Take advantage of this month's Special Offers from some of our best loved producers!....
Top tip from Andrew & Pam: Take advantage of the Scottish Bacon selection this month - it really is the best bacon we have tasted and doesn't shrink away when cooked!
The Classic Smoked Salmon from Royal Warrant Holder Inverawe Smokehouses. Inverawe Smokehouses ensure their salmon are sea reared from small independent farms where fish husbandry and low density stocking is paramount. The smoking process takes place in traditional slow curing brick kilns over real oak log fires with no additives or preservatives and definitely no shortcuts.
Outstanding back bacon from one of Rick Stein's Food Heroes!
Ayrshire Bacon is the traditional Scottish cure. The bacon comes from whole boneless and rindless sides of outdoor reared pork which are cured using traditional methods, then given time to mature to let the natural flavours develop. (2 x 200g packets)
Cote Hill Blue is an unpasteurised blue veined soft cheese with a soft creamy texture and flavour. It has a beautiful creaminess of the sort that envelops the entire mouth, than gently subsides to leave a slightly bitter kick and sweetness that lingers for minutes to come. Over the 5 years of production Cote Hill Blue has also won many top awards, including a Bronze at The World Cheese Awards and a 2* Gold Great Taste Awards 2011.
2 x (200g) Packets. Voted Best Bacon in Scotland by BBC Good Food Magazine.
Once tried you will be back for more. Not only does this bacon make the most amazing bacon sandwiches it is also a fantastic cheat ingredient for making Spaghetti Carbonara!
'Best Bacon in Scotland' BBC Good Food Magazine.
Containing the finest selection of Ramsay Of Carluke Bacon from ‘Farm Assured’ Outdoor-Reared, Free-Range Pigs ensuring a full-bodied taste that cannot be compared.
