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.