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Reg Johnson's famous Goosnargh duck with all other Christmas dinner essentials in one box.
Availability: In stock
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We have made Christmas easy this year for you by putting all our fantastic quality meat into one box giving you everything you need to make the most impressive Christmas dinner ever. Delivery will be made up to the 23rd Dec.
Johnson and Swarbrick have been producing Goosnargh ducks since the 1960's. The ducks are reared slowly with no aid from growth promoters. They are then dry plucked and hung which intensifies the flavour - the result is amazing but you don't have to take our word for it as these currently being used by a host of Michelin - starred chefs including Paul Heathcote & Nigel Haworth who have been singing their praises for years.
Our sausage recipe is taken from Albert's original recipe which is over 73 years old. Prime shoulder of free range, saddleback or Gloucester Old Spot,rare breed pork is ground and mixed with our secret blend of the finest herbs and spices. The result has been awards given at 2007, 2010 and 2011 Great taste Awards and it also the most popular sausage in our shop.
For our streaky bacon we use slow reared, rare breed pork to make our bacon. We do all our own dry curing and slicing. This is pancetta style bacon made with a traditional dry cure and then matured for a month giving amazing flavour.
Our dry cured gammon joints are made using our rare breed Gloucester Old spot and Saddleback pork. The animals are reared slowly in an open environment which allows the flavour to develop. We then carefully butcher the joints and slowly cure them using our own dry cure mix which is applied by hand. The result is the most flavoursome ham you have ever tasted.
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©Albert Matthews 2012
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