Butcher's Shop Classics

Braising/Mince

A 'herby' sausage with rubbed sage and parsley, (500g, approx 6/8 chunky)

500g tube of farmhouse sausagemeat

Cornish Dry cured bacon (rubbed salt and sweet molasses)

Cornish Dry cured bacon (rubbed salt and sweet molasses) oak smoked.

21 day minimum dry aged.

Cornish Wet cured bacon (cured in an old traditional Wiltshire Brine) oak smoked.

A lovely all round affordable roasting joint that will suit everyone.

Pork sausage with a higher pepper content for thatpeppery bite afterwards. (500g, approx 9/10 chipolatas)

Well finished outdoor reared Pork

21 day minimum dry aged.

Cornish cured gammon from Outdoor reared pigs.

Well finished outdoor reared Pork

A mild traditional pork sausage, most suitable for children (500g, approx 6/8 chunky)

21 day minimum dry aged.

100% meat burger, salt, pepper. This product is Gluten Free

Well finished outdoor reared Pork

An 8 bone rack of lamb, french trimmed and cut from Cornish lamb.

Cornish lamb, fantastic texture and flavour.

Fresh British Diced Beef

Made to our own secret recipe, 2 x puddings approx. 550g pack

Cornish Wet cured bacon (cured in an old traditional Wiltshire Brine).

21 day minimum dry aged.

Cornish lamb, fantastic texture and flavour.

Well finished outdoor reared Pork

A succulent, tender cut, perfect for a special occasion

Real traditional cut for true beef lovers.

Fillet of beef in a piece, perfect for beef Wellington

Excellent choice for braising

Boneless shin of beef

Cornish lamb, fantastic texture and flavour.

A square portion of outdoor reared belly pork, approx. 275g.

Cornish lamb, fantastic texture and flavour.

A mild traditional pork sausage, most suitable for children (500g, approx 9/10 chipolatas)

Well finished outdoor reared Pork

Well finished outdoor reared Pork. (approx 400g - 450g)

Wonderfully flavoured joint, rich in fat which gives the intense flavour.

Cornish lamb, fantastic texture and flavour.

2 x 10oz gammon steaks cut from our own Wiltshire cured horseshoe gammons

A real old fashioned salt and pepper sausage made with a bread Rusk. (500g, approx 9/10 chipolatas)