Low 'n' Slow BBQ Smoking
Properly reared, slow-grown heritage breeds produce some of the very best cuts to gently smoke on your BBQ over a low heat; the fat content is absolutely ideal for keeping the meat beautifully moist and naturally basted.
Cooking on a smoking BBQ over a lower temperature for a long period of time is quite different to searing over direct heat (flame). Select cuts require very specific preparation to maximise moisture retention and eating quality. Through working with some of the UK's best BBQ smoking restaurants, our team have honed cut preparation to meet the demands of professional chefs who smoke meat; these prepared cuts are all available to purchase in this special collection designed for the serious home chef.
Butterflied Lamb Leg
Lamb Shoulder, Whole
Pork Belly Joint (Boneless & Rindless)
Pork Shoulder, Rindless, Boned & Rolled
Boston Butt BBQ-style
Pork Belly Ribs
Spatchcock Chicken, Free Range & Herb-fed
2.5 kg Beef Brisket & a MEATER Plus
Pork, Fennel & Red Wine Sausages
Smoked Pig's Cheek
Orders received before 9am are freshly prepared and shipped DPD for next day delivery. We serve the whole of the UK excluding Channel Islands, Northern Ireland and some parts of Scotland.
Our meat has been celebrated in Britain's best restaurant kitchens for over ten years. There are many who claim to work with native breed farmers, but few who can prove it.
Sustainable & traceable
We have partnerships with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products.