice the amount of recommended living space. It’s the farm where the birds don't have to leave the farm to be processed - so they never spend any length of time in transport (in fact it's usually 9 minutes max!). Learn More
    £21.50

  • Welsh Wagyu Beef Fat Gift Set

    What a combination! A 1kg Welsh Wagyu Roasting Joint and a120g jar of our exclusive Welsh Wagyu Fat for the accompanying roast potatoes .... A really unusual and perfectly delicious gift for the foodie who has everything .....And we guarantee they won't have tried this before! Learn More

    Regular Price: £26.00

    Special Price £23.00

  • Steak and Chill Night !!

    Being a terribly on-trend Company (!!) we have put together this brilliant little box that will make a really welcome change for a weekend dinner, and is based around all things hot and spicy. You will receive two Welsh Wagyu Rump Bistro Steaks that weigh a minimum of 220g each and the wonderful thing is, you don't have to use the SpiceN'Tice Chipotle rub that we have supplied on both of the steaks - this kit can be tailor-made to suit your own taste, and also there is enough rub for more than a couple of steaks too, so you can repeat the experience with other meats if you like it. Not only that, but we have included several recipe cards for Welsh Beef that give you some great ideas if you don't fancy being hot and spicy ... If you decide to go for it, may we suggest a lovely robust Malbec to accompany your dinner ..........Learn More
    £23.00

  • Boneless Suckling Pig (Porchetta) min. 1kg

    The piggies are boned, rolled and strung and the Porchetta is approximately 1kg. This will serve 4 guests, and due to the way we have prepared them they are very simple to carve and serve. To encourage the crackling, rub the outside of the piggie with oil and sprinkle generously with sea salt. We would recommend having your oven at about 220 degrees C for the first 25 - 30 minutes, so that the crackling gets a good start. An approximate cooking time would be 25 - 30 minutes for each 500g, with a good 25 minutes for resting the meat once it is cooked, which helps it to relax and become easy to carve. Traditional accompaniments for pork such as apple sauce work really well ... and of course some lovely potatoes roasted in our award winning lovely Welsh Wagyu Fat  are a must! Learn More
    £25.00

  • Boneless Suckling Pig (Porchetta) Stuffed with Italian Herbs - min. 1kg

    The piggies are boned, rolled and strung and this piece of Porchetta is approximately 1kg. This will serve 4 guests, and due to the way we have prepared them they are very simple to carve and serve. To encourage the crackling, rub the outside of the piggie with oil and sprinkle generously with sea salt. We would recommend having your oven at about 220 degrees C for the first 25 - 30 minutes, so that the crackling gets a good start. An approximate cooking time would be 25 - 30 minutes for each 500g, with a good 25 minutes for resting the meat once it is cooked, which helps it to relax and become easy to carve. Traditional accompaniments for pork such as apple sauce work really well ... and of course some lovely potatoes roasted in our award winning lovely Welsh Wagyu Fat  are a must! Learn More
    £25.00

  • Welsh Wagyu Beef Sirloin Steak 10oz Min. 285g - Dry Aged TWO GOLD STAR WINNER 2018 GREAT TASTE AWARDS

    This sirloin has been really well trimmed so that there should be absolutely no waste.
    The Great Taste Judges had this to say ............ "This is a beautiful looking steak, well marbled and cutting very well. And the taste absolutely lives up to the promise of the look and the smell. It is full flavoured, with an intense rich layered beefiness and excellent texture. We found the outside was beautifully caramelised and the fat was meltingly tender and delicious, with a lingering rich satisfying meaty mouth-feel"

    . ***IF YOU WOULD LIKE A DIFFERENT SIZE STEAK, PLEASE CALL TO ORDER*** Learn More
    £27.50

  • Welsh Wagyu Beef Topside Roasting Joint Min. 1.5kg - Dry Aged

    We took a joint of beef home to cook in a domestic oven, in order to give you genuine advice on cooking times. We would suggest slightly less than prime beef timing - so between 12 -15 minutes per pound, with an additional 15 minutes at the end and then remember to rest !! Learn More
    £31.00

  • Mangalitza Gift Set

    Trying to think of the perfect gift for someone who has everything? Why not spoil them with a wonderful Mangalitza Gift Set - a fantastic Prime Rib Roasting Joint and a jar of the delicious Mangatliza Fat. The combination will certainly produce an amazing dinner and is the perfect way to say "You're Special" to the Foodie in your life. The Mangalitza Fat is a new product and we are thrilled to be able to offer it in time for Christmas, in this great combination gift set. Learn More

