{"title":"Butchery Sale","description":null,"products":[{"product_id":"bbq-sauces-gift-box-authentic-flavours","title":"BBQ Sauces Gift Box - Authentic Flavours","description":"","brand":"ArtisanBox","offers":[{"title":"Selection 1 - Mild to Medium Flavours","offer_id":49615306424610,"sku":"5060355141228","price":27.0,"currency_code":"GBP","in_stock":true},{"title":"Selection 2¬†‚Äì Mild to Hot Flavours","offer_id":51400439398690,"sku":"5060355141228","price":27.0,"currency_code":"GBP","in_stock":false},{"title":"Selection 3¬†‚Äì Mild to Wild Flavours","offer_id":51400439431458,"sku":"5060355141228","price":27.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/BBQSELECTION1WHITEBG_3497b0bbf0f2ab77_aef8a211-ab5b-4984-a48c-ea2461b6aff5.webp?v=1772112226"},{"product_id":"pork-tenderloin-stir-fry-strips","title":"Cornish Heritage Pork Tenderloin Stir Fry Strips 500g","description":"\u003cp\u003e\u003cstrong\u003eCornish Heritage Pork Tenderloin Stir Fry Strips 500g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThinly cut slices of lean tender pork fillet for stir frying. Pork fillet is an interior muscle and contains no fat. Strips are cut fine so the strips will cook in minutes. Perfect for your Chinese stir-fry at home.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAvailable in 500g packs.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery Information\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDelivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.\u003c\/p\u003e","brand":"Primrose Herd","offers":[{"title":"500g","offer_id":49719617290530,"sku":"Pork Tenderloin Stir Fry Strips 500g","price":11.5,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":51746116010274,"sku":"Pork Tenderloin Stir Fry Strips 1kg","price":23.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/Untitled_-_12_August_2026_at_11.15.29_2.jpg?v=1792979915"},{"product_id":"pork-fillet-tenderloin-medallions","title":"Pork Tenderloin Medallions","description":"\u003cp\u003eOur whole pork fillet sliced into thick cut slices to form tender mini pork fillet steaks. Some recipes also call them 'pork fillet tournedos'.\u003c\/p\u003e\u003cp\u003eAvailable in 500g packs.\u003c\/p\u003e\u003cp\u003ePrimrose Herd Pork is always fresh, butchered to order, vacuum-packed and shipped in recyclable packaging.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDelivery Information\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDelivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e","brand":"Primrose Herd","offers":[{"title":"500g","offer_id":49719617388834,"sku":"Pork Tenderloin Medallions 500g","price":11.5,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":49719617421602,"sku":"Pork Tenderloin Medallions 1kg","price":23.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/PH_Pork_Tenderloin_Medallions_1_e8c5e8d5973935aa.webp?v=1771905547"},{"product_id":"pork-fillet-tenderloin","title":"Cornish Outdoor-Reared Pork Tenderloin","description":"\u003ch4\u003ePrimrose Herd Outdoor-Reared Pork Tenderloin \u003c\/h4\u003e\n\u003cp\u003eThe \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePork tenderloin is the finest and most tender cut on a pig. A whole fillet of tenderloin trimmed of all excess fat and sinew.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhether roasted with traditional herbs or carved for a family feast, it delivers outstanding tenderness and pure Cornish flavour.\u003c\/p\u003e\n\u003ch4\u003eWhy Choose Primrose Herd Pork Loin?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEthically Reared:\u003c\/strong\u003e High-welfare, outdoor-reared Cornish pork.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaster Butchery:\u003c\/strong\u003e Expertly trimmed and scored by hand.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGolden Crackling:\u003c\/strong\u003e Rind prepared for maximum crunch.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDelivered Fresh:\u003c\/strong\u003e Butchered to order and vacuum-sealed.\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 500g | 1kg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK (Primrose Herd)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery:\u003c\/strong\u003e Mainland UK Only.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e👨🍳 Chef’s Tip: Master the Perfect Pork Tenderloin\u003c\/h3\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003e\"Pork tenderloin (often sold as pork fillet) is the leanest, most delicate muscle on the pig. Because it contains virtually zero fat, it goes from melt-in-the-mouth tender to dry and rubbery in a matter of minutes. The secret to perfection is \u003cb\u003etrimming the silverskin, searing high and fast in a oven-safe skillet, roasting gently to 63°C–65°C, and resting thoroughly so it stays blush-pink and succulent\u003c\/b\u003e.\"\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003ch4\u003e1. Trim the Silverskin Thoroughly\u003c\/h4\u003e\n\u003cp\u003ePork tenderloin is covered by a tough, shiny white connective membrane called silverskin.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eUnlike fat, silverskin will not melt or break down during cooking—it shrinks, causing the fillet to curl up and making the exterior chewy.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSlip a sharp paring knife under the membrane at one end, angle the blade slightly upwards, and slice along the length of the meat to remove it completely.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e2. Dry-Brine or Marinate for Maximum Moisture\u003c\/h4\u003e\n\u003cp\u003eBecause tenderloin lacks fat marbling, pre-seasoning is essential to lock in juices.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eGenerously season the fillet with fine sea salt, black pepper, and fresh herbs (like sage, thyme, or rosemary) \u003cb\u003eat least 30 minutes before cooking\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eThe salt draws out surface moisture, dissolves, and is reabsorbed deep into the muscle fibres, seasoning the fillet throughout while helping it hold onto its natural moisture during cooking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e3. Sear All Sides in an Oven-Safe Skillet\u003c\/h4\u003e\n\u003cp\u003ePreheat your oven to \u003cb\u003e200°C (Fan 180°C \/ Gas Mark 6)\u003c\/b\u003e and place a heavy oven-safe skillet or cast-iron pan over medium-high heat with a tablespoon of oil.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eSear the tenderloin for \u003cb\u003e1 to 2 minutes per side\u003c\/b\u003e until a deep caramelised crust forms all the way around.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHard searing builds rich, savoury flavour rapidly on the surface without overcooking the delicate centre.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e4. The Butter Baste \u0026amp; Oven Finish\u003c\/h4\u003e\n\u003cp\u003eRight before transferring the skillet to the hot oven, add a generous knob of butter, a smashed garlic clove, and a couple of fresh herb sprigs to the pan.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eSpoon the foaming butter over the fillet.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRoast in the oven for \u003cb\u003e10 to 12 minutes\u003c\/b\u003e until the internal core temperature reaches \u003cb\u003e63°C to 65°C\u003c\/b\u003e on a digital meat thermometer.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e5. Rest for 10 Minutes Before Slicing\u003c\/h4\u003e\n\u003cp\u003eNever carve a tenderloin straight out of the pan, or all its juices will run onto the board.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eTransfer the fillet to a warm plate, spoon over the pan juices, and cover loosely with foil.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eLet it \u003cb\u003erest for 8 to 10 minutes\u003c\/b\u003e. Carryover heat will bring the internal temperature to a perfect \u003cb\u003e68°C (juicy with a slight blush-pink centre)\u003c\/b\u003e, allowing the muscle fibres to relax and reabsorb every drop of juice.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"attachment-container unknown\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003celicitations class=\"lm-enabled ng-star-inserted\"\u003e\u003c\/elicitations\u003e\n\u003c\/div\u003e","brand":"Primrose Herd","offers":[{"title":"500g","offer_id":49719617454370,"sku":"Pork Tenderloin 500g","price":10.5,"currency_code":"GBP","in_stock":true},{"title":"1 kg","offer_id":51746115944738,"sku":"Pork Tenderloin 1kg","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/Untitled_-_12_August_2026_at_11.15.29.jpg?v=1792979927"},{"product_id":"pork-loin-bone-in","title":"Cornish Heritage Pork Loin Bone In Roast","description":"\u003cp\u003e\u003cstrong\u003eCornish Outdoor Reared Heritage Pork Loin Bone In Roast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis Pork Loin with Bone in cut makes a fabulous family roast. The bone increases the superb flavour during the cooking process. The skin is scored to produce great crackling.\u003c\/p\u003e\n\u003cp\u003eA \u003cb\u003ebone-in pork loin roast\u003c\/b\u003e is a classic centerpiece joint taken from the back of the pig, featuring lean, tender loin meat still attached to the rib bones and capped with a layer of skin for crackling.\u003c\/p\u003e\n\u003cp\u003eLeaving the bones intact insulates the naturally lean loin meat as it roasts, conducting heat evenly to keep it juicy while delivering rich, savoury depth. Crowned with a layer of crisp, blistered crackling, it offers clean, elegant slices—making it a grand alternative to pork leg or shoulder for a Sunday roast.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAvailable in sizes 1 - 4 kg\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eWhy Choose Primrose Herd Pork?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOutdoor-Reared British Pork:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eHigh welfare, traditional Cornish pork from Primrose Herd.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRichly Marbled:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGuarantees incredible tenderness and depth of flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePerfect Crackling:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eHand-scored rind designed to crisp up beautifully in the oven.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh UK Delivery:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eVacuum-sealed and delivered chilled in eco-conscious packaging.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003cspan\u003e  \u003c\/span\u003e\u003c\/strong\u003e1 - 4 kg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eVacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eCornwall, UK (Primrose Herd)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eKeep refrigerated below 4°C. Freeze on day of purchase.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e: Delivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e👨🍳 Chef’s Tip: Master a Bone-In Pork Loin Roast\u003c\/h3\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003e\"A bone-in pork loin roast combines the elegance of tender loin eye meat with the rich flavour conduction of the chine and rib bones. Because pork loin is far leaner than shoulder, it dries out quickly if overcooked. The secrets to success are \u003cb\u003easking your butcher to chine the bone, drying the rind thoroughly for crackling, blasting with initial high heat, and pulling the joint at 63°C–65°C\u003c\/b\u003e.\"\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003ch4\u003e1. Ask Your Butcher to Chine the Joint\u003c\/h4\u003e\n\u003cp\u003eBefore cooking, ask your butcher to \"chine\" the backbone (trimming along the spine bone while leaving the rib bones attached). This allows heat to penetrate the meat evenly during roasting and makes carving at the table effortless later—you simply run a knife between the ribs.\u003c\/p\u003e\n\u003ch4\u003e2. Dry the Rind Uncovered for 24 Hours\u003c\/h4\u003e\n\u003cp\u003eSensational crackling requires a bone-dry rind.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eScore the skin in fine parallel lines (5mm apart) using a sharp craft knife, making sure not to cut through into the flesh below.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePlace the joint uncovered on a wire rack in the fridge for \u003cb\u003e24 hours\u003c\/b\u003e. The cold circulating air dries out surface moisture, which is essential for light, blistered crackling.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e3. Salt Immediately Before the High-Heat Blast\u003c\/h4\u003e\n\u003cp\u003eRemove the pork from the fridge 1 hour before cooking to take the chill off.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003ePreheat your oven to \u003cb\u003e240°C (Fan 220°C \/ Gas Mark 9)\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRub a small drizzle of oil into the scored skin, then massage fine sea salt deep into the cuts \u003cb\u003eimmediately before putting it in the oven\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRoast at high heat for \u003cb\u003e25 to 30 minutes\u003c\/b\u003e until the skin puffs, bubbles, and turns golden brown.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e4. Turn Down the Heat (180°C \/ Fan 160°C)\u003c\/h4\u003e\n\u003cp\u003eReduce the oven temperature to \u003cb\u003e180°C (Fan 160°C \/ Gas Mark 4)\u003c\/b\u003e.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eRoast for approximately \u003cb\u003e30 minutes per 500g\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePlace the joint on a bed of halved onions, apples, and fresh sage in the roasting tray. Pour 250ml of dry cider or stock into the bottom of the tin to keep the oven moist and create the base for a rich pan gravy.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e5. Target 63°C–65°C Internal Core Temperature\u003c\/h4\u003e\n\u003cp\u003eBecause pork loin is a lean muscle, overcooking renders it chalky.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eInsert a digital probe thermometer into the thickest part of the meat without touching the central rib bones.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRemove the joint from the oven when the core hits \u003cb\u003e63°C–65°C\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eTransfer to a warm board and rest loosely covered with foil for \u003cb\u003e20 minutes\u003c\/b\u003e. Residual heat will carry the internal temperature to a perfectly safe, juicy \u003cb\u003e68°C (slightly blush-pink and succulent)\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Primrose Herd","offers":[{"title":"1.5kg","offer_id":49719617782050,"sku":"Pork loin- bone in 1.5kg","price":22.5,"currency_code":"GBP","in_stock":true},{"title":"2 kg","offer_id":51746113945890,"sku":"Pork loin- bone in 2kg","price":30.0,"currency_code":"GBP","in_stock":true},{"title":"2.5kg","offer_id":51746113978658,"sku":"Pork loin- bone in 2.5kg","price":37.5,"currency_code":"GBP","in_stock":true},{"title":"3 kg","offer_id":51746114011426,"sku":"Pork loin- bone in 3kg","price":45.0,"currency_code":"GBP","in_stock":true},{"title":"3.5 kg","offer_id":51746114044194,"sku":"Pork loin- bone in 3.5kg","price":52.5,"currency_code":"GBP","in_stock":true},{"title":"4 kg","offer_id":51746114076962,"sku":"Pork loin- bone in 4kg","price":60.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/Whole_loin_pork_bb579339af1b4faf.webp?v=1771905675"},{"product_id":"pork-loin-joint","title":"Pork Loin Joint","description":"\u003cp\u003ePork Loin with the bones removed and tied for easy roasting and carving. The skin is scored for beautifully crispy crackling. Equivalent to a rolled sirloin of beef, the pork loin is the best roasting joint available.\u003c\/p\u003e\u003cp\u003eAvailable in sizes 1kg - 4kg\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDelivery Information\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDelivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.\u003c\/p\u003e","brand":"Primrose Herd","offers":[{"title":"1 kg","offer_id":49719618011426,"sku":"Pork loin joint 1 kg","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"1.5 kg","offer_id":51746113716514,"sku":"Pork loin joint 1.5 kg","price":24.0,"currency_code":"GBP","in_stock":true},{"title":"2 kg","offer_id":51746113749282,"sku":"Pork loin joint 2 kg","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"2.5kg","offer_id":51746113782050,"sku":"Pork loin joint 2.5 kg","price":40.0,"currency_code":"GBP","in_stock":true},{"title":"3 kg","offer_id":51746113814818,"sku":"Pork loin joint 3 kg","price":48.0,"currency_code":"GBP","in_stock":true},{"title":"4 kg","offer_id":51746113847586,"sku":"Pork loin joint 4 kg","price":64.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/PH_Boneless_Loin_of_Pork1_135d39d7b076af95.webp?v=1771905702"},{"product_id":"hand-of-pork","title":"Hand of Pork","description":"\u003cp\u003eThe Hand of Pork is the best cut for beautiful pulled pork. The hand is below the shoulder and comes complete with bone to ensure it remains moist during cooking.\u003c\/p\u003e\u003cp\u003eWeights available 2kg - 5kg.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDelivery Information\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDelivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.\u003c\/p\u003e","brand":"Primrose Herd","offers":[{"title":"2 kg","offer_id":49719618634018,"sku":"Hand of pork 2kg","price":25.0,"currency_code":"GBP","in_stock":true},{"title":"3 kg","offer_id":51746113454370,"sku":"Hand of pork 3 kg","price":37.5,"currency_code":"GBP","in_stock":true},{"title":"4 kg","offer_id":51746113487138,"sku":"Hand of pork 4 kg","price":50.0,"currency_code":"GBP","in_stock":true},{"title":"5 kg","offer_id":51746113519906,"sku":"Hand of pork 5 kg","price":62.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/PH_Hand_of_Pork1_dc142052e1356b4c_0863b2ce-822e-4d25-adfc-04efecb0c382.webp?v=1771905845"},{"product_id":"belly-pork-joint","title":"Belly Pork Joint","description":"\u003cp\u003eThe Primrose Herd Pork Belly Joint is boned and rolled ready for roasting. This cut will give you succulent tasty meat, melting fat and superb crackling. Why not try stuffing it with various fillings to produce an even better eating experience.\u003c\/p\u003e\u003cp\u003eAvailable in sizes 1kg - 4 kg\u003c\/p\u003e\u003cp\u003ePrimrose Herd pork is always fresh, butchered to order, vacuum-packed and shipped in recyclable packaging.\u003c\/p\u003e\u003cp\u003e.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDelivery Information\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDelivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.\u003c\/p\u003e","brand":"Primrose Herd","offers":[{"title":"1 kg","offer_id":49719618961698,"sku":"Belly pork joint 1 kgs","price":14.0,"currency_code":"GBP","in_stock":true},{"title":"1.5 kgs","offer_id":51746113159458,"sku":"Belly pork joint 1.5 kgs","price":21.0,"currency_code":"GBP","in_stock":true},{"title":"2 kgs","offer_id":51746113192226,"sku":"Belly pork joint 2 kgs","price":28.0,"currency_code":"GBP","in_stock":true},{"title":"2.5 kgs","offer_id":51746113224994,"sku":"Belly pork joint 2.5 kgs","price":35.0,"currency_code":"GBP","in_stock":true},{"title":"3 kgs","offer_id":51746113257762,"sku":"Belly pork joint 3 kgs","price":42.0,"currency_code":"GBP","in_stock":true},{"title":"4 kgs","offer_id":51746113290530,"sku":"Belly pork joint 4 kgs","price":56.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/PH_Boneless_Pork_Belly_Joint1_c6421629d54fc65d.webp?v=1785249772"},{"product_id":"ham-joint","title":"Cornish Outdoor-Reared Boned and Rolled Ham Joint | 1-5kg","description":"\u003ch4\u003ePrimrose Herd Outdoor-Reared Ham Joint\u003c\/h4\u003e\n\u003cp\u003eTaste true artisan craft with our \u003cstrong\u003ePrimrose Herd Outdoor-Reared Ham Joint\u003c\/strong\u003e, dry-cured by hand using traditional methods and prime outdoor-reared Primrose Herd pork.\u003c\/p\u003e\n\u003cp\u003eSucculent, full-flavoured, and free from excessive water shrinkage, it offers a rich taste experience whether cooked crisp for breakfast or roasted for dinner. \u003cspan\u003eA timeless classic that is sure to delight your taste buds! \u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the advantages of the whole Ham is its boneless convenience. Carving a ham has never been easier - simply slice it to your desired thickness and serve. No need to worry about bones getting in the way or the hassle of carving around them.\u003c\/p\u003e\n\u003cp\u003eThey are also sold\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eunglazed, giving you the freedom to get creative with your dressings and glazing options. Whether you prefer a classic honey and mustard glaze, a crispy breadcrumb coating, a tangy marmalade glaze, or a flavourful chutney, this ham is the perfect canvas for your culinary creations.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eWhy Choose Primrose Herd Cured Pork?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eAward Winning Heritage Pork\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional Dry Cure:\u003c\/strong\u003e Cured by hand for deep, authentic pork flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh Welfare Pork:\u003c\/strong\u003e Sourced from free-roaming, outdoor-reared Cornish pigs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eZero Excess Water:\u003c\/strong\u003e Does not shrink or boil in the pan like mass-market bacon.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChilled Delivery:\u003c\/strong\u003e Vacuum-sealed to preserve freshness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 1-5kg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK (Primrose Herd)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery: \u003c\/strong\u003eMainland UK Only\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e👨🍳 Chef’s Tip: Master the Perfect Glaze for a Whole Ham Joint\u003c\/h3\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003e\"A golden, sticky glaze transforms a poached ham joint into a stunning centerpiece. However, because sugar burns rapidly above 180°C, timing and temperature are everything. The secrets to success are \u003cb\u003eleaving a thick layer of fat, scoring a neat diamond pattern, simmering the glaze to reduce it before brushing, and roasting at high heat for no more than 20–25 minutes\u003c\/b\u003e.\"\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003ch4\u003e1. The Classic Honey, Mustard \u0026amp; Brown Sugar Ratio\u003c\/h4\u003e\n\u003cp\u003eFor a whole ham joint (3kg–4kg), you need a balanced glaze that offers rich caramel sweet notes alongside a tangy bite to cut through the fatty pork.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eCombine \u003cb\u003e100g soft dark brown sugar\u003c\/b\u003e, \u003cb\u003e3 tbsp runny honey\u003c\/b\u003e (or treacle), \u003cb\u003e2 tbsp English mustard\u003c\/b\u003e (or Wholegrain mustard), and \u003cb\u003e1 tbsp cider vinegar\u003c\/b\u003e in a small saucepan.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSimmer gently over low heat for \u003cb\u003e3 to 4 minutes\u003c\/b\u003e until the sugar dissolves completely into a thick, glossy syrup. Pre-reducing the glaze ensures it clings to the warm fat layer rather than sliding straight off into the tin.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e2. Peel the Skin, Keep the Fat\u003c\/h4\u003e\n\u003cp\u003eOnce your ham joint has been poached\/boiled and allowed to cool slightly:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eCarefully strip away the thick outer skin (rind) using your fingers or a paring knife.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eCrucial step:\u003c\/b\u003e Leave an even \u003cb\u003e5mm to 1cm layer of fat\u003c\/b\u003e underneath intact. This fat acts as a sponge for the glaze and protects the meat underneath from drying out in the oven.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e3. Score a Diamond Lattice \u0026amp; Stud with Cloves\u003c\/h4\u003e\n\u003cp\u003eUsing a sharp knife, score criss-cross diagonal lines across the fat cap to create a neat diamond pattern (about 2cm wide).\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eBe careful to cut only into the fat, not down into the meat itself.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePress a \u003cb\u003ewhole clove into the intersection of each diamond\u003c\/b\u003e. The cloves not only look stunning, but they also infuse a subtle warmth into the fat as it renders under the glaze.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e4. Blast Hot \u0026amp; Baste Continuously (200°C \/ Fan 180°C)\u003c\/h4\u003e\n\u003cp\u003ePreheat your oven to \u003cb\u003e200°C (Fan 180°C \/ Gas Mark 6)\u003c\/b\u003e. Place the ham in a foil-lined roasting tray to catch sticky drips.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eBrush \u003cb\u003ehalf of the warm glaze\u003c\/b\u003e generously over the fat cap, ensuring it gets down into the scored crevices.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRoast for \u003cb\u003e20 to 25 minutes\u003c\/b\u003e in total.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eBaste every 7 to 8 minutes\u003c\/b\u003e: Remove the tray from the oven and brush on the remaining glaze. As the sugars in the glaze bubble and caramelise with the rendering pork fat, it forms a deep mahogany, sticky lacquer.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e5. Watch for the Sticky Burn Window\u003c\/h4\u003e\n\u003cp\u003eBecause sugar burns quickly, keep a close eye on the ham during the final 5 minutes.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eIf the edges begin to darken too quickly before the fat cap is crisp and bubbling, loose-cover the top with a piece of foil.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRest the glazed ham for \u003cb\u003e20 minutes\u003c\/b\u003e before carving to allow the molten sugar glaze to set firm and the juices to settle.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Primrose Herd","offers":[{"title":"1kg","offer_id":49719619191074,"sku":"Ham joint 1kg","price":24.0,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":51746112962850,"sku":"Ham joint 2kg","price":48.0,"currency_code":"GBP","in_stock":true},{"title":"3kg","offer_id":51746112995618,"sku":"Ham joint 3kg","price":72.0,"currency_code":"GBP","in_stock":true},{"title":"4kg","offer_id":51746113028386,"sku":"Ham joint 4kg","price":96.0,"currency_code":"GBP","in_stock":true},{"title":"5kg","offer_id":51746113061154,"sku":"Ham joint 5kg","price":120.