Showing 37–48 of 52 results

  • Sandridge Smoked Gammon

    This is for a smoked gammon, off the bone (3kg – 7kg)

    Old-fashioned Wiltshire gammon that’s cured on the farm to a traditional recipe from their own pigs, described as “The finest British cured pork” according to Tom Parker-Bowles.

    The Sandridge gammon are incredible value and absolutely delicious.

    These gammons (uncooked hams) are as traditional as it is possible to get.  The pigs are bred on the farm by the Keen family who has farmed in Wiltshire for many generations. Following in his father’s footsteps Roger Keen grows mostly grain on just over 300 acres, this grain together with the left over portion of milk from cheese-making provides a natural diet free of artificial hormones, growth promoters or routine antibiotic feed additives, which is fed to the herd of 350 sows and young. Their pigs are mostly large White and Landrace breeds, which they cross with older breeds such as Gloucester Old Spot, Saddleback and Duroc, to get the best quality pork.

    The sides to be smoked spend two days in a black chamber, with hardwood sawdust – mainly oak and beech – smouldering on the floor. This process of cold-smoking does not cook the meat, but gives it a delicious flavour, and afterwards the sides hang for two further days, settling down. Only then, after nearly three weeks of treatment, is smoked ham ready for sale.

    At Sandridge, whole sides of pig are immersed for four or five days in large tanks of brine – a solution of salt and water. After their immersion, the sides are stacked in neat piles and left to dry for at least a week. Of course, they take up valuable space, and represent money doing nothing; but the delay is vital. This period of drying, airing and consolidation is just what mass-produced ham and bacon does not get, and it makes all the difference.

    £25.50£59.50
  • Smoked Slipper Joint

    Sandridge Smoked Slipper Joint

    This is for a smoked slipper joint (1.5-2.5kg) at £5.23 per kg.

    Our smoked slipper joint is a smaller cut from old-fashioned Wiltshire gammon that’s cured on the farm to a traditional recipe from their own pigs, described as “The finest British cured pork” according to Tom Parker-Bowles.

    The Sandridge smoked slipper joint are incredible value and absolutely delicious.

    These gammons (uncooked hams) are as traditional as it is possible to get.  The pigs are bred on the farm by the Keen family who has farmed in Wiltshire for many generations. Following in his father’s footsteps Roger Keen grows mostly grain on just over 300 acres, this grain together with the left over portion of milk from cheese-making provides a natural diet free of artificial hormones, growth promoters or routine antibiotic feed additives, which is fed to the herd of 350 sows and young. Their pigs are mostly large White and Landrace breeds, which they cross with older breeds such as Gloucester Old Spot, Saddleback and Duroc, to get the best quality pork.

    The sides to be smoked spend two days in a black chamber, with hardwood sawdust – mainly oak and beech – smouldering on the floor. This process of cold-smoking does not cook the meat, but gives it a delicious flavour, and afterwards the sides hang for two further days, settling down. Only then, after nearly three weeks of treatment, is smoked ham ready for sale.

    At Sandridge, whole sides of pig are immersed for four or five days in large tanks of brine – a solution of salt and water. After their immersion, the sides are stacked in neat piles and left to dry for at least a week. Of course, they take up valuable space, and represent money doing nothing; but the delay is vital. This period of drying, airing and consolidation is just what mass-produced ham and bacon does not get, and it makes all the difference.

    £10.50£14.00
  • Shoulder of Lamb (1.5kg)

    Our South Downs lamb shoulder is an ideal slow-roasting joint – when cooked on the bone the flavour is superb with the meat and fat combining into a melt in the mouth texture.

    Different farms lamb at different times of the year, so that with recent warm winters, we have had an extended season of Spring lamb where texture and taste work perfectly.  Later on in the year you get a more robust flavour and texture that suits eating in Autumn and Winter.

    All our lamb comes from within the South Downs National Park where it feeds on the mixed herbs and grasses of the sloping Downs meadows.  We source from individual farms where we can trace the quality, welfare and breeding to ensure the finest tasting local lamb.

    Lamb Shoulder on the bone – 1.5kg

    £13.95
  • Sirloin Steak (225g)

    Sirloin steak is a great combination of tender, melt-in-the-mouth meat and outstanding flavour that comes from aging the steak on the bone for at least 28 days.

    Our beef comes from local farms and estates (including Stansted) within the South Downs National Park – grass fed with no added growth promoters or hormones. They feed on the herb rich pastures of the Downs and the varied herbs and grasses help add to the taste of the beef.

    We age the beef on the bone for a minimum of 28 days. By dry-aging the beef, moisture evaporates from the meat leading to a greater concentration of flavour and taste, while the beef’s natural enzymes break down the connective tissue to create more tender meat.

    We get full traceability each week, so we know exactly where our beef comes from.  Let us know if you would like details of your specific beef.  We use breeds such as the native Sussex, Aberdeen Angus, Hereford and Dexter for their traditional slow grown qualities of flavour and they are slaughtered at the local abbatoir.

    8 oz Steak (225g)

    £5.75
  • T-Bone Steak

    T-Bone Steak (450g)

    T-Bone steak offers the ultimate taste – with a piece of sirloin and fillet separated by the bone which adds incredible flavour.  This is a show-stopper that leaves little room for anything else on the plate (except a good dollop of mustard).

    Our beef comes from local farms and estates (including Stansted) within the South Downs National Park – grass fed with no added growth promoters or hormones. They feed on the herb rich pastures of the Downs and the varied herbs and grasses help add to the taste of the beef.

