Flame, Flavour & Tradition: Behind Our New Latin America Range

At Farmison & Co, we're passionate about exploring global culinary traditions through the lens of British farming and butchery. This year, we've launched something truly exciting - our new Latin America Range, created by Executive Chef Jeff Baker. From open-fire flavours to expertly selected cuts, this collection pays homage to the vibrant cooking styles of Latin America, with the integrity of British produce at its core.

We sat down with Jeff to discover the inspiration behind the range, how it came together, and how to enjoy it at home.

What inspired the idea for a Latin America-themed range?

"Latin American influence is huge in 2025, Cooking over fire is gaining momentum every year. There's a real trend towards primal, flavourful food - cooked slowly, outdoors, and with purpose. That's what Inspired me to work with British grill makers Flamery, based in North Yorkshire, to showcase how these traditions can thrive in a UK setting. We're celebrating the asado spirit - bold, rustic, communal cooking - while using the very best British ingredients".

Was there a moment that sparked it all?

"Definitely Brazil. I spent some time out there and was blown away by the food - not just what was on the plate, but how it was cooked and served. The use of fire, the depth of flavour, and the respect for simple ingredients really stuck with me. I knew I wanted to bring some of that energy back home."

What is Latin American cuisine, in your words?

"It's simple, ingredient-led food designed to extract the maximum flavour, what really stands out is the spice - a huge variety of chillies, each with distinct profiles. You've got sweet, smoky, and seriously spicy. The flavours are bold, but never overpowering. It's all about balance."

How did you decide which cuts to include?

"We chose cuts that suit slow grilling over fire and deliver amazing results, with a deep focus on traditional asado cuts - think flank, short ribs, and sausages designed for grilling. It was all about working with our master butchers to ensure carcass balance too - making sure the range is sustainable and complete."

Do you have any favourites?

"The Argentinian sausage, definitely, It's a pure sausage - no gimmicks - that celebrates Argentinian flavour with outstanding British pork. Then there's the coffee rub. It's made with Rounton's espresso and pure cocoa - roasted locally. It captures the earthy, smoky essence of Latin America and works beautifully with pork, beef, and lamb."

What about the names - what do they mean?

"We stayed true to tradition, Names like Xinxim come from authentic dishes you'd find across Latin America - especially at roadside barbecues. That's part of the experience - stopping off, grabbing something flavourful and fresh, just like we might stop at the services on a long drive down the M1. These names reflect the heart and soul of the regions."

How should people cook the range at home?

"This is perfect barbecue food, use kiln-dried wood or lump wood charcoal. Let the fire do its thing - wait for the coals to go white before cooking. Be patient, and treat the product with the same respect you'd give it in your kitchen. Use a thermometer to monitor temps, and don't overcomplicate things. Let the natural quality of the meat shine."

What sides would complete the experience?

"Think chargrilled corn on the cob, blue corn tortillas, vine-ripened tomatoes, smashed avocado, and fresh, seasonal salads. Chimichurri is a must - we've got a great selection in the range from Chimilove. It's punchy, herby, and goes with everything."

Explore the Latin America Range

Dive into our boldest collection yet. From smoky rubs to marinated cuts and handmade sausages, every item in the Farmison & Co Latin America Range is ready to transform your barbecue into something extraordinary. Click here to discover the range.