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/Untitled_-_12_August_2026_at_11.15.29_3.jpg?v=1792979966"},{"product_id":"ham-hocks","title":"Cornish Outdoor Reared Ham Hocks","description":"\u003ch4\u003eCornish Outdoor Reared Ham Hocks\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eA \u003cb\u003eham hock\u003c\/b\u003e (or pork knuckle) is the joint that connects a pig's foot to its leg.It is a tough, bony cut surrounded by connective tissue, thick skin, and fat, making it unsuitable for quick cooking. Instead, it is usually cured or smoked and \u003cb\u003ebraised low-and-slow\u003c\/b\u003e, where its rich collagen melts to add deep, smoky flavour and a velvety body to soups, stews, and beans.\u003c\/p\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eGrowing in popularity thanks to love from food influencers, the humble hock is a great value cut. Pre-brined so suitable for boiling or roasting \u003c\/span\u003e\u003cspan\u003eand great served hot or cold.\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003cmeta charset=\"utf-8\"\u003ePack of 2 – weight approx 2kg\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK (Primrose Herd)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery: \u003c\/strong\u003eDelivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.\u003c\/p\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e👨🍳 Chef’s Tip: Master Unsmoked Ham Hocks\u003c\/h3\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003e\"Unlike smoked hocks—which impart a dominant bacon-like flavor to whatever they are cooked in—\u003cb\u003eunsmoked ham hocks\u003c\/b\u003e offer a clean, rich pork profile and a sweet, gelatinous texture. Because they don't have smoke to mask imperfections or add ready-made flavor, the secret to cooking unsmoked hocks is \u003cb\u003edesalting, aromatics-heavy gentle simmering, and a dual-stage finish\u003c\/b\u003e.\"\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eSoak to Control Salt Levels (Overnight):\u003c\/b\u003e Even unsmoked ham hocks are usually cured in brine. Place the raw hock in a large pot of cold water and let it soak in the fridge for \u003cb\u003e12 to 24 hours\u003c\/b\u003e (changing the water once or twice). This draws out excess surface salt so your final dish or cooking broth isn't unpalatably salty.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe \"Cold Start\" Blanch:\u003c\/b\u003e Put the hock in a pot, cover with fresh cold water, bring to a rapid boil for \u003cb\u003e5 minutes\u003c\/b\u003e, then skim off the grey foam that rises to the top and discard the water. This cleanses impurities, yielding a crystal-clear poaching stock later.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eBuild Deep Aromatics (Low \u0026amp; Slow Poach):\u003c\/b\u003e Return the hock to the pot and cover with fresh water, cider, or light chicken stock. Because unsmoked meat needs flavor support, add generous aromatics:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e1 onion (halved, stuck with 2 cloves)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 carrots \u0026amp; 2 celery stalks\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 bay leaf, fresh thyme, and 10 black peppercorns\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003ci\u003eChef's secret:\u003c\/i\u003e Add a dash of apple cider vinegar—the acid helps break down tough collagen faster.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eSimmer Gently for 2.5 to 3 Hours:\u003c\/b\u003e Cover and maintain a very low simmer (never a rolling boil, which toughens the meat). The hock is ready when the meat pulls easily away from the bone with a fork and the thick skin feels completely soft.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eChoose Your Final Finish:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eFor Crispy Pork Knuckle (\u003ci\u003eSchweinshaxe\u003c\/i\u003e style):\u003c\/b\u003e Score the soft skin in a diamond pattern, rub with sea salt, and roast at \u003cb\u003e220°C (200°C fan)\u003c\/b\u003e for 25–30 minutes until the skin blisters into crunchy crackling.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eFor Terrines or Shredded Meat:\u003c\/b\u003e Pull the hot meat off the bone in thick chunks, discard small bones and gristle, and mix with chopped parsley, whole-grain mustard, and a splash of the strained gelatinous broth. Press into a tin and chill into a classic ham hock terrine.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eSave the Broth!\u003c\/b\u003e Never throw away the liquid left in the pot. It is packed with natural gelatin and rich pork flavor—strain it and use it as a luxurious base for split pea soup, lentil stew, or risotto.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49719619354914,"sku":"Ham hocks 2kg","price":14.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/PH_Smoked_Ham_Hocks1_6f51e6d36171bc73.webp?v=1771906059"},{"product_id":"half-pig-pork-box","title":"Cornish Outdoor-Reared Half Pig Pork Box","description":"\u003ch4\u003ePrimrose Herd Outdoor-Reared Half Pig Pork Box – Primrose Herd\u003c\/h4\u003e\n\u003cp\u003eDiscover exceptional quality with our \u003cstrong\u003ePrimrose Herd Outdoor-Reared Half Pig Pork Box\u003c\/strong\u003e, cut by hand from ethically reared Primrose Herd pork in Cornwall.\u003c\/p\u003e\n\u003cp\u003eKnown for traditional farming and superior welfare, Primrose Herd pork offers superb texture, natural marbling, and succulent flavour across every dish.\u003c\/p\u003e\n\u003cp\u003eBuying half a Primrose Herd pig is a great way to try new cuts of meat whilst saving money on the cuts you already enjoy. All the meat is vacuum packed and ready for the freezer. The cuts included are Boned and rolled shoulders, leg joints, leg steaks, diced, chops, mince, loin joint, sausages and belly pork.\u003c\/p\u003e\n\u003cp\u003eCONTAINS: WHEAT , GLUTEN, SULPHITES\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eWhy Choose Primrose Herd Pork?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional Cornish Butchery:\u003c\/strong\u003e Expertly prepared by hand to order.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOutdoor Reared:\u003c\/strong\u003e High welfare standards for superior meat texture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRich Natural Flavour:\u003c\/strong\u003e Perfect for roasting, searing, or slow cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChilled Delivery:\u003c\/strong\u003e Eco-friendly vacuum packaging delivered directly to your door.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch4\u003eChef’s Tip: Mastering Your Pork Cut\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSear, Season \u0026amp; Rest\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEnsure maximum tenderness and flavour retention with these kitchen rules.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoom Temperature:\u003c\/strong\u003e Take meat out of the fridge 20 minutes before cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason Right Before:\u003c\/strong\u003e Use sea salt and freshly cracked black pepper.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear High, Cook Gentle:\u003c\/strong\u003e Brown well in a hot pan, then cook through over steady heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Always rest meat for 5–10 minutes to allow juices to settle.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cem\u003eServing Suggestion: Pair with warm roasted root vegetables and fresh apple sauce.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eHalf Pig: Yields typically 20kg+ depending on the pig and the cuts.\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK (Primrose Herd)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49719619387682,"sku":"Half pig pork box","price":250.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/PH_Half_Pig_Pork_Box1-Photoroom_a1da3a32b5c7ac57.webp?v=1771906091"},{"product_id":"gammon-steaks","title":"Cornish Outdoor-Reared Pork Gammon Steaks","description":"\u003cp\u003e\u003cstrong\u003eCornish Outdoor-Reared Pork Gammon Steaks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePrimrose Herd home cured thick cut gammon steaks have a great flavour and are easy to cook.\u003c\/p\u003e\n\u003cp\u003eA \u003cb\u003egammon steak\u003c\/b\u003e is a thick, individual slice cut from a raw, cured hind leg of pork (the gammon joint).\u003c\/p\u003e\n\u003cp\u003eBecause it comes from the hind leg, the meat is lean, dense, and firm, and cured. Cooking a gammon steak yields a deeply savoury, salty-sweet flavour profile with a satisfying steak-like texture—traditionally pan-fried or griddled and served topped with a fried egg or a grilled pineapple ring.\u003c\/p\u003e\n\u003cp\u003e2 pack options\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500g Pack contains 2 steaks. Total pack weight 500g\u003c\/li\u003e\n\u003cli\u003e1kg pack contains 4 steaks. Total pack weight 1kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK (Primrose Herd)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery: \u003c\/strong\u003eDelivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e👨🍳 Chef’s Tip: Master Gammon Steak with Pineapple\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eGammon steak with pineapple is a absolute British pub classic, but it is all too easy to end up with tough, overly salty meat and soggy fruit. Because gammon is already cured, the secrets to success are \u003cb\u003esnipping the outer fat rind to prevent curling, searing over medium heat in rendered fat, and caramelising fresh pineapple in the pan juices with a touch of brown sugar\u003c\/b\u003e.\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003ch4\u003e1. Snip the Fat Rind (Prevents Curling)\u003c\/h4\u003e\n\u003cp\u003eGammon steaks have a thick strip of fat running around the edge. As the fat hits the hot pan, it shrinks much faster than the muscle, causing the steak to cup and curl into a bowl shape—which ruins even contact with the pan. Use a sharp chef's knife to make small vertical snips through the fat layer every 2cm.\u003c\/p\u003e\n\u003ch4\u003e2. Render the Fat Strip First\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eHeat a heavy frying pan or cast-iron skillet over a medium heat with just a tiny drop of vegetable oil.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHold the gammon steak upright on its fat edge with tongs for \u003cb\u003e60 to 90 seconds\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eThis crisps up the outer rind and releases delicious, rich fat into the pan to cook the steak in.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e3. Sear Over Medium Heat (No Added Salt!)\u003c\/h4\u003e\n\u003cp\u003eLay the steak flat in the rendered fat. Cook over \u003cb\u003emedium heat\u003c\/b\u003e for \u003cb\u003e3 to 4 minutes per side\u003c\/b\u003e (adjusting for thickness). Do not add salt, as the cure already provides plenty. Avoid high heat, as any natural sugars or brine residues will scorch and turn bitter before the middle cooks through.\u003c\/p\u003e\n\u003ch4\u003e4. Caramelise the Pineapple in the Pan Juices\u003c\/h4\u003e\n\u003cp\u003eWhile the gammon is cooking (or right after you remove it to rest):\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003ePat dry fresh pineapple rings (or canned rings in fruit juice, well-drained).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eDust one side lightly with \u003cb\u003elight soft brown sugar\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePlace the pineapple sugar-side down into the hot pan alongside the gammon juices over medium-high heat for \u003cb\u003e1 to 2 minutes\u003c\/b\u003e until deeply golden and caramelised. Flip and warm the other side for 30 seconds.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e5. Rest Briefly \u0026amp; Assemble\u003c\/h4\u003e\n\u003cp\u003eTransfer the gammon steak to a warm plate and let it rest for \u003cb\u003e3 minutes\u003c\/b\u003e. Top with the caramelised pineapple ring, allowing the sweet, acidic juices of the fruit to run down over the salty cured meat for maximum flavour contrast.\u003c\/p\u003e","brand":"Primrose Herd","offers":[{"title":"2 Steaks (500g)","offer_id":49719619551522,"sku":"Gammon steaks 500g","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"4 Steaks (1kg)","offer_id":51746111881506,"sku":"Gammon steaks 1kg","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/Untitled_-_12_August_2026_at_11.15.29_5.jpg?v=1792980011"},{"product_id":"gammon-joint","title":"Cornish Outdoor-Reared Deboned and Rolled Pork Gammon Joint | 1-6kg","description":"\u003cp\u003e\u003cstrong\u003eCornish Outdoor-Reared Deboned and Rolled Pork Gammon Joint | 1-6kg\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Primrose Herd Gammon Joint is a traditional wet cured gammon with the bone removed for easy carving. These are just perfect for home cooked hams and can be boiled or roasted.\u003c\/p\u003e\n\u003cp\u003eA \u003cb\u003egammon joint\u003c\/b\u003e is a raw, cured hind leg of pork that is sold as a whole or half roasting joint.Cooking a gammon joint typically involves simmering it in liquid to gently cook the meat and leach out excess salt, followed by stripping the skin, scoring the fat layer, and roasting it with a sticky glaze like honey and mustard.\u003c\/p\u003e\n\u003ch4\u003eWhy Choose Primrose Herd Pork?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eAward Winning Pork\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional Cornish Butchery:\u003c\/strong\u003e Expertly prepared by hand to order.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOutdoor Reared:\u003c\/strong\u003e High welfare standards for superior meat texture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRich Natural Flavour:\u003c\/strong\u003e Perfect for roasting, searing, or slow cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChilled Delivery:\u003c\/strong\u003e Eco-friendly vacuum packaging delivered directly to your door.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAvailable sizes 1-6kg\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK (Primrose Herd)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery: \u003c\/strong\u003eDelivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e👨🍳 Chef’s Tip: Master the Perfect Glazed Gammon Joint\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003e\"A roast gammon joint is a showstopping centrepiece, but because it is cured, it requires a gentle two-stage method. The secret to succulent meat with a sticky, caramelised crust is \u003cb\u003epoaching low-and-slow first in an aromatic liquid, stripping the thick skin, and finishing with a hot oven roast under a honey and mustard glaze\u003c\/b\u003e.\"\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003ch4\u003e1. Soak or Poach to Control the Salt\u003c\/h4\u003e\n\u003cp\u003eCheck your butcher's advice—modern gammon cures are milder, but if in doubt, soak the raw joint in cold water for 2 to 4 hours to leach out excess brine.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003ePlace the joint in a large stockpot and cover completely with cold liquid (apple juice, cider, or ginger ale blended with water works brilliantly).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAdd a halved onion, a cinnamon stick, 2 star anise, and a handful of peppercorns.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBring to a gentle simmer (do not boil hard) and cook for \u003cb\u003e20 minutes per 500g\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e2. Peel the Skin While Warm\u003c\/h4\u003e\n\u003cp\u003eCarefully lift the gammon out of the poaching liquid and let it cool slightly on a tray for 10 minutes. Use a small sharp knife to lift and peel off the tough outer layer of skin (rind), being careful to leave a thick, smooth layer of white fat underneath.\u003c\/p\u003e\n\u003ch4\u003e3. Diamond-Score \u0026amp; Clove the Fat\u003c\/h4\u003e\n\u003cp\u003ePreheat your oven to \u003cb\u003e200°C (Fan 180°C \/ Gas Mark 6)\u003c\/b\u003e. Use a sharp knife to score the fat layer in a diamond cross-hatch pattern (making cuts about 2cm apart), making sure not to slice down into the meat. Push a whole clove into the centre of each diamond intersection for classic aromatic depth and presentation.\u003c\/p\u003e\n\u003ch4\u003e4. Apply a Sticky Honey \u0026amp; Mustard Glaze\u003c\/h4\u003e\n\u003cp\u003eMix together \u003cb\u003e3 tbsp honey (or maple syrup)\u003c\/b\u003e, \u003cb\u003e2 tbsp whole-grain or Dijon mustard\u003c\/b\u003e, and \u003cb\u003e1 tbsp dark brown sugar\u003c\/b\u003e. Brush half of the glaze all over the diamond-scored fat layer. Place the joint in a foil-lined roasting tin (to catch burnt drips and make cleanup easier).\u003c\/p\u003e\n\u003ch4\u003e5. High-Heat Roast \u0026amp; Baste (20–25 Minutes)\u003c\/h4\u003e\n\u003cp\u003eRoast in the oven for \u003cb\u003e20 to 25 minutes\u003c\/b\u003e, brushing with the remaining glaze halfway through. Watch it closely during the final 5 minutes—the high sugar content causes the glaze to bubble, darken, and lacquer into a sticky mahogany crust quickly.\u003c\/p\u003e\n\u003ch4\u003e6. Rest Before Carving\u003c\/h4\u003e\n\u003cp\u003eTransfer the glazed gammon to a carving board and let it \u003cb\u003erest for 15 to 20 minutes\u003c\/b\u003e before slicing. Carving warm or cold yields clean, thick, juicy slices without tearing the sweet glaze crust.\u003c\/p\u003e","brand":"Primrose Herd","offers":[{"title":"1kg","offer_id":49719619649826,"sku":"Gammon joint 1kg","price":20.0,"currency_code":"GBP","in_stock":true},{"title":"1.5kg","offer_id":51746111586594,"sku":"Gammon joint 1.5kg","price":30.0,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":51746111619362,"sku":"Gammon joint 2kg","price":40.0,"currency_code":"GBP","in_stock":true},{"title":"2.5kg","offer_id":51746111652130,"sku":"Gammon joint 2.5kg","price":50.0,"currency_code":"GBP","in_stock":true},{"title":"3kg","offer_id":51746111684898,"sku":"Gammon joint 3 kg","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"4kg","offer_id":51746111717666,"sku":"Gammon joint 4 kg","price":80.0,"currency_code":"GBP","in_stock":true},{"title":"5kg","offer_id":51746111750434,"sku":"Gammon joint 5 kg","price":100.0,"currency_code":"GBP","in_stock":true},{"title":"6kg","offer_id":51746111783202,"sku":"Gammon joint 6 kg","price":120.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/GammonJoint_4132505fd542593d.webp?v=1771906337"},{"product_id":"gammon-bone-in","title":"Cornish Outdoor-Reared Gammon Joint Bone-In","description":"\u003ch4\u003ePrimrose Herd Outdoor-Reared Gammon Joint Bone-In – Primrose Herd\u003c\/h4\u003e\n\u003cp\u003eTaste true artisan craft with our \u003cstrong\u003ePrimrose Herd Outdoor-Reared Gammon Joint Bone-In\u003c\/strong\u003e, dry-cured by hand using traditional methods and prime outdoor-reared Primrose Herd pork.\u003c\/p\u003e\n\u003cp\u003eSucculent, full-flavoured, and free from excessive water shrinkage, it offers a rich taste experience whether cooked crisp for breakfast or roasted for dinner.\u003c\/p\u003e\n\u003ch4\u003eWhy Choose Primrose Herd Cured Pork Gammon?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional Dry Cure:\u003c\/strong\u003e Cured by hand for deep, authentic pork flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh Welfare Pork:\u003c\/strong\u003e Sourced from free-roaming, outdoor-reared Cornish pigs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eZero Excess Water:\u003c\/strong\u003e Does not shrink or boil in the pan like mass-market bacon.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChilled Delivery:\u003c\/strong\u003e Vacuum-sealed to preserve freshness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Varied weights\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK (Primrose Herd)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Primrose Herd","offers":[{"title":"2kg","offer_id":49719619944738,"sku":"Gammon bone in 2kg","price":40.0,"currency_code":"GBP","in_stock":true},{"title":"3kg","offer_id":51746111389986,"sku":"Gammon bone in 3kg","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"4kg","offer_id":51746111422754,"sku":"Gammon bone in 4kg","price":80.0,"currency_code":"GBP","in_stock":true},{"title":"5kg","offer_id":51746111455522,"sku":"Gammon bone in 5kg","price":100.0,"currency_code":"GBP","in_stock":true},{"title":"6kg","offer_id":51746111488290,"sku":"Gammon bone in 6kg","price":120.0,"currency_code":"GBP","in_stock":true},{"title":"7kg","offer_id":51746111521058,"sku":"Gammon bone in 7kg","price":140.0,"currency_code":"GBP","in_stock":true},{"title":"8kg","offer_id":51746111553826,"sku":"Gammon bone in 8kg","price":160.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/bone_in_gammon_resized_83dd67d1260c609b.webp?v=1792980032"},{"product_id":"french-trimmed-loin-of-pork","title":"Cornish Outdoor-Reared French Trimmed Pork Loin Rack","description":"\u003ch4\u003ePrimrose Herd Outdoor-Reared French Trimmed Loin of Pork \u003c\/h4\u003e\n\u003cp\u003eElevate your Sunday roast with our \u003cstrong\u003ePrimrose Herd Outdoor-Reared French Trimmed Loin of Pork\u003c\/strong\u003e, hand-prepared from ethically reared Primrose Herd pork. Naturally lean, juicy, and topped with scored rind for crisp crackling. \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWith the chine bone removed for easy carving the French trimmed cutlet bones remain in place.This not only looks impressive but also adds to the flavour whilst cooking. The fat is scored to produce great crackling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhether roasted with traditional herbs or carved for a family feast, it delivers outstanding tenderness and pure Cornish flavour.\u003c\/p\u003e\n\u003ch4\u003eWhy Choose Primrose Herd Pork Loin?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEthically Reared:\u003c\/strong\u003e High-welfare, outdoor-reared Cornish pork.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaster Butchery:\u003c\/strong\u003e Expertly trimmed and scored by hand.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGolden Crackling:\u003c\/strong\u003e Rind prepared for maximum crunch.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDelivered Fresh:\u003c\/strong\u003e Butchered to order and vacuum-sealed.\u003c\/li\u003e\n\u003cli\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\n\u003ch4\u003eChef’s Tip: How to Roast the Perfect Pork Loin Joint\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHigh Heat Blast \u0026amp; Gentle Roasting\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFollow these steps for succulent meat and crackling that snaps effortlessly.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eDry and Salt:\u003c\/strong\u003e Pat rind dry with kitchen roll and rub coarse sea salt into the scored cuts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInitial Blast:\u003c\/strong\u003e Start in a hot oven at 220°C (200°C fan) for 20 minutes to bubble the skin.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReduce Heat:\u003c\/strong\u003e Lower to 180°C (160°C fan) and cook for 30 minutes per 500g.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Allow to rest for 15–20 minutes so juices redistribute before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cem\u003eServing Suggestion: Pair with sage and onion stuffing and rich homemade pan gravy.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Varied joint sizes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK (Primrose Herd)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Primrose Herd","offers":[{"title":"1kg","offer_id":49719620239650,"sku":"French trimmed loin of pork 1kg","price":16.5,"currency_code":"GBP","in_stock":true},{"title":"1.5kg","offer_id":51746111226146,"sku":"French trimmed loin of pork 1.5kg","price":24.75,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":51746111258914,"sku":"French trimmed loin of pork 2kg","price":33.0,"currency_code":"GBP","in_stock":true},{"title":"2.5kg","offer_id":51746111291682,"sku":"French trimmed loin of pork 2.5kg","price":41.25,"currency_code":"GBP","in_stock":true},{"title":"3kg","offer_id":51746111324450,"sku":"French trimmed loin of pork 3kg","price":49.5,"currency_code":"GBP","in_stock":true},{"title":"4kg","offer_id":51746111357218,"sku":"French Trimmed Loin of Pork 4kg","price":66.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/PH_French_Trimmed_Rack_of_Pork1_9bbada0cd5dad794.webp?v=1771906403"},{"product_id":"beef-fillet-tail","title":"Cornish Dry-Aged Grass-Fed Fillet Tail | 300g","description":"\u003ch4\u003eCornish 21-Day Dry-Aged Grass-Fed Fillet tail\u003c\/h4\u003e\n\u003cp\u003eElevate steak night with our \u003cstrong\u003eCornish 21-Day Dry-Aged Grass-Fed Fillet tail\u003c\/strong\u003e, cut from 100% grass-fed Cornish beef dry-aged for a minimum of 21 days for supreme tenderness and concentrated beefy flavour.\u003c\/p\u003e\n\u003cp\u003eDry aging relaxes the meat fibres while deepening its complex, rich flavour profile, producing steak-house quality in your own home.\u003c\/p\u003e\n\u003ch4\u003eWhy Choose Our Dry-Aged Beef Steaks?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e21-Day Dry Aged:\u003c\/strong\u003e Aged naturally to intensify flavour and enhance tenderness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100% Grass-Fed:\u003c\/strong\u003e Raised on lush Cornish pastures for superior marbling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaster Butchery:\u003c\/strong\u003e Precisely trimmed and cut by expert butchers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh UK Delivery:\u003c\/strong\u003e Vacuum-packed and delivered chilled.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\n\u003ch4\u003eChef’s Tip: How to Pan-Sear the Perfect Steak\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHigh Heat, Butter Basting, and Essential Resting\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCooking dry-aged steak is quick and simple when you follow key steakhouse techniques.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemper the Steak:\u003c\/strong\u003e Bring steak to room temperature 30 minutes before cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot Pan:\u003c\/strong\u003e Heat a heavy  pan until smoking hot with high-smoke-point oil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear \u0026amp; Bast:\u003c\/strong\u003e Sear for 2–3 mins per side, adding butter, garlic, and thyme for the final minute.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Rest on a warm plate for 5 minutes before slicing across the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cem\u003eServing Suggestion: Serve with triple-cooked chips, seared mushrooms, and peppercorn sauce.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 300g \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C. Suitable for home freezing.