farmison.com

Is this your shop? Control your presence on Shopwiki by opening a free account on Merchant Fusion!
Sample Offers
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.
With a high burn point, this premium Highgrove goose fat makes for the best roast potatoes imaginable: It has a strong reputation, having been used by Nigella Lawson, Jamie Oliver and Rick Stein.
Reared in open countryside in Warwickshire, these free range birds are reared to maturity and traditionally aged after slaughter. This promises mouth watering succulence and flavour with which to grace your festive table.
This American pepper sauce brings out a food's flavour with it's unique peppery punch.
A classic cure to give bacon a sweet edge, our traditional crispy maple bacon is ideal for serving with home made pancakes.
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.
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.
2 x Nidderdale Rib Steak Burgers 300g (11oz). 1 x Native Breed Beef Steak Mince 450g (16oz). 1 x Classic Farmison Beef Roasting Joint 750g (1.7lb). 4 x Native British Breed Prime Pork Chops 1kg (2.2lb). 2 x Andrew Carrington's Exclusive Yorkshire Chicken Supremes 440g (16oz). 6 x Award Winning Yorkshire Pork Sausage 450g (16oz). 8 x Traditional Yorkshire Air Dried Back Bacon 344g (12oz).
Made according to a strict code to preserve its identity this classic English blue cheese is a great all-rounder for special occasions. Eat with fruit, crumbled into salads or with a glass of vintage port as a festive treat.
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.
This tasty sweet relish is a great accompaniment to cheese, be it in a sandwich or on a board.
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...
Though an out of favour cut, ox tongue is very nutritious and offers fantastic eating quality, especially in sandwiches. Ours is cured using a traditional wet brine devised by our Master Butcher for ten days to deliver the best quality when cooked.
Luxuriously thick and flavoursome, Wilkin & Son's ketchup is perfect for pairing with a good portion of haddock and chips.
A Desperate Dan-sized slice of sirloin, cut through the bone, offering both tender fillet and tasty steak. Mind-bogglingly good with Béarnaise sauce.
Made with fresh Yorkshire chicken, and barbecue ready, try marinating prior to cooking for even extra flavour and kick.
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.
Tasty, thick, and flavoursome, this festive cranberry sauce is made with port, and is an ideal match for turkey or goose.
Broccoli 500g (1.1lb). 1 x Celery. 1 x Onions - Spring. Blueberries 112g (4oz). 1 x Cabbage - Savoy. 3 x Leeks. Potatoes 2kg (4.4lb) - Washed Whites. Tomatoes 250g (9oz) - Cherry. Potatoes 1kg (2.2lb) - Mids. 1 x Lettuce - Little Gem. 1 x Watercress. 1 x Cucumber. 1 x Celeriac. 6 x Satsumas. 6 x Apples - Cox.
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.
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.
A Southern Indian special, this thick tangy sauce has a spicy edge to add extra kick to a curry, dip, or thick meat sandwich.
Great for homemade chips, or shallow frying meat. Try dotting over a joint to keep it moist whilst cooking.
For an unctuous casserole, use a full-bodied wine, lots of shallots, and a good beef stock to put together a flavoursome treat. I like to serve with buttered noodles, and a persillade (mixed parsley, garlic, and toasted breadcrumbs) scattered over the finished dish. You can also flash fry or BBQ serving pink at 54oc for optimum eating quality. Be sure to season well with sea salt and cracked pepper to finish.
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.
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.
Navettes 1kg (2.2lb). Leeks 1kg (2.2lb). 2 x Spinach. 2 x Pak Choi - UK. Mushrooms 400g (14oz) - Paris Brown. 5 x Courgette. Potatoes 1kg (2.2lb) - Mids. Potatoes 2kg (4.4lb) - Washed Reds. 3 x Squash. 1 x Cauliflower. Carrots 1kg (2.2lb). Onions 1kg (2.2lb) - Red.
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.
Quicker to cook and easier to carve, the crown is an ideal alternative to a whole bird and ideal for those who prefer breast meat. Try slipping a knob of herb butter under the skin prior to roasting to crisp up the turkey skin. PLEASE NOTE: This product includes giblets.
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.
