New! We are so excited by this mouth-watering wild grouse breast from the Highlands of Scotland...
Sustainably managed wild grouse from the Highland moors of Scotland are used to create this tender product. Lightly cured and gently smoked over oak chips, this product is an unique delicacy. These individually packed Grouse Breasts should be sliced thinly and make delicious canapes and starters. Click here to find out recipe details...
These hams are cured in exactly the same way as the Wiltshire (immersed in brine and then coated with unrefined brown sugar) but then lightly smoked giving them a delightfully distinctive flavour.
A fabulous smoked venison from the multi award-winning Weald Smokery. Using only the very best haunch cuts of venison the meat is then cured with a secret recipe before cold smoking over oak chippings.
A hard to find gem! I was introduced to this by Christopher at The Weald Smokery in early 2008 and recommend it to anybody with a Morocan style couscous.
A beautifully delicate sliced smoked duck breast from the multi award-winning Weald Smokery. The cure used is mixed with the finest herbs and bay leaves which is then hot smoked over oak logs to produce a succulent and subtle flavoured meat.
2 x Plump English boneless chicken breasts smoked over oak to achieve a delicate smoky taste. Perfect to enjoy as a starter or even a humble sandwich! We LOVE this chicken in a Caesar Salad!
This fabulous product is produced by the multi award winning Weald Smokery in Kent.
