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. Meat products, most commonly whole pig's head, boiled with spices until fallen and set as a slab in their own jelly, eaten cold. 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 Do have a look at out How to Cook/and Related Recipes Tab for some great ways to prepare your Pork CaulFat Remove the ears after 2 hours, rinse and leave to cool. You will need to spoon scum from the surface of the simmering water from time to time.

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 Monkfish benefits too, especially rubbed with a spiced Butter and wrapped in CaulFat, and roasted. Roast and steam at once As the meat cooks, the fat melts into it, leaving the meat extra moist and succulent. Almost impossible to buy. Oxtail is the tail of cow, making it a delicious way to enjoy beef. You get all the rich flavour but at a lower price tag than other cuts (although it’s definitely worth splashing out on one of our unbeatable steaks every now and again). Oxtail is an economical way to provide delicious food to a large family (or to a small family, for that matter!). 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.

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BRAWN (Essex) Procure a pig's head which has been in salt not more than three or four days, wash it and put it on in sufficient water to cover it well. Let it cook gently for about three hours, until quite tender, then take it out, remove the bones (which should come away easily) and cut up all the meat in small pieces, putting it into a basin, which should be kept hot over boiling water, or the brawn will set too soon. Season with pepper (no salt) and a little powdered mace and sage if liked; put into a press- ing tin if one is at hand, and pour over the meat about half a pint of the liquor in which it has boiled. If a brawn tin is not to be had, use an ordinary large cake tiu, put a plate closely fitting on top, and set on that the heaviest weights you have - either scale-weights or flat-irons. 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.

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. Spoon the remaining soup (it will be slightly jellified!) into a pan and heat until it’s simmering. Typically sliced and eaten cold in sandwiches or a salad; we also recommend shallow frying slices, as alternative to Sausage in a fry up. Goes well with Strong English Mustard or our Red Onion Marmalade. 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 holdMinced pork and diced pork can also be used in a variety of dishes. We also have pork burgers on sale made from pork mince, and our pork and chorizo burgers are very popular during barbecue season as are our pork ribs (also called pork spare ribs). The snout has a kind of firmer, fleshy quality too. Include that in your meaty mix, cover and refrigerate.

It can also be wrapped around lean meat -like Venison or Pheasant -to introduce extra fat (and thereby flavour) to the Cut. Cookbooks● Diary● Index● Magic Menu● Random● Really English?● Timeline● Donate● English Service● Food Map of England● Lost Foods● Accompaniments● Biscuits● Breads● Cakes and Scones● Cheeses● Classic Meals● Curry Dishes● Dairy● Drinks● Egg Dishes● Fish● Fruit● Fruits & Vegetables● Game & Offal● Meat & Meat Dishes● Pastries and Pies● Pot Meals● Poultry● Preserves & Jams● Puddings & Sweets● Sauces and Spicery● Sausages● Scones● Soups● Sweets and Toffee● About ...● Bookshop● The only way to cook oxtail is slowly, so the meat falls away from the bone. This allows the fat to melt and create an amazingly rich flavour, as well as giving the muscle that would otherwise be tough, plenty of time to become tender and mouth-wateringly delicious. Beef 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. CaulFat is difficult to find. The superior Free range CaulFat - almost impossible to buy. New dimensions of flavoursFirst, use a cloth dampened with hot water to wipe down the pig head, taking care to wash any mud, grime and wax off. Cut the ears from the head using a sharp knife, and put these and the trotter in a bowl full of warm water and again wipe to ensure the wax and dirt is removed. Use a disposable razor to shave any whiskers and stubble from the head. Cut the flesh attaching the eyelashes away with a sharp knife. Locate the jowls, the firmer fat that was around the cheeks and has striations of meat throughout. Remove the skin and cut the fat into 1cm dice. 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.