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 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.

October Farm Box - delivery Wednesday 23rd October.

Feel free to add on any supplementary items from the list below to be delivered with your Box.

P&P included for orders over £100
15 products
  • £100.00
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    This month's box includes: 170 Day Naked Neck Chicken - Hen (approx 1.8-2kg) 14 Day Aged Tamworth Pork Chops (x 2) (approx 350g each) Smoked Tamworth Streaky Bacon (250g) Hogs Pudding (500g) Brown Sauce (265ml) Guernsey Clotted Cream Bu...
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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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    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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    The leg muscles from our Red Devons, cured, coated in its own tallow and air dried. (per 60g), sliced
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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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  • £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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  • £10.00
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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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  • £18.00
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    A Dry Aged Red Devon Rump Steak from our farmshare with Graham Dawe, with whom we co-own our Dexter herd.  The cattle move between his farm on the river Tamar, our farm at Coombeshead and the farm we rent together on the river Lhyner.  These Devons tend to be a touch leaner than ...
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  • £25.00
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    A Dry Aged Bone in Red Devon Sirloin from our farmshare with Graham Dawe, with whom we co-own our Dexter herd.  The cattle move between his farm on the river Tamar, our farm at Coombeshead and the farm we rent together on the river Lhyner.  These Devons tend to be a touch leaner ...
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  • £33.00
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    A Dry Aged Bone in Red Devon Rib from our farmshare with Graham Dawe, with whom we co-own our Dexter herd.  The cattle move between his farm on the river Tamar, our farm at Coombeshead and the farm we rent together on the river Lhyner.  These Devons tend to be a touch leaner than...
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  • £30.00
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    A Dry Aged Red Devon Featherblade (boneless) from our farmshare with Graham Dawe, with whom we co-own our Dexter herd. Approx 1.2kg boneless - enough to feed 4-6 people. A great large format Sunday lunch option.  The featherblade or blade of beef is a great joint for slow cooking...
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  • from £32.50
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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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  • £18.00
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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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  • £8.00
    £8.00
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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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