To Eat

The fact that we are able to share the most joyful of produce from the farm far and wide is a source of great joy. Throughout the year the land's bounty will change, from pickles and preserves to fresh chops and bacon, but we hope there will always be something suitably joyful for your kitchen. As ever, in our endeavour to farm our animals and grow our produce in a responsible manner, availability is limited.
23 products
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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. ...
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    Mangalitza Back Fat, cured with salt and garden herbs, great sliced and melted over vegetables or toast. (350g), whole
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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) Order 5 ...
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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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    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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    These cuts from across the legs and shoulders have been brined in a mix of salt, dark brown sugar, bay and a heady amount of Vinegar Shed spices. We are sending each ham with a recipe card ready to be poached, skin removed, and finished in the oven. Separating the joints means that we'r...
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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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    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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    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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    4 drumsticks from our 150 day Naked Neck Chickens (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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  • £28.00
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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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  • £33.00
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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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    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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    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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    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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    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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    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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  • £58.00
    £58.00
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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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    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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