Smoked Meats & Poultry

New product for Spring 2010. Thereasa who runs our shop and restaurant and Kay who is in charge of slicing and dicing went on a farm shop tour just before Christmas and discovered these. They are from a local Goose farm that make their own sausages and when we tasted them knew we had to have them. As luck would have it we had our Christmas open days about a week later so gave them a proper test and completly sold out by lunchtime on the Saturday. All we do is roast them over an open fire; they truly are out of this world served hot or cold.

Special offer when you buy 3 packs or more.

Single whole smoked gressingham duck breast, can be served hot or cold. Succulent and delicious.

Thin slices of smoked duck breast, rich, succulent and delicious. Marinaded in brown sugar, sherry, garlic and ginger, then hot smoked to a deep gold. Allow 2oz per person as a starter. Pack contains 15-20 slices. Can be served with mango, avocado or chutney.

Special offer on 3 packs or more.

Serves 2

Boneless, with the skin on for added flavour. Marinaded in sherry, garlic and ginger then hot smoked over oak. Ready to eat, wonderful in a salad with mango and avocado.

Special offer on 3 packs or more

Single whole smoked chicken breast unsliced. Rich and full of flavour.

Special offer on 3 packs or more.

Marinaded in cider, cider brandy and spices, sprinkled with black pepper the roast-smoked. Warm slightly before serving to let the juices run.

Thinly sliced, lightly smoked, succulent tenderloin of pork. Marinaded in cider, cider brandy and spices, sprinkled with black pepper then roast-smoked. Warm slightly before serving to let the juices run. Serves 2 as a starter.

Lightly smoked succulent lamb, ready to eat. Marinaded in herbs and then roast-smoked. Warm slightly before serving to let the juices run. Serves 6.

Thinly sliced, lightly smoked. Marinaded in herbs, smoked gently overnight then roast-smoked. Warm slightly before serving to let the juices run. Serves 2 as a starter

These are possibly our best sausages I have tried. The pork is free range from the hills of Bridport with a generous splash of cider from Burrow Hill which I can see from my window as I write this. We roast them over an open fire which gives them a wonderful depth of flavour and a subtly hint of wood smoke. They simply must be tried.

Special offer on 3 packs or more.

Delicious smoked black pudding. Just add it to the pan at breakfast for an extra special touch.

Superbly flavoured, smoked and dry-cured middle bacon- no moisture in the pan!

Delicious smoked loin of pork. Whole unsliced. Its full of flavour, juicy and easy to carve. There's no bone, so no wastage and will serve 6-8 people.

Lightly smoked loin of pork. Moist and subtly flavoured slices. Marinaded in sugar and spices then smoked over hikory. Fabulous with brown bread or new potatoes and salad with a tangy chuntney. Allow 2oz per person.

Special offer on 3 packs or more.

A baked Cheshire ham, boned, dry cured, marinaded in honey and brown sugar then flash cooked. Moist and sweetly flavoured. Ready to carve.

Thinly sliced, richly flavoured venison. Marinaded in sherry, garlic and ginger. Gently smoked overnight then roast-smoked. Delicious with a tangy chutney. Will serve 2 as a starter.

Beautifully flavoured, wafer thin sliced, delicious with melon, figs or cut into salads.

Special offer on 3 packs or more.