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Monkfish benefits too, especially rubbed with a spiced Butter and wrapped in CaulFat, and roasted. Roast and steam at once TO MAKE BRAWN (Surrey) Having divided the head down the middle, remove the brains, and cut off the ears, then let the head lie in cold water for twelve hours : boil it until the bones can be readily taken out, and when done, take off the skin as entire as possible : while the meat and the tongue are hot, chop them rather fine, and season with pepper, salt, a httle nutmeg, two or three cloves, and some cayenne : then place part of the skin at the bottom of a pan, lay on it the chopped meat, and put the rest of the skin over the top, place it mider a heavy weight, and let it remain until quite cold; part of the hquor in which the head has been dressed must be boiled up with vinegar and salt, and thrown over the head. It is eaten with vinegar and mustard. (A little brown sugar added to these is an improvement. Ed). CaulFat is a translucent lace of fat, which melts when cooked, so it provides moisture and flavour and holds ingredients together whilst cooking. Natural Sausage casing We recognise you have a choice of sausages that you can choose from and thank you for choosing ours. Eve Smallgoods is a family-owned and operated business that’s five generations strong. We’re based in the Gold Coast and and source 100% of our meat from farmers in SE Queensland/ Northern NSW. All farms are certified for sustainable agricultural practices and animal welfare. Stalls are not used, leaving animals free to move about, socialise and access to natural light/ fresh air.The richly flavoursome thrifty CaulFat brings new dimensions of flavours and textures to all sorts of meat recipes - just too good an opportunity to miss! The snout has a kind of firmer, fleshy quality too. Include that in your meaty mix, cover and refrigerate. Top Chefs secret hidden gem - which is ridiculously good value as well as adding something really very special to the taste and texture of the creations it is used to encase and flavour. Provides moisture,flavour and hold

CaulFat is difficult to find. The superior Free range CaulFat - almost impossible to buy. New dimensions of flavours Gammon is an incredibly popular choice for our customers, and we have a large choice of cuts to choose from including smoked gammon and gammon steaks. For a simple pork roast we also have everything you need including pork fillet, pork leg, and pork shoulder boneless We import our deli products from all across the world. These products have been specially selected both for their quality, and uniqueness. Our team at Campbells will continue to add products to the deli section. So, please visit this section on a regular basis to keep up to date with what we have on offer. Oxtail, in the culinary world, is the word for the tail of an ox. It’s high in gelatine, which makes it an incredibly flavoursome way to enjoy beef. A whole oxtail usually weights a whopping 7-8lbs, but it’s cut into sizes more appropriate for use in meals. It makes for delicious soups, stews and gravy.Bring to the boil before turning the heat down so the soup is simmering. Cover and cook for 2.5-3 hours on a low heat, until the oxtail meat is falling away from the bone. You can find a huge variety of cheeses, cooked meats, pies and more from Scotland and beyond in our deli section in our online store. You can feel confident in eating our products as all of the meat we use is hormone free and has been processed in Australia, according to Australia’s high health and hygiene standards. The only imported ingredients added are German beech wood chips (for smoking the meat) and some exotic spices that cannot be grown in Australia. SIN-FREE & HANDMADE

You will then be able to select which store you would like to collect from in the pop-up menu that appears above the delivery date option. Delivery Dates

Pork Loin

Lincolnshire is well known for it’s popular Sausage recipe, which of course all butchers’ have a different take on. Haslet originates from Lincolnshire and uses the Lincolnshire Sausage recipe, to make an oval ‘meat loaf’. Handmade, in our Lincolnshire farmhouse kitchen, our Haslets are covered in a vail fat, as is tradition, then cooked till brown.

Whether you are looking for the perfect bacon for a butty or a premium pork roast joint our wide variety of products ensures you can find the perfect pork online for home delivery. Pork Belly Traditionally used just as a natural Sausage casing - before hog casings - and now more commonly used to encase Faggots and Pâté - CaulFat is also known as Lace Fat or Crepine.

Introduces extra flavour

All beef, including oxtail, comes from Yorkshire farmers local to us in Sheffield. We’ve had over 8 generations to build lasting relationships with local farmers, meaning that we can source the very best beef without fail. We only use heritage breeds of cattle, from Dexter to Highland, to get the very highest quality of meat every time. There is also a variety of international cheese available in our online store. These cheeses incorporate different styles and flavours from different regions of the world. This range includes a number of French and Austrian cheeses. Do have a look at out How to Cook/and Related Recipes Tab for some great ways to prepare your Pork CaulFat Bennetts have a wide variety of freshly cooked meat for slicing, all the finest local produce ensuring the best quality taste. All meats are cooked to perfection on the day and can be sliced to your preference, ideal for sandwiches and salads. We are unique in the fact that we still produce some old fashion traditional classics with recipes and secrets passed down through the generations on products that are now not widely available. BRAWN (Staffordshire) Take half a pig's head, with the tongue and two feet. Rub it all with salt and pepper and let it he a few days, rubbing well and turning every day. Then boil very gently until the meat comes easily off the bones. Take it out of the saucepan, put it on a board, and cut it all up into rather small pieces, then season with pepper and salt, and press it into a mould or proper brawn tin with holes at the bottom to let the gravy escape, and put a heavy weight on the top. Turn it out when cold, and send to table cold.