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Ideal for home cooks wishing to use tried and tested, or develop and test their own herb rubs, marinades, and glazes, this flat, tender porchetta is unstrung and ready to start experimenting with.
Firstly prepare by removing any excess membrane on the sweetbreads, then soak in cold salted water (use a 1:20 ratio of salt to water). There’s two ways I like to cook them. Either pat dry and sauté in some foaming butter until golden all over, then finish with a squeeze of lemon and freshly crushed garlic. Alternatively bread crumb and deep fry until golden and crunchy, before serving with fresh tartar sauce with capers and parsley.
With unique warmth, this pepper lends itself particularly well to slow cooks such as tagines, pot roasts, and North African dishes.
A classic relish, organic, and made traditionally for authentic tand and texture. Unbeatable with our sausages or in a hot beef sandwich.
To guarantee the freshest possible chicken and best quality from Woodsman�s House Farm, we restrict delivery to Fridays and Saturdays, with last orders for both days at midnight, Wednesday.
Combine with pork mince for a juicy meat loaf, or else use for a tasty lasagne, or traditional mince and potatoes.
A quality blend of breadcrumbs, onions and cloves, bread sauce is a British classic, enjoy hot or cold, with chicken or turkey.
Showcasing our very best pork, lamb, beef and chicken this summer special promises great flavour and succulence, ready for cooking.
Super tasty and thrillingly cheap, slow-cooked oxtail falls off the bone obligingly and makes a really rich, syrupy gravy.
With a zesty and tangy flavour, this lemony pepper boasts a slow, fiery heat that makes it ideal for adding to stir fries.
The finishing touch to a barbecue spread, complementing succulent barbecue meat with its luscious twang and sweet flavour.
What better to eat for the most important meal of the day than, rare breed sausages and Doreen's Yorkshire Black Pudding. A great way to start the day!
If you can't find what you require. Whether it be a different cut or weight then please get in touch and we will do our utmost to fulfill your requirements.
Perhaps a little more effort but hugely rewarding when this sweetest of meats melts in your mouth. Delicious pot roasted with fresh vegetables and herbs.
Family Favourite Beef Burgers 480g (1.1lb). Outdoor Reared Pork Rib Eye Steaks 600g (1.3lb) - Britain. Traditional Pork Chipolatas 600g (1.3lb). Native Briish Beef Flat Iron Steaks 600g (1.3lb). Yorkshire Reared Chicken Legs 840g (1.9lb). 1 x Family Essentials Greengrocery Selection.
Gloriously gelatinous flavour-packed cut that becomes fondant-soft with patient, slow cooking. Popular with chefs for making potted beef.
Estate grown olives are crushed producing a golden colour and an almond, fruity flavour. Great for all purpose use.
On the bone for a flavoursome roast, this chicken crown is well suited to carving, and pairs perfectly with the melt in the mouth fondant potatoes and caramelized baby leeks. There's also rich, soft Cotswold brie, truffle honey, and Stag whole meal biscuits to finish this indulgent, and satisfying meal.
H Greaves & Son Hand-made Black Pudding 340g (12oz). Award Winning Nidderdale Pork Sausage 450g (16oz). Traditional Air Dried Back Bacon 344g (12oz). Bake at Home Ciabatta Loaf 300g (11oz). Wilkin & Sons Raspberry Preserve 42g (1oz). Wilkin & Sons Orange Marmalade 42g (1oz). Tomatoes 200g (7oz) - Round Vine. 1 x Mushrooms - Breakfast Flat. 1 x Ruby Red Grapefruit. 1 x Darley's Traditional Salted Butter.
The quintessentially English condiment, use it to spice up a ham sandwich, or serve with cooked meats.
If you can't find what you require. Whether it be a different cut or weight then please get in touch and we will do our utmost to fulfill your requirements.
Our range of traditional cured meats come from native breeds of pork, and is expertly prepared by the butchers of H Greaves and Son. Their experience and adherence to tried and tested traditional methods ensures fantastic tasting ham, which makes for a delicious addition to the festive table. These ham joints pair well with well balanced festive cheese boards, and also are fantastic for making deeply flavoursome Boxing Day sandwiches.
