Outdoor-reared pork, native Welsh lamb & wild venison

A sausage with a bit of fire in its belly. Mellow roasted garlic and a measured kick of chilli are blended through our pork for a warming, savoury heat that builds gently rather than overwhelming. Brilliant sizzled on the barbecue, sliced into a punchy pasta or paella, or rolled into sausage rolls with a little extra bite.

Our traditional pork sausage, seasoned simply to let the quality of the meat speak for itself. A well-balanced blend of salt, pepper, and a hint of nutmeg gives this sausage its honest, comforting flavour. Perfect for a hearty breakfast, a classic bangers and mash, or sizzling on the barbecue.

A timeless pairing done properly. Sweet, orchard-fresh apple is folded through our pork to balance its richness with a gentle, fruity warmth. The result is a mellow, lightly sweet sausage that comes into its own in autumn: serve it with buttery mash and a cider gravy, alongside roast root vegetables, or tucked into a bap with a spoonful of apple sauce.

A nod to Wales in every bite. We fold sweet, gently sautéed leeks through our pork to create a sausage that's mellow, savoury, and unmistakably Welsh. The leeks bring a subtle sweetness and softness that pairs beautifully with mashed potatoes, a rich onion gravy, or a creamy cawl-style stew.

One of the most rewarding cuts on the pig, and ours is beautifully layered with meat and fat for slow cooking. Score the rind and roast it low for meltingly soft belly under sheets of glassy crackling, braise it in cider or soy, or cut it into strips for the barbecue. Rich, indulgent, and a world apart from anything shrink-wrapped.

Thick-cut chops from our own well-marbled pork, taken from the loin with a generous rim of fat for flavour and moisture. Pan-fry or griddle them hot and let them rest pink in the middle. They love a simple partner: a knob of butter and sage, a spoonful of apple sauce, or a sharp wholegrain mustard. Honest, satisfying midweek eating.

The leanest, most tender cut on the pig: a long, fine-grained fillet from our own pork that cooks in minutes. Sear it whole and finish it in a hot oven, slice it into quick medallions, or roll it in herbs and roast it just pink, with so little fat to fall back on, the trick is simply not to overcook it. It takes well to a sharp partner: wholegrain mustard, sage, apple, or a splash of cider. Priced by the kilo.

Smoky, sun-warmed flavour with a Spanish accent. Sweet smoked paprika gives this pork sausage a deep, chorizo-like richness and a beautiful russet colour, with just enough warmth to keep things interesting. Made for one-pan cooking: pair it with butter beans and tomato, fold it through a smoky cassoulet, or fry it up with eggs for a weekend brunch.

Cut from the best end of our native Welsh hill lamb, these are among the finest chops on the animal: fine-grained, delicately flavoured, and quick to cook. Sear them hard for a caramelised crust and a rosy centre, and keep the plate simple so the quality of the meat does the talking. Priced by the kilo.

The classic Sunday roast, from our own native Welsh hill lamb. A lean, tender leg that carves beautifully: stud it with garlic and rosemary and roast it blushing pink, or cook it long and slow for melting, spoonable meat. Just as happy with a sharp mint sauce as with a North African spice rub. Priced by the kilo.

Tender little chops cut from the loin of our native Welsh hill lamb, each with a neat eye of meat and a rim of sweet fat. Cook them hot and fast, a few minutes a side in a smoking pan or over the coals, and rest them pink. Seasoned simply with salt, pepper, and a little rosemary, they're hard to beat. Priced by the kilo.

Freshly minced from our native Welsh hill lamb, with just enough fat to keep it juicy and full of flavour. Brown it for a proper shepherd's pie, spice it for koftas and kebabs, or simmer it into a ragù or a fragrant keema. Endlessly useful, and priced by the kilo.

A generous slow-roasting joint from our native Welsh hill lamb, well marbled so it stays moist through a long, gentle cook. Roast it low and slow with rosemary and garlic until it pulls apart at the touch of a fork, shred it into warm flatbreads, or braise it down into a rich shoulder ragù. Sold by the piece and priced by the kilo.

A lean, full-flavoured roasting cut from our wild local deer, butchered on-site. Bottom round takes beautifully to a gentle roast or a low, slow braise that keeps it tender, and it's just as good carved cold for sandwiches the next day. As with all venison, cook it pink and rest it well to keep it juicy. Priced by the kilo.

Our signature venison burger, made with over 90% meat and a carefully balanced spice blend. The smoky paprika and earthy cumin lift the natural flavour of the venison, while the marjoram and thyme bring a herby warmth that nods to the woodland the deer came from. Cook it medium for the best balance of juiciness and bite.

A versatile leg from our wild local deer, butchered on-site, lean, dark, and deeply savoury. Roast it whole and pink for a centrepiece, dice it down for a rich winter casserole, or slow-braise it until it gives. A classic partner for juniper, red wine, and redcurrant. Priced by the kilo.

A prime roasting joint from our wild local deer, butchered on-site. Topside is lean and tight-grained with a deep, savoury flavour: roast it rare, rest it well, and carve it thin for the table. Because venison is so lean, keep it pink and don't let it dry out, a little extra fat or a good gravy goes a long way. Priced by the kilo.