Sugar Cured Bacon Rack
Made using our ever popular sweet cure, followed by immersion of the rack in molasses sugar for several days.
We use the finest British pork, cured the traditional way, and cut a little bigger, but also a shade thinner.
Free range turkey paupiettes, simply bake or roast with green or roasted veg for a tasty supper!
2 Free Range Pork Chops
These delicious, bone-in loin chops, are easy to cook and make a quick and easy meal for two.
Bone-In Pork Belly
Perfect as a slow-roast treat, a few hours in the oven will allow the generous marbling of fat to baste the meat, and the rind to crisp into delicious crackling.
Pork Belly Confit
The most tender and flavoursome pork you will ever eat and that's a promise.
Ribeye Steaks, 2 x 8oz
The tenderest, most succulent steaks, generously marbled, and with just the right level of fat to bring out their exceptional flavour.
Free Range Duck
Creedy Carver ducks are used by many of the top Michelin starred chefs who know that their flavour is outstandingly good.
Stuffed Turkey Breast
Succulent white turkey breast, stuffed with our own Pork & Cranberry forcemeat and topped with our dry-cured streaky bacon.
Bungay Raw Butter
Made by hand by the same team as our Baron Bigod cheese at Fen Farm, this is a raw, cultured butter made using milk from their grass-fed Montbeliarde and Friesian cows.
Lancashire Cheese & Onion Pie
Neil Broomfield makes the best pies in Britain (well, he won five categories at the British Pie Awards and was crowned Supreme Champion).
Chicken & Ham Pie
Bespoke to us our Chicken & Ham Pie is made using our own slow cooked ham hock meat, pot roast chicken and herbs to create a top notch, creamy version of this classic pie.
This ready to eat Smoked Kassler (of German origin) is made here at Dukeshill...