Considered the finest cut from the pork leg, our butcher's ham makes for a wonderful centre piece on the Christmas table. Glaze with honey and mustard for great depth of flavour, and serve alongside a rich festive chutney.
With mouth-watering tang this traditional, organic chutney is ideal for sandwiches with its thick texture and deep flavour.
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.
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.
4 x Kiwi. Plums 500g (1.1lb). 3 x Apples - Granny Smith. Grapes 500g (1.1lb). 6 x Pears - Conference. 6 x Apples - Braeburn. 3 x Apples - Royal Gala. 8 x Satsumas.
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.
The sirloin comes from the back of the beef loin, comprising of a long eye of marbled, tender and flavoursome meat.
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.
I like to serve with some gentleman's relish, homemade béarnaise sauce, and potatoes sautéed in duck and goose fat, tossed with parsley and shallots.
Subtle yet distinct in flavour, our Homecured Ham Shanks offer superb value.
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.
Gloriously gelatinous flavour-packed cut that becomes fondant-soft with patient, slow cooking. Popular with chefs for making potted beef.
Traditionally roasted, this joint offers a superb centrepiece, especially when served with a rich red wine sauce, blue cheese, and watercress.
Traditionally roasted, this joint offers a superb centrepiece, especially when served with a rich red wine sauce, blue cheese, and watercress.
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!
In the mood to make a winter warming stew for all the family? We have all the ingredients in one box (you will need a few staple larder items plus some Guinness) to make a heart warming winter stew. Our shin of beef casserole recipe with mushrooms, shallots and herbs is a hearty stew for the whole family that will warm the heart and encourage second helpings. Perfect for these long winter nights plus enough to freeze some for later. You will get all the ingredients to make our tasty shin of beef...
Offering flavour by being on the bone, the succulent meat is best served pink, and cooked with garlic and rosemary to help scent this cut.
British charcuterie at its very best, this Monmouthshire Lomo is made in the traditional Spanish style, with a hint of sweet paprika. Exquisite in taste, this Welsh pork is a fantastic addition to the festive table.
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.
With an ample though not excessive layer of fat to keep the meat melting and moist, this cut offers big flavours suited to pot roasting and cooking with herbs. Try serving alongside a glass of white wine.
Gorgeous with any sandwich, this traditionally made classic mayonnaise is creamy and full of flavour.
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!
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.
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.
A versatile favourite, these gluten free Yorkshire pig sausages are quick to cook with no compromise on taste or quality. Chef’s Tip 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.
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.
1 x Celery. 1 x Parsnips. 2 x Leeks. 2 x Onions. 1 x Garlic. Mixed Herbs 50g (2oz). Carrots 300g (11oz).
This traditionally made classic Sunday lunch condiment complements roast lamb perfectly.
This salmon delicacy is caught fresh from the West Coast of Scotland before being cold smoked over a blend of oak and apple, giving a smoky flavour that compliments rather than overpowers the fish. Perfect for the festive menu.
Molasses is the syrup created while refining sugar. When this whole gammon is cured in it, the molasses acts as a counterbalance to the salting process, giving the meat a rich taste, and sweet note to match the savoury, natural pork flavour.
Combine with pork mince for a juicy meat loaf, or else use for a tasty lasagne, or traditional mince and potatoes.
Conveniently sized, this pack of fiery Catalan cooking chorizo is superb quickly fried and served in paella, cocido or fabada.
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.
These slow grown free range birds enjoy a nourishing diet rich in fresh herbs and are specially selected for their larger proportion of succulent breast meat. Perfect for a delicious family Christmas feast. PLEASE NOTE: This product includes giblets.
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.
4 x Kiwi. 1 x Pineapple. 2 x Ruby Red Grapefruit. 4 x Apples - Cox. Grapes 500g (1.1lb). Plums 500g (1.1lb). 4 x Apples - Pink Lady. 4 x Pears - Conference. 1 x Mango. 2 x Pomegranate. 6 x Satsumas. 1 x Melon.
Indulgent and rich, another example of the finest Porchetta available in the United Kingdom. This Porchetta medallion quite simply showcases the best tasting Yorkshire pork. Luxuriously stuffed with Yorkshire Dales black pudding, it's a fantastic centrepiece and a real treat for the meat lover. Excellent value for money.