    Regular Price: £45.00

    Special Price £34.00

  • Rose Veal Fillet - Gold Star Awarded Min.1kg

    This piece of fillet will provide 4 - 6 servings, perfect for a special occasion. The quality of this particular cut speaks for itself if we tell you that we have served several well known Michelin-Star Chefs with this very same product, including Matt Worswick at The Latymer at Penny Hill Park Hotel in Bagshot, and Andrew Fairlie at Gleneagles in Scotland. Learn More
    £38.00

  • Mangalitza Dry Cured Gammon - Approx. 2kg 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
    £38.00

  • Welsh Wagyu Beef Topside Roasting Joint Min. 2kg - Dry Aged

    As above, same cooking times apply - but this joint will feed about 8 - 10 people, some with second helpings, which are obligatory! Learn More
    £40.00

  • Rose Veal Rolled Shoulder Min. 3kg

    Always tender, this particular joint makes a beautiful slow roast for the family. This cut is proving very popular with folks on Borough Market in London, where one or two of our customers are using it on their hot food stalls. Learn More
    £40.00

  • Christmas For Two

    There are many ways to celebrate the Festive Season ... and we have a really special Hamper for you if you have chosen to celebrate in style, with your significant other or a good friend.  If you know a lovely couple that you think deserve a fantastic treat this Christmas - look no further, this is a perfect gift idea.  We have selected some of our most popular products to be included in our Christmas For Two Hamper, that will create some really wonderful meals and memorable moments over the holiday.

    The Christmas For Two selection comprises:

    2 Smoked Duck Breasts

    1 Venison Roasting Joint (500g)

    1 Pack of Mangalitza Sausages

    2 Welsh Wagyu Rump Steaks Bistro Cut

    Learn More
    £40.00

  • Rose Veal Rib Eye Min. 2kg

    Rose Veal Rib Eye Roasting Joint, will serve 8 - 10 people comfortably with a good serving of deliciously tender veal. Learn More
    £42.00

  • Gamekeeper's Choice

    This selection box is just the ticket for those dark winter nights when it's good to settle down to a lovely rich casserole or a roast with lovely depth of flavour. The Gamekeepers Choice, which again represents great value with 10% off the usual price, contains:

    Oven Ready Pheasant x 2

    Oven Ready Partridge x 2

    Oven Ready Mallard x 2

    Venison Roasting Joint x 1kg

    Learn More

    £42.50

  • Venison Boneless Loin Fillet Min. 1kg

    A whole piece of tender, succulent venison loin fillet. Ideal for steaking at home, or cooking and serving whole. Learn More
    £45.00

  • Rose Veal Rib on the Bone Min. 3kg

    Just look at this beautiful rib of veal - ready for roasting and guaranteed to produce fabulous results everytime. A fantastic centrepiece for the dinner table, served on the bone, use your favourite rib roast beef recipe and treat with respect - again we would suggest medium rare is the best way forward with this joint.Learn More
    £45.00

  • Boneless Suckling Pig (Porchetta) min. 2kg

    The piggies are boned, rolled and strung and the Porchetta is approximately 2kg. This will easily serve 6 - 8 guests, and due to the way we have prepared them they are very simple to carve and serve. To encourage the crackling, rub the outside of the piggie with oil and sprinkle generously with sea salt. We would recommend having your oven at about 220 degrees C for the first 25 - 30 minutes, so that the crackling gets a good start. An approximate cooking time would be 25 - 30 minutes for 500g, with a good 25 minutes for resting the meat once it is cooked, which helps it to relax and become easy to carve. Traditional accompaniments for pork such as apple sauce work really well ... and of course some lovely potatoes roasted in our award winning lovely Welsh Wagyu Fat  are a must! Learn More
    £50.00

  • Boneless Suckling Pig (Porchetta) - Stuffed with Italian Herbs min. 2kg

    The piggies are thoroughly rubbed inside with a traditional aromatic blend of Italian Herbs, and then rolled and strung ready for roasting, resembling a loin of pork by this stage. The weight of the Porchetta is approximately 2kg, one will easily serve 6 - 8 guests, and due to the way we have prepared them they are very simple to carve and serve. You can further rub the outside of the piggie with oil and sprinkle generously with sea salt. We would recommend having your oven at about 220 degrees C to begin with,for the first 25 - 30 minutes, so that the crackling gets a good start. An approximate cooking time would be 25 - 30 minutes for 500g, with a good 25 minutes for resting the meat once it is cooked, which helps it to relax and become easy to carve. Traditional accompaniments for pork such as apple sauce work really well ... and of course some lovely potatoes roasted in our award winning lovely Welsh Wagyu Fat  are a must! Learn More
    £50.00

  • Beautifully Tender and Succulent, Oven Ready Half Suckling Pig (head and feet removed)

    A half-suckling pig - without the head and feet, which provides an exciting presentation dish and is ideal for those who do not need to feed quite so many guests .... The pigs are cut down the centre length ways and are easy to slice - and you still can achieve the wonderful golden crackling! Learn More
    £55.00

