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Indulge in our handcrafted Pigs in Blankets, a quintessential addition to any festive feast. At Edenmoor, we take pride in creating these delectable morsels by enveloping our award-winning, gluten-free breakfast sausages in our traditionally cured, unsmoked streaky bacon. The result is a harmonious blend of succulent sausage and crispy bacon, delivering a rich and satisfying flavour in every bite. We use free-range pork combined with gluten-free oats, seasoned with just the right touch of salt and black pepper, all encased in natural sheep skin casings. The accompanying streaky bacon is made from free-range pork, cured with salt and demerara sugar, ensuring a depth of flavour that complements the sausage perfectly.
Our Pork & Apple Sausages are a comforting, crowd-pleasing favourite, full of naturally delicious flavour. Made with high-welfare native-breed pork, carefully prepared apple, gluten-free oats and a gentle blend of thyme, sage, garlic and black pepper, they’re perfectly balanced and deeply satisfying. These sausages are especially popular with children thanks to their mild, subtly sweet flavour and are just-right size. Perfect for family meals everyone can enjoy. With simple, honest ingredients and no unnecessary extras, they deliver great taste you can trust. Our Pork & Apple Sausages are made without preservatives or artificial additives, just quality meat, fruit, herbs and seasoning. Because of this, we recommend storing them in the freezer. They can be cooked straight from frozen, making them a convenient and fuss-free option for busy days.
Our Breakfast Sausages are made with our pure Native Breed Pork, oats, salt, pepper and that's it. Perfect for an indulgent breakfast served with sizzling bacon, black pudding and free-range eggs. Gold Winner in the 2025 Taste of the West Awards. Our Breakfast Sausages are incredibly popular with little people. They are just the right size, full of tasty goodness and you know you're feeding your family with natural wholesome food. Free from any preservatives, chemicals or any other nasties. Our sausages do not contain any preservatives and so we always deliver them to you frozen. They are best stored in the freezer.
Our award-winning smoked bacon has a wonderful texture, turning amazingly crisp in the pan, with just the right amount of fat for an intense flavour. Our Native Breed back bacon is traditionally brine-cured and air-dried before being lightly smoked over fresh beechwood chips. We love the light fragrant smoke that beechwood produces, enhancing rather than disguising the stunning flavour of our bacon. Winner of Great Taste Awards coveted 3 Star Here's what the judges said about our Traditionally Cured Beechwood Smoked Bacon: "We found this smoked bacon to be well achieved, indulgent and irresistible." "A handsome looking piece of pork, good golden colour with decent fat and lean meat. The flavour is smokey, sweet, rich and melt in the mouth. Superb fat which is rich and creamy. The pork is tender and beautifully cured. There is no wetness here - just rich succulence. A wonderful cut of pork and wonderfully handled." "What a wonderful piece of meat. The smoking is just perfect providing a beautiful sweetness and flavour. The fat melts in the mouth and the meat is tender and juicy. Beautifully balanced in salt levels. Just wonderful." Approximately 200g per pack
Hearty, traditional and distinctive in flavour our Black Pudding is handmade using fresh pig's blood from our native breed pigs, diced pork fat, gluten free oats, a splash of cream and a drizzle of cider brandy. Most black pudding is made using dried powdered blood, but we like to do things the proper old-fashioned way - and the difference is unmistakable. Protein-rich and high in zinc and iron, black pudding is the king of breakfast as well as being a flavoursome ingredient in all sorts of dishes. Core to our philosophy at Edenmoor is making good use of the whole carcass of an animal, and that includes the blood. Our handmade black pudding is made for us by our friends at the Rusty Pig, just a stone's throw away from our farm. Each slice weighs approximately 150g.
A hugely versatile ingredient, ideal for making all manner of fabulous feasts from homemade burgers, lasagne, koftas, to show-stopping terrines - the list goes on. We prepare our Native Breed Pork Mince with just a small amount of fat so it is beautifully lean, helping you to make a wholesome, nutritious meal in a flash. Rather unusually we hang all our Native Breed Pork for at least three weeks, this results in a lingering depth of flavour and firm texture, creating pork that is really special.Due to our pig's properly free range lifestyle and their diverse diet, our pork has a wonderful sweetness to the meat and the most incredible rich, buttery flavoured fat.