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49719620436258,"sku":"Beef Fillet tail 300g","price":15.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/beeffillet_09abfd92128d335e.webp?v=1771906434"},{"product_id":"fillet-of-beef","title":"Cornish 21-Day Dry-Aged Grass-Fed Fillet of Beef","description":"\u003ch4\u003eCornish 21-Day Dry-Aged Grass-Fed Fillet of Beef \u003c\/h4\u003e\n\u003cp\u003eElevate a celebration night with our \u003cstrong\u003eFillet of Beef\u003c\/strong\u003e, from 100% grass-fed Cornish beef dry-aged for a minimum of 21 days for supreme tenderness and concentrated beefy flavour.\u003c\/p\u003e\n\u003cp\u003eDry aging relaxes the meat fibres while deepening its complex, rich flavour profile, producing steak-house quality in your own home.\u003c\/p\u003e\n\u003ch4\u003eWhy Choose Our Dry-Aged Beef Steaks?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e21-Day Dry Aged:\u003c\/strong\u003e Aged naturally to intensify flavour and enhance tenderness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100% Grass-Fed:\u003c\/strong\u003e Raised on lush Cornish pastures for superior marbling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaster Butchery:\u003c\/strong\u003e Precisely trimmed and cut by expert butchers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh UK Delivery:\u003c\/strong\u003e Vacuum-packed and delivered chilled.\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003e\u003cstrong\u003eWeight \u003c\/strong\u003e1.5 kg\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch4\u003eChef’s Tip: Cooking a Whole Grass-Fed Beef Fillet\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eGrass-fed beef fillet is the crown jewel of roasts—exceptionally tender with a clean, deep, natural flavour. However, because grass-fed beef is leaner than grain-fed beef, it cooks roughly \u003cb\u003e30% faster\u003c\/b\u003e and can dry out quickly if overdone. Target a strict medium-rare (\u003cspan class=\"math-inline\"\u003e$52^{\\circ}\\text{C}$\u003c\/span\u003e to \u003cspan class=\"math-inline\"\u003e$54^{\\circ}\\text{C}$\u003c\/span\u003e) to keep it succulent.\u003c\/i\u003e\u003c\/p\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eTying \u0026amp; Prepping:\u003c\/b\u003e Trim any silver skin with a sharp knife. Because a whole fillet tapers at the tail, fold the thin end underneath itself and tie the whole roast tightly with butcher's twine at 2-inch intervals. This creates a uniform cylinder so every slice cooks evenly.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eSalt Early, Temper Long:\u003c\/b\u003e Remove the meat from the fridge 1 hour before cooking. Season generously with flaky sea salt and cracked black pepper. Letting it come to room temperature is critical for even heat distribution.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Sear-First Approach:\u003c\/b\u003e Preheat your oven to \u003cspan class=\"math-inline\"\u003e200 celsius or 180 celsius for fan ovens\u003c\/span\u003e. Heat a roasting tin or large pan over high heat with a splash of oil. Sear the fillet for 4–5 minutes, turning until a deep golden crust forms on all sides.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eBaste \u0026amp; Roast:\u003c\/b\u003e Toss 50g of unsalted butter, a few smashed garlic cloves, and sprigs of fresh thyme into the tin. Transfer straight to the oven and roast for \u003cb\u003e18–22 minutes\u003c\/b\u003e for medium-rare (use a meat thermometer in the thickest part—pull it out at \u003cspan class=\"math-inline\"\u003e$50^{\\circ}\\text{C}$\u003c\/span\u003e as carryover cooking will raise the temperature by \u003cspan class=\"math-inline\"\u003e$3–4^{\\circ}\\text{C}$\u003c\/span\u003e).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Non-Negotiable Rest:\u003c\/b\u003e Transfer the fillet to a warm board, spoon the pan juices over top, cover loosely with foil, and let it rest for \u003cb\u003e15–20 minutes\u003c\/b\u003e before carving. This allows the muscular fibers to relax and redistribute the juices throughout the meat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/blockquote\u003e\n\u003c\/div\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49719620501794,"sku":"Fillet of beef 1.5kg","price":112.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/Untitled_44_287066ef6c68c665.webp?v=1792980069"},{"product_id":"family-pork-box","title":"Award-Winning Outdoor-Reared Cornish Pork Box","description":"\u003ch4\u003ePrimrose Herd Outdoor-Reared Family Pork Box - Assorted Pork Cuts\u003c\/h4\u003e\n\u003ch4\u003eDiscover exceptional quality with our \u003cstrong\u003ePrimrose Herd Outdoor-Reared Family Pork Box\u003c\/strong\u003e, cut by hand from ethically reared Primrose Herd pork in Cornwall.\u003c\/h4\u003e\n\u003cp\u003eThe Primrose Herd family box contains a selection of joints and cuts of their succulent traditional breed pork. Roasting joints with real crackling, chops and steaks for family meals, sausages for the younger family members and wonderful dry cured bacon and Cornish Hogs Pudding for that special breakfast. All the meat is suitable for home freezing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 x pork leg roasting joint (boned and rolled approx 1.5kg)\u003c\/li\u003e\n\u003cli\u003e1 x pork shoulder roasting joint (boned and rolled approx 1.5kg)\u003c\/li\u003e\n\u003cli\u003e2 x 500g diced pork\u003c\/li\u003e\n\u003cli\u003e2 x 500g minced pork\u003c\/li\u003e\n\u003cli\u003e4 x loin steaks (approx 800gm)\u003c\/li\u003e\n\u003cli\u003e4 x pork chops (approx 1kg)\u003c\/li\u003e\n\u003cli\u003e2 kg sausages\u003c\/li\u003e\n\u003cli\u003e500g dry cured back bacon\u003c\/li\u003e\n\u003cli\u003e500g dry cured smoked back bacon\u003c\/li\u003e\n\u003cli\u003e2 x 300 gm Cornish Hogs Pudding\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCONTAINS : WHEAT, GLUTEN, SULPHITES\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll the meat is vacuum-packed and suitable for home freezing.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eKnown for traditional farming and superior welfare, Primrose Herd pork offers superb texture, natural marbling, and succulent flavour across every dish.\u003c\/p\u003e\n\u003ch4\u003eWhy Choose Primrose Herd Pork?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional Cornish Butchery:\u003c\/strong\u003e Expertly prepared by hand to order.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOutdoor Reared:\u003c\/strong\u003e High welfare standards for superior meat texture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRich Natural Flavour:\u003c\/strong\u003e Perfect for roasting, searing, or slow cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChilled Delivery:\u003c\/strong\u003e Eco-friendly vacuum packaging delivered directly to your door.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch4\u003eChef’s Tip: Mastering Your Pork Cut\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eSear, Season \u0026amp; Rest\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEnsure maximum tenderness and flavour retention with these kitchen rules.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoom Temperature:\u003c\/strong\u003e Take meat out of the fridge 20 minutes before cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason Right Before:\u003c\/strong\u003e Use sea salt and freshly cracked black pepper.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear High, Cook Gentle:\u003c\/strong\u003e Brown well in a hot pan, then cook through over steady heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Always rest meat for 5–10 minutes to allow juices to settle.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cem\u003eServing Suggestion: Pair with warm roasted root vegetables and fresh apple sauce.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx 9.4kgs\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK (Primrose Herd)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eDelivery:\u003c\/strong\u003e Mainland UK only (excluding NI). Shipped via express delivery in high-quality packagingand insulation.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49719620600098,"sku":"Family pork box","price":139.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/primrose_pack2resize_1_9b4ce746485af557.webp?v=1771906509"},{"product_id":"family-meat-box","title":"Cornish Grass Dry Aged Family Meat Box","description":"\u003cp\u003e\u003cstrong\u003eCornish Grass Dry Aged Family Meat Box\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Primrose Herd Family Meat Box is packed with options for a busy family life, from a quick chilli, or perhaps a classic toad in the hole with mash and onion gravy, crowd-pleasing prime steaks and a weekend roast chicken, not to mention proper dry-cured bacon and sausages. Without exception, all produce is aged, dry-cured, smoked and prepared in house by their expert team of artisan butchers.\u003c\/p\u003e\n\u003cp\u003eFamily Meat Box includes -\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 x 2kg whole free range Creedy Carver chicken\u003c\/li\u003e\n\u003cli\u003e4 x 250g rump steaks\u003c\/li\u003e\n\u003cli\u003e4 x 250g pork chops\u003c\/li\u003e\n\u003cli\u003e1 x 2 kg shoulder of pork\u003c\/li\u003e\n\u003cli\u003e1 x 1kg pork sausages\u003c\/li\u003e\n\u003cli\u003e1 x 500g cracked black pepper sausages\u003c\/li\u003e\n\u003cli\u003e1 x 250g smoked streaky bacon\u003c\/li\u003e\n\u003cli\u003e2 x 250g dry cured back bacon\u003c\/li\u003e\n\u003cli\u003e1 x 1kg minced beef\u003c\/li\u003e\n\u003cli\u003e1 x 1kg diced beef\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eWhy Choose Primrose Herd Meat?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eAward Winning Heritage Pork\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eGrass-Fed Cornish Beef\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional Dry Cure:\u003c\/strong\u003e Cured by hand for deep, authentic pork flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh Welfare:\u003c\/strong\u003e Sourced from free-roaming, outdoor-reared Cornish pigs and beef cattle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eZero Excess Water:\u003c\/strong\u003e Does not shrink or boil in the pan like mass-market bacon.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChilled Delivery:\u003c\/strong\u003e Vacuum-sealed to preserve freshness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: 8.5kg\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eVacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eCornwall, UK (Primrose Herd)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eKeep refrigerated below 4°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eDelivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49719620665634,"sku":"Family meat box","price":169.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/essentials_raw-_resized_41f1d162c9f17138.webp?v=1792980077"},{"product_id":"family-breakfast-box","title":"Cornish Heritage Pork Family Breakfast Box","description":"\u003cp\u003e\u003cstrong\u003eCornish Outdoor-Reared Heritage Pork Family Breakfast Box\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Breakfast Box is a treat for a lazy Sunday brunch or perfect for weekends away.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFamily breakfast box includes -\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 x 250g dry cured back bacon\u003c\/li\u003e\n\u003cli\u003e2 x 250g dry cured smoked back bacon\u003c\/li\u003e\n\u003cli\u003e2 x 250g dry cured smoked streaky bacon\u003c\/li\u003e\n\u003cli\u003e1 kg pork sausages\u003c\/li\u003e\n\u003cli\u003e1 kg pork chipolatas\u003c\/li\u003e\n\u003cli\u003e2 x 300g Cornish hogs pudding\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eWhy Choose Primrose Herd Pork?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eAward Winning Heritage Pork\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional Dry Cure:\u003c\/strong\u003e Cured by hand for deep, authentic pork flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh Welfare:\u003c\/strong\u003e Sourced from free-roaming, outdoor-reared Cornish pigs and beef cattle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eZero Excess Water:\u003c\/strong\u003e Does not shrink or boil in the pan like mass-market bacon.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChilled Delivery:\u003c\/strong\u003e Vacuum-sealed to preserve freshness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: 3.35kg\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eVacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eCornwall, UK (Primrose Herd)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eKeep refrigerated below 4°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eDelivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.\u003c\/p\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49719620731170,"sku":"Family breakfast box","price":64.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/Untitled_29_288a0b8f338dd38c.webp?v=1771906614"},{"product_id":"essentials-meat-box","title":"Cornish Essentials Meat Box","description":"\u003ch4\u003eCornish 21-Day Dry-Aged Grass-Fed \/ Outdoor- Reared EssentialsMeat Box \u003c\/h4\u003e\n\u003cp\u003eDiscover exceptional taste with our \u003cstrong\u003eCornish 21-Day Dry-Aged Grass-Fed Essentials Meat Box\u003c\/strong\u003e, curated from top British artisan producers.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRepresenting exceptional value, this box is perfect for planning several midweek meals, a weekend slow cook and Saturday night treat, a Sunday roast with some to pop in the freezer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWith  traditional sausages and two packs of our most popular dry cured bacon your weekend breakfasts will be taken care of and the rolled topside is crying out for the Sunday roast treatment.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 x 1kg rolled beef topside\u003c\/li\u003e\n\u003cli\u003e1 x 500g pork sausages\u003c\/li\u003e\n\u003cli\u003e2 x 200g rump steaks\u003c\/li\u003e\n\u003cli\u003e1 x 500g diced beef\u003c\/li\u003e\n\u003cli\u003e2 x 500g minced beef\u003c\/li\u003e\n\u003cli\u003e2 x 300g chicken breasts\u003c\/li\u003e\n\u003cli\u003e1 x 250g back bacon\u003c\/li\u003e\n\u003cli\u003e1 x 250g smoked streaky bacon\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Secure packaging\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e UK Corbwall\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Arrives fres - use per the label instructions, perfect for freezing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx 3.5kg\u003c\/p\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49719620829474,"sku":"Essentials Meat Box","price":79.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/meat_box_67e28d2fe5908d9b.webp?v=1771906642"},{"product_id":"diced-gammon","title":"Cornish Heritage Pork Diced Gammon 500g","description":"\u003cp\u003e\u003cstrong\u003eCornish Heritage Pork Diced Gammon 500g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSucculent Primrose Herd gammon cubed. Ideal for kebabs or in pies and hotpots.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eDiced gammon\u003c\/b\u003e consists of uniform bite-sized cubes cut from a raw, cured hind leg of pork.\u003c\/p\u003e\n\u003cp\u003eUnlike cooked ham, gammon is sold raw and must be cooked before eating. Because it comes from the leg, it is a lean, meaty cut that delivers a deep, savoury, salty punch to dishes without being overly fatty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePack contains 500 gm.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cbr\u003e\u003c\/h4\u003e\n\u003ch4\u003eWhy Choose Primrose Herd Pork?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eAward Winning Heritage Pork\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional Cornish Butchery:\u003c\/strong\u003e Expertly prepared by hand to order.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOutdoor Reared:\u003c\/strong\u003e High welfare standards for superior meat texture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRich Natural Flavour:\u003c\/strong\u003e Perfect for roasting, searing, or slow cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChilled Delivery:\u003c\/strong\u003e Eco-friendly vacuum packaging delivered directly to your door.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003cspan\u003e 500g\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eVacuum-sealed, chilled\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eCornwall, UK (Primrose Herd)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eKeep refrigerated below 4°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e: Delivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e👨🍳 Chef’s Tip: Master Cooking with Diced Gammon\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003e\"Diced gammon is a phenomenal ingredient for adding concentrated, meaty saltiness to British comfort food. Because gammon is raw cured leg meat rather than precooked ham, it needs to be cooked through, but its high lean-to-fat ratio means over-frying can leave it tough and dry. The secrets to success are \u003cb\u003emanaging its salt levels, searing quickly over medium-high heat, and pairing it with sweet, creamy, or acidic ingredients\u003c\/b\u003e.\"\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003ch4\u003e1. Mind the Salt (Soak if Necessary)\u003c\/h4\u003e\n\u003cp\u003eBecause gammon is brine- or dry-cured, it packs a punch of natural saltiness that season an entire dish.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eTaste First:\u003c\/b\u003e Always hold back on adding extra salt to your pies, soups, or casseroles until the very end after the gammon has cooked and released its juices.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eSoak Extra-Salty Cuts:\u003c\/b\u003e If you suspect your diced gammon is heavily cured, soak the raw cubes in a bowl of cold water for \u003cb\u003e20 to 30 minutes\u003c\/b\u003e, then drain and pat thoroughly dry with kitchen paper before cooking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e2. Sear Lightly to Caramelise without Drying Out\u003c\/h4\u003e\n\u003cp\u003eUnlike fatty streaky bacon, lean diced gammon can turn rubbery if fried for too long.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eHeat \u003cb\u003e1 tbsp of butter or oil\u003c\/b\u003e in a frying pan over medium-high heat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFry the diced gammon for \u003cb\u003e4 to 6 minutes\u003c\/b\u003e, tossing frequently, until the edges turn light golden-brown and the meat is cooked through.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRemove the gammon from the pan immediately once browned so it stays juicy, leaving the savoury fat in the pan to cook your vegetables.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e3. The Ultimate Base for Creamy Pies and Soups\u003c\/h4\u003e\n\u003cp\u003eDiced gammon shines best when suspended in a creamy, unctuous sauce or a rich vegetable broth.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eChicken, Leek \u0026amp; Gammon Pie:\u003c\/b\u003e Sauté sliced leeks in the leftover gammon fat, build a creamy mustard velouté, and combine with cooked chicken and seared gammon before topping with puff pastry.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eClassic Split Pea \u0026amp; Gammon Soup:\u003c\/b\u003e Add raw diced gammon directly to a pot of yellow or green split peas, leeks, and carrots. Simmer gently for \u003cb\u003e1 hour\u003c\/b\u003e so the gammon tenderises while flavouring the broth.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e4. Pair with Sweet and Acidic Accents\u003c\/h4\u003e\n\u003cp\u003eSavoury gammon naturally craves sweet and sharp flavours to cut through its salt cure.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eCombine diced gammon with \u003cb\u003esweetcorn, peas, or caramelised apples\u003c\/b\u003e in stews and bakes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFinish sauces containing gammon with a teaspoon of \u003cb\u003eEnglish or Grainy mustard\u003c\/b\u003e, a splash of \u003cb\u003ecider vinegar\u003c\/b\u003e, or freshly chopped \u003cb\u003eparsley\u003c\/b\u003e to lift the entire dish.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e5. Quick Swap for Midweek Pasta \u0026amp; Omelettes\u003c\/h4\u003e\n\u003cp\u003eBecause it is lean and meatier than bacon, diced gammon makes a fantastic quick-cook protein.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eGammon \u0026amp; Cheese Frittata:\u003c\/b\u003e Sauté diced gammon with spinach and spring onions, pour over beaten eggs, top with mature Cheddar, and flash under the grill.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eHearty Carbonara Twist:\u003c\/b\u003e Swap standard bacon for seared diced gammon cubes for a chunkier, extra-meaty pasta finish.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"attachment-container unknown\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003celicitations class=\"lm-enabled ng-star-inserted\"\u003e\u003c\/elicitations\u003e\n\u003c\/div\u003e","brand":"Primrose Herd","offers":[{"title":"500g","offer_id":50443767447842,"sku":"Diced Gammon  500g","price":6.5,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":51746111160610,"sku":"Diced Gammon  1kg","price":13.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/diced_gammon_izeg-4m_0axh-32_b741a338f67f8e5c.webp?v=1771906682"},{"product_id":"creedy-carver-duck-breasts-450g","title":"Free-Range Duck Breasts 450g","description":"\u003ch4\u003eCreedy Carver Free-Range Duck Breasts 450g – Creedy Carver Free-Range\u003c\/h4\u003e\n\u003cp\u003eTreat yourself to superior poultry with our \u003cstrong\u003eCreedy Carver Free-Range Duck Breasts 450g\u003c\/strong\u003e, sourced from Creedy Carver in Devon. Raised free-range with freedom to forage, Creedy Carver duck is renowned for exceptional flavour and texture.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAll Creedy Carver’s free-range ducks enjoy a large grass covered range as well as water for bathing and cleaning their feathers. They are fed on a natural low-energy diet and allowed to grow slowly, producing leaner, full-flavoured meat. The birds are then traditionally dry plucked and hand finished which is why their skin crisps so beautifully in the oven.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eSucculent, plump, and full of natural goodness, this free-range duck cut elevates weeknight meals and special dinner parties alike.\u003c\/p\u003e\n\u003ch4\u003eWhy Choose Creedy Carver Free-Range Duck?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFree-Range Welfare:\u003c\/strong\u003e Raised outdoors in Devon for natural growth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuperior Texture \u0026amp; Flavour:\u003c\/strong\u003e Plump, juicy meat with rich depth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Trimmed:\u003c\/strong\u003e Prepared by master butchers for immediate cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh Delivery:\u003c\/strong\u003e Vacuum-sealed and shipped chilled directly to your kitchen.. Deliveries come directly from Creedy Carver to you via Primrose Herd at the end of week.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 450g - \u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003ePack contains 2 x 225g duck breasts\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Devon, UK (Creedy Carver)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/li\u003e\n\u003cli\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e👨🍳 Chef’s Tip: Achieving Crispy Skin \u0026amp; Tender Duck Breast\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eThe golden rule with duck breast is to \u003cb\u003estart in a cold pan\u003c\/b\u003e. Unlike beef or lamb, which require a piping hot pan to sear, duck has a thick layer of fat beneath the skin that needs time to render out slowly. If you drop it into a hot pan, the skin will burn before the fat melts away, leaving you with a rubbery texture.\u003c\/i\u003e\u003c\/p\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eScore the Skin:\u003c\/b\u003e Using a sharp knife, score the skin in a crosshatch pattern, taking care not to slice into the meat itself. This helps the fat escape and allows the skin to crisp up evenly. Season both sides generously with sea salt.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eCold Pan Start:\u003c\/b\u003e Place the duck breasts skin-side down in a cold, dry, heavy-based frying pan. Turn the heat to medium-low. As the pan slowly warms, the fat will begin to render out. Drain off the excess liquid fat periodically (save it in a jar in the fridge for the best roast potatoes you'll ever taste!).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003ePatience for Crispy Skin:\u003c\/b\u003e Leave the duck skin-side down for \u003cb\u003e8 to 10 minutes\u003c\/b\u003e until the skin is deeply golden, thin, and ultra-crispy.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eFlip and Baste:\u003c\/b\u003e Flip the breasts over to the meat side. Add a knob of butter, a lightly crushed garlic clove, and a sprig of fresh thyme or rosemary to the pan. Cook for a further \u003cb\u003e3 to 5 minutes\u003c\/b\u003e for a perfect pink finish (medium-rare), continually spooning the foaming butter over the skin.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eRest is Essential:\u003c\/b\u003e Transfer the duck to a warm plate or board, skin-side up so it stays crisp, and let it rest for \u003cb\u003e5 to 10 minutes\u003c\/b\u003e before carving diagonally into thick slices. Resting allows the muscle fibres to relax and the juices to redistribute, ensuring every bite is succulent.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/blockquote\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49719621222690,"sku":"Creedy Carver duck breast pack of 2","price":17.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/PH_DuckBreast1_c28aa8087e95629f_6989b607-ce27-4e0b-bffb-e4f95114cc9d.webp?v=1771906798"},{"product_id":"creedy-carver-chicken-breast","title":"Free-Range Chicken Breast Fillets 500g","description":"\u003ch4\u003eCreedy Carver Free-Range Chicken Breast Fillets 500g \u003c\/h4\u003e\n\u003cp\u003eTreat yourself to superior poultry with our \u003cstrong\u003eCreedy Carver Free-Range Chicken Breasts 500g\u003c\/strong\u003e, sourced from Creedy Carver in Devon. Raised free-range with freedom to forage, Creedy Carver chicken is renowned for exceptional flavour and texture.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSkinless and boneless our free range chicken breast’s are flavoursome and perfect for any recipe.