Complete with everything you need vegetable wise for the festive table, this hamper boasts chef quality seasonal produce, including traditional favourites, perfect for complementing your Christmas centrepiece.
A premium selection of festive vegetables and herbs. Floury potatoes, juicy roots and vibrant red cabbage as well as onions and fresh herbs chosen for their versatility in stuffings, gravies and sauces.
Rich, intense, and classic, this exclusive Dales bacon is made for the meat connoisseur, and limited in stock. Cured in a farmhouse cellar near Brimham Rocks to ensure consistent low temperature– as bacon used to be – this Yorkshire pork is treated with a traditional cure on an old slate altar, the butcher’s block of choice a century ago. The result of six weeks of steady curing is a bacon with a rich seam of rind with absolute standout flavour, and a culinary experience not to be missed.
Full to the brim with premium vegetables and fruit. This beautiful hamper has everything you need to enjoy Christmas in style whether you are planning traditional fare or a sumptuous vegetarian feast. We have also included a few luxuries for cooking creatively with or simply grazing on.
I cut this bacon from the sides of my native breed pork belly. This is the traditional way of doing things, because it yields good layers of fat which promise good taste and texture, while the red meat is naturally concentrated in flavour. I dry cure with salt and dry age this bacon like my Dad used to, to enhance these flavours and to dry out the meat a bit, so that it doesn’t lose too much moisture and quality when cooked.
The sirloin comes from the back of the beef loin, comprising of a long eye of marbled, tender and flavoursome meat.
Cut from the D cap, a rump roast is ideal for a family roast, especially when served alongside Yorkshire puddings, though is also great for pot roasting with aromatic root vegetables.
A classic favourite, the Extra Large Cumberland Swirls are meaty and flavoursome. Delicious grilled or shallow fried in a little olive oil served with grainy mustard mash and caramelised onions.
Luxuriously thick and flavoursome, Wilkin & Son's ketchup is perfect for pairing with a good portion of haddock and chips.
Combine with pork mince for a juicy meat loaf, or else use for a tasty lasagne, or traditional mince and potatoes.
Smoked to give a delicious robust flavour, this bacon is versatile and at home either in a risotto or a hearty full English.
The talk of the table, a Spatchcock chicken brings something different to a discerning Barbecue, though is equally at home as a roast. A traditional Butchery method, Spatchcocking - or Butterflying - involves the skillful removal of the chicken's backbone to flatten the bird. This makes for shorter cooking times, and more surface to season.
Packed with dry aged flavoursome beef, these skewers make for a satisfying and simply barbecue treat, perfect for a big feast.
1 x Broccoli. 1 x Cabbage - Spring. Navettes 200g (7oz). 1 x Celery. Potatoes 250g (9oz) - Ratte. 1 x Cauliflower. Tomatoes 250g (9oz) - Heirloom. Courgette 250g (9oz) - Yellow. Mushrooms 200g (7oz) - Breakfast Flat. Broad Beans 500g (1.1lb). Runner Beans 200g (7oz). Kale 200g (7oz). 1 x Celeriac. Beetroot 500g (1.1lb). Parsnips 200g (7oz) - UK. Potatoes 1kg (2.2lb) - Washed Reds. 1 x Carrots - Bunched. 2 x Onions.
Made to traditional and 'secret' recipes Black Pudding is considered a delicacy in some UK counties. Our Black Pudding is perfect for that full English Breakfast, a late weekend brunch or even as an extra on your mixed grill dinner.
Is there anything more comforting than a classic 'Bangers & Mash'? Yes, when the 'bangers' are Traditional Olde English sausages, hand-made in Lancashire. Served with the perfect fluffy, light mashed potato, a seasonal British vegetable and home-made onion gravy. Bangers & Mash the farmison way - eat well.
Combine with pork mince for a juicy meat loaf, or else use for a tasty lasagne, or traditional mince and potatoes.
