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Monthly Archives: January 2012
Sausage of the week: Cumberland
This week’s sausage comes from a recipe that originated in the North West of England. Our version varies slightly from the traditional one in that we use fine ground pork rather than the coarse ground found in many other versions. … Continue reading
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Saddleback Pig
Today Andrew’s trying something a little bit different to really tickle your taste buds. He’s butchering a rare breed saddle back pig. The breed was created by Lord Western when he crossed Neapolitan pigs with Essex sows. The resultant offspring … Continue reading
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Sausage of the week: Lemon and Fennel
This week’s sausage combines the delicate flavour of fennel with a lemon edge to provide a treat for the truly seasoned palate. Greek legend says that Prometheus used the stalk from a fennel plant to steal fire from the gods. … Continue reading
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Gorgeous Game Pies
Aren’t these beauties mouthwatering? These are our specialty of the moment: Game Pie. These include classic game meats including venison and pigeon. Game pies have a noble history, dating back to Roman times. The Emperor Augustus consumed them with gusto. … Continue reading
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Sausage of the week: Chicken
This week’s sausage is a little different, but a tasty treat that you can’t afford to pass up. It’s chicken including delicious yet healthy garlic undertones and a subtle spice infusion. The sausage appeals to the delicate, sophisticated palate. Buy … Continue reading
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January Sale Special Beefy Bargain £15!
We’ve put together a cracking New Year deal that brings you the best meat in an exciting bundle. To start with, there’s 1lb (454g) of our best braising steak. When done to a turn it melts in the mouth! To … Continue reading
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Sausage of the Week: Garlic
To kick off the new year in style, our sausage of the week is Garlic. Not only is it mouthwateringly tasty, but it’s also very good for you too! Garlic has been known to have health benefits for centuries, having … Continue reading
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Happy New Year
May we take this opportunity to wish a very happy New Year to all our customers? We hope to see you all soon and look forward to providing you with the very best meat, baked goods and delicatessen throughout 2012. … Continue reading
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