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eContains 2 x 250g chicken breasts\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhy Choose Free-Range Chicken?\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFree-Range Welfare:\u003c\/strong\u003e Raised outdoors in Devon for natural growth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuperior Texture \u0026amp; Flavour:\u003c\/strong\u003e Plump, juicy meat with rich depth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Trimmed:\u003c\/strong\u003e Prepared by master butchers for immediate cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh Delivery:\u003c\/strong\u003e Vacuum-sealed and shipped chilled directly to your kitchen.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 500g pack of 2 breasts \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Devon, UK (Creedy Carver)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C. Perfect for Freezing.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eDelivery:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eMainland UK only. Additional charges may apply to Highlands and IOW. Poultry shipped direct to you from Creedy Carver via Primrose Herd at the end of the week.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch4\u003e👨🍳 Chef’s Tip: Cooking Juicy Free-Range Chicken Breasts\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eChicken breast gets a bad reputation for drying out, but free-range breasts—with their firm muscle structure and natural depth of flavour—are a complete game changer. Because they are lean, the secret to keeping them succulent lies in \u003cb\u003ebrining\u003c\/b\u003e, \u003cb\u003esearing the skin (or outer edge)\u003c\/b\u003e, and \u003cb\u003eresting well\u003c\/b\u003e.\u003c\/i\u003e\u003c\/p\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eQuick Dry-Brine:\u003c\/b\u003e Sprinkle fine sea salt lightly over both sides of the chicken breasts 30 to 60 minutes before cooking and leave them at room temperature. This alters the protein structure, allowing the meat to retain up to 10% more moisture during cooking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eEven Out the Thickness:\u003c\/b\u003e Chicken breasts taper from thick to thin, which means the tip dries out before the center cooks. Place a sheet of baking parchment over the breasts and gently tap the thickest end with a rolling pin or meat mallet until uniform in thickness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Pan-to-Oven Method:\u003c\/b\u003e Heat a splash of oil in an ovenproof frying pan over medium-high heat. Place the chicken breasts in (skin-side down if skin-on) and sear for \u003cb\u003e3 to 4 minutes\u003c\/b\u003e until deeply golden.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eBaste with Butter \u0026amp; Aromatics:\u003c\/b\u003e Flip the breasts over, immediately drop in 25g of unsalted butter, a smashed garlic clove, and a sprig of fresh thyme. Transfer the pan straight into a preheated oven at \u003cb\u003e200°C (180°C fan)\u003c\/b\u003e for \u003cb\u003e6 to 8 minutes\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eRest is Non-Negotiable:\u003c\/b\u003e Pull the pan out when the thickest part reaches \u003cb\u003e72°C\u003c\/b\u003e (carryover heat will push it to the safe \u003cb\u003e75°C\u003c\/b\u003e). Transfer to a warm plate, spoon the pan juices over the top, and let them rest for a full \u003cb\u003e5 minutes\u003c\/b\u003e before slicing. This allows the juices to redistribute, guaranteeing every bite is moist and tender.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/blockquote\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49719621419298,"sku":"Creedy carver chicken breast 500g","price":12.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/PH_Chickenbreasts1_886f0550-c521-4aac-99a4-f29a3d30199b_2b139d2c6c7429f3.webp?v=1771906885"},{"product_id":"creedy-carver-boneless-chicken-thighs","title":"Free-Range Boneless Chicken Thighs 600g","description":"\u003ch4\u003eCreedy Carver Free-Range Creedy Carver free-range Boneless Chicken Thighs 600g\u003c\/h4\u003e\n\u003cp\u003eTreat yourself to superior poultry with our \u003cstrong\u003eFree-Range Boneless Chicken Thighs 600g\u003c\/strong\u003e, sourced from Creedy Carver in Devon. Raised free-range with freedom to forage, Creedy Carver chicken is renowned for exceptional flavour and texture.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBoneless free range chicken thighs are meaty and succulent, great for curries and stews.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eWhy Choose Creedy Carver Free-Range Chicken?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFree-Range Welfare:\u003c\/strong\u003e Raised outdoors in Devon for natural growth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuperior Texture \u0026amp; Flavour:\u003c\/strong\u003e Plump, juicy meat with rich depth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Trimmed:\u003c\/strong\u003e Prepared by master butchers for immediate cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh Delivery:\u003c\/strong\u003e Vacuum-sealed and shipped chilled directly to your kitchen.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 600g - appr. 4 thighs\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Devon, UK (Creedy Carver)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eDelivery:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e  \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eMainland UK only. Additional charges may apply to Highlands and IOW. Poultry shipped direct to you from Creedy Carver via Primrose Herd at the end of the week.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003ch4\u003e👨🍳 Chef’s Tip: Vietnamese Lemongrass Boneless Chicken Thighs (\u003ci\u003eGà Nướng Sả\u003c\/i\u003e)\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eBoneless chicken thighs are the absolute gold standard for Vietnamese lemongrass chicken. Their higher fat content keeps them juicy under high-heat charring, while their irregular, textured surface catches all those fragrant bits of minced lemongrass, garlic, and caramelised sugars.\u003c\/i\u003e\u003c\/p\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eBruise \u0026amp; Finely Mince the Lemongrass:\u003c\/b\u003e Use only the pale, tender bottom bulb of the lemongrass stalk. Trim the woody root and tough outer leaves, bash the bulb firmly with the side of a chef's knife to release its aromatic oils, and mince it as finely as possible (or blitz it in a food processor with your garlic and shallots). Large stringy bits of lemongrass won't soften during cooking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Umami-Sweet Marinade Balance:\u003c\/b\u003e Create a classic Vietnamese marinade by blending finely minced lemongrass, garlic, shallot, \u003cb\u003egood-quality fish sauce (\u003ci\u003enước mắm\u003c\/i\u003e)\u003c\/b\u003e, brown sugar (or honey), dark soy sauce, a splash of oil, and a pinch of black pepper. The combination of fish sauce and sugar is what creates that signature glossy, sweet-salty char (\u003ci\u003echáy\u003c\/i\u003e).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eMarinate for Maximum Punch:\u003c\/b\u003e Toss the boneless thighs in the marinade and let them steep in the fridge for at least \u003cb\u003e3 to 12 hours\u003c\/b\u003e. The high surface area of boneless thighs absorbs the bold aromatics rapidly.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eHigh Heat for Smoky Char:\u003c\/b\u003e Cook over a hot griddle pan, barbecue, or under a high oven grill. Boneless thighs cook quickly—about \u003cb\u003e4 to 5 minutes per side\u003c\/b\u003e. Because of the sugars in the marinade, watch them closely: you want a deep, caramelized char without completely burning the meat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eServe Street-Food Style:\u003c\/b\u003e Slice the cooked thighs into thick ribbons across the grain. Serve over warm jasmine rice (\u003ci\u003eCơm Gà Nướng\u003c\/i\u003e) or cold rice vermicelli noodles (\u003ci\u003eBún Gà Nướng\u003c\/i\u003e), topped with crisp cucumber slices, fresh coriander, pickled carrots, and a generous drizzle of \u003ci\u003enước chấm\u003c\/i\u003e dipping sauce.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49719621484834,"sku":"Creedy Carver boneless chicken thighs 600g","price":10.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/boneless_chicken_thighs_3e081ee6b8f5e593.webp?v=1792980120"},{"product_id":"creedy-carver-bone-in-chicken-thighs","title":"Free-Range Bone-in Chicken Thighs | 600g","description":"\u003ch4\u003eCreedy Carver Free-Range bone-in Chicken Thighs 600g \u003c\/h4\u003e\n\u003cp\u003eTreat yourself to superior poultry with our \u003cstrong\u003eCreedy Carver Free-Range bone-in Chicken Thighs 600g\u003c\/strong\u003e, sourced from Creedy Carver in Devon. Raised free-range with freedom to forage, Creedy Carver chicken is renowned for exceptional flavour and texture.\u003c\/p\u003e\n\u003cp\u003eSucculent, plump, and full of natural goodness, this free-range chicken cut elevates weeknight meals and special dinner parties alike.\u003c\/p\u003e\n\u003ch3\u003eWhy Choose Creedy Carver Free-Range Chicken?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFree-Range Welfare:\u003c\/strong\u003e Raised outdoors in Devon for natural growth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuperior Texture \u0026amp; Flavour:\u003c\/strong\u003e Plump, juicy meat with rich depth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Trimmed:\u003c\/strong\u003e Prepared by master butchers for immediate cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh Delivery:\u003c\/strong\u003e Vacuum-sealed and shipped chilled directly to your kitchen.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\n\u003ch3\u003eChef’s Tip: How to Cook Golden Succulent Chicken\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eCrispy Skin and Moist Meat\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLock in natural juices with proper skin searing and temperature control.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eDry Skin:\u003c\/strong\u003e Pat poultry skin dry with kitchen roll before seasoning.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear Skin Side Down:\u003c\/strong\u003e Start skin-side down in a hot oven-safe pan until golden.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish in Oven:\u003c\/strong\u003e Roast at 190°C (170°C fan) until internal temp reaches 74°C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Rest for 5 minutes before serving so juices settle.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cem\u003eServing Suggestion: Pair with garlic butter sautéed greens and roasted new potatoes.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e  600g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Devon, UK (Creedy Carver)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49719621550370,"sku":"Creedy Carver bone in chicken thighs 600g","price":9.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/chicken_thighs_bf18a1a35dcb0b6a.webp?v=1792980129"},{"product_id":"pork-collar-joint","title":"Cornish Outdoor-Reared Pork Collar Joint | 1-4kg","description":"\u003ch4\u003ePrimrose Herd Outdoor-Reared Collar Joint \u003c\/h4\u003e\n\u003cp\u003eDiscover exceptional quality with our \u003cstrong\u003ePrimrose Herd Outdoor-Reared Collar Joint\u003c\/strong\u003e, cut by hand from ethically reared Primrose Herd pork in Cornwall.\u003c\/p\u003e\n\u003cp\u003eKnown for traditional farming and superior welfare, Primrose Herd pork offers superb texture, natural marbling, and succulent flavour across every dish.\u003c\/p\u003e\n\u003cp\u003ePork collar comes from the \u003cb\u003eneck and upper shoulder region\u003c\/b\u003e of the pig, running from just behind the head down towards the loin.\u003c\/p\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eFat \u0026amp; Marbling:\u003c\/b\u003e Because it comes from a hard-working muscle group, it has a high ratio of rich intramuscular fat and marbling throughout the meat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eTexture \u0026amp; Culinary Uses:\u003c\/b\u003e It is one of the most versatile cuts in butchery:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eLow \u0026amp; Slow:\u003c\/b\u003e Perfect for slow-roasting, braising, or smoking as pulled pork, where the fat melts to keep the meat intensely juicy.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eSteaks \u0026amp; Grilling:\u003c\/b\u003e Cut into thick steaks (popular in European butchery as \u003ci\u003ecoppa\u003c\/i\u003e or collar steaks), it can be pan-fried or grilled like a ribeye because the internal fat bastes the meat from within.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eCuring:\u003c\/b\u003e It is the exact cut used to make Italian \u003cb\u003eCoppa\u003c\/b\u003e (or Capocollo) charcuterie.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e Depending on selection - between 1 and 4 kg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK (Primrose Herd)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eDelivery:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eMainland UK only. Additional charges may apply to Highlands and IOW. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e👨🍳 Chef’s Tip: Master Char Siu with Pork Collar\u003c\/h3\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003e\"To get authentic Cantonese restaurant-quality Char Siu at home, you need two things: \u003cb\u003estripping the collar into long strips\u003c\/b\u003e for maximum surface area, and \u003cb\u003ebasting with honey at the very end\u003c\/b\u003e to create that glossy, charred lacquer.\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eSlice into Long Strips:\u003c\/b\u003e Cut your whole pork collar lengthways into long, thick strips about \u003cb\u003e4–5 cm (2 inches) wide\u003c\/b\u003e. Cutting it into strips ensures every single bite gets a generous coating of the sweet marinade and plenty of smoky, charred edges.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Classic Marinade Balance:\u003c\/b\u003e Whisk together \u003cb\u003e2 tbsp hoisin sauce\u003c\/b\u003e, \u003cb\u003e2 tbsp Lee Kum Kee Char Siu sauce\u003c\/b\u003e (or brown sugar), \u003cb\u003e1 tbsp light soy sauce\u003c\/b\u003e, \u003cb\u003e1 tbsp Shaoxing rice wine\u003c\/b\u003e, \u003cb\u003e1 tsp red fermented tofu\u003c\/b\u003e (for deep colour and umami), \u003cb\u003e1 tsp five-spice powder\u003c\/b\u003e, and a splash of sesame oil.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eOvernight Marinade:\u003c\/b\u003e Coat the pork strips thoroughly in the marinade, cover, and chill in the fridge for at least \u003cb\u003e12 to 24 hours\u003c\/b\u003e. The sugars and salt need time to penetrate the thick collar meat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eRoast on a Wire Rack:\u003c\/b\u003e Preheat your oven to \u003cb\u003e200°C (180°C fan)\u003c\/b\u003e. Line a baking tray with foil and fill it with 1 cm of water (this catches drippings so they don't burn and smoke out your kitchen). Place a wire rack over the tray and lay the pork strips on top. Roast for \u003cb\u003e25 to 30 minutes\u003c\/b\u003e, flipping halfway.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Honey Lacquer Glaze:\u003c\/b\u003e Mix \u003cb\u003e2 tbsp raw honey\u003c\/b\u003e with 1 tbsp of the leftover marinade. Baste the pork liberally all over with the honey mix and switch your oven to a high grill setting (or boost to 220°C). Grill for \u003cb\u003e3 to 5 minutes per side\u003c\/b\u003e until the edges start to bubble, caramelise, and pick up those signature blackened, sticky bits.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eRest \u0026amp; Slice:\u003c\/b\u003e Rest for 10 minutes on a cutting board, then slice thinly across the grain. Serve over steamed jasmine rice or stir-fried egg noodles with a drizzle of the sweet pan juices.\"*\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Primrose Herd","offers":[{"title":"1kg","offer_id":49719621845282,"sku":"Pork Collar joint 1kg","price":14.0,"currency_code":"GBP","in_stock":true},{"title":"1.5kg","offer_id":51746110996770,"sku":"Pork Collar joint 1.5kg","price":21.0,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":51746111029538,"sku":"Pork Collar joint 2kg","price":28.0,"currency_code":"GBP","in_stock":true},{"title":"2.5kg","offer_id":51746111062306,"sku":"Pork Collar joint 2.5kg","price":35.0,"currency_code":"GBP","in_stock":true},{"title":"3kg","offer_id":51746111095074,"sku":"Pork Collar joint 3kg","price":42.0,"currency_code":"GBP","in_stock":true},{"title":"4kg","offer_id":51746111127842,"sku":"Pork Collar joint 4kg","price":56.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/PH_Boneless_Pork_Collar1_0db79868f34616f7.webp?v=1771907118"},{"product_id":"cocktail-variety-pack","title":"Cornish Heritage Pork Cocktail Sausage Variety Selection","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"background-color: initial;\"\u003eCornish Outdoor-Reared Heritage Pork Cocktail Sausage Variety Selection\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"background-color: initial;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"background-color: initial;\"\u003eCocktail sausages are not just for Christmas but are perfect all year round. Quick and easy to cook they are popular with children as they just melt in the mouth. Best used with Primrose Herd streaky bacon for Christmas pigs in blankets.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains -\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 x 500 gm traditional pork cocktail sausages\u003c\/li\u003e\n\u003cli\u003e1 x 500 gm rosemary and cranberry cocktail sausages, a festive sausage with cranberry and rosemary notes.\u003c\/li\u003e\n\u003cli\u003e1 x 500 gm sage and red onion cocktail sausages, made with just the right amount of rubbed sage and dried red onion to give a great tasting sausage.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eALLERGENS : WHEAT, GLUTEN, SULPHITES\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eWhy Choose Our Primrose Herd Sausages?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOutdoor-Reared Pork:\u003c\/strong\u003e Made with premium, high-welfare British pork.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNatural Casings:\u003c\/strong\u003e Delivers that satisfying authentic snap when bitten.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand-Linked:\u003c\/strong\u003e Crafted in small batches by master Cornish butchers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh UK Delivery:\u003c\/strong\u003e Vacuum-sealed for ultimate kitchen freshness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 1.5kg pack\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK (Primrose Herd)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C. Freeze on day of purchase.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eDelivery:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e  \u003c\/span\u003e\u003c\/strong\u003eDelivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.\u003c\/p\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49719622140194,"sku":"Cocktail variety pack","price":19.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/PH_Cocktail_Sausages1_c80d3568-338d-4c3a-85f7-ddec010cd3f3_6d0e1a3dc232a476.webp?v=1771907146"},{"product_id":"pigs-cheeks-2-pack","title":"Cornish Outdoor-Reared Whole Pork Cheeks | Pack of 2","description":"\u003ch4\u003ePrimrose Herd Outdoor-Reared Pork Whole Cheeks \/ Jowels\u003c\/h4\u003e\n\u003cp\u003eDiscover exceptional quality with our\u003cstrong\u003e Outdoor-Reared Pork cheeks- whole\u003c\/strong\u003e, cut by hand from ethically reared Primrose Herd pork in Cornwall.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eSold in packs of 2 – approx 1-1.5 kg\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eKnown for traditional farming and superior welfare, Primrose Herd pork offers superb texture, natural marbling, and succulent flavour across every dish.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eWhy Choose Primrose Herd Pork?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional Cornish Butchery:\u003c\/strong\u003e Expertly prepared by hand to order.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOutdoor Reared:\u003c\/strong\u003e High welfare standards for superior meat texture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRich Natural Flavour:\u003c\/strong\u003e Perfect for roasting, searing, or slow cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChilled Delivery:\u003c\/strong\u003e Eco-friendly vacuum packaging delivered directly to your door.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e aprox 1~1.5kg\u003cbr\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK (Primrose Herd)\u003cbr\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/p\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49719622762786,"sku":"Pigs Cheeks 2 Pack","price":12.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/PH_Whole_Pork_Cheeks1_b4a367b24b85c2a1.webp?v=1771907735"},{"product_id":"pigs-cheek-muscles","title":"Cornish Heritage Pork Trimmed Pork Cheek 500g","description":"\u003cp\u003e\u003cstrong\u003eCornish Outdoor-Reared Heritage Pork Trimmed Pork Cheek 500g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAn unusual cut but seeing a revival amongst chefs. A great delicacy.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eP\u003c\/strong\u003e\u003cb\u003eork Cheek Muscle | Trimmed Pork Cheek i\u003c\/b\u003es the lean, oval-shaped nugget of dark red meat extracted from the centre of the cheek.\u003c\/p\u003e\n\u003cp\u003eOur butcher removes the outer skin, surrounding fat cap, and salivary glands, leaving strictly the \u003cb\u003emasseter muscle\u003c\/b\u003e—the hard-working muscle the pig uses to chew. Highly lean meat laced with intense internal connective tissue (collagen) rather than surface fat.Because the muscle is constantly worked, it is packed with deep pork flavour and collagen. It is ideal for \u003cb\u003eslow braising, stews, and casseroles\u003c\/b\u003e, melting into fork-tender morsels after 2 to 3 hours of gentle cooking.\u003c\/p\u003e\n\u003ch4\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eWhy Choose Primrose Herd Pork?\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAward Winning\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eHeritage Pork, Great Flavour\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh Welfare:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e  \u003c\/span\u003e\u003c\/strong\u003eSourced from free-roaming, outdoor-reared Cornish pigs and beef cattle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFamily Owned and Run\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eexpertise \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChilled Delivery:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e  \u003c\/span\u003e\u003c\/strong\u003eVacuum-sealed to preserve freshness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: 500g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e  \u003c\/span\u003e\u003cspan\u003e   \u003c\/span\u003e\u003c\/strong\u003eVacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e  \u003c\/span\u003e\u003cspan\u003e   \u003c\/span\u003e\u003c\/strong\u003eCornwall, UK (Primrose Herd)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e  \u003c\/span\u003e\u003cspan\u003e   \u003c\/span\u003e\u003c\/strong\u003eKeep refrigerated below 4°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e  \u003c\/span\u003e\u003cspan\u003e   \u003c\/span\u003e\u003c\/strong\u003eDelivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e👨🍳 Chef’s Tip: Master Cooking Trimmed Pork Cheeks\u003c\/h3\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eTrimmed pork cheeks are a chef’s secret weapon—offering a far deeper, richer flavour than shoulder or leg at a fraction of the cost. Because the masseter muscle works constantly, it is packed with tough collagen that makes flash-frying impossible. The secrets to success are \u003cb\u003etrimming residual silver skin, searing whole to lock in shape, braising low and slow for at least 3 hours, and reducing the gelatin-rich pan juices into a glossy, sticky glaze\u003c\/b\u003e.\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003ch4\u003e1. Pare Away Any Residual Silver Skin\u003c\/h4\u003e\n\u003cp\u003eEven when bought pre-trimmed from a British butcher, pork cheeks can occasionally retain a thin, tough membrane called silver skin on one side.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eUse a sharp paring knife to slide under the silver skin and slice it away before cooking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eUnlike fat or collagen, silver skin will not melt during a slow braise—it will shrink, curl the muscle, and remain unpleasantly chewy.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e2. Sear the Cheeks Whole in Batches\u003c\/h4\u003e\n\u003cp\u003eKeep the cheeks whole rather than dicing them; their natural oval nugget shape makes for an impressive plating presentation.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003ePat the cheeks completely dry with paper towels and season generously with sea salt and black pepper.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHeat a tablespoon of oil in a heavy casserole dish over medium-high heat and sear the cheeks for \u003cb\u003e3 to 4 minutes per side\u003c\/b\u003e until deeply caramelised and brown, then set aside.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e3. Build a Rich Aromatics Base and Deglaze\u003c\/h4\u003e\n\u003cp\u003eAfter browning the meat, turn the heat down to medium and soften finely chopped onion, carrot, celery, and garlic in the pan juices.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eAdd \u003cb\u003e1 tbsp tomato purée\u003c\/b\u003e and cook for 1 minute to remove raw bitterness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePour in \u003cb\u003e200ml of dark ale, dry cider, or full-bodied red wine\u003c\/b\u003e to deglaze the pan. Scrape up the caramelised bits stuck to the bottom as the liquid bubbles and reduces by half.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e4. The Low and Slow Braise (3 Hours minimum)\u003c\/h4\u003e\n\u003cp\u003eReturn the cheeks to the pot along with fresh thyme, bay leaves, and enough rich beef or dark pork stock to \u003cb\u003esubmerge the meat two-thirds of the way\u003c\/b\u003e.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eCover tightly with a lid and transfer to a preheated oven at \u003cb\u003e140°C (Fan 120°C \/ Gas Mark 1)\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBraise undisturbed for \u003cb\u003e3 to 3.5 hours\u003c\/b\u003e. The cheeks are done when a knife tip slides through like soft butter, with the collagen completely transformed into silky gelatin.