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.

March Farm Delivery - delivery Wednesday 4th March.

Free postage & packaging with orders over £100

Orders for March Farm Delivery now closed.
32 products
  • £17.50
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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: rich yellow fat from a long life on grass, and deep waxy...
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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; rich yellow fat from a long life on grass, an...
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  • £36.00
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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; rich yellow fat from a long life on grass, and de...
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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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    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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    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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  • £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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  • £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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  • £8.00
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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.
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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 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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  • £20.00
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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
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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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  • £12.50
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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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  • £11.50
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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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    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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    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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    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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    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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  • £6.50
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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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    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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  • £15.00
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    Whole jowls from the pigs, cured & smoked in just the same way as our traditional farmhouse bacon. Similar ratios of meat to fat as streaky 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 the...
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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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    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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  • £9.00
    £9.00
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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
  • £9.00
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    A traditional country pate, made from the livers of our Mangalitza livers and plenty of belly and back fat. We add confit onions, garlic and herbs from the garden, a good few bottles of white wine, some of our eggs, and then gently cook in bain-marie. Id...
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  • £12.00
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    The Rib Cap, or Secreto as it is commonly known in Iberian pork in Spain, is a little used muscle that sits just on top of the collar/coppa of the pig. We remove this little muscle when we bone out our shoulders for curing. It is thin muscle with a plenty of intramuscular fat, making it ...
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  • £10.00
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    x4 drumsticks from our 170 day Naked Neck Chickens.  (frozen)
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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)
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  • £18.00
    £18.00
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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; rich yellow fat from a long life on grass, and deep waxy rich meat....
    View product