In addition to flavoursome rump steaks and trendy flatirons, this is the ultimate selection of roasting joints and warming winter cuts. With three prime roasting joints - including the king of Sunday roasts, the rolled pork loin with crackling - this is a box made for feasting. From succulent horseshoe gammon to slow-cook pot-roast favourite beef brisket, this box has it all.
As well as the roasters, we've included dry-cure streaky bacon, matured diced beef, for casseroles and stews, and seasonal wild vension sausages.
The gammon and bacon is all dry cured by the butchers we work with, ensuring that the meat is tender with a natural sweetness. The meat is matured and naturally marbled, giving an intense flavour. Our farmers' pigs are rare breed, outdoor reared, outdoor bred and free range sourced from Lakehaven farm in Devon and Mount Grace Farm in Yorkshire. Rare breeds include slow grown Gloucester Old Spot, Cornish Black, Berkshire, Tamworth and Blythburgh.
Our farmers' beef herds are all rare breed, outdoor reared and bred, free range and solely grass fed. Rare breeds include, Angus, Ruby, Longhorn, Shorthorn, Dexter, Hereford. Our butchers hang and dry age all of the beef for a minimum of 21 days. Air dry-aged and matured beef can be slightly darker around the edges than the centre - something you won't see in the supermarket. This is perfectly normal and indicative of traditionally aged meat.
All of our venison is wild. As free range as it gets, the animals eat a natural diet of plants, fruit, nuts and acorns in fair weather and when food is more scarce in the Autumn and Winter eat grass and evergreen plants. This gives our venison a great gamey flavour compared to farmed supermarket meat.
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
*Due to high promotional demand, some delivery dates on this product may be restricted.*
All further questions are answered here.
The Sausages within this selection contain the following allergens:
Roast pork loin with sage, smashed potato and apple sauce
Guinness-braised brisket with seasonal vegetables
Rump steak baguette with onion relishCheck out more recipes
Compared to leg, pork loin is more forgiving as it's less prone to drying out during cooking. Also, the perfect roast if you want lots of crackling