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e5. Reduce the Sauce into a Sticky Glaze\u003c\/h4\u003e\n\u003cp\u003eDo not serve straight out of the braising pot, or the sauce will feel too thin.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eCarefully lift the tender cheeks out of the casserole dish using a slotted spoon and cover loosely with foil to rest.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eStrain the braising liquid through a fine sieve into a saucepan, skimming off any rendered surface fat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBubble rapidly over high heat for \u003cb\u003e8 to 10 minutes\u003c\/b\u003e until it reduces into a glossy, dark, spoon-coating reduction. Spoon the sticky sauce over the cheeks and serve over a mound of buttery, smooth celeriac or potato mash.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49719622795554,"sku":"Pigs Cheek muscles 500g","price":10.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/Untitled_-_12_August_2026_at_11.15.29_6.jpg?v=1792980174"},{"product_id":"beef-brisket-flat","title":"Cornish 21-Day Dry-Aged Grass-Fed Beef Brisket- Flat | 2-4kg","description":"\u003ch4\u003eCornish 21-Day Dry-Aged Grass-Fed Beef Brisket- Flat \u003c\/h4\u003e\n\u003cp\u003eExperience ultimate depth of flavour with our \u003cstrong\u003eCornish 21-Day Dry-Aged Grass-Fed Beef Brisket- Flat\u003c\/strong\u003e, prepared from grass-fed Cornish cattle dry-aged for 21 days.\u003c\/p\u003e\n\u003cp\u003ePacked with natural marbling, this cut yields succulent, fall-apart texture when slow-cooked, roasted, or grilled.\u003c\/p\u003e\n\u003ch3\u003eWhy Choose our Cornish Dry-Aged Beef?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrass-Fed Cornish Beef:\u003c\/strong\u003e Reared naturally on West Country pastures.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAt least 21-Day Dry Aged:\u003c\/strong\u003e Ensures deep umami flavour and superior tenderness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile Cut:\u003c\/strong\u003e Ideal for Sunday roasts, stews, or slow smoking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFreshly Butchered:\u003c\/strong\u003e Delivered chilled in eco-conscious vacuum packaging.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003eChef’s Tip: How to Slow Cook \/ Roast Your Beef Joint\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eLow Heat and Moisture Retention\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSlow cooking allows collagen to break down into rich, juicy gelatin.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear First:\u003c\/strong\u003e Brown all sides of the beef joint in a hot pan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Aromatics:\u003c\/strong\u003e Braise with beef stock, red wine, carrots, and onions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLow Oven:\u003c\/strong\u003e Cook covered at 150°C (130°C fan) for 3–4 hours until tender.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest \u0026amp; Serve:\u003c\/strong\u003e Rest for 15 minutes before carving or shredding into pan juices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cem\u003eServing Suggestion: Serve alongside roast potatoes, Yorkshire puddings, and rich pan gravy.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Varied weights\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Primrose Herd","offers":[{"title":"2kg","offer_id":49719622828322,"sku":"Brisket- flat 2kg","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"3kg","offer_id":51746110865698,"sku":"Brisket- flat 3kg","price":51.0,"currency_code":"GBP","in_stock":true},{"title":"4kg","offer_id":51746110898466,"sku":"Brisket Flat 4kg","price":68.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/FLAT_BRISKET_5p26-7e_6d2170aa2fdb747a.webp?v=1792980191"},{"product_id":"beef-brisket-joint","title":"Cornish 21-Day Dry-Aged Grass-Fed Beef Brisket joint | 1-4kg","description":"\u003ch4\u003eCornish 21-Day Dry-Aged Grass-Fed Beef Brisket joint – Cornish Grass-Fed Beef\u003c\/h4\u003e\n\u003cp\u003eExperience ultimate depth of flavour with our \u003cstrong\u003eCornish 21-Day Dry-Aged Grass-Fed Beef Brisket joint\u003c\/strong\u003e, prepared from grass-fed Cornish cattle dry-aged for 21 days.\u003c\/p\u003e\n\u003cp\u003ePacked with natural marbling, this cut yields succulent, fall-apart texture when slow-cooked, roasted, or grilled.\u003c\/p\u003e\n\u003ch3\u003eWhy Choose Cornish Dry-Aged Beef?\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrass-Fed Cornish Beef:\u003c\/strong\u003e Reared naturally on West Country pastures.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e21-Day Dry Aged:\u003c\/strong\u003e Ensures deep umami flavour and superior tenderness.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVersatile Cut:\u003c\/strong\u003e Ideal for Sunday roasts, stews, or slow smoking.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFreshly Butchered:\u003c\/strong\u003e Delivered chilled in eco-conscious vacuum packaging.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\n  \u003ch3\u003eChef’s Tip: How to Slow Cook \/ Roast Your Beef Joint\u003c\/h3\u003e\n  \u003cp\u003e\u003cstrong\u003eLow Heat and Moisture Retention\u003c\/strong\u003e\u003c\/p\u003e\n  \u003cp\u003eSlow cooking allows collagen to break down into rich, juicy gelatin.\u003c\/p\u003e\n  \u003col\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSear First:\u003c\/strong\u003e Brown all sides of the beef joint in a hot pan.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eAdd Aromatics:\u003c\/strong\u003e Braise with beef stock, red wine, carrots, and onions.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eLow Oven:\u003c\/strong\u003e Cook covered at 150°C (130°C fan) for 3–4 hours until tender.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eRest \u0026amp; Serve:\u003c\/strong\u003e Rest for 15 minutes before carving or shredding into pan juices.\u003c\/li\u003e\n  \u003c\/ol\u003e\n  \u003cp\u003e\u003cem\u003eServing Suggestion: Serve alongside roast potatoes, Yorkshire puddings, and rich pan gravy.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Varied weights\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Primrose Herd","offers":[{"title":"1kg","offer_id":49719622893858,"sku":"Brisket joint 1 kg","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"1.5kg","offer_id":51746110701858,"sku":"Brisket joint 1.5kg","price":25.5,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":51746110734626,"sku":"Brisket joint 2kg","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"2.5kg","offer_id":51746110767394,"sku":"Brisket joint 2.5kg","price":42.5,"currency_code":"GBP","in_stock":true},{"title":"3kg","offer_id":51746110800162,"sku":"Brisket joint 3kg","price":51.0,"currency_code":"GBP","in_stock":true},{"title":"4kg","offer_id":51746110832930,"sku":"Brisket joint 4kg","price":68.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/cooked_flat_brisket-_resized_412ff829dc284853.webp?v=1792980213"},{"product_id":"breakfast-hamper","title":"Outdoor-Reared Pork Breakfast Hamper","description":"\u003ch4\u003ePrimrose Herd Outdoor-Reared Breakfast hamper – Primrose Herd\u003c\/h4\u003e\n\u003cp\u003eTaste true artisan craft with our \u003cstrong\u003ePrimrose Herd Outdoor-Reared Breakfast hamper\u003c\/strong\u003e, dry-cured by hand using traditional methods and prime outdoor-reared Primrose Herd pork.\u003c\/p\u003e\n\u003cp\u003eSucculent, full-flavoured, and free from excessive water shrinkage, it offers a rich taste experience whether cooked crisp for breakfast or roasted for dinner.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 x 250g dry cured back bacon\u003c\/li\u003e\n\u003cli\u003e2 x 250g dry cured smoked back bacon\u003c\/li\u003e\n\u003cli\u003e1 kg Traditional pork sausages\u003c\/li\u003e\n\u003cli\u003e300g Cornish hogs pudding\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eALLERGENS : WHEAT, GLUTEN, SULPHITES\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur pork is always fresh, butchered to order, vacuum packed and shipped in recyclable packaging.\u003c\/p\u003e\n\u003ch3\u003eWhy Choose Primrose Herd Cured Pork?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional Dry Cure:\u003c\/strong\u003e Cured by hand for deep, authentic pork flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh Welfare Pork:\u003c\/strong\u003e Sourced from free-roaming, outdoor-reared Cornish pigs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eZero Excess Water:\u003c\/strong\u003e Does not shrink or boil in the pan like mass-market bacon.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChilled Delivery:\u003c\/strong\u003e Vacuum-sealed to preserve freshness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003eChef’s Tip: How to Cook Golden Dry-Cured Bacon or Gammon\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMedium Heat for Crispy Fat and Tender Meat\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBecause there is no added water, dry-cured meat browns beautifully without boiling.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eMedium Heat:\u003c\/strong\u003e Preheat a dry heavy skillet over medium heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear Gently:\u003c\/strong\u003e Fry for 3–4 minutes per side until fat renders and turns golden.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDrain \u0026amp; Serve:\u003c\/strong\u003e Drain briefly on kitchen roll before serving immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cem\u003eServing Suggestion: Pair with free-range poached eggs and sourdough toast.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Varied weights\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK (Primrose Herd)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49719623090466,"sku":"Breakfast hamper","price":33.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/BREAKFAST_PACK_2_da14585f-ee1e-4e04-b41c-7427475f4b1b_e7caff6d49b449c9.webp?v=1771907812"},{"product_id":"belly-pork-squares","title":"Award Winning Outdoor-Reared Belly Pork Squares |  1kg","description":"\u003ch4\u003eAward Winning Primrose Herd Outdoor-Reared Belly Pork Squares\u003c\/h4\u003e\n\u003cp\u003eIndulge in unmatched flavour with our \u003cstrong\u003ePrimrose Herd Outdoor-Reared Belly Pork Squares\u003c\/strong\u003e, cut from prime, ethically reared Primrose Herd pork. Famous for its generous marbling and melt-in-your-mouth texture, this cut is a favourite for slow roasting.\u003c\/p\u003e\n\u003cp\u003eCut from bone in belly. The skin is left on and scored for great crackling. These are a real treat with plenty of “good” fat to keep them juicy and full of flavour.\u003c\/p\u003e\n\u003cp\u003eContains 2 squares each weighing 500gm. Pack weight 1 kg\u003c\/p\u003e\n\u003ch4\u003eWhy Choose Primrose Herd Pork Belly?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOutdoor-Reared British Pork:\u003c\/strong\u003e High welfare, traditional Cornish pork from Primrose Herd.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRichly Marbled:\u003c\/strong\u003e Guarantees incredible tenderness and depth of flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePerfect Crackling:\u003c\/strong\u003e Hand-scored rind designed to crisp up beautifully in the oven.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh UK Delivery:\u003c\/strong\u003e Vacuum-sealed and delivered chilled in eco-conscious packaging.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003ePack weight 1 kg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK (Primrose Herd)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C. Suitable for freezing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e  \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eMainland UK only. Additional charges may apply to Highlands and IOW. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e👨🍳 Chef’s Tip: Master the Flat Pork Belly Roast (Shatter-Crisp Crackling)\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eCooking a flat slab of pork belly is all about playing the long game: baking low and slow gives the fat layers time to melt and tenderise the meat underneath, while keeping the top level ensures even heat distribution for whole-surface, blistered crackling.\u003c\/i\u003e\u003c\/p\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Overnight Fridge Dry:\u003c\/b\u003e Score the skin in fine parallel lines (or a diamond grid) 1 cm apart, slicing through the skin and fat without nicking the meat below. Pour boiling water over the skin in the sink to open the pores, pat thoroughly dry, rub with sea salt, and leave uncovered in the fridge for \u003cb\u003e24 hours\u003c\/b\u003e. Removing surface moisture is 90% of the battle for crackling.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eKeep the Slab Level:\u003c\/b\u003e Pork belly slabs often have uneven thick and thin sides. When placing your slab on a wire rack over a roasting tin, tuck balls of crumpled aluminium foil underneath any lower corners to make the skin perfectly flat and level. If one side dips, rendered fat pools there and stops that section from crackling.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eProtect the Meat, Expose the Skin:\u003c\/b\u003e Season the underside of the meat with your choice of aromatics (fennel seeds, garlic powder, black pepper, or star anise). Keep these seasonings strictly off the top skin—spices on top will scorch and turn bitter under high heat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eLow-Heat Melt:\u003c\/b\u003e Roast uncovered at \u003cb\u003e150°C (130°C fan)\u003c\/b\u003e for \u003cb\u003e2 to 2.5 hours\u003c\/b\u003e. The meat will soften, the connective tissues will dissolve into gelatine, and the fat layer will slowly render down to baste the pork from within.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Crackling Puff:\u003c\/b\u003e Turn the oven up to \u003cb\u003e230°C (210°C fan)\u003c\/b\u003e for the final \u003cb\u003e20 to 30 minutes\u003c\/b\u003e. Watch closely as the skin bubbles, blisters, and turns into a deep golden, glass-like crackling across the entire flat surface.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eRest Skin-Up:\u003c\/b\u003e Rest the slab on a wooden board for \u003cb\u003e20 minutes\u003c\/b\u003e (never cover with foil, or the trapped steam will soften the crackling). Turn the slab skin-side down onto the board and cut with a heavy chef's knife or serrated knife using a sawing motion from meat to skin to prevent crushing the crackling.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49719623123234,"sku":"Belly pork squares 1kg","price":14.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/pork_belly_bone_in_cooked_q8fs-5x_xu4f-ik_f3651783da1e472c.webp?v=1772106434"},{"product_id":"belly-pork-on-the-bone","title":"Outdoor-Reared Belly Pork on the Bone | 1-5kg","description":"\u003ch4\u003ePrimrose Herd Outdoor-Reared Belly Pork on the Bone.\u003c\/h4\u003e\n\u003cp\u003eIndulge in unmatched flavour with our \u003cstrong\u003ePrimrose Herd Outdoor-Reared Belly Pork on the Bone\u003c\/strong\u003e, cut from prime, ethically reared Primrose Herd pork. Famous for its generous marbling and melt-in-your-mouth texture, this cut is a favourite for slow roasting.\u003c\/p\u003e\n\u003cp\u003eThis is a classic flavoursome pork cut on the bone producing super crunchy crackling.The skin is scored ready for roasting.\u003c\/p\u003e\n\u003cp\u003eThe pork belly is available in sizes 1kg - 5 kg.\u003c\/p\u003e\n\u003ch3\u003eWhy Choose Primrose Herd Pork Belly?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAward Winning Cornish Pork -\u003c\/strong\u003e both Great Taste and Taste of the West gold Winner.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOutdoor-Reared British Pork:\u003c\/strong\u003e High welfare, traditional Cornish pork from Primrose Herd.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRichly Marbled:\u003c\/strong\u003e Guarantees incredible tenderness and depth of flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePerfect Crackling:\u003c\/strong\u003e Hand-scored rind designed to crisp up beautifully in the oven.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh UK Delivery:\u003c\/strong\u003e Vacuum-sealed and delivered chilled in eco-conscious packaging.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e Varied options 1-5kg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK (Primrose Herd)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C. Suitable for freezing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eMainland UK Delivery onlly. Some Highland postcodes and IOW may incur additional charges.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e👨🍳 Chef’s Tip: Master Crispy Bone-In Pork Belly\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003e\"Leaving the rib bones attached to a slab of pork belly changes the game entirely. The bones act as a natural trivet, elevating the meat off the pan so heat circulates underneath, while releasing rich collagen and flavour into the meat as it roasts. Because the bones add extra thickness and density, achieving glass-like crackling requires a slightly longer render than boneless cuts.\u003c\/i\u003e\u003c\/p\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Vinegar \u0026amp; Salt Dry:\u003c\/b\u003e Pour a kettle of boiling water over the skin in the sink to tighten it, then pat completely dry. Score fine parallel lines into the skin (1 cm apart). Wipe a teaspoon of white vinegar across the skin (the acidity weakens surface proteins, speeding up blistering), then pack with coarse sea salt. Leave uncovered on a plate in the fridge for \u003cb\u003e24 hours\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eBuild a Natural Bed:\u003c\/b\u003e Place the pork belly \u003cb\u003ebone-side down\u003c\/b\u003e on top of thickly sliced onions, halved garlic heads, and fennel bulbs in a roasting tin. The rib bones sit directly on the veggies, keeping the meat elevated so the underside roasts rather than boils in rendered fat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eExtending the Low Roast:\u003c\/b\u003e Because of the thermal mass of the rib bones, roast low and slow at \u003cb\u003e150°C (130°C fan)\u003c\/b\u003e for \u003cb\u003e2.5 to 3 hours\u003c\/b\u003e. This extra time gives the intercostal meat between the ribs chance to melt into tender perfection while rendering out the heavy fat layer above it.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Final Crackling Blast:\u003c\/b\u003e Crank the oven to \u003cb\u003e230°C (210°C fan)\u003c\/b\u003e for the last \u003cb\u003e20 to 25 minutes\u003c\/b\u003e. Watch closely as the top skin expands into a golden, glass-hard sheet of crackling.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eCarve Between the Ribs:\u003c\/b\u003e Rest uncovered on a wooden board for \u003cb\u003e20 minutes\u003c\/b\u003e (never cover with foil or steam will ruin the crackling). Turn the slab skin-side down, locate the rib bones on the underside, and slice cleanly down \u003cb\u003ebetween each rib bone\u003c\/b\u003e with a large chef's knife so every guest gets an individual pork rib chop topped with crackling.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Primrose Herd","offers":[{"title":"1kg","offer_id":49719623188770,"sku":"Belly pork on the bone 1kg","price":13.0,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":51746110570786,"sku":"Belly pork on the bone 2kg","price":26.0,"currency_code":"GBP","in_stock":true},{"title":"3kg","offer_id":51746110603554,"sku":"Belly pork on the bone 3kg","price":39.0,"currency_code":"GBP","in_stock":true},{"title":"4kg","offer_id":51746110636322,"sku":"Belly pork on the bone 4kg","price":52.0,"currency_code":"GBP","in_stock":true},{"title":"5kg","offer_id":51746110669090,"sku":"Belly pork on the bone 5kg","price":65.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/Pork_belly_f4ms-ax_3afe6fec97fbd904.webp?v=1785931773"},{"product_id":"bacon-chops","title":"Cornish Outdoor-Reared Pork Bacon Chop | 500g","description":"\u003ch4\u003ePrimrose Herd Outdoor-Reared Bacon Chop – 500g\u003c\/h4\u003e\n\u003cp\u003eTaste true artisan craft with our \u003cstrong\u003ePrimrose Herd Outdoor-Reared Bacon Chop\u003c\/strong\u003e, dry-cured by hand using traditional methods and prime outdoor-reared Primrose Herd pork.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCut from the loin which has been dry cured the same way as our back bacon \u003c\/span\u003e\u003cspan\u003erashers. A juicy hunk of bacon best grilled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 500g - \u003cmeta charset=\"utf-8\"\u003ePack contains 2 x 250gm bacon chops.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK (Primrose Herd)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e👨🍳 Chef’s Tip: Master the Thick Cured Bacon Chop\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eA traditional cured bacon chop is one of the absolute best cuts in British butchery—combining the thick, meaty bite of a pork chop with the smoky, salty depth of dry-cured bacon. The two most common mistakes are \u003cb\u003eadding extra salt\u003c\/b\u003e (it's already salted from the cure) and \u003cb\u003ecooking over high heat\u003c\/b\u003e (which scorches the cure and leaves the fat rubbery).\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eSnip the Outer Fat Cap:\u003c\/b\u003e Take a sharp knife and make small snips in the outer rind\/fat every 2 cm. This severs the tight connective tissue, preventing the chop from buckling or curling up like a saucer when the fat contracts in the hot pan.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eHold on Edge to Render the Fat First:\u003c\/b\u003e Place a dry frying pan over medium heat. Using tongs, hold the bacon chop vertically on its edge—fat side down—for \u003cb\u003e2 to 3 minutes\u003c\/b\u003e. This renders out plenty of rich bacon fat into the pan (eliminating the need for added oil) and turns the outer fat cap golden and crispy.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eMedium Heat, Low \u0026amp; Steady Sear:\u003c\/b\u003e Lay the chop flat in its own rendered fat. Cook over medium heat for \u003cb\u003e4 to 5 minutes per side\u003c\/b\u003e. Because the meat is cured, high heat will turn the surface dry, salty, and dark before the middle is heated through.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eBalance the Salt with Sweetness \u0026amp; Acid:\u003c\/b\u003e In the last 2 minutes of cooking, drop a knob of butter into the pan along with \u003cb\u003e1 tbsp of maple syrup, runny honey, or whole-grain mustard\u003c\/b\u003e. As the butter foams, spoon the sweet glaze continually over the chop. The sugar caramelises against the cured meat and cuts straight through the natural salinity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eServe with Sharp, Fresh Sides:\u003c\/b\u003e A bacon chop is naturally rich and salty. Pair it with an egg fried in the remaining bacon fat, roasted vine tomatoes, a sharp apple slaw, or braised red cabbage to balance out the plate.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49719623450914,"sku":"Bacon chops 500g","price":11.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/smoked-bacon-chop_da0dd3b4760e070f.webp?v=1771908125"},{"product_id":"back-bacon","title":"Outdoor-Reared Back Bacon Dry Cured","description":"\u003ch4\u003ePrimrose Herd Outdoor-Reared Back Bacon dry cured \u003c\/h4\u003e\n\u003cp\u003eTaste true artisan craft with our \u003cstrong\u003ePrimrose Herd Outdoor-Reared Back Bacon\u003c\/strong\u003e, dry-cured by hand using traditional methods and prime outdoor-reared Primrose Herd pork.\u003c\/p\u003e\n\u003cp\u003eBack bacon is the loin from larger pigs and the leanest of all the bacon cuts. Our bacon is dry cured for 14 days and has just enough fat for flavour. Rind on and medium thickness to give you proper bacon that crisps in the pan.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e250g pack contains 6-8 rashers\u003c\/li\u003e\n\u003cli\u003e500g pack contains 12- 16 rashers\u003c\/li\u003e\n\u003cli\u003e1 kg pack contains 24-32 rashers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eWhy Choose Primrose Herd Cured Pork?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eFrom Award-Winning Pig stock\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional Dry Cure:\u003c\/strong\u003e Cured by hand for deep, authentic pork flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh Welfare Pork:\u003c\/strong\u003e Sourced from free-roaming, outdoor-reared Cornish pigs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eZero Excess Water:\u003c\/strong\u003e Does not shrink or boil in the pan like mass-market bacon.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChilled Delivery:\u003c\/strong\u003e Vacuum-sealed to preserve freshness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e Varied pack weights\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK (Primrose Herd)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/p\u003e\n\u003cp\u003eDelivery: UK Mainland only. Some Highlands and IOW postcodes may incur additional charges.\u003c\/p\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch4\u003eChef’s Tip: Mastering High-Quality Back Bacon\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003e\"British back bacon is unique because it combines two cuts in one rasher: the lean, tender eye (loin) and the juicy, fatty tail (streaky). With high-quality, dry-cured back bacon from a good butcher, there is no watery white white sludge to burn off—meaning the secret is \u003cb\u003ecooking low and steady\u003c\/b\u003e so the lean eye stays succulent while the fat tail renders and crisp.\"\u003c\/i\u003e\u003c\/p\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eSnip the Fat Edge:\u003c\/b\u003e Before putting rashers in the pan, make 2 or 3 tiny cuts along the outer fat curve using kitchen scissors. This stops the rasher from curling up into a cup shape as the fat contracts, ensuring maximum flat contact with the hot surface.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eStart in a Cold Pan (No Added Oil):\u003c\/b\u003e High-quality dry-cured bacon already has natural fat. Lay the rashers flat in a heavy-bottomed skillet or cast-iron pan \u003cb\u003ebefore turning on the heat\u003c\/b\u003e, setting it to medium-low. Starting cold renders the fat tail gently, generating its own cooking oil without drying out the lean eye.