Maximum flavour with minimum fuss. We meticulously trim our award-winning Native Breed Pork to create the most delicious chunks of robustly-flavoured meat. Cut from the shoulder of our 3 week hung, native breed pigs, when our pasture raised diced pork is slowly cooked it is as tender as can be, with a fantastic open-grained texture. Make curries, casseroles and a whole host of fantastic feasts with our diced pork, a wonderfully versatile staple for the freezer.
Our Pork Escalopes are lean slices of our award-winning Native Breed Pork that pan fry in just minutes. Although cut thinly, our pasture raised Pork Escalopes are full of flavour, releasing a sweet nutty taste with each bite. Try coating the pork escalopes in breadcrumbs and frying to make the most divine schnitzels. Or simply pan fry and add to sandwiches or toss through a vibrant salad. The perfect choice for those who love pork steaks but are looking for a leaner and healthier alternative.
One of our favourite things to eat, our Native Breed Pork Steaks are simply sensational. Packed full of rich buttery fat that melts into the most sublime flavour, cutting through the sweet meat. Awarded 3 gold stars at the Great Taste Awards and Gold Taste of the West winner 2025. Rather unusually we hang all our Native Breed Pork for at least three weeks, this results in a lingering depth of flavour and firm texture, creating pork that is really special. Due to our pigs properly free range lifestyle and their diverse diet, our pork steaks have a wonderful sweetness to the meat and the most incredible rich buttery fat. To make our pasture raised pork steaks even more special try grilling them on the barbecue and let the caramelised, smokey flavours linger. Each steak weighs approximately 125g
Our Native Breed Pork Chops are a classic cut that has stood the test of time, this is probably due to the double hit of flavour from buttery fat and dense honeycomb marrow-rich bone, making our Native Breed Pork Chops a sublime eating sensation. Rather unusually we hang all our Native Breed Free Range Pork for at least three weeks, this results in a lingering depth of flavour and firm texture, creating pork that is really special. Due to our pigs Properly Free Range lifestyle and their diverse diet, our pork chops have a wonderful sweetness to the meat and the most incredible rich buttery fat. Our pork chops can vary in shape, depending on where we have cut them from across the loin. This wonderful cut has picked up some of the country's top awards including the prestigious 1 star at the Great Taste Awards. "That's what pork chops should taste like." "Golden with generous fat." *Each pork chop weighs approximately 250g*
Our native breed pork belly is cut from our 3 week hung, slowly reared pigs. Our native breed pigs are grown slowly and fed a totally natural diet that is produced in harmony with nature. One of the joys of slowly reared native breed pork is there is plenty of unctuous fat, that is so delicious when slowly rendered down during a long slow cook. Our pasture reared pork belly is very different from the industrialised bellies you can find elsewhere. You'll find thick skin and a generous fat covering, along with beautifully sweet meat. Our spectacular pork belly has won countless awards for its unique flavour and rich, buttery fat. With quite a reputation, this special cut has picked up some of the country's top awards including; Great Taste Top 50 Foods in Britain, Great Taste Best Speciality Food from the South West, Great Taste Golden Fork, 3 Star Great Taste Gold and most recently it was awarded Gold in the 2025 Food Drink Devon Awards. Our pork belly is sold bone-in, a choice that enhances flavour and helps retain moisture, resulting in a richer, juicier roast. "As soon as we saw this pork our mouths were watering, it's outstanding in every way! Perfect crackling, melt-in-the-mouth, fatty, gorgeousness." "Great sweetness to the meat. Buttery fat. The crackling is ridiculously good." "Simply the best piece of pork belly I have ever eaten. That's special." Please be aware, our pork bellies are fattier than those you might be used to. We believe this to be a real joy and what makes them so special! About our Native Breed Pork Belly Properly pasture raised pork Native breed Saddleback and Tamworth pigs Slowly reared on small scale family farms Bred and reared outdoors their whole lives Natural diet including homegrown oats, kale and fodder beet Hung on the carcass for 3 weeks to enhance the depth of flavour You can find out more about how we rear our native breed pigs here. If you are looking for slightly a leaner joint of meat to roast we would recommend our loin of pork
This special award-winning joint is the perfect choice for carving generous slices. Our Native Breed Pork Loin has a delicate fine-grained texture with a more-ish depth of flavour. Perfect for those who prefer slightly less fat with their roast but enjoy a good amount of crunchy crackling. "A piece of pork so intensely good, it almost has narcotic properties!" Rose Prince, The Telegraph. Rather unusually we hang all our Native Breed Pork for at least three weeks, this results in a lingering depth of flavour and firm texture, creating pork that is really special. Due to our pig's properly free range lifestyle and their diverse diet, our pork loin has a wonderful sweetness to the meat and the most incredible rich buttery fat.
