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Provisions

 We are thrilled to be able to provide meat from our Farm to people's homes.  We currently have Dexter & Red Devon cows, Mangalitza pigs, ducks and chickens on the Farm. All of our animals are grass fed and outdoor reared across our 66 acres of valley, woodland and fields.  Alongside the natural forage, the pigs and poultry are fed a supplementary feed of fermented Organic grains and peas from Fred Price at Gothelney Farm. The cows are fully pasture fed and live outside all year round.

All of our meat is butchered onsite by Tom & Ivo, they are more than happy to help with any questions just pop them an email.

OCTOBER BOXES NOW AVAILABLE FOR 15TH OCTOBER DELIVERY

Free postage & packaging with orders over £100. Sent DPD pre-12pm

Orders for September Farm Delivery now closed
29 products
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    We have a rare surplus of mature Mangalitza pigs at the farm. Our curing room is full and we have a group of 20 absolutely stunning pigs in the valley. As such, we are offering up the loins to be enjoyed at home as well as in the restaurant here.

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    Our most recent batch of chickens are looking fabulous. This batch, hatched at the beginning of June, have lived a long life on rich pasture and organic grains. The resulting birds are as chickens used to be; huge on flavour with thick skin, a golden layer of fat, and incredibly juicy. ...
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    Salted for 6 weeks and then, dependent on the muscle, air dried for 7-24 months. Our hams come from Mangalitza pigs that are taken to a minimum of 2 years of age, and live outside all year. They feed on a diet of natural forage, pasture and supplemented only with fermented grains and waste fru...
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    The leg muscles from our Red Devons, cured, coated in its own tallow and air dried. (per 60g), sliced
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    A sausage made from our pork and beef. These sausages are hot smoked and can be enjoyed as a cold cut or are equally enjoyable re heated on the BBQ or in a pan. (4-5 sausages, approx 500g)
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    The traditional poached Cornish Breakfast Sausage; a white pudding of sorts. Made from our Mangalitza pigs, barley, sprouted rye and a generous ration of white peppercorns. The hogs pudding is steamed and comes ready to eat. Best pan roasted until golden. Approx 500...
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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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    Our cucumbers are sliced, salted and then pickled in cider vinegar, brown sugar, fennel seeds, coriander seeds, and peppercorns. A welcome addition to any pantry, best served with rillettes, pate or ham. (265g)
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    x4 drumsticks from our 120 day Hubbard Chickens.  (frozen)
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    Confit pork belly, duck wings, and duck necks, 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 spice...
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    A traditional country style pate, made from the livers of our ducks, a little coarsely minced breast, & plenty of belly from our pigs. We add confit onions, garlic and herbs from the garden, a good few bottles of white wine, then gently cook in b...
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  • £41.00
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    A Dry Aged Bone in Dexter Rib from a mature 4 year old steer.  We have 2 cows dry aging in the butchery here since 14th September. This Dexter beef is  everything you'd want from traditional organic rare breed grass fed cattle; rich yellow fat from a wonderful long...
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  • £25.00
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    Dry Aged Featherblade (boneless) from an 100% grass fed 4 year old Dexter steer.  Approx 1kg boneless (3-4 pieces) - enough to feed 4 people. The featherblade or blade of beef is a great joint for slow cooking. It sits on the shoulder blade of the cow, with ...
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  • £18.00
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    Dexter Shin from a 4 year old Dexter Steer This cow has been dry aging in the butchery here since the 14th September and looks to be everything you'd want from traditional rare breed grass fed cattle; rich yellow fat from a long life on grass, and deep waxy rich me...
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    This batch of bacon comes from our Mangalitza pigs and is slightly fattier than our regular Tamworth bacon. 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 ...
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    From our larger Mangalitza pigs, we reserve the bellies for a traditional farmhouse cooking bacon, or pancetta as it's known in Italy. The bellies have been salted with herbs and spices, before being smoked for 5 days and then hung for a week to further dry the bellies out and intensify the fl...
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  • £28.00
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    A Dry Aged Bone in Dexter Sirloin Chop from a mature 4 year old steer.  We have 2 cows dry aging in the butchery here since 14th September. This Dexter beef is  everything you'd want from traditional organic rare breed grass fed cattle; rich yellow fat from a wonde...
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    A Dry Aged in Dexter Chateaubriand from a mature 4 year old steer.  We have 2 cows dry aging in the butchery here since 14th September. This Dexter beef is  everything you'd want from traditional organic rare breed grass fed cattle; rich yellow fat from a wonderful...
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  • £7.00
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    Piccalilli production is a mainstay of our summers. Courgettes from the garden and made with the very best spices from The Vinegar Shed. (265g)
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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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    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 400-450g
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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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    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 then cold smoked for 5 days.  An ideal smoked bacon for cooking with. We use our smoked pig cheeks as the base for most of our braises at the farm.   <...
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    A traditional hot water pastry made with the leaf lard from our pigs, and sausage farce. Jelly made from the bones and trotters with plenty of herbs, veg and aromats. Available in two sizes: MediumAn approachable pork pie for 2 people. (500g) <...
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  • £7.00
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    Rendered kidney and flank fat from our 100% grass fed Dexter cattle.  Amazing for roasting potatoes and cooking with.  270ml
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    Haskap is a member of the honeysuckle family and not dissimilar to a blueberry in texture and flavour. Our friends George & Loretta grow beautiful fruit and vegetables and their Haskap berries are exceptional. (265g)
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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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