Wholesale

As the farm and kitchen settle into a new rhythm following the addition of online ordering to our offering, we have begun supplying selected wholesale customers with a limited range of our provisions. For more information and wholesale pricing please email orders@coombesheadfarm.co.uk.
12 products
  • £16.00
    £16.00
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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 so...
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  • £11.00
    £11.00
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    A sausage made from our Middlewhite pork. Cooked in the smoker, these sausages can be enjoyed as a cold cut or are equally enjoyable re heated on the BBQ. (~2 sausages)
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  • £11.00
    £11.00
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    There are few finer things than a good Kasekrainer, a cheese sausage for those not yet versed in the miscellany of Austrian sausages. Christoph Weisner, master butcher and Mangalitza farmer in Austria makes the finest we have ever had the pleasure of tasting and we owe this recipe to him. Bein...
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  • £5.00
    £5.00
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    Naturally leavened sourdough, made from stoneground wheat. Contains Gluten. Requires 48hrs notice.
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  • £7.50
    £7.50
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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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  • £7.50
    £7.50
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    A traditional country pate, made from the livers of our middlewhites, plenty of the 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. Ideally...
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  • £10.00
    £10.00
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    A classic emulsified bratwurst style sausage made with our middlewhite pork and plenty of very fine pepper from The Vinegar Shed. As per most Eastern European style sausages, these contain no breadcrumbs, just pork and spices. The sausages are gently poa...
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  • from £12.00
    from £12.00
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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 of trotters of said pigs. Available in two sizes: MediumAn approachable pork pie for 2 people. (500g) Large View product
  • £9.00
    £9.00
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    From our larger pigs, we reserve the bellies for a traditional farmhouse cooking bacon. In the style of a smoked Alsace belly, the bellies have been salted before being smoked for 5 days and then hung for a week. Made with the rind on, this bacon is designed to be used as a larder staple for c...
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  • £9.00
    £9.00
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    A braised sausage made from the last of the year's wild garlic leaves and capers. A good accompaniment to pulses. Revered across Italy but most of all in Emilia-...
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  • £10.00
    £10.00
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    Our rendition of the classic German sausage. made using the shoulders from our older Mangalitza pigs and curry spices from the inimitable Andy Harris at The Vinegar Shed. We have gently poached the sausage and it is ready to e...
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  • £5.50
    £5.50
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    The bellies of our Middlewhites and Mangalitzas are smoked in the hearth for several days before being diced for lardons (250g)
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