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Made with a whole side of pork belly, these steaks are cured for two weeks with a secret blend of spices to ensure ultimate eating quality, while their thickness promises a real juicy treat for the barbecue.
Beef short ribs can be long cooked as they are in the French classic pot-au-feu, or can be rapidly seared and grilled after being marinated. They also tend to be meatier and more tender than pork spare ribs.
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.
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.
Known as a chef's cut, the lamb rump's small size lends itself to small individually roasted pieces, made sweet and flavoursome by the ample covering of fat.
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.
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...
Beef short ribs can be long cooked as they are in the French classic pot-au-feu, or can be rapidly seared and grilled after being marinated. They also tend to be meatier and more tender than pork spare ribs.
Cut from between the neck and saddle, this small cut is ideal for small joints suited to slow cooking, grilling, or popping on the barbecue. Be sure to serve pink.
These very thin slices of sirloin are heaven, seared for seconds and served pink in a steak sandwich, with sourdough bread, a big blob of horseradish and a handful of watercress.
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.
Best suited to being marinated first, flank steaks are thinly cut, and are ideal for cooking rare.
Slow cooking ox cheeks is a good way to make them particularly tender, for gelatinous texture and deep flavour.
Traditionally roasted, this joint offers a superb centrepiece, especially when served with a rich red wine sauce, blue cheese, and watercress.
Reared exclusively for Farmison & Co on the valley tops of Nidderdale, our gaggle of geese have been growing plump since Summer on lush Dales pasture ready to promise succulent, flavoursome meat for the festive table.
This is one of my favourite steaks to cut, which is a good job as they are so popular. When I was a lad, I was told the sirloin was named after a “Sir Loin” but it actually comes from the French “sur la longe” or above the loin. For me the sirloin best demonstrates the merits of using native breed meat as breeds like the Angus, Shorthorn, and many others, promise excellent marbling and taste that continental breeds just can't beat.
Combine with pork mince for a juicy meat loaf, or else use for a tasty lasagne, or traditional mince and potatoes.
Rolled lamb breast is particularly flavoursome, with ample marbling and is ideally cooked slowly. Ours are characterized by the quality of the grazing of our flocks, with subtle differences in the diet of the lamb, whether it be the salt marshes of the Cartmel Peninsula, the sparse grazing of the Western fells, or the lush upland pastures of Nidderdale.
Reared exclusively for Farmison & Co on the valley tops of Nidderdale, our gaggle of geese have been growing plump since Summer on lush Dales pasture ready to promise succulent, flavoursome meat for the festive table.
This American pepper sauce brings out a food's flavour with it's unique peppery punch.
Perfect for easy but spectacular entertaining, this lean red meat is low in fat and full of flavour. Try roasting with a herb crust and serving with prunes wrapped in bacon and redcurrant jelly.
When cutting rump it is a little firmer than the fillet, but these larger steaks boast much more flavour than slightly more tender alternatives. In fact rump steaks are often labelled as sirloin steaks in the US due to the different naming conventions, so be on the look out when abroad. My rump steaks benefit from being dry aged for as long as possible to ensure intensified flavours.
Known as Finocchiona in Italy, this Tuscan style specialty is made by Trealy Farm, Britain's leading charcuterie butcher, using only free range, native breed pork. The result is robust pork flavour, balanced against the delicate taste and aroma of the fennel.
I’ve used these sausages for breakfast, on the BBQ, in butties, or for a quick supper before, all with great results. My favourite though is eating them with sautéed potatoes cooked in a little goose fat and served with spicy tomato ketchup and home made baked beans, for a great take on a British favourite.
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.
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.
Showcasing our very best pork, lamb, beef and chicken this summer special promises great flavour and succulence, ready for cooking.
This great selection includes everything you need for that family friendly BBQ. With Free Range British Beef Burgers, 14 Day hung Pork Ribs and Goosnargh Chicken Drumsticks there is something for everyone to enjoy.
Produced since 1923, this fantastic and intriguing regional cheese has a strong mature flavour. The shape is perfect for slicing off the top, and scooping out the creamy contents with a spoon for a festive treat.
Cut from the loin, this matured joint of prime Lakeland lamb has been boned and tied by our butchers for an easy carve roast. Stuffed with apricots, herbs, and sweet onion to infuse the meat with fragrance and aroma upon cooking, the result is a delicious, alternative centrepiece.
Sweet, with trademark peppery taste, this luxury brown sauce is the ultimate sauce accompaniment for a bacon sandwich.
A visually stunning centrepiece promising a memorable Christmas roast. Make sure the pig is well salted before cooking and try stuffing the belly with aromatic vegetables to infuse the meat with extra aroma and flavour. Serve with rich, buttery Granny Smith apple sauce to compliment the succulent meat
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.
Tangy and tasty, this cracking marmalade is a great addition to a steak sandwich, but is also fantastic added to gravy.
