The Big Box
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A big box for a big Christmas
This box has been designed to sate a hungry household from Christmas eve through to Boxing day with one of our ducks (and a little pig) the mainstay of Christmas day. Take a look at the bottom of the page and you'll see that this year you can even opt to add a few extra bottles for the table, taking in our favourite tipples from across the UK or the continent, wherever your palate may prefer.
Please refrigerate all meat items upon arrival. All meat items are suitable for freezing. Please note that the imagery is for illustrative purposes only.
The box contains:
A Whole Terras Duck
Prior to their inevitable demise, our flock of delightful Cornish Terras ducks have been enjoying a wonderful life in the valley. They come simply drawn and ready for the Christmas oven alongside a little bundle of herbs and plenty of stuffing. These ducks have been aged for 10 days, the giblets having been made fresh into your pate and pie, and the necks confit for your rillette.
Terras, Mangalitza & Prune Pie
A mighty pie, enough to feed 12, or a household over the Christmas period. Made from our Terras ducks & Mangalitza pigs with a studding of confit duck gizzard and neck, lardo and brandy soaked plums, the jelly is made from the bones of the ducks and pigs, with a healthy dose of sherry. Best eaten with brown sauce and an ale.
Brined Middlewhite Ham - Bone-in Loin (2-2.5kg)
We have been keeping back a small herd of our Middlewhite pigs just for Christmas. We began the ham making process in October, in a brine of molasses, sea salt, bay and a heady amount of Vinegar Shed spices. These beautiful hams will arrive with you ready to be poached, glazed and roasted (Please note, they will not be pre-cooked)
Apple & Medlar Ham Glaze
A loose jelly made from late harvest apples and medlars. Ideally to be brushed on the ham before roasting.
No Christmas would be complete without the perfect roast spud, and this will be your secret weapon.
Hog's Pudding (1kg)
The traditional Cornish Breakfast Sausage, a white pudding of sorts. Made from our Middlewhite pigs, barley, sprouted rye and a generous ration of white peppercorns. Best enjoyed pan roasted until golden.
Smoked Coombeshead Sausage (600g)
A sausage made from our Middlewhite pork. Cooked in the smoker, they can be enjoyed as a cold cut or are equally enjoyable with a little added colour from the grill.
Smoked Farmhouse Cooking Bacon (500g)
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 before a two-week smoke and hang in the hearth.
Country Style Pate
A traditional country pate, made from the livers of our ducks, plenty of the belly and back fat of our Middlewhites. 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.
Pork & Duck Rillette
A rillette made from confit Terras duck necks and Middlewhite belly. Perfect to spread lovingly over a good piece of bread.
Plum & Bay Leaf Membrillo
Made with the pulp from the jelly making process. Whilst traditionally served with cheese, this membrillo is ideal for pate, rillette, and even a pork pie.
Made with our apples & plums from the orchard, last years crab apple jelly, 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 sausages for breakfast.
Bread & Butter Pickles
Cucumbers sliced, salted and then pickled in a beautifully sweet and tart liquor. A pantry staple to be eaten alongside most things.
2 x Coombeshead Country Sourdough Bread
Ben's loaf. Organic British grains, milled and baked in house. Contains Gluten
Ben's Malt Loaf is naturally leavened and sweetened only by the malting process. Packed with soaked prunes, sultanas and currents, it is a thing of great joy, and will easily last a fortnight. Best served toasted with a slab of butter and plenty of pate.
2 x 250g Salted Cornish Butter
Our Jersey cow cream is clotted and then churned as per the traditional Cornish way.
Coombeshead Rhubarb Gin (50cl)
Round things out with a suitably festive gin. This year made from our honey & the last of the rhubarb. Distilled and made by Lottie's uncle at Mews Gin in Surrey.
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