Grass-fed Offal & Stock Bones
Often referred to as the fifth quarter or quinto quarto in Italian; offal is packed with nutrient-rich goodness and represents an underused collection of unique and quite distinct ingredients.
These delights are full of culinary possibilities; be it a slice of lamb’s liver dusted with cumin-spiked seasoned flour, flash fried and served blushingly pink with a chopped salad & flatbread, a corned ox tongue slowly simmered, slices piled onto a bagel with horseradish & watercress, or the inclusion of pig’s liver in a rustic terrine, its magical presence imparting a gentle yet crucial flavour.
Bones, be they beef, chicken, lamb or pork, need little introduction. bone broths, or stocks, providing essential body for a range of dishes spanning the globe, from a Spanish paella to Vietnamese pho or a properly made gravy for a classic British roast. Trotters, a chef’s secret ingredient yet seldom used in the home, are an excellent addition to the stockpot, providing an extra dimension of gelatinous depth.
Often mistakenly considered too strong in flavour, anyone who has cooked a steak-like slice of ox heart over charcoal, its beefy depth and tender texture incredibly close to a more conventional steak, will realise this is simply untrue. The pleasures of cooking and eating this collection of nose-to-tail ingredients are many.
Corned Beef Ox Tongue
Chicken Carcass, Free Range & Herb-fed
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.