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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 superb. We have made a traditional pudding mix by braising the kidneys, flanks, & necks with beef stock, ale, mustard, onions and plenty of pepper. Ready to be added to a pie dish and given a pastry lid.