    We age the beef on the bone for a minimum of 28 days. By dry-aging the beef, moisture evaporates from the meat leading to a greater concentration of flavour and taste, while the beef’s natural enzymes break down the connective tissue to create more tender meat.

    We get full traceability each week, so we know exactly where our beef comes from.  Let us know if you would like details of your specific beef.  We use breeds such as the native Sussex, Aberdeen Angus, Hereford and Dexter for their traditional slow grown qualities of flavour and they are slaughtered at the local abbatoir.

     

    £9.95
  • Topside of Beef

    Topside of Beef (per kg)

    The topside of beef makes for a lovely roasting joint when served pink – (we cover it with beaten our beef fat) to add succulence.  It’s best roasted more slowly (150°C) or braised with vegetables and a bit of stock.  It’s also excellent for marinating and flash frying for stir fried beef.

    Our beef comes from local farms and estates (including Stansted) within the South Downs National Park – grass fed with no added growth promoters or hormones. They feed on the herb rich pastures of the Downs and the varied herbs and grasses help add to the taste of the beef.

    We age the beef on the bone for a minimum of 28 days. By dry-aging the beef, moisture evaporates from the meat leading to a greater concentration of flavour and taste, while the beef’s natural enzymes break down the connective tissue to create more tender meat.

    We get full traceability each week, so we know exactly where our beef comes from.  Let us know if you would like details of your specific beef.  We use breeds such as the native Sussex, Aberdeen Angus, Hereford and Dexter for their traditional slow grown qualities of flavour and they are slaughtered at the local abbatoir.

     

    £8.50£32.00
  • Venison Box

    This venison box offers a selection of the finest cuts of wild Venison from Stansted Park.  The fallow deer are completely wild and migrate across the South Downs eating a variety of leaves, herbs and grasses (as well as crops, roses and other delicacies that gardeners and farmers have kindly prepared for them!).They are culled to ensure a healthy population and to provide woodland protection – click here for more information.

    The venison is hung for at least a week (depending on it’s age) and the taste is outstanding.  While fallow deer has it’s distinctive flavour, it is not too strong or gamey, and is incredibly popular.

    The venison box is made up of the following:

    • 1kg Haunch Joint (boned and rolled)
    • 300g Loin Steak
    • 500g Diced
    • 500g Minced
    • 1 pack Venison & Cranberry Sausage

    Total price for the box is £39.

    This venison box gives you a full selection of different cuts – but if you wanted extra of anything, let us know and we can add or swap.

    £39.00
  • Venison Chops (x 4)

    Our French trimmed Venison Chops are as easy to cook as a lamb chop, but with wild venison you get a different flavour that is lower in fat and cholesterol.  They are simple to cook, pan fried for 4-5 minutes on each side.  4 Venison chops weigh approximately 600g.

    All our venison comes from the Stansted Estate – with Fallow and Roe deer providing an all year round supply (although the roe are elusive in July when the crops and bracken are high!)  They are completely wild, with fallow deer migrating through the estate depending on what they are feeding on, while the roe are territorial and tend to stay in the same areas.  They are culled as part of the forestry management that ensures a healthy balance of deer numbers while ensuring that saplings and woodland plants are able to thrive.

    £29.95
  • Venison Filet

    Venison Filet

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  • Haunch of venison

    Venison Haunch

    Our venison haunch is outstanding – with the flavour of the wild meat second to none.  You can cook this as you would a leg of lamb – and it goes well with redcurrant jelly or ideally a wild mushroom gravy.

    All our venison comes from the Stansted Estate – with Fallow and Roe deer providing an all year round supply (although the roe are elusive in July when the crops and bracken are high!)  They are completely wild, with fallow deer migrating through the estate depending on what they are feeding on, while the roe are territorial and tend to stay in the same areas.  They are culled as part of the forestry management that ensures a healthy balance of deer numbers while ensuring that saplings and woodland plants are able to thrive.

    £15.00£38.00
  • Venison Loin

    Venison Loin (1kg)

    Venison loin is arguably the finest meat you can buy – with the texture and tenderness of fillet steak and a better flavour: gamey without being too strong.  It is ideal as a pan fried steak (the flavour holds up well with marinades) or as a wellington with wild mushrooms.  Best prepared rare to medium rare.

    Our loins come from wild Fallow Deer and are about 1kg in weight – making them ideal size for a Wellington.  We can cut them into individual steaks if you would like.

    All our venison comes from the Stansted Estate – with Fallow and Roe deer providing an all year round supply (although the roe are elusive in July when the crops and bracken are high!)  They are completely wild, with fallow deer migrating through the estate depending on what they are feeding on, while the roe are territorial and tend to stay in the same areas.  They are culled as part of the forestry management that ensures a healthy balance of deer numbers while ensuring that saplings and woodland plants are able to thrive.

    £35.00
  • Venison Mince (1kg)

    Venison mince can be used as a healthy alternative to beef – with a slightly gamey flavour.  It is ideal for burgers, bolognese or shepherd’s pie (aka foresters pie) and is low in fat and cholesterol.  We simply add salt and pepper for the perfect wild burger.

    All our venison comes from the Stansted Estate – with Fallow and Roe deer providing an all year round supply (although the roe are elusive in July when the crops and bracken are high!)  They are completely wild, with fallow deer migrating through the estate depending on what they are feeding on, while the roe are territorial and tend to stay in the same areas.  They are culled as part of the forestry management that ensures a healthy balance of deer numbers while ensuring that saplings and woodland plants are able to thrive.

    £9.50