CHARCUITERIE

Charcuterie derives from the French tradition of using pork and fat so that it could be sold uncooked through the ingenious processes of salting, turning into sausages or via pâtés and rillettes. The term ‘charcuterie’ actually translates as ‘flesh’ (char) and ‘cooked’ (cuit), and the movement came about as a result of restrictive legislation that included a ban on selling raw pork.

‘Salumi’ has its roots in Italy, and is especially focused on dry-curing and air-drying pork and other meats into classic products such as salami, prosciutto, lardo and pancetta. Both traditions were born out of necessity so that gluts of meat could be used beyond the normal perishable date to feed many people.

DAIRY

Our goods-in checks are rigorous to ensure that all meat received adheres to agreed quality specifications

We store all our meats in ideal temperature controlled conditions and constantly monitor the maturing process until tenderness and flavour are at their very best

Now our master butchers prepare the steaks, joints and cuts to the individual requirements of our customers to the highest portion control standards.

FINE FOODS

Depending on our customer preference we will vacuum pack, overwrap or poly bag before labelling and packing for delivery

Every day for maximum freshness our manufacturing team use the finest ingredients with our traditional recipes to produce the tastiest sausages and puddings

After 25 years serving caterers throughout Scotland we know what is required to ensure that they plate up the best possible for their customers whether it is a top restaurant, cosy pub or modern nursing home.

FROZEN

Our goods-in checks are rigorous to ensure that all meat received adheres to agreed quality specifications

We store all our meats in ideal temperature controlled conditions and constantly monitor the maturing process until tenderness and flavour are at their very best

Now our master butchers prepare the steaks, joints and cuts to the individual requirements of our customers to the highest portion control standards.

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