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British charcuterie has snuck up on us and is gaining momentum as I write. The past fifteen years have produced charcuterie enthusiasts in nearly every region in Britain - they're making everything from salami to nduja, chorizo to...

Learning how to carve your festive turkey can be a little daunting, especially if it's your first time hosting this year, however it's surprisingly simple. Here's my complete guide with easy...

Learning how to carve a goose is easy once you know the basic steps. If you are wanting to learn in time for Christmas day, here's my guide with easy step-by-step...

Roast Lamb is now commonly eaten throughout the UK as a family gathering, a great tradition in the same vane as Roast Beef, this is a centuries old tradition which is still going strong up to the present day...

Farming and livestock writer Chris Berry, explores the fall and rise of the profession. Trust isn't given lightly. Respect has to be earned, and that's...

This is our guide to choosing the perfect sized joint for your Christmas table. Broken into easy to use sections, each chart highlights the differences between bone in and boneless joints. The bone in joints are visually amazing festive...

Carving a chicken is quite simple, here's our guide with easy step-by-step instructions! A sharp carving knife & a meat fork is all that's required. Once the chicken is fully cooked, cover with foil...

Farming and live stock writer Chris Berry, explores the heritage and growing popularity of wild venison. Wild venison is the ultimate heritage free-range meat delivering...

To cater not only to devotees of delicious tasting meat who are chasing the flexitarian dream, but also to the fitness fans who are looking for low fat, high protein great quality meat to pack a punch, the butchery team at Farmison & Co...

The History of the Sausage We can trace the sausage all the way back to the Bronze age; originating from the middle East and a meat also popular with Ancient Greeks & Romans. The word sausage in Latin is salsisium, simply...