  • Rose Veal Fillet - Gold Star Awarded Min.1.5kg

    This piece of fillet will provide 6 - 8 servings, perfect for a special occasion. The quality of this particular cut speaks for itself if we tell you that we have served several well known Michelin-Star Chefs with this very same product, including Matt Worswick at The Latymer at Penny Hill Park Hotel in Bagshot, and Andrew Fairlie at Gleneagles in Scotland. Learn More
    £55.00

  • Mangalitza Dry Cured Gammon - Approx. 3kg 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! If you would like an even larger gammon, such as 4kg, please do ask! Learn More
    £55.00

  • Welsh Wagyu Beef Topside Roasting Joint Min. 3kg - Dry Aged

    This really would make the most splendid centre piece if you are looking for something different to offer your guests. The meat, when slow roasted, will simply melt in their mouths and we really can guarantee success, with the lovely creamy marbling of this superb beef. Put your roasting potatoes in with our Wagyu Fat and you really will be entering a world of gastronomic delights!! . Learn More
    £60.00

  • Venison Haunch Roasting Joint Min. 3kg

    This size joint is perfect for entertaining as it will easily serve over a dozen hungry guests. Simply a classic winter roasting joint that is something completely different from the usual beef, pork or lamb - this dish makes a wonderful Sunday roast for family or friends to enjoy, and is very traditional winter fayre. It was once considered a hanging offence to poach deer that belonged to the Monarch - we promise ours in obtained quite legally from the Scottish Highlands! Learn More
    £62.00

  • Boneless Suckling Pig (Porchetta) - Stuffed with Italian Herbs min. 3kg

    The piggies are thoroughly rubbed inside with a traditional aromatic blend of Italian Herbs, and then rolled and strung ready for roasting, resembling a loin of pork by this stage. The weight of the Porchetta is approximately 3kg, one will easily serve 8 - 10 guests, and due to the way we have prepared them they are very simple to carve and serve. You can further rub the outside of the piggie with oil and sprinkle generously with sea salt. We would recommend having your oven at about 220 degrees C to begin with,for the first 25 - 30 minutes, so that the crackling gets a good start. An approximate cooking time would be 25 - 30 minutes for 500g, with a good 25 minutes for resting the meat once it is cooked, which helps it to relax and become easy to carve. Traditional accompaniments for pork such as apple sauce work really well ... and of course some lovely potatoes roasted in our award winning lovely Welsh Wagyu Fat  are a must! Learn More
    £65.00

  • Boneless Suckling Pig (Porchetta) min. 3kg

    The piggies are boned, rolled and strung and the Porchetta is approximately 3kg. This will easily serve 8 - 10 guests, and due to the way we have prepared them they are very simple to carve and serve. To encourage the crackling, rub the outside of the piggie with oil and sprinkle generously with sea salt. We would recommend having your oven at about 220 degrees C for the first 25 - 30 minutes, so that the crackling gets a good start. An approximate cooking time would be 25 - 30 minutes for 500g, with a good 25 minutes for resting the meat once it is cooked, which helps it to relax and become easy to carve. Traditional accompaniments for pork such as apple sauce work really well ... and of course some lovely potatoes roasted in our award winning lovely Welsh Wagyu Fat  are a must ! Learn More
    £65.00

  • Welsh Wagyu Beef Topside Roasting Joint Min. 4kg - Dry Aged

    Looking for something spectacular to put in front of your guests this year ? Imagine the splendour of producing your 4kg Welsh Wagyu at the table, surrounded by golden roasties ..... your guests will be talking about this for years! A Special treat. Learn More
    £80.00

  • Free Range Geese From Shropshire - A Victorian Treat

    We are delighted to once again to be able to present our beautifully plump Free Range Geese bred by the Brisbourne Family in Nesscliffe, Shropshire, with whom we have worked for many years. The geese are reared free range, grazing fields adjacent to the old A5 which passes through Nesscliffe, they have become quite a local landmark. They graze and roam freely with ad lib supplements of home produced wheat (grown to Farm Assured standards), potatoes and a specially prepared corn ration, without the use of growth promoters and additives.At night the geese are brought indoors, for protection reasons, bedded down daily on fresh straw. Though sheltered at night they are still open to fresh air and natural light. All the geese grow naturally to reach full maturity.Brisbourne Geese are traditionally processed in December for freshness, and the weight range may vary but is always above 5.5kg. Each bird is individually dry plucked and waxed then hung for 7-10 days in a chilled environment to produce a deep and succulent flavour. All birds are dressed and finished by hand.Learn More
    £81.00

  • Welsh Wagyu Beef Sirloin Min. 1kg - Dry Aged TWO GOLD STAR WINNER 2018 GREAT TASTE AWARDS

    This is a whole piece of our delicious Welsh Wagyu Beef Sirloin, boneless and ready for either steaking or roasting as a magnificent centrepiece. We recommend a slight sprinkling of sea salt just before cooking and resting for at least 10 minutes after cooking to get the best tasting results. Personally we prefer medium-rare but of course this is subjective and good results are possible even if this joint is cooked to well done, purely because of the marbling. Learn More
    £86.00

  • Royal Roaster Box

    This box really does contain a feast fit for a King ..... hence the title, Royal Roaster Box!