Traditionally roasted, this joint offers a superb centrepiece, especially when served with a rich red wine sauce, blue cheese, and watercress.
With a selection of condiments to suit all tastes, these luxury Mrs Bridges' sauces are sure to impress. Specifically chosen to suit a wide range of traditional barbecue meats, come rain or shine these sauces make for a cracking meal!
Perfect as an after dinner selection of festive goodies, this luxurious hamper includes a fantastic chocolate stout Christmas pudding, and brandy butter, as well as cheeses and dates: Enough to keep the whole family happy.
Subtle yet distinct in flavour, our Homecured Ham Shanks offer superb value.
An old English classic, spiced yet subtle, working well with British cheeses or charcuterie, as well as pork and game pies.
Boasting the aromatic and anise flavour of fennel, this roast is ideal as an easy to carve and indulgent pork roast. With its distinct flavour, it's perfect as a sophisticated and succulent centrepiece.
Gloriously gelatinous flavour-packed cut that becomes fondant-soft with patient, slow cooking. Popular with chefs for making potted beef.
Creamy and rich, this traditional English butter is perfect for everyday use, be it on toast, in sandwiches, or in cooking.
The rib eye steak is taken from the rib primal of a beef animal, with the bone removed, though either with or without the bone is superb. It's known as a butcher's cut, because traditionally the butcher would reserve certain tasty cuts for himself, the rib eye being one of them. As it comes from the upper rib cage, the muscles are underused with more fat, promising a tender and flavoursome steak.
The rib eye steak is taken from the rib primal of a beef animal, with the bone removed, though either with or without the bone is superb. It's known as a butcher's cut, because traditionally the butcher would reserve certain tasty cuts for himself, the rib eye being one of them. As it comes from the upper rib cage, the muscles are underused with more fat, promising a tender and flavoursome steak.
This lean cut is a great candidate for a gentle braise or pot-roast. Absorbs other flavours - wine, wild mushrooms, saffron, lemon - well or poach and serve with Italian salsa verde.
Our traditional hams have been cooked the same way since 1935. The pork used is hung for 14 days, then slow cooked using a traditional boiler over night, similar to modern water baths. Eat within 3 days once opened.
Affordable duck legs have lots of flavour and always stay moist and succulent, which makes them perfect for slow braised dishes, such as a Moroccan tagine with dates or prunes. Stew them gently with wine and herbs, then pick off the meat and use as a pasta sauce.
To guarantee the freshest possible chicken and best quality from Woodsman�s House Farm, we restrict delivery to Fridays and Saturdays, with last orders for both days at midnight, Wednesday.
A great alternative to a Sunday roast, offering fragrant meat when cooked alongside aromatic rosemary. Serve with the traditional trimmings.
A Desperate Dan-sized slice of sirloin, cut through the bone, offering both tender fillet and tasty steak. Mind-bogglingly good with Béarnaise sauce.
A signature cut the world over as the most prized bit of the beast, and a superb treat for those who like a thick, juicy disc of lean, utterly tender steak. Our dry aged fillet steaks boast deep flavour, as you'd expect from matured, grass fed animals that promise natural quality. Butcher's Block: Cut from the very end of the tenderloin, fillet steaks are not to be mistaken for tournedos which are cut from the wider section of the tenderloin, though are often passed off as fillet steaks. This is...
An easy roast Sunday lunch for all the family bursting with flavour. Exclusive 1.8kg herb fed free range Sunday lunch chicken for four including potatoes for mashing or roasting, 3 vegetables and a condiment
An affordable well-marbled cut with a good covering of fat, the pork rump joint has long in the mouth porky flavour, and is particularly well suited for smaller tables.
Four skewers, each of our four fresh Nidderdale meats, all laden with chunky morsels ready for the barbecue.
These tournedos are hand made with prime native breed beef fillet, wrapped in Italian style Porchetta. A fantastic alternative to more traditional fare, they come in smaller, single pieces, allowing for cooking to individual tastes.