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eDon't Overcook the 'Eye':\u003c\/b\u003e The lean loin section dries out quickly if blasted over high heat. Fry for \u003cb\u003e3 to 4 minutes on the first side\u003c\/b\u003e, then flip for \u003cb\u003e1 to 2 minutes on the second side\u003c\/b\u003e. You are looking for a glossy, rose-pink eye with golden-brown, crispy edges along the fat tail.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eDeglaze the Pan Juices:\u003c\/b\u003e When you remove the bacon, don't waste the sweet, smoky fat left in the pan!\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eFor a sarnie:\u003c\/b\u003e Swirl a slice of white bread directly in the warm pan fat before assembling your bacon roll.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eFor a plate:\u003c\/b\u003e Flash-fry cherry tomatoes or bread slice in the residual bacon fat for instant flavour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eSmoked vs. Unsmoked Pairing:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eSmoked:\u003c\/b\u003e Best for strong pairings like sharp cheddar, eggs, or a classic buttered bacon bap with HP sauce.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eUnsmoked:\u003c\/b\u003e Ideal for delicate uses where you don't want smoke to overpower, like wrapping around chicken breasts or dicing into a pasta carbonara.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Primrose Herd","offers":[{"title":"250g","offer_id":49719623483682,"sku":"Back bacon 250g","price":5.25,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":51746110439714,"sku":"Back bacon 500g","price":10.5,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":51746110472482,"sku":"Back bacon 1kg","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/Back_bacon_4i2m-j6_yzip-ry_df926dd04e13525e.webp?v=1771908139"},{"product_id":"smoked-back-bacon","title":"Cornish Heritage Pork Dry-Cured Smoked Back Bacon","description":"\u003ch4\u003eOutdoor Reared Dry-Cured Smoked Back Bacon\u003c\/h4\u003e\n\u003cp\u003eTaste true artisan craft with our \u003cstrong\u003ePrimrose Herd Outdoor-Reared Smoked Back Bacon\u003c\/strong\u003e, dry-cured by hand using traditional methods and prime outdoor-reared Primrose Herd pork.\u003c\/p\u003e\n\u003cp\u003ePrimrose Herd smoked back bacon is dry cured for 14 days and then cold smoked over beech for 12 hours. This traditional method of smoking enhances rather than over powers the essential flavour of the bacon. Rind on and medium thickness to give you proper bacon that crisps in the pan.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e250g pack contains 6-8 rashers\u003c\/li\u003e\n\u003cli\u003e500g pack contains 12-16 rashers\u003c\/li\u003e\n\u003cli\u003e1 kg pack contains 24-32 rashers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003eWhy Choose Primrose Herd Cured Pork?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eFrom Award-Winning Pig stock\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional Dry Cure:\u003c\/strong\u003e Cured by hand for deep, authentic pork flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh Welfare Pork:\u003c\/strong\u003e Sourced from free-roaming, outdoor-reared Cornish pigs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eZero Excess Water:\u003c\/strong\u003e Does not shrink or boil in the pan like mass-market bacon.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChilled Delivery:\u003c\/strong\u003e Vacuum-sealed to preserve freshness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e Varied pack weights\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK (Primrose Herd)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/p\u003e\n\u003cp\u003eDelivery: UK Mainland only. Some Highlands and IOW postcodes may incur additional charges.\u003c\/p\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch4\u003eChef’s Tip: Mastering High-Quality Back Bacon\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003e\"British back bacon is unique because it combines two cuts in one rasher: the lean, tender eye (loin) and the juicy, fatty tail (streaky). With high-quality, dry-cured back bacon from a good butcher, there is no watery white white sludge to burn off—meaning the secret is \u003cb\u003ecooking low and steady\u003c\/b\u003e so the lean eye stays succulent while the fat tail renders and crisp.\"\u003c\/i\u003e\u003c\/p\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eSnip the Fat Edge:\u003c\/b\u003e Before putting rashers in the pan, make 2 or 3 tiny cuts along the outer fat curve using kitchen scissors. This stops the rasher from curling up into a cup shape as the fat contracts, ensuring maximum flat contact with the hot surface.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eStart in a Cold Pan (No Added Oil):\u003c\/b\u003e High-quality dry-cured bacon already has natural fat. Lay the rashers flat in a heavy-bottomed skillet or cast-iron pan \u003cb\u003ebefore turning on the heat\u003c\/b\u003e, setting it to medium-low. Starting cold renders the fat tail gently, generating its own cooking oil without drying out the lean eye.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eDon't Overcook the 'Eye':\u003c\/b\u003e The lean loin section dries out quickly if blasted over high heat. Fry for \u003cb\u003e3 to 4 minutes on the first side\u003c\/b\u003e, then flip for \u003cb\u003e1 to 2 minutes on the second side\u003c\/b\u003e. You are looking for a glossy, rose-pink eye with golden-brown, crispy edges along the fat tail.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eDeglaze the Pan Juices:\u003c\/b\u003e When you remove the bacon, don't waste the sweet, smoky fat left in the pan!\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eFor a sarnie:\u003c\/b\u003e Swirl a slice of white bread directly in the warm pan fat before assembling your bacon roll.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eFor a plate:\u003c\/b\u003e Flash-fry cherry tomatoes or bread slice in the residual bacon fat for instant flavour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eSmoked vs. Unsmoked Pairing:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eSmoked:\u003c\/b\u003e Best for strong pairings like sharp cheddar, eggs, or a classic buttered bacon bap with HP sauce.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eUnsmoked:\u003c\/b\u003e Ideal for delicate uses where you don't want smoke to overpower, like wrapping around chicken breasts or dicing into a pasta carbonara.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Primrose Herd","offers":[{"title":"250g","offer_id":49719623581986,"sku":"Smoked Back Bacon 250g","price":5.5,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":51746110374178,"sku":"Smoked Back Bacon 500g","price":11.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":51746110406946,"sku":"Smoked Back Bacon 1kg","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/Untitled_-_12_August_2026_at_11.15.29_11.jpg?v=1792980322"},{"product_id":"rib-of-beef","title":"Cornish Dry-Aged Grass-Fed Rib Of Beef | 2.5-5kg","description":"\u003cp\u003e\u003cstrong\u003eThe Crown Jewel of the Sunday Roast.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrench Trimmed Grass-Fed Rib of Beef\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eDeeply marbled, dry-aged on the bone, and bursting with rich, beefy depth—our Rib of Beef is built for unforgettable feasts. Roast it slow, carve it thick, and watch the table fall silent.Bold flavour. Unmatched tenderness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eExperience ultimate depth of flavour with our Cornish 21-Day Dry-Aged Grass-Fed Dry Aged Rib Of Beef, prepared from grass-fed Cornish cattle dry-aged for 21 days.\u003cmeta charset=\"utf-8\"\u003ePacked with natural marbling, this cut yields succulent, fall-apart texture when slow-cooked, roasted, or grilled.\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eVisually stunning due to the French trimmed rib bones extending from the joint, the bone being an important detail, ensuring even cooking and moisture retention, whilst also maximising flavour. The chine bone is removed by our team of expert butchers, to ensure easy carving at the table.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe ultimate centrepiece.\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 2.5-5kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDelivery\u003c\/strong\u003e: Mainland UK only. Highland and IOW poastcodes may incur additional charges.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e👨🍳 Chef’s Tip: Master the Standing Rib of Beef\u003c\/h3\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eRib of beef on the bone is the undisputed heavy-weight champion of roasts. Because it is a massive joint with thick intermuscular fat, the secret to edge-to-edge pink meat with a sizzling, deeply caramelised crust is \u003cb\u003ereverse roasting\u003c\/b\u003e and relying strictly on a meat thermometer rather than cooking timers.\u003c\/i\u003e\u003c\/p\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003e24-Hour Salt Dry-Brine:\u003c\/b\u003e Heavy joints need time for salt to penetrate. Rub sea salt generously over the fat cap and meat \u003cb\u003e24 hours before cooking\u003c\/b\u003e, then leave uncovered in the fridge. This seasons the interior while drying out the surface fat for a superior crust.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eRoom Temp is Essential:\u003c\/b\u003e Take the rib roast out of the fridge a full \u003cb\u003e2 hours before cooking\u003c\/b\u003e. Putting a cold 3kg joint into a hot oven leads to a grey, overcooked outer ring and an icy center.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Reverse Roast Method:\u003c\/b\u003e Instead of starting hot, roast low and slow first at \u003cb\u003e120°C (100°C fan)\u003c\/b\u003e. Place the beef bone-side down on a wire rack over a roasting pan. Roast until a probe thermometer inserted into the centre reads \u003cb\u003e48°C–50°C\u003c\/b\u003e (for medium-rare). This gentle heat renders the fat cap without drying out the muscle fibres.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Final High-Heat Crust:\u003c\/b\u003e Pull the beef from the oven and tent loosely with foil while cranking your oven as high as it goes (\u003cb\u003e230°C+ \/ 210°C+ fan\u003c\/b\u003e). Once piping hot, pop the beef back in for \u003cb\u003e10 to 15 minutes\u003c\/b\u003e until the exterior roars into a golden, bubbling, herb-crusted lattice.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Non-Negotiable 30-Minute Rest:\u003c\/b\u003e A large rib of beef carries immense residual heat. Rest it uncovered on a warm carving board for \u003cb\u003e30 to 45 minutes\u003c\/b\u003e. The internal temp will coast up to a perfect \u003cb\u003e54°C–56°C (Medium-Rare)\u003c\/b\u003e, and the muscle fibres will relax to lock in every drop of juice.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"attachment-container unknown\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003celicitations class=\"lm-enabled ng-star-inserted\"\u003e\u003c\/elicitations\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Primrose Herd","offers":[{"title":"2.5kg (serves 6-8)","offer_id":49721505382690,"sku":"Rib of Beef 2.5kg","price":90.0,"currency_code":"GBP","in_stock":true},{"title":"3.75kg (serves 8-10)","offer_id":51746110308642,"sku":"Rib Of Beef 3.75kg","price":135.0,"currency_code":"GBP","in_stock":true},{"title":"5kg (serves 10-12)","offer_id":51746110341410,"sku":"Rib of Beef 5kg","price":180.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/rib_of_beef_gb1b-dr_9cd3d0e164834651.webp?v=1771908288"},{"product_id":"rib-of-beef-joint","title":"Cornish Grass-Fed Rolled and Boned Rib of Beef Joint | 1.5-4kg","description":"\u003ch4\u003e\n\u003cmeta charset=\"utf-8\"\u003eCornish Grass Fed Rolled and Boned Rib of Beef Joint\u003c\/h4\u003e\n\u003cp\u003eExperience ultimate depth of flavour with our \u003cmeta charset=\"utf-8\"\u003eCornish Grass Fed Rolled and Boned Rib of Beef Joint\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur rolled rib of beef offers characteristic marbling running through the meat which gives our beef its outstanding flavour and natural succulence upon roasting. Exclusively sourced from grass fed herds, this robust, meaty joint is aged on the bone, before being skillfully boned and rolled specifically for a celebration joint of the highest quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAvailable sizes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1.5 kg - 4 kg\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eWhy Choose Our Dry-Aged Beef?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrass-Fed Cornish Beef:\u003c\/strong\u003e Reared naturally on West Country pastures.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e21-Day Dry Aged:\u003c\/strong\u003e Ensures deep umami flavour and superior tenderness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFreshly Butchered:\u003c\/strong\u003e Delivered chilled in eco-conscious vacuum packaging.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e Varied weights\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery: \u003c\/strong\u003eMainland UK only. some Higjhlands and IOW poastcodes may incur additional charges.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e👨🍳 Chef’s Tip: Master a Rolled \u0026amp; Deboned Rib of Beef\u003c\/h3\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eA rolled and deboned rib joint (often called a boneless ribeye roast) is pure luxury—it is easy to carve and gives you consistent, tender slices from end to end. However, without rib bones to protect the underside and act as a natural heat shield, it requires a \u003cb\u003egentle reverse-roast\u003c\/b\u003e and \u003cb\u003efrequent basting\u003c\/b\u003e so the exterior gets a deep crust while the interior stays pink and juicy.\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eKeep the Butcher's String On:\u003c\/b\u003e Do not remove the string net or butcher's twine before cooking! Rolled rib joints tend to unroll and cook unevenly if unbraced. The string holds the fat cap tightly against the eye muscle so it self-bastes as it roasts.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003e24-Hour Dry-Brine in the Fridge:\u003c\/b\u003e Rub the exterior generously with coarse sea salt \u003cb\u003e24 hours before cooking\u003c\/b\u003e and leave it uncovered on a plate in the fridge. The salt draws out surface moisture and gets absorbed deep into the meat, yielding a pre-seasoned interior and a superior browned crust.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eBring Completely to Room Temperature:\u003c\/b\u003e Remove the joint from the fridge a full \u003cb\u003e2 hours before roasting\u003c\/b\u003e. Cooking a cold boneless joint straight from the fridge causes the outer layers to overcook into a grey ring before the center reaches medium-rare.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Reverse-Roast Technique:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003ePreheat your oven to a low \u003cb\u003e120°C (100°C fan)\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eElevate the rolled joint on a wire rack inside a roasting tin (or set it over a bed of halved onions and garlic heads).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRoast low and slow until a meat thermometer inserted into the very center reads \u003cb\u003e48°C–50°C\u003c\/b\u003e for medium-rare (approx. \u003cb\u003e2 to 2.5 hours\u003c\/b\u003e, depending on size).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eHigh-Heat Sear \u0026amp; Butter Baste:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eRemove the joint from the oven and crank the heat to \u003cb\u003e230°C (210°C fan)\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRub the fat cap with a little mustard, minced garlic, and chopped rosemary or thyme.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePop the joint back into the blistering hot oven for \u003cb\u003e10 to 12 minutes\u003c\/b\u003e until the fat cap bubbles into a golden, caramelized crust.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eRest for 30 Minutes:\u003c\/b\u003e Transfer to a warm carving board, cover loosely with foil, and rest for \u003cb\u003e30 minutes\u003c\/b\u003e. The internal temperature will coast up to a perfect \u003cb\u003e54°C–56°C (Medium-Rare)\u003c\/b\u003e. Snipping the strings and carving into thick, juicy rounds will be as smooth as cutting through butter.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Primrose Herd","offers":[{"title":"1.5kg (3-4 people)","offer_id":49721520750882,"sku":"Rib of Beef Joint 1.5kg","price":67.5,"currency_code":"GBP","in_stock":true},{"title":"2kg (4-6 people)","offer_id":51746110177570,"sku":"Rib of Beef Joint 2kg","price":90.0,"currency_code":"GBP","in_stock":true},{"title":"2.5kg (6-8 people)","offer_id":51746110210338,"sku":"Rib of Beef Joint 2.5kg","price":112.5,"currency_code":"GBP","in_stock":true},{"title":"3kg (8-12 people)","offer_id":51746110243106,"sku":"Rib of Beef Joint 3kg","price":135.0,"currency_code":"GBP","in_stock":true},{"title":"4kg (10-14 people)","offer_id":51746110275874,"sku":"Rib of Beef 4kg","price":180.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/rib_roast_qwmp-85_2aca274b-48a1-4414-acc7-064705df91b2_d2eaa79ecde54e0b.webp?v=1771908302"},{"product_id":"beef-sirloin-joint","title":"Cornish 21-Day Dry-Aged Grass-Fed Beef Sirloin Joint | 1-4kg","description":"\u003ch4\u003e\u003cstrong\u003eCornish 21-Day Dry-Aged Grass-Fed Beef Sirloin Joint \u003c\/strong\u003e\u003c\/h4\u003e\n\u003ch4\u003eElevate steak night with our Grass-Fed Beef Sirloin Joint, cut from 100% grass-fed Cornish beef dry-aged for a minimum of 21 days for supreme tenderness and concentrated beefy flavour. \u003c\/h4\u003e\n\u003ch4\u003e\n\u003cmeta charset=\"utf-8\"\u003eA Sirloin Joint is a premium, lean beef cut taken from the lower back. Crowned with a thick layer of fat, it combines deep beefy flavour with exceptional tenderness. Perfect for roasting whole, it yields sleek, uniform slices of juicy, medium-rare meat that make an impressive centerpiece for any Sunday lunch.\u003c\/h4\u003e\n\u003ch4\u003eThe Sirloin joint roast beef prepared to order by our expert butchers. Boned and rolled this is a classic joint that looks stunning, packs real flavour and is zero hassle to carve.\u003c\/h4\u003e\n\u003cp\u003eAvailable sizes 1-4 kg\u003c\/p\u003e\n\u003ch4\u003eWhy Choose Our Dry-Aged Beef?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e21-Day Dry Aged:\u003c\/strong\u003e Aged naturally to intensify flavour and enhance tenderness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100% Grass-Fed:\u003c\/strong\u003e Raised on lush Cornish pastures for superior marbling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaster Butchery:\u003c\/strong\u003e Precisely trimmed and cut by expert butchers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh UK Delivery:\u003c\/strong\u003e Vacuum-packed and delivered chilled.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e Varied weights 1-4kg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C. Suitable for home freezing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery: \u003c\/strong\u003eMainland UK only. Some Highland and IOW postcodes may incur additional charges.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e👨🍳 Chef’s Tip: Master the Ultimate Sirloin Roast\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eSirloin is leaner and more refined than ribeye, meaning it lacks thick intramuscular fat pockets to rely on for moisture. To keep sirloin melt-in-the-mouth tender without drying it out, the goal is \u003cb\u003eprotecting the lean eye muscle while maxing out the top fat cap\u003c\/b\u003e for a deeply caramelised crust.\u003c\/i\u003e\u003c\/p\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eCross-Hatch the Fat Cap:\u003c\/b\u003e Score the top layer of fat in a shallow diamond pattern with a sharp knife, taking care not to slice into the lean red meat underneath. Scoring helps the fat render down faster and allows seasonings to penetrate deep into the joint.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003e24-Hour Dry-Brine:\u003c\/b\u003e Rub the joint generously with sea salt \u003cb\u003e24 hours before roasting\u003c\/b\u003e and leave it uncovered on a wire rack in the fridge. The salt draws out surface moisture and gets pulled into the meat fibres, resulting in a pre-seasoned interior and a far superior, browned crust.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eBring Completely to Room Temperature:\u003c\/b\u003e Take the sirloin out of the fridge a full \u003cb\u003e2 hours before cooking\u003c\/b\u003e. Because sirloin is lean, putting a cold joint into a hot oven forces the outer layers to overcook into a dry, grey ring before the centre reaches medium-rare.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003ePan-Sear the Fat Cap First:\u003c\/b\u003e Heat an ovenproof skillet or roasting tin on the hob over medium-high heat. Place the joint \u003cb\u003efat-side down\u003c\/b\u003e and sear for \u003cb\u003e3 to 4 minutes\u003c\/b\u003e until rendered and deeply golden. This jumpstarts the crust without cooking the internal meat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eLow \u0026amp; Slow Roast (120°C \/ 100°C fan):\u003c\/b\u003e Flip the joint fat-side up and move it into a low oven at \u003cb\u003e120°C (100°C fan)\u003c\/b\u003e. Roast gently until a probe thermometer in the thickest part reads:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003e48°C–50°C\u003c\/b\u003e for Medium-Rare (Target finished temp: 54°C–56°C)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003e53°C–55°C\u003c\/b\u003e for Medium (Target finished temp: 58°C–60°C)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eRest Under Foil for 25 Minutes:\u003c\/b\u003e Transfer to a warm board, brush with melted butter and fresh herbs, and cover loosely with foil. As it rests, the juices redistribute through the lean muscle and carryover heat brings the joint to its ideal final temperature. Slice thin across the grain.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Primrose Herd","offers":[{"title":"1kg","offer_id":50251452776738,"sku":"Grass Fed Beef Sirloin Joint 1kg","price":42.5,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":51746110046498,"sku":"Beef Sirloin Joint 2kg","price":85.0,"currency_code":"GBP","in_stock":true},{"title":"2.5kg","offer_id":51746110079266,"sku":"Beef Sirloin Joint 2.5kg","price":106.25,"currency_code":"GBP","in_stock":true},{"title":"3kg","offer_id":51746110112034,"sku":"Beef Sirloin Joint 3kg","price":127.5,"currency_code":"GBP","in_stock":true},{"title":"4kg","offer_id":51746110144802,"sku":"Beef Sirloin Joint 4kg","price":170.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/sirloin_joint-_resized_256a783255438943.webp?v=1792980387"},{"product_id":"beef-topside-joint","title":"Cornish Grass Fed Dry Aged Beef Topside Joint | 1-4kg","description":"\u003ch4\u003e\n\u003cmeta charset=\"utf-8\"\u003eCornish Grass Fed Dry Aged Beef Topside Joint | 1-4kg\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eCornish Grass Fed Dry Aged Beef Topside Joint\u003c\/strong\u003e, prepared from grass-fed Cornish cattle dry-aged for 21 days.\u003c\/p\u003e\n\u003cp\u003eCut from the hindquarter topside is a versatile joint. Whether roasted as a whole joint, slow cooked until it falls apart or enjoyed as a cold cut the day after our beef topside is sure to prove a winner every time.\u003c\/p\u003e\n\u003cp\u003eAvailable in sizes 1-4 kg\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003eWhy Choose Cornish Dry-Aged Beef Topside?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrass-Fed Cornish Beef:\u003c\/strong\u003e Reared naturally on West Country pastures.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e21-Day Dry Aged:\u003c\/strong\u003e Ensures deep umami flavour and superior tenderness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile Cut:\u003c\/strong\u003e Ideal for Sunday roasts, stews, or slow smoking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFreshly Butchered:\u003c\/strong\u003e Delivered chilled in eco-conscious vacuum packaging.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e Varied weights\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery: \u003c\/strong\u003eMainland UK delivery only.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e👨🍳 Chef’s Tip: Master the Perfect Topside Roast Beef\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eBecause topside is an exceptionally lean muscle from the thigh, it lacks the internal fat marbling of ribeye or sirloin. Cook it high and fast, and it turns dry and tough like shoe leather. The secret to a melt-in-the-mouth topside is \u003cb\u003elow-and-slow roasting, an external butter\/fat barrier, and paper-thin carving\u003c\/b\u003e.\u003c\/i\u003e\u003c\/p\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003e24-Hour Salt Dry-Brine:\u003c\/b\u003e Rub the joint generously with coarse sea salt \u003cb\u003e24 hours before cooking\u003c\/b\u003e and keep it uncovered in the fridge. This seasons the lean interior deeply and breaks down tough muscle proteins so the meat retains more juice during roasting.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eBring to Room Temp (2 Hours Out):\u003c\/b\u003e Remove the joint from the fridge a full \u003cb\u003e2 hours before roasting\u003c\/b\u003e. Cold topside going straight into an oven shrinks aggressively, pushing out valuable moisture and creating a dry outer ring.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eBuild an External Fat Mask:\u003c\/b\u003e Since topside lacks internal fat, you need to create your own moisture shield. Lard the top with softened butter mixed with mustard, garlic, and fresh rosemary, or lay \u003cb\u003e3 to 4 strips of unsmoked back bacon\u003c\/b\u003e over the top cap. The fat renders downward into the meat as it roasts.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eRoast Low \u0026amp; Slow (130°C \/ 110°C fan):\u003c\/b\u003e High heat is the enemy of lean beef. Sear the outside quickly in a hot skillet for 2 minutes to build colour, then transfer to a low oven at \u003cb\u003e130°C (110°C fan)\u003c\/b\u003e. Roast gently until an internal thermometer reads:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003e48°C–50°C\u003c\/b\u003e for Medium-Rare \u003ci\u003e(Highly recommended—topside needs a pink centre to stay tender)\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003e53°C–55°C\u003c\/b\u003e for Medium\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe 20–30 Minute Foil Rest:\u003c\/b\u003e Rest the roast on a warm board loosely tented with foil. The carryover heat will bring medium-rare meat up to a perfect \u003cb\u003e54°C–56°C\u003c\/b\u003e. Skipping the rest will cause all the internal juices to flood onto the board when you cut it.