Showing 49–52 of 52 results

  • Venison Sausages

    Our venison sausages are handmade by ourselves on the Stansted Estate.  The venison is wild (either fallow or roe) and is culled by the Stansted Forestry to ensure a healthy and viable population, while providing adequate protection for trees and saplings.

    Venison is one of the most delicious meats, with the deer’s varied diet giving the meat fantastic flavour.  As they are wild, they are particularly lean, with the meat regarded as the most healthy of all red meat.

    These sausages are delicious, meaty and with a true taste of wild venison. In the summer we sometimes add redcurrant to the sausages, with cranberry in the winter.

    Each pack contains six sausages (approx 400g)

    £3.95
  • Turkey Crown

    White Barn Reared Turkey Crown

    The Turkey Crown is ideal for smaller families and those who don’t want too many leftovers. It is the white breast meat left on the bone.

    Christmas deserves a seriously tasty turkey, and we source white barn reared Turkey from the Walters family. These turkeys are delicious – full of flavour, tender and succulent.

    As a rule of thumb we recommend that you have at least 333 grams per person for a crown.

    All our turkeys are produced by Walters Turkeys with Phillip and Julia Walters supplying this festive fowl for over 35 years.  I now deal with their son Ed, and it is still very much a family affair. The white barn reared turkeys are reared to the Golden promise standard set by the Traditional Farmfresh Turkey Association. They reach full maturity naturally without growth promoters.  Using traditional methods, they are dry plucked, hand finished and hung for at least 7 days.  All are fed on home grown cereals and soya from the same farm where they are reared.  The turkeys are killed and processed on the farm to avoid travel as minimising their stress is a priority.

    Your turkey will be boxed, with vacuum packed giblets, fresh rosemary and a Pop-up Timer which works perfectly. It can remain in the box for a couple of days.  If your turkey is a large one, it may not fit in a box, and therefore it’s important to remove it from the plastic bag as soon as possible. Place the turkey in the refrigerator if possible.  If not, place the turkey in a cool ventilated position.   Make sure that this is animal and vermin proof!

    Delivery will be the week before Christmas, although they are also available for Thanksgiving.

    £60.00£92.50
  • Sandridge gammon

    Whole Sandridge Gammon (on the bone)

    This is a whole Sandridge gammon on the bone – which provides the best flavour but is slightly more tricky to carve. Approximately 9kg.

    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.

    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.

    £63.00
  • Sandridge gammon

    Whole Sandridge Smoked Gammon (on the bone)

    This is a whole Sandridge gammon on the bone – which provides the best flavour but is slightly more tricky to carve. Approximately 9kg.

    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.

    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.

    £70.00