Unbelievably good Bresaola. Dry cured, oak smoked and matured for 8 months, this stunning venison breaola comes from Great Glen Game in Roy Bridge in the Highlands of Scotland.
These luxury melt-in-your-mouth Mince Pies are hand made at Clam's Hand Made Cakes - just add a dollop of Brandy Butter, or enjoy with a spoonful of the Luxury Lancashire Bomb Cheese!
Our best-selling pâté from the very talented Tom Pyman. Locally sourced Free Range chicken livers are infused with the rich taste of cranberries and fresh thyme, with lashings of smooth brandy and port.
The legendary Lancashire Bomb from Andrew Shorrock is presented in a natural black wax (460g)
Product Information
A firm favourite in our house, this handmade Tasty Lancashire is matured for 24 months, giving a strong yet very creamy flavour. Made with pasteurised milk from his own herd of Holstein Freisian cows, Andrew Shorrock is the fourth generation of his family to make this exceptional tasty Lancashire in Goosnargh near Preston. In 1938 Shorrocks Tasty Lancashire won the renowned Preston Open Cheese Fair beating all-comers at a time when every farm was making cheese. Since the early 20th century the same traditions and the dedication of one family have resulted in a fantastic example of a true regional classic.
Key facts:
Cows' Milk Cheese Made with pasteurised milk. Suitable for Vegetarians. A handsome addition to any table.
Serving suggestion:
Simply slice the top with a knife and scoop out with a spoon! Try on toast with a good dollop of Red Chilli Jelly and a nice glass of red wine.
Further product information:
The Lancashire Bomb can be kept for up to 18 months unopened! Once opened use wthin 4 weeks.
Simply outstanding & one of our favourite products - Highly recommended!
The Salami has been sliced finely just as it should be eaten This wild boar salami has won a 3* Gold at the Great Taste Awards and is lauded in Michelin-starred restaurants such as Heston Blumenthal's Fat Duck and the George V in Paris.
6 premium sausages wrapped in streaky bacon, the classic accompaniment to roast turkey.
Wicks Manor Farm is a family pig farming business run by Fergus Howie & his brother Hamish along with parents Mary & Robert. The pigs are reared free-range in large open straw pens under the strict welfare regulations of Farm Assured British Meat. All pigs are fed with wheat and barley grown and milled on the family farm. Winner of the 2008 Pig & Poultry Marketing Awards Cut Above Meat Quality Award and Sausage Producer of the Year.
A contemporary recipe created using whole black cherries steeped in amaretto liqueur and finished with flaked almonds. A wonderful tasty and satisfying pudding!
A delicious regional Classic! These small brown shrimp have been fished from the waters of Morecambe Bay for hundreds of years. They are boiled in sea water on board the boats with a secret combination of spices, then sealed in butter.
SERVING SUGGESTION: Keep it simple - serve on toast with a little black pepper and lemon juice.
Shelf life of 14 days. Do not freeze. 2 x 57g pots.
Full of flavour and a real festive treat! Locally sourced Free Range Duck Livers are infused with cloves, oranges and lemon & combined with cinnamon and cassis to give a rich taste.
A pâté that tickles your taste buds! This is one of the first of Tom Pyman's medium coarse range and there will be a few more to come. The Calvados comes through straight away with a warm apple brandy kick. The smokey bacon and boar marry together so well, and is wonderfully underpinned with a slight sweet but surprising prune taste. This pâté looks amazing cut in half so you can see all the different textures and colours in it - enjoy!
A lovely Free Range Chicken Liver Pate with Smoked Bacon and the stock of Porcini mushrooms, great for any occasion from an afternoon snack to an elegant dinner party.