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eCarve Paper-Thin Across the Grain:\u003c\/b\u003e Topside has a very tight, long muscle grain. Always slice it \u003cb\u003eas thin as humanly possible across the grain\u003c\/b\u003e (perpendicular to the muscle lines). Thin slices break up the long muscle fibres on your palate, making even the leanest joint feel incredibly tender.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Primrose Herd","offers":[{"title":"1kg","offer_id":49721553223970,"sku":"Beef Topside Joint 1kg","price":17.5,"currency_code":"GBP","in_stock":true},{"title":"1.5kg","offer_id":51746109882658,"sku":"Beef Topside Joint 1.5kg","price":26.25,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":51746109915426,"sku":"Beef Topside Joint 2kg","price":35.0,"currency_code":"GBP","in_stock":true},{"title":"2.5kg","offer_id":51746109948194,"sku":"Beef Topside Joint 2.5kg","price":43.75,"currency_code":"GBP","in_stock":true},{"title":"3kg","offer_id":51746109980962,"sku":"Beef Topside Joint 3kg","price":52.5,"currency_code":"GBP","in_stock":true},{"title":"4kg","offer_id":51746110013730,"sku":"Beef Topside Joint 4kg","price":70.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/topside.jpg?v=1792980410"},{"product_id":"beef-sirloin-steaks","title":"Cornish Dry-Aged Grass-Fed Beef Sirloin Steaks | 500g","description":"\u003ch4\u003eCornish Dry-Aged Grass-Fed Beef Sirloin Steaks 500g\u003c\/h4\u003e\n\u003cp\u003eElevate steak night with our Cornish Dry-Aged Grass-Fed Beef Sirloin Steaks.\u003c\/p\u003e\n\u003cp\u003eDeeply flavoured beef sirloin steak is a classic for good reason. With a bigger and better taste to fillet or ribeye, sirloin steak is a perfect match for highly flavoured sauces. The aging process allows the beef to relax, tenderise and intensify bringing the best out of this cut to give a depth of flavour that is unparalled and exactly how beef should taste.\u003c\/p\u003e\n\u003cp\u003eContains 2 x 250g steaks\u003c\/p\u003e\n\u003ch3\u003eWhy Choose Our Dry-Aged Beef Steaks?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e21-Day Dry Aged:\u003c\/strong\u003e Aged naturally to intensify flavour and enhance tenderness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100% Grass-Fed:\u003c\/strong\u003e Raised on lush Cornish pastures for superior marbling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaster Butchery:\u003c\/strong\u003e Precisely trimmed and cut by expert butchers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh UK Delivery:\u003c\/strong\u003e Vacuum-packed and delivered chilled.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 500g 2x250g Steaks\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C. Suitable for home freezing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery:\u003c\/strong\u003e UK mainland only. Some Highlands and IOW postcodes may incur additional charges.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\n\u003ch3\u003eChef’s Tip: How to Pan-Sear the Perfect Steak\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHigh Heat, Butter Basting, and Essential Resting\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCooking dry-aged steak is quick and simple when you follow key steakhouse techniques.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemper the Steak:\u003c\/strong\u003e Bring steak to room temperature 30 minutes before cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot Pan:\u003c\/strong\u003e Heat a heavy cast-iron pan until smoking hot with high-smoke-point oil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear \u0026amp; Bast:\u003c\/strong\u003e Sear for 2–3 mins per side, adding butter, garlic, and thyme for the final minute.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Rest on a warm plate for 5 minutes before slicing across the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cem\u003eServing Suggestion: Serve with triple-cooked chips, seared mushrooms, and peppercorn sauce.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e\\\u003c\/strong\u003e\u003c\/p\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49721992053026,"sku":"Sirloin Steaks 500g","price":24.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/sirloinsteaks_26ea8f15489c8625.webp?v=1792980419"},{"product_id":"beef-steak-box","title":"Cornish Dry-Aged Grass-Fed Beef Steak Box","description":"\u003ch4\u003eCornish 21-Day Dry-Aged Grass-Fed Beef Steak Box \u003c\/h4\u003e\n\u003cp\u003eThe popular steak box contains 3 prime cuts, all aged to perfection.Steaks that are succulent, tender and possess a deep complex natural flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 x 250 gm ribeye steaks\u003c\/li\u003e\n\u003cli\u003e2 x 250 gm rump steaks\u003c\/li\u003e\n\u003cli\u003e2 x 250 gm sirloins steaks\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhy Choose Our Dry-Aged Beef Steaks?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e21-Day Dry Aged:\u003c\/strong\u003e Aged naturally to intensify flavour and enhance tenderness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100% Grass-Fed:\u003c\/strong\u003e Raised on lush Cornish pastures for superior marbling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaster Butchery:\u003c\/strong\u003e Precisely trimmed and cut by expert butchers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh UK Delivery:\u003c\/strong\u003e Vacuum-packed and delivered chilled.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 1.5kg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C. Suitable for home freezing.\u003c\/p\u003e\n\u003cp\u003eDelivery: Mainland UK Only. Some Highlands and IOW postcodes may incur additional charges at checkout.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e👨🍳 Chef’s Tip: Master the Perfect Steak (Pan-Seared)\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eThe secret to restaurant-quality steak isn't fancy marinade or high-tech equipment—it comes down to surface moisture control, thermal mass, and Arrosé (butter basting). Whether cooking a Ribeye, Sirloin, or Fillet, mastering these fundamental rules guarantees a deep mahogany crust with a juicy, perfectly pink core.\u003c\/i\u003e\u003c\/p\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003e24-Hour Dry-Brine:\u003c\/b\u003e Season the steak generously with coarse sea salt \u003cb\u003e24 hours before cooking\u003c\/b\u003e and leave it uncovered on a wire rack in the fridge. Salt pulls moisture out, dissolves, and gets reabsorbed deep into the muscle fibres—seasoning the interior and drying out the surface for rapid caramelisation (Maillard reaction).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eDrop the Chill (1 Hour Out):\u003c\/b\u003e Take the steak out of the fridge a full \u003cb\u003e60 minutes before cooking\u003c\/b\u003e. Placing ice-cold beef into a skillet cools the pan down rapidly, causing the meat to steam in its own juices rather than sear.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eUse Heavy Cast Iron \u0026amp; High-Smoke-Point Oil:\u003c\/b\u003e Preheat a heavy cast-iron or stainless steel pan until smoking hot. Add a splash of neutral oil with a high smoke point (beef tallow, avocado oil, or refined vegetable oil)—never butter or extra virgin olive oil at the start, as their milk solids\/polyphenols will burn and turn bitter.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eFlip Frequently \u0026amp; Arrosé (Butter Baste):\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eFlip the steak every \u003cb\u003e30 to 45 seconds\u003c\/b\u003e. Continuous flipping cooks the interior more evenly and builds a better crust faster.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eDuring the last \u003cb\u003e1 to 2 minutes\u003c\/b\u003e of cooking, drop the heat to medium and add 2–3 tbsp of unsalted butter, smashed garlic cloves, and fresh thyme or rosemary.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eTilt the pan toward you and use a large spoon to rapidly bathe the steak in the nutty, foaming butter.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eUse a Meat Thermometer (Don't Guess):\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eRare:\u003c\/b\u003e Pull at \u003cb\u003e48°C\u003c\/b\u003e (Target rest: 52°C)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eMedium-Rare:\u003c\/b\u003e Pull at \u003cb\u003e52°C\u003c\/b\u003e (Target rest: 56°C)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eMedium:\u003c\/b\u003e Pull at \u003cb\u003e57°C\u003c\/b\u003e (Target rest: 61°C)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eRest for 5–8 Minutes:\u003c\/b\u003e Transfer to a warm plate or wire rack. Resting allows the contracted muscle proteins to relax so the internal juices redistribute throughout the steak instead of spilling out onto your cutting board.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49722014892322,"sku":"Beef Steak Box","price":69.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/trio_of_steaks_nvn6-yr_1339c2ec185a537c.webp?v=1792980450"},{"product_id":"beef-t-bone-steak","title":"Cornish Grass Fed Dry-Aged Beef T-Bone Steak 500g","description":"\u003ch4\u003eCornish Dry-Aged Grass-Fed Beef T-Bone Steaks 500g\u003c\/h4\u003e\n\u003cp\u003eElevate steak night with our \u003cstrong\u003eT\u003c\/strong\u003e-\u003cb\u003eBone Steaks.\u003c\/b\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cspan\u003eOur aged, grass-fed T-Bone steaks have the bone left in and combine both the fillet and sirloin in one prime cut. Full of natural marbling, it’s a real treat for a special occasion. Simply season the T-Bone and griddle or pan fry it with a little olive oil and be sure to let it rest for half its cooking time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eA T-Bone steak is the ultimate two-in-one cut. Cut from the short loin, it features a classic T-shaped bone separating two distinct steaks: a rich, beefy \u003cb\u003esirloin\u003c\/b\u003e on one side and a buttery, tender \u003cb\u003efillet (tenderloin)\u003c\/b\u003e on the other. It gives you maximum flavour and unmatched tenderness on a single plate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEach steak weighs 500g and serves 1 person\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003eWhy Choose Our Dry-Aged Beef Steaks?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e21-Day Dry Aged:\u003c\/strong\u003e Aged naturally to intensify flavour and enhance tenderness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100% Grass-Fed:\u003c\/strong\u003e Raised on lush Cornish pastures for superior marbling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaster Butchery:\u003c\/strong\u003e Precisely trimmed and cut by expert butchers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh UK Delivery:\u003c\/strong\u003e Vacuum-packed and delivered chilled.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 500g \/ Varied pack sizes\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C. Suitable for home freezing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery: \u003c\/strong\u003eMainland UK Only. \u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e👨🍳 Chef’s Tip: Master the T-Bone Steak\u003c\/h3\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eThe T-Bone is notoriously tricky to cook because you are balancing two entirely different cuts attached to a thick bone. The secret is \u003cb\u003epositional heat control\u003c\/b\u003e and a \u003cb\u003epan-to-oven hybrid method\u003c\/b\u003e.\u003c\/i\u003e\u003c\/p\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003e24-Hour Dry-Brine \u0026amp; Room Temp:\u003c\/b\u003e Pat the steak bone-dry, season heavily with coarse sea salt, and leave uncovered on a wire rack in the fridge overnight. Take it out \u003cb\u003e1 hour before cooking\u003c\/b\u003e so it drops its chill. Cold meat against high heat forces the fillet side to dry out.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003ePosition the Fillet AWAY from High Heat:\u003c\/b\u003e Whether using a cast-iron skillet or a barbecue grill, position the steak strategically:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eOn the Grill:\u003c\/b\u003e Place the \u003cb\u003esirloin side\u003c\/b\u003e directly over the hottest coals\/burners and angle the \u003cb\u003efillet side\u003c\/b\u003e toward the cooler side of the grill.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eIn a Pan:\u003c\/b\u003e Place the sirloin side over the center of the flame, allowing the fillet to sit toward the cooler outer edge of the skillet.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eHigh-Sear the Fat Edge First:\u003c\/b\u003e Pick up the steak with tongs and hold it vertically on its thick fat edge for \u003cb\u003e1 to 2 minutes\u003c\/b\u003e. This renders the strip of outer fat to grease the pan naturally while starting the caramelisation process.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003ePan-Sear, Butter Baste, Then Finish in Oven:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eSear flat in a smoking-hot skillet for \u003cb\u003e2 minutes per side\u003c\/b\u003e to build a hard crust.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eLower the heat, add 2 tbsp of butter, smashed garlic, and rosemary.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eCrucial Step:\u003c\/b\u003e Tilt the pan and spoon the foaming butter \u003cb\u003eexclusively over the sirloin side and along the bone\u003c\/b\u003e, avoiding the tender fillet so it doesn't overcook.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eTransfer the skillet to a \u003cb\u003e200°C (180°C fan)\u003c\/b\u003e oven for \u003cb\u003e3 to 5 minutes\u003c\/b\u003e until a thermometer probe inserted into the sirloin reads \u003cb\u003e48°C–50°C\u003c\/b\u003e for Medium-Rare.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eRest \u0026amp; Slice off the Bone:\u003c\/b\u003e Rest on a warm board for \u003cb\u003e5 to 7 minutes\u003c\/b\u003e. To serve like a steakhouse, run a sharp knife right along both sides of the T-shaped bone to free the fillet and sirloin intact, slice each across the grain into thick ribbons, and reassemble them around the bone.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49722094518562,"sku":"Beef T-Bone Steak 500g","price":20.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/PH_TBone1_1_fa02da662521b7ac.webp?v=1792980471"},{"product_id":"beef-tomahawk-steak","title":"Cornish Grass-Fed Dry-Aged Beef Tomahawk Steak | 1kg (35oz)","description":"\u003ch4\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eCornish Grass-Fed Dry-Aged Beef Tomahawk Steak\u003c\/strong\u003e\n\u003c\/h4\u003e\n\u003cp\u003eElevate steak night with our \u003cstrong\u003eCornish Grass-Fed Dry-Aged Beef Tomahawk Steak 1kg \/ 35oz\u003c\/strong\u003e, \u003cmeta charset=\"utf-8\"\u003eA \u003cb\u003eTomahawk steak\u003c\/b\u003e is essentially a thick-cut, bone-in \u003cb\u003eribeye\u003c\/b\u003e with at least 5 inches of the rib bone left intact and French-trimmed (scraped clean of meat and fat).\u003c\/p\u003e\n\u003cp\u003eNamed for its striking resemblance to a Native American tomahawk axe, it is heavily marbled, incredibly juicy, and usually cut 2 inches thick—making it a visual centerpiece built for sharing.\u003c\/p\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\n\u003cp\u003e\u003cspan\u003eGrass-fed and aged on the bone a tomahawk is a ribeye steakwith the long-cut rib bone flayed of its meat! \u003c\/span\u003eTomahawks are made for grilling. They’re almost certainly not going to fit in your oven, so light up the grill or barbeque and get cooking..\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEach steak weighs 1 kg and serves 2 people.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 1kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C. Suitable for home freezing.\u003c\/li\u003e\n\u003cli\u003eDelivery: Mainland UK only. Some postcodes in Highlands and IOW may incur additional charges.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch4\u003e👨🍳 Chef’s Tip: Master the BBQ Tomahawk\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eYou cannot treat a 1kg Tomahawk like a standard supermarket steak. If you throw it straight over glowing coals, the dripping fat will cause massive flare-ups, leaving you with a charred, bitter exterior and a raw centre. The outdoor secret is \u003cb\u003eTwo-Zone Grilling\u003c\/b\u003e—turning your BBQ into a smoker first, and a volcano second.\u003c\/i\u003e\u003c\/p\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe 24-Hour Dry Brine:\u003c\/b\u003e A massive steak needs massive seasoning. Coat it heavily in coarse sea salt a day ahead and leave it uncovered in the fridge. Take it out \u003cb\u003e1 to 2 hours\u003c\/b\u003e before grilling so it loses its chill.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eBuild a Two-Zone Fire:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eCharcoal:\u003c\/b\u003e Bank all your lit, white-hot coals entirely to \u003ci\u003eone side\u003c\/i\u003e of the BBQ. Leave the other side completely empty.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eGas:\u003c\/b\u003e Turn half the burners up to medium-high, and leave the other half completely off.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Low \u0026amp; Slow Smoke (Indirect Heat):\u003c\/b\u003e Place the steak on the \u003cb\u003ecool side\u003c\/b\u003e of the grill (away from the coals\/flame). Add a chunk of oak or hickory wood to the hot coals, and close the lid. Let it gently roast at around 110°C–130°C.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003ePull at 45°C:\u003c\/b\u003e Check the internal temperature after 45 minutes. You want to pull the steak off the grill when the absolute centre reaches \u003cb\u003e45°C–48°C\u003c\/b\u003e for Medium-Rare.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eRest \u003ci\u003eBefore\u003c\/i\u003e You Sear:\u003c\/b\u003e Take the steak off the BBQ and tent it with foil for \u003cb\u003e10 to 15 minutes\u003c\/b\u003e. \u003ci\u003eWhy now?\u003c\/i\u003e Resting it now stops the cooking process and gives you time to open the vents and get your coals screaming hot (or crank your gas burners to maximum).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Blistering Sear (Direct Heat):\u003c\/b\u003e Move the rested steak directly over the raging hot coals. Sear for just \u003cb\u003e1 to 2 minutes per side\u003c\/b\u003e. Because of the intense heat and dripping fat, you must keep moving and flipping the steak to build a crust without letting the flames engulf and soot the meat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eCarve \u0026amp; Serve:\u003c\/b\u003e Since you already rested it, you can slice it immediately. Cut the meat away from the long bone, slice it into thick strips across the grain, and serve it right off a wooden board.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"attachment-container unknown\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003celicitations class=\"lm-enabled ng-star-inserted\"\u003e\u003c\/elicitations\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49722102219042,"sku":"Beef Tomahawk Steak 1kg","price":37.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/PH_Tomahawk2_aa1563817513fce1_5594f3c0-1769-4009-95d2-e37bafb395a4.webp?v=1771908545"},{"product_id":"beef-rib-eye-steak","title":"Cornish Grass Fed Dry-Aged Beef Rib Eye Steaks | 500g","description":"\u003ch4\u003eCornish Grass Fed Dry-Aged Beef Rib Eye Steak 500g\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eFor many, this cut is considered the King of Steak. Our grass-fed, native breed, aged on the bone ribeye steaks are intensely flavoursome, the natural eye of fat setting this steak apart as arguably the most deeply flavoured of all.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCut from the prime rib section of the cow, it is famous for its heavy intramuscular fat marbling and a rich central \"eye\" of meat. As it cooks, that generous fat renders down to naturally self-baste the steak, delivering maximum juiciness, incredible tenderness, and a deep, beefy punch with every bite.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains 2 steaks x 250g\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhy Choose Our Dry-Aged Beef Steaks?\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e21-Day Dry Aged:\u003c\/strong\u003e Aged naturally to intensify flavour and enhance tenderness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100% Grass-Fed:\u003c\/strong\u003e Raised on lush Cornish pastures for superior marbling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaster Butchery:\u003c\/strong\u003e Precisely trimmed and cut by expert butchers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh UK Delivery:\u003c\/strong\u003e Vacuum-packed and delivered chilled.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 500g \/ Varied pack sizes\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAll our steaks are supplied fresh, butchered to order, are vacuum packed and shipped with recyclable packaging.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C. Suitable for home freezing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery:\u003c\/strong\u003e Mainland UK Only. Some Highlands and IOW postcodes may incur additional charges at checkout.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e👨🍳 Chef’s Masterclass Recipe: Pan-Seared Ribeye Steak\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eRibeye is built for high heat and butter. Because of its generous intramuscular fat marbling, cooking it to \u003cb\u003eMedium-Rare (54°C–56°C)\u003c\/b\u003e renders that fat into a liquid basting broth, yielding an intensely savoury crust and a melt-in-the-mouth center.\u003c\/i\u003e\u003c\/p\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003ch4\u003eIngredients (Serves 1–2)\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003e1 Bone-in or Boneless Ribeye Steak:\u003c\/b\u003e ~400g–450g (minimum 3.5cm \/ 1.5 inches thick)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eFlaky Sea Salt:\u003c\/b\u003e 1 tbsp (coarse Maldon salt preferred)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eFreshly Cracked Black Pepper:\u003c\/b\u003e To taste\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eBeef Tallow or High-Heat Oil:\u003c\/b\u003e 1 tbsp (avocado or refined vegetable oil)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eUnsalted Butter:\u003c\/b\u003e 3 tbsp (cut into cubes)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eGarlic:\u003c\/b\u003e 3 cloves (lightly crushed with the flat of a knife, skin on)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eFresh Herbs:\u003c\/b\u003e 3 sprigs of fresh thyme and 2 sprigs of fresh rosemary\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStep-by-Step Cooking Technique\u003c\/h3\u003e\n\u003cdiv class=\"sequence-event ng-star-inserted\"\u003e\n\u003cdiv class=\"sequence-event-content\"\u003e\n\u003cdiv class=\"sequence-event-description gds-body-l\"\u003e\n\u003cspan class=\"only-show-to-message-actions\"\u003e\u003cstrong\u003e\u003c!----\u003e\u003c!----\u003e1.\u003c!----\u003e\u003c!----\u003eThe 24-Hour Salt Brine:\u003c!----\u003e\u003c\/strong\u003ePrerequisite for optimal crust.\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003c!----\u003e\u003c!----\u003e\n\u003cp class=\"ng-star-inserted\"\u003ePat the steak completely dry with paper towels. Season heavily on all sides with sea salt. Set it on a wire rack over a baking sheet and leave it uncovered in the fridge for \u003cb\u003e12 to 24 hours\u003c\/b\u003e. The salt draws out moisture, seasons the core meat, and dries the exterior surface for maximum brown crust formation.\u003c\/p\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sequence-event ng-star-inserted\"\u003e\n\u003cdiv class=\"sequence-event-content\"\u003e\n\u003cdiv class=\"sequence-event-description gds-body-l\"\u003e\n\u003cspan class=\"only-show-to-message-actions\"\u003e\u003cstrong\u003e\u003c!----\u003e\u003c!----\u003e2.\u003c!----\u003e\u003c!----\u003eRoom Temp \u0026amp; Final Prep:\u003c!----\u003e\u003c\/strong\u003e60 minutes before cooking.\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003c!----\u003e\u003c!----\u003e\n\u003cp class=\"ng-star-inserted\"\u003eRemove the ribeye from the fridge 60 minutes before cooking to drop the cold chill. Right before it goes in the pan, pat dry once more with a paper towel and season with coarsely cracked black pepper.\u003c\/p\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sequence-event ng-star-inserted\"\u003e\n\u003cdiv class=\"sequence-event-content\"\u003e\n\u003cdiv class=\"sequence-event-description gds-body-l\"\u003e\n\u003cspan class=\"only-show-to-message-actions\"\u003e\u003cstrong\u003e\u003c!----\u003e\u003c!----\u003e3.\u003c!----\u003e\u003c!----\u003eSear the Fat Cap First:\u003c!----\u003e\u003c\/strong\u003eHigh heat build-up.\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003c!----\u003e\u003c!----\u003e\n\u003cp class=\"ng-star-inserted\"\u003ePlace a heavy cast-iron skillet over high heat until smoking hot. Add 1 tbsp of beef tallow or high-heat oil. Pick up the steak with tongs and press its thick side fat strip directly against the pan for \u003cb\u003e1 to 2 minutes\u003c\/b\u003e until rendered, sizzling, and golden brown.\u003c\/p\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sequence-event ng-star-inserted\"\u003e\n\u003cdiv class=\"sequence-event-content\"\u003e\n\u003cdiv class=\"sequence-event-description gds-body-l\"\u003e\n\u003cspan class=\"only-show-to-message-actions\"\u003e\u003cstrong\u003e\u003c!----\u003e\u003c!----\u003e4.\u003c!----\u003e\u003c!----\u003eSear \u0026amp; Frequent Flipping:\u003c!----\u003e\u003c\/strong\u003eBuild an even crust.\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003c!----\u003e\u003c!----\u003e\n\u003cp class=\"ng-star-inserted\"\u003eLay the steak flat in the skillet. Flip the steak every \u003cb\u003e30 to 45 seconds\u003c\/b\u003e for about 3 to 4 minutes total. Continuous flipping Cooks the meat faster and prevents a thick grey overcooked band under the crust.\u003c\/p\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sequence-event ng-star-inserted\"\u003e\n\u003cdiv class=\"sequence-event-content\"\u003e\n\u003cdiv class=\"sequence-event-description gds-body-l\"\u003e\n\u003cspan class=\"only-show-to-message-actions\"\u003e\u003cstrong\u003e\u003c!----\u003e\u003c!----\u003e5.\u003c!----\u003e\u003c!----\u003eThe Arrosé (Butter Baste):\u003c!