From the Block
Eggs from chickens that actually go outside. Deep gold yolks, firm whites, the taste of a chicken that’s had a life.
The practical guide to buying a whole, half or quarter beef or lamb — from our Hunter Natural farm, processed at Morpeth.
For 99% of human history, people cooked in animal fats. Then seed oils took over. Now tallow is coming back — and the science is on its side.
What’s the difference between our Christmas hams and the supermarket version? Real legs, slow cure, real smoke. Here’s the full story.
The smokehouse holds what it holds. By December 22nd, the cabinet is empty. Lock in November.
The supermarket shows you 30% of an animal. The other 70% — cheeks, ox tail, neck, marrow — is often the best bit.
