Butchery - Town End Farm Shop

Wildman Traditional Streaky Bacon

Chris Wildman — Wed, 21 Dec 2022 12:48:34 +0000

Dry Cured Yorkshire Streaky Bacon
Traditional Dry Cured Yorkshire streaky bacon using only traditional Yorkshire Pork

280g approx 10 thick slices

Ingredients: pork, salt, sugar, sodium nitrate, sodium nitrite.

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Yorkshire Pancetta – Piece

Chris Wildman — Fri, 12 Nov 2021 14:37:32 +0000

Yorkshire Pancetta – British Salumi
Cured Yorkshire Pork belly with bay, juniper, black pepper & Thyme
A whole piece approx 200g for you to slices or cut into Lardons as you please.

2 Rosette winner Charcuterie Board Summer of Charcuterie 2022

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Wildman Traditional Bacon

Chris Wildman — Fri, 07 May 2021 10:01:38 +0000

Dry Cured Yorkshire Back Bacon with plenty of fat and rind.
Traditional Dry Cured Yorkshire back bacon using only traditional breed woodland raised Yorkshire Pork

400g approx 6 thick slices

Ingredients: pork, salt, sugar, sodium nitrate, sodium nitrite.

*Wheat, Dairy & Gluten Free.

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Stornoway Black Pudding by Charles Macleod 650g

Chris Wildman — Sat, 30 Jan 2021 16:57:23 +0000

Stornoway Black Pudding by Charles Macleod

Probably the best Scottish Black Pudding! A smoother pudding with no floral notes, proper tasty! as used in the Farm Shop.

Charles Macleod, Stornoway. 650g chubb

Ingredients: Beef Suet, Vegetable Fat, OATMEAL, Pork Blood, Onions, Salt, Spices.

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Malhamdale Bresaola

Chris Wildman — Thu, 27 Sep 2018 16:26:00 +0000

Malhamdale Bresaola

Marinated, cured and air dried Beef Bresaola produced from Malhamdale Longhorn, Shorthorn or Belted Galloway Beef.

British Charcuterie Awards – Champion of Champions Product, Best in Class, Gold Medal 2021, Gold Medal – British Charcuterie Awards 2018. National Trust Fine Farm Produce Awards 2019. Great Taste Award TWO GOLD STARS 2025

Approx. 50g sliced. Perfect on a Charcuterie Board with cheese & a drizzle of Olive Oil.

INGREDIENTS: beef, Salt, black pepper, juniper, bay, thyme, red wine, sodium nitrite

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A Town End Farm Shop Gift Voucher

Chris Wildman — Mon, 17 Sep 2018 23:32:37 +0000

TOWN END FARM SHOP GIFT VOUCHER

Struggling to buy a gift? The Town End Farm Shop Gift Voucher is the perfect solution, available in various denominations and redeemable in the Farm Shop and in the Tearoom.

A Gift Voucher will be posted out to the delivery address.

For Vouchers under £50 please telephone the shop and we can arrange any denomination 01729-830902

The post A Town End Farm Shop Gift Voucher first appeared on Town End Farm Shop.

Italian Salumi, Charcuterie & Curing Courses

Chris Wildman — Wed, 24 Aug 2016 14:34:44 +0000

A full Day Course of Pork Butchery and Traditional Italian Salumi.
Join us for an Italian Salumi Day, learn how to make Lonza, Lardo, Guanciale, Pancetta, Coppa, Salami and much more…

This full day course includes bacon butty & coffee to start, knife skills, pork carcass CSI, Italian primal cuts, tools of the trade, family lunch at the Farm Shop, Italian curing techniques of Pancetta, Coppa & Salami making, take home course notes and a pork goodie bag of your handy work.

Dates available throughout the year, we usually hold our Butchery, Salumi & Charcuterie courses on the last Friday of the month and the full day courses cost £220.

30th October 2026 – Italian Salumi COURSE FULL
26th February 2027 – Italian Salumi
19th March 2027 – Italian Salumi
21st May 2027 – Italian Salumi
29th October 2027 – Italian Salumi

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Yorkshire Guanciale (Piece)

Chris Wildman — Mon, 25 Jan 2016 15:43:23 +0000

Yorkshire Guanciale – British Salumi
Cured Yorkshire Pork Jowell, bay leaves, juniper, black pepper, thyme, salt.
Guanciale is similar to pancetta but is made from a different cut – pork Jowell, it has wonderful creamy finish, classically used in Spaghetti Carbonara and Bucatini All’Amatriciana.
Approx. 150g piece

Great Taste Award ONE STAR 2021

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Pork Butchery Course, Sausages & Curing

Chris Wildman — Tue, 05 Jan 2016 11:45:07 +0000

Our Butchery, Sausage Making and Charcuterie courses offer something a little bit different, visit our traditional Dales Farm, try your hand at butchery, sausage making, curing and lots more, great informative fun with superb Dales hospitality.

This full day course includes dry cured bacon butty & coffee to start, knife skills, pork carcass “CSI”, primal cuts, tools of the trade, family lunch at the Farm Shop, basic curing techniques of bacon & more, sausage making, take home a pork goodie bag of your handy work.

Dates available throughout the year, we usually hold our Butchery, Salumi & Charcuterie courses on the last Friday of the month and the full day courses cost £220.

25th September 2026 – Pork Butchery
27th November 2026 – Pork Butchery

30th April 2027 – Pork Butchery

24th September 2027 – Pork Butchery

26th November 2027 – Pork Butchery

Choose the date you prefer and the number of people and then check availability. Gift Vouchers also available for any date.

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Smoked Dry Cured Streaky Bacon

Chris Wildman — Mon, 04 Jan 2016 14:00:14 +0000

Yorkshire Smokehouse – Smoked Dry Cured Streaky Bacon

350g approx 15 slices

Ingredients: Pork, Salt, Sugar, Preservative E250

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