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  • Traditional thin pork sausages x 10 (600g)

    £5.95
    The slimline version of our bestselling classic pork sausages. Quick to cook and especially popular with children, they're perfect for breakfasts and speedy suppers. We make them by hand, using select cuts of British pork – mostly shoulder and leg – and no squeaky bits. And we mince the meat twice for a fine consistency, seasoning it with a dash of English mustard and our special blend of warming spices.
  • Chicken escalopes x 2 (550g)

    £6.00
    These succulent chicken escalopes are our leanest cut – skinless, boneless and super versatile. Delicious roasted whole wrapped in streaky bacon for a special supper, or simply diced for quick fajitas, vibrant Asian soups and speedy stir fries. Or try our marinated ones for an instant flavour boost: perfect for the barbecue. Sold in packs of 2 (approx. total weight 550g).
  • Traditional thick pork sausages x 6 (550g)

    £5.49
    Our best-selling classic bangers go down well in everything from sausage and mash suppers to full Welsh breakfasts. We make them by hand, using select cuts of British pork – mostly shoulder and leg – and no squeaky bits. And we mince the meat twice for an even consistency, seasoning it with a dash of English mustard and our special blend of warming spices.
  • British rib-eye steaks x 2

    £14.90
    Rib-eye steak is hands down our most popular steak cut – and it's not hard to see why. The steaks are cut from the "eye" – the very best part – of the rib, close to the backbone, where the meat is naturally tender. And a rich marbling of fat bastes the meat as it cooks, adding succulence and flavour. Our 250g British rib-eyes are expertly matured for 28 days for a really rich, beefy taste. We like them best pan-fried and served medium-rare, but they're a real treat on the barbecue, too, especially with one of our lush marinades. Sold in packs of 2 (approx. total weight 500g).
  • Rump steak

    £4.50£6.80
    The bigger muscles of the rump produce steaks that are firmer and less meltingly tender than fillet or sirloin, but make up for this in rich, meaty flavour. And because cattle have large rumps, there’s plenty of it, so these steaks are excellent value for money, too. A great all-rounder, rump steak is good pan fried, grilled, barbecued, or sliced into strips and served in fajitas and stir fries. Like all our boneless steaks, our rump steaks are sold individually in a choice of weights. Choose from our regular 225g (8oz) steak, hearty 280g (10oz) steak, indulgent 340g (12oz) steak, and mighty 600g (20oz) sharing steak. Or try our 500g packs of ready-sliced rump-steak strips.
  • Beef & onion burger (120g/4oz)

    £1.20£10.00
    We make these succulent hand-pressed beef quarter pounders using quality cuts of our richly flavoured local Welsh beef, adding just a touch of onion and seasoning to bring out the natural savouriness of the meat. welsh icon
  • Pork Cumberland sausages x 6 (550g)

    £5.95
    Our Cumberland sausages are a real taste of tradition – the classic combination of pepper and sage, with a zingy hint of ginger and parsley. In fact, they’re Arran Cashell’s favourite: “With creamy mash and plenty of gravy, you can’t beat them: classic comfort food.” As with all our sausages, we make them by hand, using select cuts of British pork – mostly shoulder and leg – and no squeaky bits. And we mince the meat twice for a really succulent texture.
  • Boneless lamb leg steaks x 2

    £12.75
    Our lean and succulent boneless lamb leg steaks are a satisfying weekday choice for lamb lovers who like a good-size serving but don’t want to spend ages cooking a joint. Like beef steaks, we think they’re best served pan fried, although they grill or roast very well, too. And our minted ones are great for the barbecue. See below for cooking tips. Sold in packs of 2 (approx. total weight 500g).
  • Welsh dragon pork sausages x 6 (550g)

    £5.95
    Named for the red dragon of Cadwaladr on our national flag, these rosy pork sausages have more than a hint of spicy fire. We make them by hand, using select cuts of British pork (so no dragons have been harmed in their making!). And we mince the meat twice for extra succulence, adding leeks – naturally – and a feisty blend of ginger, coriander and chilli. Perfect if you like a bit of spice.
  • Pork & apple sausages x 6 (550g)

