Gluten Free

A list of items that are gluten free and currently in production at the farm. It is worth noting that we work in close proximity to the Bakery here at the farm.
25 products
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    Confit pork belly, picked, set, and ready to be spread on toast with plenty of pickles. We cook our rillette the traditional way, all the way in a pan, very slowly, with herbs from the garden and finished with a blend of spices from The Vinegar Shed.  View product
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    These cuts from across the legs and shoulders have been brined in a mix of salt, dark brown sugar, bay and a heady amount of Vinegar Shed spices. We are sending each ham with a recipe card ready to be poached, skin removed, and finished in the oven. Separating the joints means that we'r...
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    We make our butter in the traditional Cornish style; with clotted cream. Thick, golden Jersey cow cream from our neighbour Barbara Lake is clotted in large milk pans and then churned before being salted with Cornish Sea Salt, and finally hand shaped with butter paddles.  Barbara Lake is...
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    Made with our apples from the orchard, this years fruit jellies, a host of spices from The Vinegar Shed and a liberal dose of our cider vinegar. This brown sauce is a welcome condiment for any sausage, pork pie or cheese. We serve it with our bacon and s...
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    Cured for four days with Cornish Sea Salt, molasses, some of our dried herbs, and a blend of very fine spices from The Vinegar Shed. We keep our bacon skin on as this becomes incredible smoky crackling when roasted as a rasher. (250g) Order 5 ...
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    From our larger pigs, we reserve the bellies for a traditional farmhouse cooking bacon. In the style of a smoked Alsace belly, the bellies have been salted before being smoked for 5 days and then hung for a week. Made with the rind on, this bacon is designed to be used as a larder staple for c...
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    Tamworth pork chops that have been dry-aged for two weeks. These chops will weigh approximately 250g each. A great thing to share between 2 people. Sent Frozen 
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    The traditional poached Cornish Breakfast Sausage; a white pudding of sorts. Made from our Middlewhite pigs, barley, sprouted rye and a generous ration of white peppercorns. Best pan roasted until golden.
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    Aged Chuck & rib cap steak burgers.  2 x 175g hand pressed patties from the forequarter of the Dexters. The rib cap provides a little extra fat into the mix.  Sent Frozen 
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    Mangalitza Back Fat, cured with salt and garden herbs, great sliced and melted over vegetables or toast. (350g), whole
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  • £28.00
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    A Dry Aged Bone in Dexter Sirloin from a couple of stunning steers at the farm.  These cows are now dry aging in the butchery here. At first glance they look to be everything you'd want from rare breed grass fed cattle, akin to what you might find in Northern Spain...
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    A Dry Aged Dexter Rump from a couple of stunning steers at the farm.  These cows are now dry aging in the butchery here. At first glance they look to be everything you'd want from rare breed grass fed cattle, akin to what you might find in Northern Spain; incredibl...
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  • £35.00
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    A Dry Aged Bone in Dexter Rib from a couple of stunning steers at the farm.  These cows are now dry aging in the butchery here. At first glance they look to be everything you'd want from rare breed grass fed cattle, akin to what you might find in Northern Spain; in...
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  • £16.00
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    Our classic braise or ragu we make for the restaurant here.  We take the bone in shins, necks and oxtail from our cattle, and slow cook them in plenty of good beef stock, white wine, herbs, leeks, garlic, and peppercorns. Once cooked, we pick them down off the bone and combine with a br...
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  • £37.50
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    This is a brined salt beef joint.  We take the briskets from our Dexter cattle, and brine them in a salt beef brine for 3 weeks. The brine is made up of salt, brown sugar, allspice, bay, mace, peppercorns and coriander seeds.  We then give the salted briskets a soak before vacuum...
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  • £58.00
    £58.00
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    Tamworth Porchetta joint that have been dry-aged for two weeks. This joint is comprised of the loin and belly rolled and tied to produce a brilliant roasting joint. An ideal Sunday lunch centerpiece. Each joint is approximately 3kg and will be enough to feed 8 ppl. For those feeding les...
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  • £15.00
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    Cured for four days with Cornish Sea Salt, molasses, some of our dried herbs, and a blend of very fine spices from The Vinegar Shed. (250g)
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    The fillet from a mature Mangalitza is a wonderful cut, a deep red and rich, more akin to beef than pork in many ways. It is the softest muscle on the animal, and suits grilling or pan roasting. approx 450g Sent Frozen 
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    The Denver, or "Presa' as it is known in Spain is a wonderful cut for grilling, or quickly roasting. It sits just off the main grouping of muscles in the shoulder, what we term of the coppa, and coming from a mature Mangalitza, just as from an Iberian pig, both breeds that have the ability to ...
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  • £27.00
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    A Dry Aged Dexter Featherblade (boneless) from a couple of stunning steers at the farm.  Approx 0.9kg boneless - enough to feed 4 people. A great large format Sunday lunch option.  The featherblade or blade of beef is a great joint for slow cooking. It sits ...
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    We are very lucky to work with a brilliant independent abattoir just up the road from us in Bodmin. Tom Lobb who runs it delivers the carcasses back to us a couple of days after slaughter and is meticulous. The offal from our cattle is always in immaculate condition and the kidneys are always ...
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  • £11.50
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    We are very lucky to work with a brilliant independent abattoir just up the road from us in Bodmin. Tom Lobb who runs it delivers the carcasses back to us a couple of days after slaughter and is meticulous. The offal from our cattle is always in immaculate condition and the hearts are always s...
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  • £40.00
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    A Dry Aged Dexter Fillet (chateaubriand) from a couple of stunning steers at the farm.  These cows are now dry aging in the butchery here. At first glance they look to be everything you'd want from rare breed grass fed cattle, akin to what you might find in Norther...
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  • £6.00
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    Dexter Shin from a couple of stunning steers at the farm.  These cows are now dry aging in the butchery here. At first glance they look to be everything you'd want from rare breed grass fed cattle, akin to what you might find in Northern Spain; incredibly rich yell...
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  • £12.00
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    The Skirt, or Diafragma as it is commonly known in Iberian pork in Spain, is a little used muscle that sits on the inside of the belly, on the diaphragm of the pig. We remove this little muscle when we bone out our bellies for curing. It is thin muscle with a plenty of intramuscular fat,...
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