Featherblade Beef Confit

We slow cook this beautifully marbled cut from the shoulder in a combination of Second Nature Organic Rapeseed Oil, garlic and herbs until meltingly tender. This product is ideal for slicing and portioning for individual a la carte orders, large functions or banquets.

Beef Top Blade Tips

Braised for 12 hours in our confit mix of herbs and spices these individual 200g - 220g portions of top quality beef will melt in your mouth. Great for busy restaurants and a la carte menus as a slow cooked option. Serve as an alternative to cheeks with the added benefit of no waste or trim.


Lamb Shank

Let us do the hard work for you on this menu favourite as we marinate the shanks for 24 hours in a blend of garlic, rosemary, thyme and rapeseed oil. Slow cooked for 16 hours until the meat is falling off of the bone. Very flavourful and deliciously tender this product is ideal for a la carte menus, functions and banquets.

Lamb Chuck Tender

My favourite and very popular this boneless chuck, ranging from 350g - 400g, is given the 5-star treatment. Slow cooked for 8 hours assuring tenderness and maximum flavour every time. Simply slice into the required portion size, heat and serve. Great for upmarket hot pots and sandwiches, as well as a super option for a lamb main course.


Barbecue Pork Belly

Pork belly lightly seasoned with sea salt and our Smokehouse Spice mix is slow roasted until meltingly tender. Simply open, portion and roast in a hot oven to caramalise the skin. It can also be thinly sliced and grilled for salads or sandwiches. With the addition of barbecue sauce, it makes a fantastic alternative to pulled pork.

Pork Chuck Tender

A much under-valued cut from just above the shoulder, this joint is beautifully marbled and full of flavour. We slow cook it with onion, garlic, herbs and spices until perfectly tender. Simply slice, heat and serve. Great for pork and apple main courses, grilled for sandwiches or shaved for salads. Very versatile and great value.

Apple & Cinnamon Dry Cured Bacon Collar

We go back to basics for this delicious traditional favourite. Dry cured for 1 month (by the Crowe Brothers in Dundrum, Co. Tipperary), lightly spiced with cinnamon and cloves, then slow cooked for 8 hours. Makes a delicious bacon and cabbage option. Grill and use for hot bacon sandwiches or as an exciting breakfast option. Tastes how bacon used to taste.

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