Offal
Pork Skin
Experience the crispy goodness of our pork skin. Ideal for crafting homemade crackling or adding a delectable crunch to your favourite dishes. Our premium-quality, fresh pork skin is primed for seasoning and cooking to perfection. Elevate your culinary delights with our top-notch pork skin Please note that additional fat can be included upon request.
Faggots (2 x 171g / 6oz)
Minced pork & beef and herbs fashioned into balls and great for cooking in onion gravy or even a shallot and apple gravy to really make the flavours sing! We use a traditional recipe to make these wonderful faggots. We guarantee you’ll absolutely love them. Pre-cooked just heat them through, we recommend 160 degrees for …
Chicken Liver Free Range (500g)
Chicken livers taken from free range chickens who have been fed and bred on nothing but fresh air, good exercise and natural foods. Perfect for whipping up a home made chicken liver pate or parfait. Economical and full of flavour, we believe chicken livers are very under-rated and great in many dishes. Free-range Poultry: …
Beef Steak & Kidney Diced
The perfect mix : 75% of Steak and 25% Kidney, ready for a pie, pudding or casserole. A great time saver, but you still get to take all the credit. Add extra depth of flavour by taking a bit of time to brown the meat first. Free-range Beef from: Stokes Marsh Farm, Coulston, Nr Westbury, …
Pork Liver
Pork liver that is excellent for frying and grilling. A great source of iron, Pig’s liver has a coarser texture and stronger flavour than other types of liver. Great for use in pates or pies, especially where the flavour needs to hold its own against bold ingredients.
Pork Kidney
Kidneys that are excellent for frying or grilling. Sauteed in a bit of lard or butter, they are so sweet and mild you’ll be happy to eat these with a little salt and pepper on their own. Our pork comes from pigs that are reared locally in outdoor huts on the Marlborough downs in a …
Pork Heart (1kg)
Working as hard as they do during the life of the pig, hearts are in fact a very lean choice. A great addition to stir-fry or in a pie. Our pork is reared locally in outdoor huts on the Marlborough downs in a traditional way.
Beef Ox Liver
Ox Liver is very economical whilst being big on flavour. It is best appreciated fried or braised, perhaps with some onions, gravy and mash. Now there’s a thought – just add a rich glass of red and you’ll be set for a mighty fine meal. Free-range Beef from: Stokes Marsh Farm, Coulston, Nr Westbury, Wiltshire …
Lamb Liver
High in protein and jam packed with important vitamins, this is a true British Classic and old school favourite, just don’t forget your onions! Liver from lamb that has been traditionally reared on natural chalk grassland for full flavour. Free-range Wiltshire Lamb: Traditionally reared, Wiltshire Downlands free range Lamb with no hormones or growth promoters.