Low & Slow BBQ Smoking
We have been smoking meat for thousands of years; but what we once did for the sake of preservation, we now do for taste and texture. Smoking takes time and patience, but it has a transformative power that can work wonders on even the toughest cut of meat.
Traditionally we have smoked meats like ribs, brisket and shoulder, but we are not limited to these options. The art of smoking has found itself well matched to those cuts which can seem tough or unappealing, if not cooked low and slow. But in actual fact, any cut of meat can be smoked, so why not try something new. We cook low and slow to give the smoke time to penetrate the meat and work its magic. This process breaks down the collagen (connective tissue) turning it into gelatine, tenderises the meat, and keeps the meat moist and succulent.
More about Low & Slow BBQ Smoking
Always Fresh Never Frozen®
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.