One of our favourite joints of our Native Breed Pork to cook, our boneless pork shoulder is packed full of sweet melting flavour, with a generous amount of fat that renders beautifully when cooked long and slow. The perfect cut for creating 'pulled pork', we recommend choosing a larger size piece as leftovers dolloped with sharp apple sauce create the most delicious treat after the main event.
A classic roasting joint, our Native Breed Pork Leg marries fantastic flavour and stunning texture with ultimate convenience. To make cooking and carving super simple, our team of skilled butchers meticulously trim each leg of pork leaving a perfect joint with the right amount of skin to create stunning crackling. The skin is scored to ensure it crisps up into perfect puffy crackling in the oven. Packed with sweetness and real depth of flavour this is the perfect joint for a classic Sunday roast. Our Leg of Pork is the leanest of all our pork roasting joints. Rather unusually we hang all our Native Breed Pork for at least three weeks, this results in a lingering depth of flavour and firm texture, creating pork that is really special.Due to our pig's properly free range lifestyle and their diverse diet, our pork loin has a wonderful sweetness to the meat and the most incredible rich buttery fat. One of our favourite roasting joints, our Pastured raised pork leg has won many accolades over the years, including the prestigious 1 star in the Great Taste Awards. "Plenty of crackling on this piece of pork and the fat beneath is it wonderful." "Crackling looks fantastic. And indeed tasted wonderful; salty, and crunchy. " About our Native Breed Pork Belly Properly pasture raised pork Native breed Saddleback and Tamworth pigs Slowly reared on small scale family farms Bred and reared outdoors their whole lives Natural diet including homegrown oats, kale and fodder beet Hung on the carcass for 3 weeks to enhance the depth of flavour Find out more about how we rear our native breed pigs.
Lard was what people used when they needed to make pastry; when dinner needed frying; and even as a quick breakfast, eaten smeared on a piece of bread. So much has changed in our recent history that this versatile product fell out of fashion. No longer, we're bringing fat back! Our delicious lard is made simply from slowly rendered pork fat from our native breed pigs. Not only is it utterly delicious and versatile, utilising lard also means we are not wasting any part of the carcass and fully respecting the life of our pigs. Perfect for creating confit, our favourite rillettes or simply roasting potatoes. Each jar weighs approximately 155g. Our Native Breed Pork Lard has achieved a number of plaudits including 1 star at the prestigious Great Taste Awards. "Wonderfully clean, creamy and flavourful lard." "A very pure lard with a silky texture, savoury richness." About our Native Breed Pork Lard Properly pasture raised pork Native breed Saddleback and Tamworth Pigs Slowly reared on small scale family farms Bred and reared outdoors their whole lives Natural diet including homegrown oats, kale and fodder beet Hung on the carcass for 3 weeks to enhanve the depth of flavour. Find out more about how we rear our native breed pigs.
What's in the box? - 2 x 198g Organic Sirloin Steaks - 400g Organic Beef Steak Mince - 4 x 120g Lamb Chops - 6 x Organic Paleo Sausage (Minimum weight 250g) - 500g Ox Liver Followers of the Carnivore Diet eat a variety of Organic 100% Grass Fed beef, pork, lamb, chicken. Other foods allowed are fish, game, duck, seafood, salt (some allow eggs and milk). The carnivore diet, like the Keto diet, looks to shift the emphasis of nutritional intake, from relying heavily on sugar for energy, to relying on other macro-nutrients. Images are for illustration purposes only, the contents of our selection boxes is listed above. Whilst we endeavour to keep this as accurate as possible, the contents of our selection boxes may vary slightly depending on availability and seasonality. If an item is unavailable, it will be substituted for a similar item, if similar option is available, the missing item will be refunded.