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.
Enjoy the perfect supper for two with our exclusive corn fed Goosnargh duck legs bursting with flavour. Your box for two includes 2 corn fed Goosnargh duck Legs, 2 selected vegetables, potatoes and a condiment.
Gloriously gelatinous flavour-packed cut that becomes fondant-soft with patient, slow cooking. Popular with chefs for making potted beef.
With a zesty and tangy flavour, this lemony pepper boasts a slow, fiery heat that makes it ideal for adding to stir fries.
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.
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.
An extra thick Gammon steak cut in a half moon shape. Serve with egg and chips for a classic Great British dish.
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.
Onions 500g (1.1lb) - Red. Navettes 500g (1.1lb). 1 x Spinach. Carrots 500g (1.1lb). 3 x Courgette. Mushrooms 200g (7oz) - Paris Brown. Potatoes 1kg (2.2lb) - Washed Reds. 1 x Pak Choi. Potatoes 500g (1.1lb) - Mids. 1 x Cauliflower. Leeks 500g (1.1lb). 2 x Squash.
Tender, and a fantastic centerpiece, this butcher tied joint is well hung for excellent flavour.
A Desperate Dan-sized slice of sirloin, cut through the bone, offering both tender fillet and tasty steak. Mind-bogglingly good with Béarnaise sauce.
4 x Native British Beef Flat Iron Steaks 600g (1.3lb). 4 x Native Breed British Beef Sirloin Steak 1kg (2.2lb). 4 x Native Breed Prime Beef Fillet Steaks 900g (2lb). 1 x Native British Beef Silverside - Salmon Cut 1kg (2.2lb). 1 x Free Range Native Breed Beef Rump Roast 1.25kg (2.8lb). 1 x French Trimmed Fore Rib of British Beef 1.6kg (3.5lb). 1 x Native Breed Beef Steak Mince 450g (16oz). 1 x Native Breed British Beef Cheek 1kg (2.2lb). 1 x British Native Breed Braising Steak 400g (14oz).
Using chestnut to bind the sausage, and to give a sweet edge to pair with the savoury sage, this sausage is ideal for all occasions.
Chefs Tip: Cook slowly for a rewarding meal, or if you're feeling a little more adventurous, thinly slice and quickly char keeping the heart as pink as possible for a delicious South American style meal.
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.
Super tasty and thrillingly cheap, slow-cooked oxtail falls off the bone obligingly and makes a really rich, syrupy gravy.
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.
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.
The sirloin comes from the back of the beef loin, comprising of a long eye of marbled, tender and flavoursome meat.
A selection of our finest smoked luxuries, brought from our Artisan smokehouse in the Yorkshire Wolds. This hamper - ideal for mixed platters - is a great way of sampling a variety of tastes and flavours, whether for a Christmas spread, a party, or as a seasonal gift.
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.
These natural salt crystals have a unique grey hue from it's high level of mineral and nutrient content. A great finishing salt.
Gloriously gelatinous flavour-packed cut that becomes fondant-soft with patient, slow cooking. Popular with chefs for making potted beef.
Covering all manner of food issues, food expert Joanna Blythman helps you make sensible, thoughtful and practical food choices.
These delicious lamb meatballs are made with olives and dried tomatoes, and pan fried or oven baked, make for a delicious Italian style meal, especially served with pasta in a tomato sauce.
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.
A French favourite, and known as a butcher’s cut, hanger steak is tender and flavoursome, and when properly marinated, it's a wonderful steak to grill or broil.
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.
A tidy little line-up of succulent chops in one piece, with fat neatly trimmed off the bone. An ideal, spoil-yourself-a-bit roasting joint for two people.
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.
Fast to cook and supremely versatile, try serving with creamed potatoes, grain mustard, or roast peppers.
Long, flat, and prized for its flavour rather than tenderness, this under appreciated cut is very versatile, but is particularly good as part of a steak sandwich.
Brought from our native breed herds fed on rich Cumbrian pastures, this dry aged rib of beef boasts premium taste and tender texture. Served with all trimmings, its ideal for a classic and flavoursome Christmas centrepiece, and perfect for stock for a Boxing Day soup.
Ratings and Reviews