    Four of our most delicious roasting joints, plus a jar of the eponymous Welsh Wagyu Fat which won no less than 3 Gold Stars when we entered it into the Great Taste Awards ..... this selection could create a Banquet of Royal proportions or if you prefer, cook each roast on a separate occasion to ring the changes this year. You can delight your family and friends with a different roasting joint for every occasion. 

    Contents:

    1kg Welsh Wagyu Topside Roast

    1kg Rose Veal Rib Eye Roast

    1kg Venison Haunch Roast

    1kg Porchetta (Boneless Suckling Pig)

    1 Jar of Welsh Wagyu Fat

    Learn More
    £89.00

  • 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

  • Mangalitza Dry Cured Gammon - Approx. 5kg 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
    £90.00

  • Melt in the Mouth Suckling Pig, Whole, Oven Ready (head and feet removed) - A Very Special Feast

    1 Review(s)
    This is a whole suckling pig that has its head and feet taken off, ready for easy slicing. Here is the rare chance to serve traditional suckling pig—that deliciously flavoured, succulent, melt-in-the-mouth meat with its crispy skin, roasted to a deep gold. It is probably the best pork you and your guests will ever taste, and roasting it at home is very easy. With the head removed, the length is reduced to 20" or 51cm and the pig will weigh approx. 8 - 10kg. Learn More
    £95.00

  • Delicious, Crunchy, Crackling Suckling Pig -- Whole, Oven Ready Larger Pig - 13kg

    Our suckling pigs are delicious when slow roasted, producing a crisp, golden crackling and succulent, sweet and tender meat. These piggies are a little larger than usual, weighing in at approx. 13kg., which means they will feed 25 people quite easily, and If you visit our home page and follow the link to the Tastebuds Website, you will find some great cooking tips! Learn More
    £110.00

  • Welsh Wagyu Beef Sirloin Min. 2kg - Dry Aged TWO GOLD STAR WINNER 2018 GREAT TASTE AWARDS

    This is a whole piece of our delicious Welsh Wagyu Beef Sirloin, boneless and ready for either steaking or roasting as a magnificent centrepiece. We recommend a slight sprinkling of sea salt just before cooking and resting for at least 10 minutes after cooking to get the best tasting results. Personally we prefer medium-rare but of course this is subjective and good results are possible even if this joint is cooked to well done, purely because of the marbling. Learn More
    £172.00

  • Welsh Wagyu Beef Rib On the Bone 3.5kg

    What a fantastic Christmas centrepiece for your table, one that your guests will most certainly be talking about this meal for many years to come! Carve with confidence, we have especially prepared the joint by removing the meat from the bone, rolling it and then re-stringing it to the bone - so it is ready for cooking, presentation and carving. Simply clip the retaining string and the meat will be free for you to carve with ease. This grass and ale fed beef is absolutely delicious, and don't forget to use the wonderful, glossy fat for your roasties! Shown here freshly cut, the ribs are now hanging in our special dry-ageing chamber for your enjoyment. Learn More
    £199.00

  • Welsh Wagyu Beef Sirloin Min. 3kg - Dry Aged TWO GOLD STAR WINNER 2018 GREAT TASTE AWARDS

    This is a whole piece of our delicious Welsh Wagyu Beef Sirloin, boneless and ready for either steaking or roasting as a magnificent centrepiece. We recommend a slight sprinkling of sea salt just before cooking and resting for at least 10 minutes after cooking to get the best tasting results. Personally we prefer medium-rare but of course this is subjective and good results are possible even if this joint is cooked to well done, purely because of the marbling. Learn More
    £255.00

  • Welsh Wagyu Beef Rib On the Bone 4.5kg

    What a fantastic Christmas centrepiece for your table, one that your guests will most certainly be talking about this meal for many years to come! Carve with confidence, we have especially prepared the joint by removing the meat from the bone, rolling it and then re-stringing it to the bone - so it is ready for cooking, presentation and carving. Simply clip the retaining string and the meat will be free for you to carve with ease. This grass and ale fed beef is absolutely delicious, and don't forget to use the wonderful, glossy fat for your roasties! Shown here freshly cut, the ribs are now hanging in our special dry-ageing chamber for your enjoyment. Learn More
    £255.00

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