A real treat for meat lovers; these venison burgers have bags of flavour, are naturally high in protein and low in fat and are ideal for the BBQ. All our venison is wild and is purchased from estates throughout Cumbria and North Lancashire. Wild venison is sustainable and the animals are completely ‘free-range’, eating only natural, organic vegetation. Pack of 4 burgers From well managed local estates Sustainable wild foodsource Low in fat, high in protein Richer, stronger flavour than farmed red meats Ingredients: Venison meat (70%), pork (15%), Rosemary and Thyme Seasoning. 5% (Breadcrumbs( Wheat flour, yeast, salt, wheat Gluten, E300), sugar, rusk( Wheat flour, salt, raising agent E503), salt, spices, onion powder, yeast extract, red bell pepper powder, dried garlic, herbs, stabiliser E451, Preservative E221, E300, rosemary extract, water) What makes Furness Fish & Game so Special: With an excellent reputation amongst the best restaurants in the Lake District for fine quality wild game, ranging from three bird roasts, pheasants, grouse, partridge, venison, and rabbits. Clare Worral says, "Wild game is high in protein but lean and healthy too. We have worked with the best Cumbrian gamekeepers for 30 years and this consistency shows in our end products."
WILD VENISON SAUSAGES ARE FROZEN. This helps ensure that the Wild Venison products are as fresh as possible when you come to cook them. Venison & Black Pepper Sausage an old Willo Game favourite. A well seasoned Venison sausage with a herby background that is extremely versatile. Perfect to spice up your breakfast, sausage sandwich or to add a flavoursome twist to your pasta or even a sausage casserole. Pan Fry, Grill or BBQ. Approx 8/10 sausages in a pack. Ingredients Venison(UK)(60%) Pork (UK) (15%) Water Rusk (Potato Powder, Rice Flour, Salt, Dextrose) Sea Salt Spices (White Pepper, Nutmeg, Black Pepper, Ginger, Pimento), Demerara Sugar Herbs (Rosemary, Sage,Marjoram, Thyme), Preservative: E223 Sodium MetabiSULPHITE Potato Starch Black Pepper Filled in a natural sheep casing. Allergens highlighted in CAPITALS.
A traditional Salami made using Lake District wild venison and free range pork. Venison is naturally lean therefore a small percentage of pork is added to ensure the Salami remains moist. This Game Salami is packed full of herbs and spices including paprika, chillies & Oregano. Serving suggestion: Comes ready to eat, remove from fridge one hour before serving. This Salami is a fantastic addition to any Pizza, and can also be used as a pivotal ingredient to a pasta bake. Contains Mustard Seed, minimum weight 80g. Why Port of Lancaster Smokehouse is so special: A family business run by John & Patricia Price and their son Michael. Michael says, "Smoked Scottish Salmon has been the smokehouse's core product for the last 40 years, but we also hot and cold smoke all types of meat and fish products in the traditional manner, adding nothing but salt, smoke and time. It is time that is the vital ingredient. We have the shortest time from catch to smokehouse for the best quality, and combine this with a slow smoking process to give sumptuous flavour and texture.
A traditional Chorizo made using Lake District wild venison and free range pork. Venison is naturally lean therefore a small percentage of pork is added in to ensure the Chorizo remains moist. This Game Chorizo is packed full of herbs and spices including paprika, chillies & Oregano. Serving suggestion: Comes ready to eat, remove from fridge one hour before serving. This Chorizo is a fantastic addition to any Pizza, and can also be used to add a lovely depth to a Stew. Contains Mustard Seed, minimum weight 80g. Why Port of Lancaster Smokehouse is so special: A family business run by John & Patricia Price and their son Michael. Michael says, "Smoked Scottish Salmon has been the smokehouse's core product for the last 40 years, but we also hot and cold smoke all types of meat and fish products in the traditional manner, adding nothing but salt, smoke and time. It is time that is the vital ingredient. We have the shortest time from catch to smokehouse for the best quality, and combine this with a slow smoking process to give sumptuous flavour and texture.
