Great Taste Award Winners Gold Stars - Mangalitza Dry Cured Gammon - Welsh Wagyu Beef Sirloin - Welsh Wagyu Biltong

Welcome to Alternative Meats - Deliciously Different

Great Taste Award Winners Including 2019 !!

Great Taste Award Winners Including 2019 !!

Once again, the results are in and we have swept the board this year at the Great Taste Awards and collected an amazing total of EIGHT Gold Stars between the products that you can see below.The star of the show this year is our Mangalitza Traditionally Dry Cured Bacon, which picked up a glorious 3 Gold Stars! That means, to put this into perspective, that we came in the top 200 or so products out of over 12,000 which is just amazing, and down to the care and attention that our team put into making our tailor made recipes. Their skill and experience when working with these artisan meats really shows in the end product, and receiving an award of 3 Gold Stars really demonstrates this point.

16 Item(s)

per page

  • 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
    £7.50

  • 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

  • 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

  • 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

  • Mangalitza Dry Cured Gammon Steak - Min. 200g

    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.You can either grill or fry your gammon steak, whichever is your preference, although we do love the golden colour on the fat that you can achieve under a hot grill. We suggest that you serve it with accompaniments such as eggs benedict, asparagus and field mushrooms - but you could equally choose to put it with fried egg and chips and it will still delight your palate!Learn More
    £4.95

  • Mangalitza Dry Cured Lardons- Min. 150g

    Lardons are small strips or cubes of fatty bacon, or pork fat used in a wide variety of cuisines to flavour savoury foods and salads. Our lardons are created using a traditional dry cure on the fabulously marbled Mangalitza pork leg. 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, when crisped, is absolutely delicious.Learn More
    £2.50

  • The Mangalitza Black - Min. 200g * * GOLD STAR WINNER * * AVAILABLE FROM WEDNESDAY 23RD OCTOBER

    At last we are announcing the launch of two new Mangalitza Products - which we are calling "Black" and "Dry Cure" (which is featured above). We use Mangalitza loin and dry cure it with the addition of treacle 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. We would caution you that the treacle, being sugar-based of course, will "catch" quite easily - although the burnt sugar flavour when mixed with the very gorgeous fat is a sublime experience!
    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
    £7.50

  • 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

  • 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 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 Sirloin Steak 10oz Min. 285g - Dry Aged TWO GOLD STAR WINNER 2018 GREAT TASTE AWARDS ***AVAILABLE FROM MONDAY 28TH OCTOBER***

    THIS is no ordinary steak!

    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 Biltong - Chimichurri - 50g GOLD STAR AWARD WINNER 2018 *

    And this makes a full set !!! A Gold Star for each of our lovely flavours - this time the judges were so complimentary we blushed!!!

    "Great biltong, good chew, just moist enough. Deep beefy flavour, spicing spot on. Well done.!"
    A delicious flavour indeed, Chimichurri. Blighty describe it as follows:

    "Our Chimichurri blend has subtle notes of garlic and is packed to the rafters with scrumptious herbs. The flavour goes way back to 1783 and has both Spanish and Argentinian influences. To create our British fusion, we air-cure our grass & ale-fed Welsh Wagyu beef to the point of absolute precision. Combined with our house red wine vinegar and spice blend that smacks you in the face, our biltong is then sliced for your pleasure to produce our fantastic melt-in-the-mouth beef delicacy.

    Learn More
    £4.00

  • Welsh Wagyu Biltong - Chipotle - 50g GOLD STAR AWARD WINNER 2018 *

    WE'VE DONE IT AGAIN! Another Gold Star for our Wagyu Biltong - this time our Chipotle flavour. The judges said :"Attractive looking biltong with excellent enticing aroma, great texture which gives excellent mouthfeel, the spicing has been very well handled so they enhance the beefy notes to give a well balanced and good tasting product."

    Our Chipotle blend originates from smoke-dried jalapeños – a chilli used in Mexican-inspired dishes and mostly grown in the cutely named Mexican state of Chihuahua! To create our British fusion, we air-cure our grass & ale-fed Welsh Wagyu beef to the point of absolute precision. Combined with our house red wine vinegar and spice blend that smacks you in the face, our biltong is then sliced for your pleasure to produce our fantastic melt-in-the-mouth beef delicacy.

    For a relationship stronger than most, pair our Chipotle blend with a craft ale or robust malbec".Learn More
    £4.00

  • Welsh Wagyu Biltong - Ras El Hanout - 50g GOLD STAR AWARD WINNER 2017 *

    The judges in the Great Taste Awards said "Plenty of depth from the beef, and a real umami rich finish".

    Our ‘Ras El Hanout’ blend is one of our founder´s personal favourites. Translating to "Top Shelf", this Moroccan spice blend packs an aromatic punch that hits all the right taste buds. To create our British fusion, we marinate our grass & ale-fed Welsh Wagyu beef in our house red wine vinegar and chosen spice blend. We then air-cure to the point of absolute precision and slice the biltong for your pleasure to produce this fantastic melt-in-the-mouth beef delicacy.

    For a relationship stronger than most, pair our Ras El Hanout blend with a craft DIPA or tantalising tawny port.

    Learn More
    £4.00

  • Welsh Wagyu Biltong - Untouched - 50g GOLD STAR AWARD WINNER 2017 *

    WE ARE THRILLED TO ANNOUNCE THAT THIS PRODUCT WAS AWARDED A GOLD STAR IN THIS YEAR'S GREAT TASTE AWARDS!

    The judges said "This has a great beef flavour and judicious level of spicing. Really tasty"

    This is how Blighty Biltong describe their original flavour Biltong, which they appropriately call "Untouched".

    "Our Untouched blend is true to the traditional spices used by generations of South Africans before us. To create our British fusion, we air-cure our grass & ale-fed Welsh Wagyu beef to the point of absolute precision. Combined with our house red wine vinegar and spice blend that smacks you in the face, our biltong is then sliced for your pleasure to produce our fantastic melt-in-the-mouth beef delicacy.

    For a relationship stronger than most, pair our Untouched blend with a craft pale ale or punchy pinot noir".Learn More
    £4.00

  • Welsh Wagyu Snapsticks * * 2 GOLD STAR WINNER

    Traditionally called 'Stokkies', our Snapsticks are seriously addictive strips of biltong that make a great on-the-go snack for those meat lovers who enjoy a little more chew. We are very happy with the brilliant news that the Great Taste Awards Judges thought that this product is worth an amazing Two Gold Stars this year!! We currently offer our Snapsticks in our most popular flavour; Untouched

    The blend is true to the traditional spices used by generations of South Africans before us. To create our British fusion, we air-cure our carefully selected Welsh Wagyu beef to the point of absolute precision. Combined with our house red wine vinegar and spice blend that smacks you in the face. Traditionally called 'Stokkies', our Snapsticks are seriously addictive strips of biltong that make a great on-the-go snack for those meat lovers who enjoy a little more chew.

    With high protein content, this really is the perfect post-workout snack! For those on a rest day, pair our Untouched blend with a craft ale or punchy pinot noir.

    Due to our small batch methods we are limited to how much biltong we stock at any given time. This biltong doesn't hang around for long... Therefore, if we do not have your chosen delicacy in stock then please be patient with us and expect up to a 7 day lead time. This ensures we keep supplying only the freshest biltong.If we cannot produce the item chosen within this time then we will email you with an expected delivery date. Learn More
    £3.85

16 Item(s)

per page