    £5.95
    Nothing goes better with pork than apple, so we’ve combined the two in these succulent sausages. We make them by hand, using select cuts of British pork – mostly leg and shoulder – and no squeaky bits. And we mince the meat twice for an even consistency, adding chunks of sweet dried apple along with ginger, nutmeg and other warming spices. The final touch? A splash of local award-winning Welsh Farmhouse Organic Apple Juice for added zing.
  • Free-range pork & leek sausages x 6 (550g)

    £5.95
    We make these traditional Welsh favourites with fresh leeks and rich-tasting free-range pork from Forest Coalpit Farm just five miles from our door. We use hand-trimmed cuts – mostly leg and shoulder – and no squeaky bits. And we mince the meat twice for extra succulence, adding sweet blanched leeks plus a dash of warming spice to really round out the flavour.
  • Special-recipe free-range pork & leek sausages x 6 (550g) – made without gluten-containing ingredients*

    £6.95
    We know some of our customers prefer to avoid wheat, so we make these succulent special-recipe* sausages using our fabulous local free-range pork and rice flour instead of traditional rusk. We use hand-trimmed cuts – mostly leg and shoulder – and no squeaky bits. And we mince the meat twice for extra succulence, adding a savoury blend of leek, onion and spices to really round out the flavour. We don’t add preservatives to these sausages, so we supply them frozen to ensure you receive them at their very best. Simply defrost in the fridge overnight before cooking. If left defrosted for more than two days, the sausages may start to lose their pink colour. This doesn’t affect the taste or texture, but they may look less appealing, so it’s best to use them promptly, as with any defrosted food. * While we take every care to exclude wheat and other gluten-containing ingredients when making these sausages, we haven’t had them laboratory tested, so we cannot claim they’re gluten free. welsh icon
  • Free-range pork belly slices x 4 (560g)

    £3.99
    Our free-range pork belly slices have a really rich flavour because they come from local pigs reared slowly outdoors on a varied, partly foraged diet. The generous slices are a good balance of lean meat to fat, and very versatile: try them slow roasted or in aromatic Oriental dishes. They're great on the barbecue, too, especially with one of our delicious marinades. Sold in packs of 4 (approx. total weight 560g).
  • Lamb cutlets x 4

    £11.43
    Tender Welsh lamb cutlets have always been a favourite in our family, especially with the children, who called them “chops with handles”. And our boys still love them, even though they’re grown up and working in the shop themselves now. Quick to cook either pan fried or under the grill, they’re also brilliant marinated and sizzled swiftly on the barbecue. Sold in packs of four (approx. total weight 520g).
  • Chicken drumsticks x 10 (1.12kg)

    £5.00
    Our bumper pack of plump chicken drumsticks offers superb value. The rich dark meat is succulent and packed with flavour, and they really come into their own baked in a crispy Southern-style coating, or sizzled on the barbecue. And you can add our Tandoori or Garlic butter marinades for free. Sold in packs of 10 (approx. total weight 1.12kg).
  • Special-recipe pork & apple sausages x 6 (550g) – made without gluten-containing ingredients*

    £6.95
    We know some of our customers prefer to avoid wheat, so we make these succulent special-recipe* sausages using rice flour instead of traditional rusk. As with all our sausages, they’re made by hand, using select cuts of British pork. And we mince the meat twice for an even consistency, adding chunks of sweet dried apple and warming spices. We don't add preservatives to these sausages, so we supply them frozen to ensure you receive them at their very best. Simply defrost in the fridge overnight before cooking. If left defrosted for more than two days, the sausages may start to lose their pink colour. This doesn’t affect the taste or texture, but they may look less appealing, so it’s best to use them promptly, as with any defrosted food. * While we take every care to exclude wheat and other gluten-containing ingredients when making these sausages, we haven’t had them laboratory tested, so we cannot claim they’re gluten free.