The quintessential English classic, with its tart and tangy flavour, well suited to serving with roasted native breed pork.
1 x Native Breed Beef Brisket 750g (1.7lb). 6 x Wild Venison and Caramelised Onion Sausage 450g (16oz). 1 x Spatchcock Chicken 1kg (2.2lb). 1 x Free Range Native Lamb Mince 400g (14oz). 4 x Outdoor Reared Prime Pork Chops 1kg (2.2lb). 1 x Family Essentials Greengrocery Selection.
These chicken breast are expertly butchered to include the bone. Great for family barbeque's or for roasting, these supremes are tender moist and very flavoursome.
The undisputed aristocrat of lamb roasts, with lots of sweet, lean meat. Eat it hot, finish it off cold, then use the bone for stock.
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.
Sleek, practical, and perfect for foodie fans of Saturday Kitchen, this apron is one size fits all and is well suited as a useable and very presentable gift.
Gorgeous with any sandwich, this traditionally made classic mayonnaise is creamy and full of flavour.
A limited edition traditional Ballotine of fresh Yorkshire Dales poultry and game hand made by our Master Butcher. This smaller centrepiece boasts rich texture and depth of flavour, and is ideal for smaller tables over the festive season.
A great alternative to a Sunday roast, offering fragrant meat when cooked alongside aromatic rosemary. Serve with the traditional trimmings.
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.
When cutting rump it is a little firmer than the fillet, but these larger steaks boast much more flavour than slightly more tender alternatives. In fact rump steaks are often labelled as sirloin steaks in the US due to the different naming conventions, so be on the look out when abroad. My rump steaks benefit from being dry aged for as long as possible to ensure intensified flavours.
This Jeff Baker Christmas Pudding is a limited edition creation, featuring soft Turkish fruits laid to mature in Yorkshire made chocolate stout beer and dark rum. A real luxury served with brandy butter or custard, and a must for a traditional festive table.
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...
Combine with pork mince for a juicy meat loaf, or else use for a tasty lasagne, or traditional mince and potatoes.
1 x Cucumber. 2 x Tomatoes - Beef - UK. 1 x Courgette. 1 x Lettuce - Little Gem. 1 x Onions - Red. 2 x Corn on the Cob. Potatoes 1kg (2.2lb) - Mids. Mushrooms 300g (11oz) - Breakfast Flat.
Traditionally roasted, this joint offers a superb centrepiece, especially when served with a rich red wine sauce, blue cheese, and watercress.
With classic rib marbling running through it, this robust, meaty joint is richly flavoured. Enjoy roasted with garlic and thyme and serve with a red wine gravy.
With mouth-watering tang this traditional, organic chutney is ideal for sandwiches with its thick texture and deep flavour.
Our slow cook Iron hamper is full of iron rich fresh British meat ready to stew, roast or freeze for later. Perfectly timed for winter warming stews, casseroles and roasts. And great value too as the box will make over 24 heart warming portions to feed you and your family.
Rarely available being reared in very limited numbers, this cockerel traditionally nourished on a grain and apple based diet provides excellent eating quality. Try pot roasting for ease with pancetta, garlic and herbs.
Cured and prepared the same way for generations, with the original recipe laid down by Grandpa Greaves, this native breed bacon joint is slow roasted for rich flavour, and is ideal for festive family gatherings.
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.
A substantial pie, made fresh to our Master Butcher's recipe with wild Yorkshire game caught in the valleys of Nidderdale, Wharfedale, and Wensleydale. With characteristic deep, gamey flavour, this seasonal pie is a limited edition festive special.
Versatile lean white chicken breast is easy and quick to cook and can be the basis of a meal made in minutes.A really handy standby for when you’re under time pressure. Try whole breasts dipped in flour, beaten egg and breadcrumbs then fried. Useful for everything from fajitas to coronation chicken and Asian stir-fries.
A more affordable roasting cut, cut from the rear of the animal and boned and rolled. Quite lean, so don’t let it dry out. Many chefs prefer it braised.
A rare pepper suited to crushing in a mortar, this seasoning is suited to slow cooking, finishing soups, or terrines.
A practical and usable selection of fresh aromatic herbs and vegetables to help infuse your seasonal cooking with delicate flavours and aromas. All of our fresh produce is carefully chosen for the best freshness and quality for your Christmas table.
A luxurious barbecue condiment, serving well with beef and pork, this mayonnaise also makes a great all-round dipping sauce.
This delectable hamper is a fantastic introduction to the butchery of Farmison & Co. Crammed full of fresh produce from small British farms, inside you'll find a range of cuts and meats perfect for home cooking.
Beef short ribs can be long cooked as they are in the French classic pot-au-feu, or can be rapidly seared and grilled after being marinated. They also tend to be meatier and more tender than pork spare ribs.
