CaulFat is a translucent lace of fat, which melts when cooked, so it provides moisture and flavour and holds ingredients together whilst cooking. Natural Sausage casing Lincolnshire is well known for it’s popular Sausage recipe, which of course all butchers’ have a different take on. Haslet originates from Lincolnshire and uses the Lincolnshire Sausage recipe, to make an oval ‘meat loaf’. Handmade, in our Lincolnshire farmhouse kitchen, our Haslets are covered in a vail fat, as is tradition, then cooked till brown.

All beef, including oxtail, comes from Yorkshire farmers local to us in Sheffield. We’ve had over 8 generations to build lasting relationships with local farmers, meaning that we can source the very best beef without fail. We only use heritage breeds of cattle, from Dexter to Highland, to get the very highest quality of meat every time. Minced pork and diced pork can also be used in a variety of dishes. We also have pork burgers on sale made from pork mince, and our pork and chorizo burgers are very popular during barbecue season as are our pork ribs (also called pork spare ribs).

The following day, scrape away the layer of fat that will have formed on the top of the soup liquid. You could save this for use in other cooking recipes (it would make an excellent fat with which to roast potatoes!) or simply throw into the bin. Spoon the remaining soup (it will be slightly jellified!) into a pan and heat until it’s simmering. TO MAKE BRAWN (Surrey) Having divided the head down the middle, remove the brains, and cut off the ears, then let the head lie in cold water for twelve hours : boil it until the bones can be readily taken out, and when done, take off the skin as entire as possible : while the meat and the tongue are hot, chop them rather fine, and season with pepper, salt, a httle nutmeg, two or three cloves, and some cayenne : then place part of the skin at the bottom of a pan, lay on it the chopped meat, and put the rest of the skin over the top, place it mider a heavy weight, and let it remain until quite cold; part of the hquor in which the head has been dressed must be boiled up with vinegar and salt, and thrown over the head. It is eaten with vinegar and mustard. (A little brown sugar added to these is an improvement. Ed). In a bowl, blend the flour with three tablespoons of the hot soup until it forms a smooth paste. Whisk this into the soup and simmer for another two minutes.

We import our deli products from all across the world. These products have been specially selected both for their quality, and uniqueness. Our team at Campbells will continue to add products to the deli section. So, please visit this section on a regular basis to keep up to date with what we have on offer. Bring to the boil before turning the heat down so the soup is simmering. Cover and cook for 2.5-3 hours on a low heat, until the oxtail meat is falling away from the bone.The richly flavoursome thrifty CaulFat brings new dimensions of flavours and textures to all sorts of meat recipes - just too good an opportunity to miss! Typically sliced and eaten cold in sandwiches or a salad; we also recommend shallow frying slices, as alternative to Sausage in a fry up. Goes well with Strong English Mustard or our Red Onion Marmalade.

Gammon is an incredibly popular choice for our customers, and we have a large choice of cuts to choose from including smoked gammon and gammon steaks. For a simple pork roast we also have everything you need including pork fillet, pork leg, and pork shoulder boneless Top Chefs secret hidden gem - which is ridiculously good value as well as adding something really very special to the taste and texture of the creations it is used to encase and flavour. Provides moisture,flavour and hold It can also be wrapped around lean meat -like Venison or Pheasant -to introduce extra fat (and thereby flavour) to the Cut. Bennetts have a wide variety of freshly cooked meat for slicing, all the finest local produce ensuring the best quality taste. All meats are cooked to perfection on the day and can be sliced to your preference, ideal for sandwiches and salads. We are unique in the fact that we still produce some old fashion traditional classics with recipes and secrets passed down through the generations on products that are now not widely available. First, use a cloth dampened with hot water to wipe down the pig head, taking care to wash any mud, grime and wax off. Cut the ears from the head using a sharp knife, and put these and the trotter in a bowl full of warm water and again wipe to ensure the wax and dirt is removed. Use a disposable razor to shave any whiskers and stubble from the head. Cut the flesh attaching the eyelashes away with a sharp knife.

Monkfish benefits too, especially rubbed with a spiced Butter and wrapped in CaulFat, and roasted. Roast and steam at once We also have a wide range of Specially Selected Pork products. This means the products have a protected geographical status and are part of a quality assurance scheme audited by Quality Meat Scotland. The label means that pigs were born reared and processed right here in Scotland on farms that adhere to the highest standards of animal welfare and sustainable farming practices. Meat products, most commonly whole pig's head, boiled with spices until fallen and set as a slab in their own jelly, eaten cold.

Traditionally used just as a natural Sausage casing - before hog casings - and now more commonly used to encase Faggots and Pâté - CaulFat is also known as Lace Fat or Crepine.

Pork Loin

Oxtail, in the culinary world, is the word for the tail of an ox. It’s high in gelatine, which makes it an incredibly flavoursome way to enjoy beef. A whole oxtail usually weights a whopping 7-8lbs, but it’s cut into sizes more appropriate for use in meals. It makes for delicious soups, stews and gravy. The snout has a kind of firmer, fleshy quality too. Include that in your meaty mix, cover and refrigerate. Cookbooks● Diary● Index● Magic Menu● Random● Really English?● Timeline● Donate● English Service● Food Map of England● Lost Foods● Accompaniments● Biscuits● Breads● Cakes and Scones● Cheeses● Classic Meals● Curry Dishes● Dairy● Drinks● Egg Dishes● Fish● Fruit● Fruits & Vegetables● Game & Offal● Meat & Meat Dishes● Pastries and Pies● Pot Meals● Poultry● Preserves & Jams● Puddings & Sweets● Sauces and Spicery● Sausages● Scones● Soups● Sweets and Toffee● About ...● Bookshop● Oxtail is the tail of cow, making it a delicious way to enjoy beef. You get all the rich flavour but at a lower price tag than other cuts (although it’s definitely worth splashing out on one of our unbeatable steaks every now and again). Oxtail is an economical way to provide delicious food to a large family (or to a small family, for that matter!). You can feel confident in eating our products as all of the meat we use is hormone free and has been processed in Australia, according to Australia’s high health and hygiene standards. The only imported ingredients added are German beech wood chips (for smoking the meat) and some exotic spices that cannot be grown in Australia. SIN-FREE & HANDMADE