Home Made Cooked Meats & Prepared Meals
Where do we begin? You really will be spoilt for choice...
We make - a wide and varied selection of traditional and speciality sausages - including our award winning pork with sweet pepper & red onion sausage, our traditional pork sausage, our award winning beef sausages - and, of course, our own recipe Haggis, Black Pudding, and award winning White Pudding.
Bacon - In addition to a full selection of smoked and green bacon joints, steaks and rashers, we stock Ayrshire bacon and also our own, home-made & delicious dry-cured bacon.
Pies - large or small - mince rounds, chicken rounds, steak pies, shepherds pie, chicken and mushroom, as well as traditional scotch pies, bridies, sausage rolls, and lasagne pies & macaroni pies.
Ready cooked meals - large or small - Lasagne, chicken curry, chicken and pasta bake, sweet and sour chicken, chilli-con-carne, lemon chicken, orange mint chicken, stovies, and home-made soup.
Home Made - burger selection includes lamb and mint sizzlers, beef chipsteaks, pork and apple burgers, hot and spicy beef burgers, award winning venison & cranberry burgers, and pork, bacon & cheese burgers.
Also Available - is a range of gluten-free products: sausage, burgers, and beef olives.
Cooked Meats -
- Our own "home-made" Chicken liver pate
- Honey-roast, maple glaze, and breaded hams
- Roast beef, chicken, turkey and pork
- Meat loaf, chopped pork, ox tongue, and award winning potted meat
Speciality Cheeses -
Ardrahan - Modern, farmhouse, vegetarian, washed-rind, smoked Irish cheese made from cow's milk. The ridged, brine-washed rind is encrusted with brown, ochre, gray and yellow moulds. Ardrahan is made by Eugene and Mary Burns. It has a distinctive, earthy aroma. Beneath the brine-washed rind, the deep yellow interior is firm and slightly chalky. It exudes a wonderful complexity of flavors, the zesty acidity underscoring the buttery, savory, meaty character. Maturing in four to eight weeks, the finish is reminiscent of a young Gruyere.
Colston Bassets Blue Stilton - Historically referred to as "The King of Cheeses" Stilton is an English blue-mould cheese with a rich and mellow flavor and a piquant aftertaste. It has narrow, blue-green veins and a wrinkled rind which is not edible. Stilton is milder than Roquefort or Gorgonzola, and is equally excellent for crumbling over salads or as a dessert cheese, served with a Port Wine. Rennet is added to milk at 86 degrees F and after an hour curd forms. The curd is drained and moulded. One week passes and then the Stiltons are allowed to mature for 6 to 8 months.