Provisions

We are thrilled to now be able to provide meat from the Farm to people's homes.  We currently have Dexter cows, Mangalitza pigs, guinea fowl and chickens on the Farm. All of our animals are grass fed, 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 kept outside 365.

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.

November Farm Delivery - delivery Wednesday 26th November.

NOVEMBER ORDERS ARE NOW CLOSED. VIEW OUR CHRISTMAS OFFERING
28 products
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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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    Tamworth pork chops that have been dry-aged for two weeks. These chops will weigh approximately 350g each. A great thing to share between 2 people. Sent Frozen 
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    A Dry Aged Dexter Rump from a couple of stunning 9 yr old retired cows 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 older grass fed cattle, akin...
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    A Dry Aged Bone in Dexter Sirloin from a couple of stunning 9 yr old retired cows 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 older grass fed cattle, akin to what you might find in Nort...
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    A Dry Aged Bone in Dexter Rib from a couple of stunning 9 yr old retired cows 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 older grass fed cattle, akin to what you might find in Northern...
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    A Dry Aged Dexter Featherblade (boneless) from our herd. A couple of stunning 9 yr old retired cows.  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 on the sh...
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    A Dry Aged Dexter Fillet (chateaubriand) from a couple of stunning 9 yr old retired cows 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 older grass fed cattle, akin to what you might find ...
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    Dexter Shin from a couple of stunning 9 yr old retired cows at the farm.  Approx 800g pack of Bone in Shin, cut Osso Buco style across the bone. Perfect for slow cooking - enough to feed 4 people Sent Frozen
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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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    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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    Belly from our two year old Mangalitza. Salted for six weeks then air dried for five months. Eat as is. Sliced to order (per 60g)
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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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    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)
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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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  • £6.00
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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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  • £10.00
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    4 drumsticks from our 150 day Naked Neck Chickens (frozen)
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    2 bone in thighs from our 150 day Naked Neck Chickens (frozen)
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    2 Supremes from our 150 day Naked Neck Chickens. This is a boneless breast with the winglet still attached.  (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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  • £9.00
    £9.00
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    Revered across Italy but most of all in Emilia-Romagna where it originates. It is the ultimate example of the beauty of traditional peasant meat cookery. The least revered parts of the animal being treated with utmost care, and given due time to become s...
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    Ideal condiment for roast pork, pates, terrines and cheese. 
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    Made from our plum orchard. This year was a sensational fruit year and this is one of our favorite jams from late summer.  265g 
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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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    Radishes, Cabbage & Spring onions form the basis of this kimchi. Salted and fermented until forming the desired depth of flavour.(265g)
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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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    A selection of pickles from the farm. Great for the larder & for gifting.   PiccalilliVegetable ...
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