A luxurious thick slice of the most tender boneless veal cut. Grill or pan-fry and deglaze with Marsala, brandy or lemon juice then finish off with cream.
Also known as the Chuck Tender and the Glasgow fillet, this dense and slightly sweet tasting economical steak is taken from between the shoulders and underneath the blade and chuck. The underworked muscle makes for a deliciously tender cut.
These natural salt crystals have a unique grey hue from it's high level of mineral and nutrient content. A great finishing salt.
Farmison & Co offers free delivery in mainland Britain on orders over £60. Deliveries are normally within 48 hours. You can name your delivery day and leave instructions on where your order can be safely left if not in. Your delivery will be chilled so there is no need to wait in for your order. However it is important that all meat and dairy products should be refrigerated as soon as possible following delivery.
A Desperate Dan-sized slice of sirloin, cut through the bone, offering both tender fillet and tasty steak. Mind-bogglingly good with Béarnaise sauce.
These artisan-made fruit preserves are the tasty result of the desire to revive traditional British preserve-making techniques. The old ways certainly speak for themselves in this fantastic selection box: ideal as a present for someone with a sweet tooth.
Hand made by our Master Butcher, these Yorkshire Dales beef burgers are 100% beef for a juicy patty and maximum flavour. The secret of this great flavour is using rib steak for the burger, boasting a good fat content and off the bone character for delicious succulence. As these burgers are pure meat, you may wish to season them yourself.
Your recipient will be able to spend their voucher online or over the phone, they can add to the amount if they wish and have a full 12 months in which to make their selection. What's more, they don't have to spend it all in one go, the remaining balance remains until the full value of the voucher has been spent.
Eternally useful lamb mince earns a place in the freezer. Just what you need for quickly assembled burgers and middle eastern kofta. The sine qua non of Greek moussaka and authentic Shepherd’s Pie.
This gift is 100% made in Yorkshire and we love it. An artisan cheese selection from Mrs Bell's plus some of our award winning mustard and hand made pickle. A true thoroughbred.
A dinner party favourite, these attractive cutlets are well matched to creamed potatoes and seasonal greens
A dinner party favourite, these attractive cutlets are well matched to creamed potatoes and seasonal greens
Designed by our acclaimed resident chef, Jeff Baker's delicious sausage reflects his creativity and ability to understand what we want to eat. Grill barbecue or bake and simply enjoy.
Cook your steak nice and steady until rich, aromatic and browned, then turn gently just once. Use long handled tongs rather than a fork, which may pierce the meat and allow valuable juices to escape. To ensure even cook the meat for 60% of the time on the first side, then turn and cook for the remaining 40%. Take care: As soon as the meat browns it must be moved further away from the heat source so that the inside can cook before the surface burns (the exceptions are thin cuts such as mini-steaks...
Very thin slices of veal from the exceptionally tender loin. The ultimate cut for dipping in flour, egg and breadcrumbs and frying or cut in strips for a quick and easy veal Stroganoff or stir-fry.
A chef's favourite, the tenderloin is cut from the central spine portion of the animal, boasting moist and flavoursome meat, and promising an easy to carve and lean centrepiece.
A quick and easy option for the time poor cook and a sure fire favourite. Who doesn't love chops?
The rib eye steak is taken from the rib primal of a beef animal, with the bone removed, though either with or without the bone is superb. It's known as a butcher's cut, because traditionally the butcher would reserve certain tasty cuts for himself, the rib eye being one of them. As it comes from the upper rib cage, the muscles are underused with more fat, promising a tender and flavoursome steak.
Tart yet sweet, redcurrant jelly is a fantastic accompaniment for venison or lamb, though worth trying as a match to goat's cheese.
Extremely useful for meatballs. Some say that this is the meat to use when making the classic Bolognese dish, tagliatelle al ragù. Mixed with beef or pork mince, it makes soft, delicate meatballs.
Designed to cover all your family barbecue needs, this delightful box boasts a great range of meats. Complete with more typical barbecue sausages and burgers, to a fantastic Goosnargh Spatchcock Chicken, and succulent Saltmarsh Lamb Cutlets, it'll keep everyone happy!
