Cooking Instructions

Instructions on how to cook and prepare some of our most popular products.

How do I cook an uncooked ham?
Prior to cooking, a York or Shropshire Black ham should be soaked in cold water for at least 24 - 48 hours, changing the water once or twice. The length o...
Wed, 3 May, 2017 at 3:15 PM
Free Range Chicken
There are many ways to roast chicken, but what we're looking for is a crisp, golden skin on the outside, and tender and very moist within, and as it ro...
Wed, 3 May, 2017 at 3:16 PM
Porchetta Roasting Joint
As our Porchetta joints all vary in weight we recommend that you weigh your joint prior to roasting so that you can calculate the ideal cooking time. Fo...
Wed, 18 Oct, 2017 at 10:33 AM
Stuffed Duck Cooking Instructions
We advise that you pre-heat oven to 190ºc/375ºf or gas mark 5 (180ºc for fan assisted ovens). Calculate your cooking time allowing 55 minutes per kg (e....
Wed, 18 Oct, 2017 at 10:37 AM
Sweet Cured Prime Loin Roasting Joint
 This joint has been slowly sweet cured to ensure depth of flavour and succulence, it is the very best part of the loin with the rind left on for extra tend...
Wed, 18 Oct, 2017 at 10:41 AM
Gammon Steaks
To grill: Pre-heat to a medium heat and brush each side of the steak with a little olive oil or melted butter. Place the steak under the grill and cook for 3...
Wed, 3 May, 2017 at 3:05 PM
Extra Lean Gammon Joint
Place the joint in an roasting tray and cover with foil to retain the moisture and bake it in the pre-heated oven at 180°C (fan 160°C), gas mark 3 for 20 min...
Wed, 22 Feb, 2017 at 2:59 PM
Sausages
Sausages are always best if they are cooked slowly and gently, ensuring that they are cooked through as they develop a lovely golden colour. We recommend ne...
Wed, 18 Oct, 2017 at 10:32 AM
Belly Pork Confit
Our Belly Pork Confit is already cooked and can be eaten cold but to get the best from it we recommend that you gently sauté it in a frying pan over a mediu...
Wed, 18 Oct, 2017 at 10:35 AM
How to cook a Free Range Goose
Nothing beats the taste and texture of roast goose as a festive treat, but the naturally rich meat and large amount of fat compared to a turkey means that t...
Sun, 18 Nov, 2018 at 11:27 AM