----\u003e\u003c\/strong\u003eFinal 90 seconds.\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003c!----\u003e\u003c!----\u003e\n\u003cp class=\"ng-star-inserted\"\u003eDrop heat to medium. Add the butter cubes, crushed garlic cloves, and fresh herb sprigs. As the butter foams and turns nut-brown, tilt the pan towards you and use a large spoon to rapidly bathe the top of the steak continuously in hot herb butter for \u003cb\u003e1 to 2 minutes\u003c\/b\u003e.\u003c\/p\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sequence-event ng-star-inserted\"\u003e\n\u003cdiv class=\"sequence-event-content\"\u003e\n\u003cdiv class=\"sequence-event-description gds-body-l\"\u003e\n\u003cspan class=\"only-show-to-message-actions\"\u003e\u003cstrong\u003e\u003c!----\u003e\u003c!----\u003e6.\u003c!----\u003e\u003c!----\u003eThermometer Check \u0026amp; Rest:\u003c!----\u003e\u003c\/strong\u003eCrucial for juiciness.\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003c!----\u003e\u003c!----\u003e\n\u003cp class=\"ng-star-inserted\"\u003eInsert an instant-read probe thermometer into the center of the ribeye eye:\u003c\/p\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003cul class=\"ng-star-inserted\"\u003e\n\u003cli class=\"ng-star-inserted\"\u003e\n\u003c!----\u003e\u003c!----\u003e\n\u003cp class=\"ng-star-inserted\"\u003e\u003cb\u003eTarget Pull Temp:\u003c\/b\u003e \u003cb\u003e50°C–52°C\u003c\/b\u003e for Medium-Rare.\u003c\/p\u003e\n\u003cp class=\"ng-star-inserted\"\u003eTransfer the steak to a warm plate or wire rack, pour the pan butter over the top, and rest undisturbed for \u003cb\u003e6 to 8 minutes\u003c\/b\u003e. Carryover heat brings it to a final, perfect \u003cb\u003e54°C–56°C\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"attachment-container unknown\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003csequence class=\"lm-enabled ng-star-inserted\"\u003e\u003cdiv class=\"sequence-container\" jslog=\"308913;track:impression,attention\" data-hveid=\"0\" decode-data-ved=\"1\" data-ved=\"0CAAQse0SahgKEwi1-6PF1v-VAxUAAAAAHQAAAAAQqQs\"\u003e\n\u003cdiv class=\"sequence-event ng-star-inserted\"\u003e\u003cdiv class=\"sequence-event-content\"\u003e\u003cdiv class=\"sequence-event-description gds-body-l\"\u003e\n\u003cspan only-show-to-message-actions=\"\" data-test-id=\"sequence-export-header\" class=\"only-show-to-message-actions\"\u003e\u003cstrong\u003e\u003c!----\u003e\u003c!----\u003e1.\u003c!----\u003e\u003c!----\u003eThe 24-Hour Salt Brine:\u003c!----\u003e\u003c\/strong\u003ePrerequisite for optimal crust.\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003cstructured-node-sequence class=\"ng-star-inserted\"\u003e\u003cstructured-text class=\"ng-star-inserted\"\u003e\u003c!----\u003e\u003c!----\u003e\u003cp class=\"ng-star-inserted\"\u003ePat the steak completely dry with paper towels. Season heavily on all sides with sea salt. Set it on a wire rack over a baking sheet and leave it uncovered in the fridge for \u003cb\u003e12 to 24 hours\u003c\/b\u003e. The salt draws out moisture, seasons the core meat, and dries the exterior surface for maximum brown crust formation.\u003c\/p\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c\/structured-text\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/structured-node-sequence\u003e\u003c!----\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\n\u003cdiv class=\"sequence-event ng-star-inserted\"\u003e\u003cdiv class=\"sequence-event-content\"\u003e\u003cdiv class=\"sequence-event-description gds-body-l\"\u003e\n\u003cspan only-show-to-message-actions=\"\" data-test-id=\"sequence-export-header\" class=\"only-show-to-message-actions\"\u003e\u003cstrong\u003e\u003c!----\u003e\u003c!----\u003e2.\u003c!----\u003e\u003c!----\u003eRoom Temp \u0026amp; Final Prep:\u003c!----\u003e\u003c\/strong\u003e60 minutes before cooking.\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003cstructured-node-sequence class=\"ng-star-inserted\"\u003e\u003cstructured-text class=\"ng-star-inserted\"\u003e\u003c!----\u003e\u003c!----\u003e\u003cp class=\"ng-star-inserted\"\u003eRemove the ribeye from the fridge 60 minutes before cooking to drop the cold chill. Right before it goes in the pan, pat dry once more with a paper towel and season with coarsely cracked black pepper.\u003c\/p\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c\/structured-text\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/structured-node-sequence\u003e\u003c!----\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\n\u003cdiv class=\"sequence-event ng-star-inserted\"\u003e\u003cdiv class=\"sequence-event-content\"\u003e\u003cdiv class=\"sequence-event-description gds-body-l\"\u003e\n\u003cspan only-show-to-message-actions=\"\" data-test-id=\"sequence-export-header\" class=\"only-show-to-message-actions\"\u003e\u003cstrong\u003e\u003c!----\u003e\u003c!----\u003e3.\u003c!----\u003e\u003c!----\u003eSear the Fat Cap First:\u003c!----\u003e\u003c\/strong\u003eHigh heat build-up.\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003cstructured-node-sequence class=\"ng-star-inserted\"\u003e\u003cstructured-text class=\"ng-star-inserted\"\u003e\u003c!----\u003e\u003c!----\u003e\u003cp class=\"ng-star-inserted\"\u003ePlace a heavy cast-iron skillet over high heat until smoking hot. Add 1 tbsp of beef tallow or high-heat oil. Pick up the steak with tongs and press its thick side fat strip directly against the pan for \u003cb\u003e1 to 2 minutes\u003c\/b\u003e until rendered, sizzling, and golden brown.\u003c\/p\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c\/structured-text\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/structured-node-sequence\u003e\u003c!----\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\n\u003cdiv class=\"sequence-event ng-star-inserted\"\u003e\u003cdiv class=\"sequence-event-content\"\u003e\u003cdiv class=\"sequence-event-description gds-body-l\"\u003e\n\u003cspan only-show-to-message-actions=\"\" data-test-id=\"sequence-export-header\" class=\"only-show-to-message-actions\"\u003e\u003cstrong\u003e\u003c!----\u003e\u003c!----\u003e4.\u003c!----\u003e\u003c!----\u003eSear \u0026amp; Frequent Flipping:\u003c!----\u003e\u003c\/strong\u003eBuild an even crust.\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003cstructured-node-sequence class=\"ng-star-inserted\"\u003e\u003cstructured-text class=\"ng-star-inserted\"\u003e\u003c!----\u003e\u003c!----\u003e\u003cp class=\"ng-star-inserted\"\u003eLay the steak flat in the skillet. Flip the steak every \u003cb\u003e30 to 45 seconds\u003c\/b\u003e for about 3 to 4 minutes total. Continuous flipping Cooks the meat faster and prevents a thick grey overcooked band under the crust.\u003c\/p\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c\/structured-text\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/structured-node-sequence\u003e\u003c!----\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\n\u003cdiv class=\"sequence-event ng-star-inserted\"\u003e\u003cdiv class=\"sequence-event-content\"\u003e\u003cdiv class=\"sequence-event-description gds-body-l\"\u003e\n\u003cspan only-show-to-message-actions=\"\" data-test-id=\"sequence-export-header\" class=\"only-show-to-message-actions\"\u003e\u003cstrong\u003e\u003c!----\u003e\u003c!----\u003e5.\u003c!----\u003e\u003c!----\u003eThe Arrosé (Butter Baste):\u003c!----\u003e\u003c\/strong\u003eFinal 90 seconds.\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003cstructured-node-sequence class=\"ng-star-inserted\"\u003e\u003cstructured-text class=\"ng-star-inserted\"\u003e\u003c!----\u003e\u003c!----\u003e\u003cp class=\"ng-star-inserted\"\u003eDrop heat to medium. Add the butter cubes, crushed garlic cloves, and fresh herb sprigs. As the butter foams and turns nut-brown, tilt the pan towards you and use a large spoon to rapidly bathe the top of the steak continuously in hot herb butter for \u003cb\u003e1 to 2 minutes\u003c\/b\u003e.\u003c\/p\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c\/structured-text\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/structured-node-sequence\u003e\u003c!----\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\n\u003cdiv class=\"sequence-event ng-star-inserted\"\u003e\u003cdiv class=\"sequence-event-content\"\u003e\u003cdiv class=\"sequence-event-description gds-body-l\"\u003e\n\u003cspan only-show-to-message-actions=\"\" data-test-id=\"sequence-export-header\" class=\"only-show-to-message-actions\"\u003e\u003cstrong\u003e\u003c!----\u003e\u003c!----\u003e6.\u003c!----\u003e\u003c!----\u003eThermometer Check \u0026amp; Rest:\u003c!----\u003e\u003c\/strong\u003eCrucial for juiciness.\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003cstructured-node-sequence class=\"ng-star-inserted\"\u003e\u003cstructured-text class=\"ng-star-inserted\"\u003e\u003c!----\u003e\u003c!----\u003e\u003cp class=\"ng-star-inserted\"\u003eInsert an instant-read probe thermometer into the center of the ribeye eye:\u003c\/p\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c\/structured-text\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003cstructured-list class=\"ng-star-inserted\"\u003e\u003c!----\u003e\u003cul class=\"ng-star-inserted\"\u003e\n\u003cli class=\"ng-star-inserted\"\u003e\n\u003cstructured-node-sequence class=\"ng-star-inserted\"\u003e\u003cstructured-text class=\"ng-star-inserted\"\u003e\u003c!----\u003e\u003c!----\u003e\u003cp class=\"ng-star-inserted\"\u003e\u003cb\u003eTarget Pull Temp:\u003c\/b\u003e \u003cb\u003e50°C–52°C\u003c\/b\u003e for Medium-Rare.\u003c\/p\u003e\n\u003cp class=\"ng-star-inserted\"\u003eTransfer the steak to a warm plate or wire rack, pour the pan butter over the top, and rest undisturbed for \u003cb\u003e6 to 8 minutes\u003c\/b\u003e. Carryover heat brings it to a final, perfect \u003cb\u003e54°C–56°C\u003c\/b\u003e.\u003c\/p\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c\/structured-text\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/structured-node-sequence\u003e\u003c!----\u003e\n\u003c\/li\u003e\n\u003c!----\u003e\n\u003c\/ul\u003e\n\u003c!----\u003e\u003c\/structured-list\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/structured-node-sequence\u003e\u003c!----\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\n\u003c!----\u003e\n\u003c\/div\u003e\u003c\/sequence\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003ch4\u003ePro-Chef Tips for Success\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eNever Baste with Cold Butter:\u003c\/b\u003e Keep your butter cubes at room temp before dropping them into the skillet so they melt and foam instantly without cooling the pan.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eSlice Perpendicular to the Eye:\u003c\/b\u003e When carving, separate the luscious \u003cb\u003eRibeye Cap (Spinalis)\u003c\/b\u003e along its natural fat seam first, then slice the central eye across the grain into thick ribbons.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"attachment-container unknown\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003celicitations class=\"lm-enabled ng-star-inserted\"\u003e\u003c\/elicitations\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49722119684386,"sku":"Beef Rib Eye Steak 500g","price":27.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/PH_Ribeye1_13799dd45860db7e_1482e60b-6bbd-4603-93e7-9cbc03f6aec3.webp?v=1771908573"},{"product_id":"beef-rump-steak","title":"Cornish Grass-Fed Dry Aged Beef Rump Steak |  500g","description":"\u003ch4\u003eCornish Grass-Fed Dry Aged Beef Rump Steak |  500g\u003c\/h4\u003e\n\u003cp\u003eElevate steak night with our Cornish Beef Rump Steak - \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eOne of the classic steaks; grass-fed beef rump steaks are most flavoursome. R\u003c\/span\u003e\u003cb\u003eump steak\u003c\/b\u003e is the ultimate steak lover's budget champion. Cut from the hindquarter (just behind the sirloin), it is a hardworking muscle that sacrifices a little softness for a massive, savoury beef flavour that outshines more expensive cuts. It is leaner and firmer than a ribeye or sirloin, meaning it needs quick, high-heat cooking to medium-rare and a solid rest to stay juicy and tender.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2 x 250g steaks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eWhy Choose Our Dry-Aged Beef Steaks?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e21-Day Dry Aged:\u003c\/strong\u003e Aged naturally to intensify flavour and enhance tenderness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100% Grass-Fed:\u003c\/strong\u003e Raised on lush Cornish pastures for superior marbling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaster Butchery:\u003c\/strong\u003e Precisely trimmed and cut by expert butchers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh UK Delivery:\u003c\/strong\u003e Vacuum-packed and delivered chilled.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 500g  - 2 x 250g Steaks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C. Suitable for home freezing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery: \u003c\/strong\u003eMainland UK only. Some highland and IOW postcoses may incur additional charges.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e👨🍳 Chef’s Tip: Master the Perfect Rump Steak\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eRump is a hard-working muscle that packs unbeatable, deep beef flavour—but because it is leaner and firmer than a ribeye or fillet, it demands precision. Cook it a fraction past medium, and it becomes chewy. The secret to a melt-in-the-mouth rump is \u003cb\u003ehigh-heat fast searing, medium-rare target doneness, an extended rest, and thin carving across the grain\u003c\/b\u003e.\u003c\/i\u003e\u003c\/p\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003e24-Hour Dry-Brine (Non-Negotiable for Rump):\u003c\/b\u003e Season the steak heavily on all sides with coarse sea salt \u003cb\u003e24 hours before cooking\u003c\/b\u003e and keep it uncovered on a wire rack in the fridge. This softens the tighter muscle fibres, retains juice, and dries out the exterior so you get a deep crust without overcooking the inside.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eBring Completely to Room Temp (1 Hour Out):\u003c\/b\u003e Cold rump thrown into a skillet contracts sharply, pushing out juices and resulting in a rubbery texture. Take it out of the fridge a full \u003cb\u003e60 minutes before cooking\u003c\/b\u003e to relax the meat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eHigh-Heat Sear in Tallow or Neutral Oil:\u003c\/b\u003e Get a heavy cast-iron skillet smoking hot. Render the fat strip on the edge of the rump first by holding it vertically with tongs for \u003cb\u003e1 minute\u003c\/b\u003e, then lay it flat. Sear for \u003cb\u003e2 to 3 minutes total\u003c\/b\u003e, flipping every 30 to 45 seconds to keep the heat distribution even.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eButter Baste with Garlic \u0026amp; Herbs:\u003c\/b\u003e Drop the heat to medium during the final minute of cooking. Add 2 tbsp of unsalted butter, 2 crushed garlic cloves, and fresh thyme. Tilt the skillet and spoon the foaming butter rapidly over the steak to add rich fat and moisture to the lean meat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eTarget Medium-Rare ONLY:\u003c\/b\u003e Use an instant-read probe thermometer. Pull the steak out of the pan as soon as the center reaches \u003cb\u003e50°C–52°C\u003c\/b\u003e for Medium-Rare (finishing at \u003cb\u003e54°C–56°C\u003c\/b\u003e during the rest). Rump should never be cooked beyond medium, as the lack of internal marbling causes it to dry out quickly.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eRest for 8–10 Minutes:\u003c\/b\u003e Because rump muscle fibres contract tightly under high heat, give it a long rest on a warm board loosely tented with foil. This lets the muscle relax completely and reabsorb its savoury juices.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eCarve Thinly Across the Grain:\u003c\/b\u003e Look closely at the steak to identify the directional lines of the muscle fibres. \u003cb\u003eSlice thinly at a 45-degree angle perpendicular to the grain.\u003c\/b\u003e Cutting across the fibres shortens them, ensuring every bite feels incredibly tender.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49722128826658,"sku":"Rump Steak 500g","price":17.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/PH_Rump1_d8c834b4-a021-4f10-8541-fe6ac543cbd3_0f63ffe1aa666279.webp?v=1792980488"},{"product_id":"beef-filet-mignon-steak","title":"Cornish Dry-Aged Grass-Fed Filet Mignon Steaks | 360g","description":"\u003ch4\u003eCornish Dry-Aged Grass-Fed Filet Mignon Steaks | 360g\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003ePerhaps one of the most recognisable steaks, the fillet of beef sits inside the sirloin and is one of the least used muscles, hence its melt-in-the-mouth tenderness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFilet mignon\u003c\/b\u003e is the undisputed king of tenderness. Cut from the small end of the tenderloin—a muscle that does almost no heavy lifting—it is the softest, most delicate piece of beef on the cow.\u003c\/p\u003e\n\u003cp\u003eBecause it is extremely lean with virtually no fat marbling, it has a subtle, refined beef flavor rather than a punchy one. It practically melts under your knife, making it the ultimate luxury cut.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2 x 180g steaks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eWhy Choose Our Dry-Aged Beef Steaks?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e21-Day Dry Aged:\u003c\/strong\u003e Aged naturally to intensify flavour and enhance tenderness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100% Grass-Fed:\u003c\/strong\u003e Raised on lush Cornish pastures for superior marbling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaster Butchery:\u003c\/strong\u003e Precisely trimmed and cut by expert butchers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh UK Delivery:\u003c\/strong\u003e Vacuum-packed and delivered chilled.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 360g  - 2 x 180g steaks\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C. Suitable for home freezing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery: \u003c\/strong\u003eMainland UK only. Some Highland and IOW postcodes may incur additional charges.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e👨🍳 Chef’s Tip: Master the Perfect Filet Mignon\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eFilet mignon is prized for its soft, buttery texture, but its biggest weakness is a lack of intramuscular fat. Because it is so lean, it dries out instantly if overcooked and lacks the big beefy punch of a ribeye. The secret to a perfect filet mignon is \u003cb\u003ebacon wrapping or heavy butter basting for fat enrichment, high-heat pan-searing, and aiming strictly for Rare to Medium-Rare\u003c\/b\u003e.\u003c\/i\u003e\u003c\/p\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eTie with Butcher's Twine:\u003c\/b\u003e Filet mignon medallions often taper or spread out flat. Tie a piece of kitchen twine around the circumference of each steak before cooking. This forces the muscle into a uniform cylinder, ensuring even heat distribution throughout.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003e24-Hour Dry-Brine \u0026amp; Room Temp:\u003c\/b\u003e Season heavily on all sides with coarse sea salt \u003cb\u003e24 hours before cooking\u003c\/b\u003e and leave uncovered in the fridge on a rack. Pull it out \u003cb\u003e45 to 60 minutes before searing\u003c\/b\u003e so the cold chill drops—cold tenderloin in a hot pan causes the delicate muscle fibres to tense up.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eAdd Exterior Fat (Baste Heavily or Wrap in Bacon):\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eBacon Wrap:\u003c\/b\u003e Secure a strip of par-cooked bacon around the edge with a toothpick to render fat directly into the lean meat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003ePan-Seared Baste:\u003c\/b\u003e Sear flat in a smoking-hot cast-iron skillet with oil for \u003cb\u003e2 minutes per side\u003c\/b\u003e. Then drop heat to medium, add \u003cb\u003e3–4 tbsp of unsalted butter\u003c\/b\u003e, 3 crushed garlic cloves, and fresh rosemary. Tilt the pan and spoon the foaming butter over the top continuously for 2 minutes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eFinish in the Oven (If Extra Thick):\u003c\/b\u003e For medallions thicker than 2 inches, transfer the skillet directly into a preheated \u003cb\u003e200°C (180°C fan)\u003c\/b\u003e oven for \u003cb\u003e3 to 5 minutes\u003c\/b\u003e after basting.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eStrict Target Temperature (Rare to Medium-Rare):\u003c\/b\u003e Use an instant-read probe thermometer. Pull the steak out when it reaches:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003e48°C–50°C\u003c\/b\u003e for Rare \u003ci\u003e(Recommended for maximum tenderness)\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003e52°C–54°C\u003c\/b\u003e for Medium-Rare\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003ci\u003eNever cook a filet mignon past medium (57°C+), as it loses all moisture and turns chalky.\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eRest for 5–7 Minutes:\u003c\/b\u003e Rest on a warm board. Remove the kitchen string, top with a pat of compound herb butter or a spoonful of pan juices, and serve whole or sliced into thick medallions.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49722132431138,"sku":"Filet Mignon 2 x 180g","price":29.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/Filet_Mignon_hi_res_1072e571732d42fd.webp?v=1771908632"},{"product_id":"creedy-carver-chicken-breasts","title":"Free-Range Chicken Supremes 400g","description":"\u003ch4\u003eCreedy Carver Free-Range Chicken Supremes 400g – Creedy Carver Free-Range\u003c\/h4\u003e\n\u003cp\u003eTreat yourself to superior poultry with our \u003cstrong\u003eCreedy Carver Free-Range Chicken Supremes 400g\u003c\/strong\u003e, sourced from Creedy Carver in Devon. Raised free-range with freedom to forage, Creedy Carver chicken is renowned for exceptional flavour and texture.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Chicken Supreme Breasts come with the skin and the small wing tip bone still attached..\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eWhy Chefs Love a Chicken Supreme:\u003c\/b\u003e Leaving the skin on allows you to render out the fat and achieve a shatteringly crisp crust, while keeping the meat underneath basting in its own moisture. The attached wing bone helps conduct heat into the thickest part of the breast and retains extra juiciness.\u003c\/p\u003e\n\u003cp\u003eLean, versatile and very tasty, these Free-Range Chicken Supremes are supplied ready to cook, with the skin on to help the meat stay moist during cooking.\u003c\/p\u003e\n\u003cp\u003eWeight 2 x 200g\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch4\u003eWhy Choose Creedy Carver Free-Range Chicken?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFree-Range Welfare:\u003c\/strong\u003e Raised outdoors in Devon for natural growth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuperior Texture \u0026amp; Flavour:\u003c\/strong\u003e Plump, juicy meat with rich depth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Trimmed:\u003c\/strong\u003e Prepared by master butchers for immediate cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh Delivery:\u003c\/strong\u003e Vacuum-sealed and shipped chilled directly to your kitchen.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 400g  - 2 x Supremes\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Devon, UK (Creedy Carver)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eDelivery:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e  \u003c\/span\u003e\u003cspan\u003e   \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eMainland UK only. Additional charges may apply to Highlands and IOW. Poultry shipped direct to you from Creedy Carver via Primrose Herd at the end of the week.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e👨🍳 Chef’s Tip: Restaurant-Quality Pan-Seared Chicken Supreme\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eCooking a chicken supreme is all about leveraging its structure: render the fat under the skin slowly to get it shatteringly crisp, while using the attached wing bone to conduct heat evenly into the centre of the breast without drying it out.\u003c\/i\u003e\u003c\/p\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003ePrep \u0026amp; Dry-Brine:\u003c\/b\u003e Pat the skin completely dry with kitchen paper. Season the supreme generously with sea salt at least 30 minutes before cooking. This draws out moisture from the surface and draws salt deep into the meat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eStart Skin-Side Down in a Hot Pan:\u003c\/b\u003e Place a heavy, ovenproof frying pan over medium heat with a splash of neutral oil. Lay the supremes in skin-side down. Don't press them down aggressively—just let them sizzle for \u003cb\u003e6 to 8 minutes\u003c\/b\u003e undisturbed until the skin turns deep golden-brown and crisp.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eButter Baste:\u003c\/b\u003e Flip the supremes over onto the meat side. Immediately drop \u003cb\u003e30g of unsalted butter\u003c\/b\u003e, 2 smashed garlic cloves, and sprigs of fresh thyme or tarragon into the pan. As the butter foams, tilt the pan and continually spoon it over the skin.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eRoast to Finish:\u003c\/b\u003e Transfer the entire ovenproof pan straight into a preheated oven at \u003cb\u003e200°C (180°C fan)\u003c\/b\u003e for \u003cb\u003e8 to 10 minutes\u003c\/b\u003e until the internal temperature reaches \u003cb\u003e73°C–75°C\u003c\/b\u003e at the thickest part near the wing bone.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eRest \u0026amp; Make a Quick Pan Sauce:\u003c\/b\u003e Transfer the supremes to a warm plate to rest for 5 minutes (skin-side up so it stays crisp). Deglaze the hot frying pan with a splash of dry white wine, reduce, then stir in chicken stock and a dollop of double cream or Dijon mustard for an effortless sauce to spoon around the chicken.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49788900147490,"sku":"Creedy Carber Chicken Supreme 2 x 200g","price":10.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/Untitled_-_12_August_2026_at_11.15.29_13.jpg?v=1792980585"}],"url":"https:\/\/shopartisanboxhits.com\/collections\/butchery-fish-sale.oembed?page=4","provider":"ArtisanBox","version":"1.0","type":"link"}