These double-sided chops are cut from across the loin to give a curvy symmetry, and are well at home as part of a mixed grill, and alongside tomatoes, mushrooms, and fried onions.
A signature cut the world over as the most prized bit of the beast, and a superb treat for those who like a thick, juicy disc of lean, utterly tender steak. Our dry aged fillet steaks boast deep flavour, as you'd expect from matured, grass fed animals that promise natural quality. Butcher's Block: Cut from the very end of the tenderloin, fillet steaks are not to be mistaken for tournedos which are cut from the wider section of the tenderloin, though are often passed off as fillet steaks. This is...
Our monthly meat box is a good way of keeping in the freezer a very usable selection of meat to plan easy and delicious meals. All the finest quality you would expect yet at a sensible price.
What better to eat for the most important meal of the day than, rare breed sausages and Doreen's Yorkshire Black Pudding and fresh smoked salmon this Christmas. A perfect way to start the day. Our salmon is dry cured with sea salt and dark molasses sugar, then expertly smoked over oak and apple using salmon sourced off the West coast of Scotland. Try with creamy scrambled eggs and a full English rare breed breakfast.
Native Breed Prime Beef Fillet Steaks 450g (16oz). Cusacks Grain Beer Mustard 200g (7oz). 1 x Mushrooms - Portabello. 4 x Potatoes - Maris Piper. 2 x Shallots - Banana. 1 x Beef Tomato. Watercress 75g (3oz).
With mouth-watering tang this traditional, organic chutney is ideal for sandwiches with its thick texture and deep flavour.
Enjoy the perfect slow cooked winter Sunday lunch for two. Box Includes 2 delicious French trimmed lamb shanks, 2 selected vegetables, potatoes and a condiment
These double-sided chops are cut from across the loin to give a curvy symmetry, and are well at home as part of a mixed grill, and alongside tomatoes, mushrooms, and fried onions.
Award Winning Nidderdale Pork Sausage 450g (16oz). Legs from Nidderdale Reared Chicken 840g (1.9lb). Family Favourite Beef Burgers 480g (1.1lb). Nidderdale Beef Rump Steak Skewers 480g (1.1lb). Nidderdale Pork Rump Steak Skewers 480g (1.1lb). Nidderdale Lamb Leg Steak Skewers 480g (1.1lb). Pork and Bramley Apple Burgers 480g (1.1lb).
Unctuous and versatile, braising steak is a little more tender than casserole Steak, and ideal for traditional dishes like beef stew and dumplings and steak and ale pie.
This traditionally made classic Sunday lunch condiment complements roast lamb perfectly.
The sirloin comes from the back of the beef loin, comprising of a long eye of marbled, tender and flavoursome meat.
Steven Airey's family has been running a butchery business in Grange-over-Sands in the Lake District for over 175 years, so we can safely say that he knows a nice bit of meat when he sees it. Steven, his wife Joanne, and his brother Martin source their meat their own farm, or from trusted farmers within a 12 mile radius, so the animals don't have to endure a long journey and are stress-free when slaughtered at the family's small on-farm abattoir.
Osso Bucco is cut from the fore or hindquarter shanks and most pieces will also contain a slice of the shin bone. Osso Bucco when cooked slowly and over a long period of time is a very flavoursome cut of beef.
Some would say that this is the sweetest lamb cut of all. Exactly what you need for a proper Lancashire hot pot or Irish stew.
Some would say that this is the sweetest lamb cut of all. Exactly what you need for a proper Lancashire hot pot or Irish stew.
A real treat well suited to dinner parties, try served with saut�ed mushrooms, skinny fries, charred leeks, and a rich tomato sauce.
To guarantee the freshest possible chicken and best quality from Woodsman�s House Farm, we restrict delivery to Fridays and Saturdays, with last orders for both days at midnight, Wednesday.
Some would say that this is the sweetest lamb cut of all. Exactly what you need for a proper Lancashire hot pot or Irish stew.
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