1 x Cabbage - Savoy. Leeks 500g (1.1lb). 1 x Spinach. 1 x Onions - Roscoff. 1 x Cauliflower. Broccoli 300g (11oz). Mushrooms 100g (4oz) - Paris Brown. Potatoes 500g (1.1lb) - Mids. Parsnips 350g (12oz). 1 x Swede. 1 x Cabbage - Red. Fine Beans 150g (5oz). Potatoes 700g (1.5lb) - Washed Reds. 1 x Celery. 1 x Fennel. Squash 500g (1.1lb) - Butternut. Carrots 300g (11oz) - Heritage.
Conveniently sized, this pack of fiery Catalan cooking chorizo is superb quickly fried and served in paella, cocido or fabada.
A quick and easy option for the time poor cook and a sure fire favourite. Who doesn't love chops?
Representing excellent value, these ribs are often meatier than spare ribs, and are delicious smoked, grilled, or marinated and barbecued.
A gift for the steak connoisseur, packed with our Master Butchers reserve of prime, dry aged and cured steaks from our native breed herds. With a range of steaks for premium cooking, this delectable hamper also includes mustard, and an exclusive Saturday Kitchen hamper. A gift for the steak connoisseur, packed with our Master Butcher's reserve of prime, dry aged and cured steaks from our native breed herds. With a range of steaks for premium cooking, this delectable hamper also includes mustard...
Celebrating the best of traditional British preserves, this hamper is bursting with treats for all hours of the day. Breakfast, lunch or dinner, each jar is similarly luxurious and indulgent: perfect as a very presentable gift or for your own culinary needs.
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.
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.
With classic rib marbling running through it, this robust, meaty joint is richly flavoured. Enjoy roasted with garlic and thyme and serve with a red wine gravy.
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!
1 x Native British Beef Silverside - Salmon Cut 1kg (2.2lb). 6 x Award Winning Nidderdale Pork Sausage 450g (16oz). 8 x Nidderdale Wood Smoked Back Bacon 344g (12oz). 4 x Nidderdale Chicken Thighs 552g (1.2lb). 1 x Native Breed Beef Steak Mince 450g (16oz). 1 x British Outdoor Reared Flat Pork Belly 750g (1.7lb).
Traditionally roasted, this joint offers a superb centrepiece, especially when served with a rich red wine sauce, blue cheese, and watercress.
Made with English herbs, grass fed beef, and pork to retain moistness, these meatballs are perfect for satisfying and versatile dishes.
This is one of my favourite steaks to cut, which is a good job as they are so popular. When I was a lad, I was told the sirloin was named after a “Sir Loin” but it actually comes from the French “sur la longe” or above the loin. For me the sirloin best demonstrates the merits of using native breed meat as breeds like the Angus, Shorthorn, and many others, promise excellent marbling and taste that continental breeds just can't beat.
These rich sausages are ideal for a meal in themselves, such is their flavour and character: I like to serve alongside haricot beans cooked with a little goose fat. They’re also superb served as part of a mixed grill.
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.
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.
Bursting with flavour a 2.00kg silverside of veal perfect for a Sunday lunch or very special dinner party for up to 8. Your farmison box includes 3 selected vegetables, potatoes, gravy and a condiment
The sirloin comes from the back of the beef loin, comprising of a long eye of marbled, tender and flavoursome meat.
A Desperate Dan-sized slice of sirloin, cut through the bone, offering both tender fillet and tasty steak. Mind-bogglingly good with Béarnaise sauce.
Versatile lean white chicken breast is easy and quick to cook and can be the basis of a meal made in minutes.A really handy standby for when you’re under time pressure. Try whole breasts dipped in flour, beaten egg and breadcrumbs then fried. Useful for everything from fajitas to coronation chicken and Asian stir-fries.
Gloriously gelatinous flavour-packed cut that becomes fondant-soft with patient, slow cooking. Popular with chefs for making potted beef.
Complete with everyday yet luxurious kitchen essentials, this hamper is ideal for ensuring a well-stocked pantry without the hassle of sourcing the very best ingredients.
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.
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.
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.
Famed for its use in traditional Paella, this top quality hand-harvested delicacy has an intense aroma and slightly bitter taste.
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
A lovely sweet chutney with lots of tang. A luxury component for a cheese board or else sublime in ham sandwiches.
Using traditional methods, this hot smoked trout has been crafted and matured with expert care and makes for a great festive treat. Delicate in flavour, it is delicious with salad, flaked through pasta or as a homemade pate.
Rolled lamb breast is particularly flavoursome, with ample marbling and is ideally cooked slowly. Ours are characterized by the quality of the grazing of our flocks, with subtle differences in the diet of the lamb, whether it be the salt marshes of the Cartmel Peninsula, the sparse grazing of the Western fells, or the lush upland pastures of Nidderdale.
Super tasty and thrillingly cheap, slow-cooked oxtail falls off the bone obligingly and makes a really rich, syrupy gravy.
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.
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