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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.

NOVEMBER BOXES NOW SOLD OUT 

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

Orders for September Farm Delivery now closed
21 products
  • £100.00
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    This month's box includes: Tamworth Porchetta (2.5-3kg roasting joint) Cotechino Sausage Mangalitza Pork Pie (500g) Courgette Piccalilli Apple & Medlar Jelly Sourdough Bread Butter View product
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    Our most recent batch of Hubbard chickens are quite special. Our Hubbard chickens are a slow growing bird perfectly adapted to free ranging in all conditions. This batch, hatched at the beginning of April, have lived a seriously long life on rich pasture and organic grains. The resulting birds...
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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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    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.  These are then steamed and sliced into packs. ideal for a salt beef bagel or sandwich.  ...
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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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  • £22.00
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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 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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  • from £8.00
    from £8.00
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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 Dexter cattle, cured, coated in its own tallow and air dried. (per 60g), sliced
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  • £11.50
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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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    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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  • £13.00
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    A braised sausage made from this years harvest of elephant garlic and onions. A good accompaniment to pulses. 500g Revered across Italy but most of all in Emilia...
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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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  • £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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  • £6.00
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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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    x4 drumsticks from our 150 day Hubbard Chickens.  (frozen)
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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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    Dexter Shin from a 4 year old Dexter Steer This cow has been dry aging in the butchery here since the 15th October 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 meat...
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