May Butchers' Specials

May Butchers' Specials

As a whole-carcass butcher, we are committed to working nose to tail, offering every part of the animal rather than focusing solely on prime or fashionable cuts. Achieving a consistent rate of sale across the entire carcass, known as carcass balance, sits at the heart of our whole-animal philosophy.

This balance is closely tied to the rhythm of the seasons. By May, spring produce is in fuller swing and cooking begins to shift again. Whilst there is still plenty of room for slower, comforting dishes, the mood is brighter now, with lighter braises, fresher accompaniments and the first real pull towards outdoor cooking. As that happens, demand for certain cuts naturally changes too.

By shopping our monthly specials, you help us maintain that equilibrium. Every purchase supports our heritage breed farmers and ensures each animal is valued in full. Explore this month’s selection and discover cuts that suit the season perfectly, from easy midweek cooking to longer, lazier weekend meals outdoors.

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May Specials: Bank Holidays, Brighter Cooking and Early Barbecue Days

May! Time for dancing around a pole, ushering in the beginning of summer and enjoying a month bookended by two bank holidays. There is every chance we will get to dust off the barbecue and drag the garden furniture back out for a bit of al fresco dining. Chance would be a fine thing.

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With the days of root vegetables and brassicas now firmly in the rear-view mirror, we can begin to indulge in some of spring’s brighter, fresher produce. That is not to say we must leave braises and stews behind altogether, more that they can begin to take on a slightly lighter complexion. I think it is a British quirk that, once the sun comes out, we feel obliged to eat only salads and fish. Some of the world’s most delicious and enduring braises come from some of its warmest places. Think Goan vindaloo or daube de boeuf. There is no reason to fear something rich and comforting just because the weather has improved. So keep an open mind this May.

Calabrian sausage meat is a wonderfully versatile product and one we often look to for simple, satisfying midweek meals. One of the first things that springs to mind is using it as the base for a ragù. Start with a soffritto of onion, celery and a little fennel, add the browned sausage meat, then pour in a little white wine and a splash of water or stock. Let it bubble away for half an hour, then finish with a splash of cream and a handful of basil leaves. Toss through al dente rigatoni and serve with plenty of finely grated Parmesan.

A salt beef, gently simmered for an hour or so at the beginning of the week, can offer up meal options right through to the weekend. Our version of a Reuben, though originally made with ox tongue, works perfectly with salt beef. Any leftovers can then be turned into a salt beef hash, which is easy, deeply savoury and guaranteed to please.

If you are looking for a big-ticket item this May, then perhaps it should be a bone-in pork shoulder. If you have the time and the inclination, the smoker may well be calling. Season it simply with salt, pepper and a scattering of fennel seeds, then smoke low and slow for 10 to 12 hours, wrapping in barbecue paper after about six. Once rested, you should have a beautifully cooked shoulder, with the blade bone almost falling away. Pull the meat, knock up your best barbecue sauce, make a huge bowl of coleslaw and serve with brioche buns. There is enough here to feed a party, so invite some people round and enjoy the fruits of your labour.

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