Dukeshill New Year 2018 Brochure

The Traditional Ham Company The Traditional Ham L AT E S U M MCompany ER

NEW YEAR 2018

BE INSPIRED! Delicious new recipes for you to cook at home.

PLUS

New Year savings, winter comfort food & much more!

Happy New Year!

Winter is a time for bracing walks, log fires and above all comforting food. In the following pages you’ll find not only masses of treats perfect for chilly days and long nights, but also some recipe suggestions for simple yet satisfying dishes, taken straight from our blog “Sarah’s Kitchen”. Enjoy!

43

03 Fresh Meats & Gammon 10 Bacon 12 Haggis & Sausages 16 Traiteur & Slow Cooked Food 22 Hams 35

10

13

Be inspired...

Chorizo & Black Pudding Stew

29 Terrines, Pâtés & Charcuterie 31 Smoked Fish & Seafood 35 Cheese 39 Condiments 43 Puddings & Cakes 22

Inspire me...

Beef Fillet with Gorgonzola Sauce Serves 4 | Prep 15 mins | Cook 20 mins | Moderately easy

454g beef fillet tail 2 tbsp dark Balsamic vinegar 1 tsp brown sugar 1/2 tsp salt ground black pepper 1 tbsp vegetable oil 30g butter 2 onions, peeled and roughly sliced 250g double cream 85g Gorgonzola, crumbled 150ml beef or vegetable stock linguine pasta or rice to serve • Marinate the piece of beef fillet tail in the balsamic vinegar with the brown sugar and seasoning and leave for one hour.

• Gently sauté the onion in the butter for 10 mins until softened.

• Cook the pasta or rice according to the instructions.

• Meanwhile, heat the oil in a frying pan until smoking hot, sear the fillet tail for about 2 minutes on each side until well browned, then set aside and keep warm.

• Add the cream and Gorgonzola to the onions and stir in for 2 minutes.

• Slice the fillet tail into 1cm thick slices and add to the onion mixture and cook over a gentle heat for 2 mins.

Remove from the heat and season to taste.

• Serve with the linguine or rice.

Be inspired...

Beef Fillet with Gorgonzola Sauce

...buy your ingredients Fillet Tail This superlative steak is exclusively sourced from carefully selected British farms, and slowly matured to ensure that the flavour and texture are second to none.

UBSFT2 Fillet Tail • 2 x 227g

£16 FILLET TAIL

For more delicious recipes visit sarahskitchen.dukeshillham.co.uk | 3

Inspire me...

Oxtail Stew with Dates & Pancetta Serves 3 | Prep 20 mins | Cook 5 hrs 15mins | Moderately easy

1kg oxtail seasoned flour 3 tbsp olive oil 150g Dukeshill pancetta, diced 400g shallots, peeled 4 carrots, peeled and sliced into 1cm slices 6 Medjool dates, pitted and chopped 2 garlic cloves, peeled zest of 1 orange 3 bay leaves ½ bag / 15g fresh parsley, finely chop stalks, leaves for garnish ½ tsp all spice 1 cinnamon stick 300ml red wine 500ml beef stock • Heat the olive oil in a heavy based casserole pot over a medium to high heat. Roll the pieces of oxtail in the seasoned flour and sear on all sides in the pot.

• Once browned remove and put to one side.

• Add the pancetta to the pot and cook for about 3-5 mins until browned and crispy. Return the oxtail to the pot along with any leftover seasoned flour.

• Reduce to a medium heat and add the shallots, carrots, and parsley stalks. Cook for a few minutes.

• Turn up the heat to high and pour in the red wine, stirring to scrape up all the sticky brown residue in the bottom of the pot.

• Add the rest of the ingredients and bring to a gentle simmer before covering with a lid and transferring to a pre-heated oven at 150°C / 130°C fan for 5 hours.

Stir once or twice during the cooking time to ensure even cooking and top up with water if necessary.

• Garnish with chopped parsley leaves and serve with roasted squash (any will do) and couscous.

Be inspired...

Oxtail Stew with Dates & Pancetta

...buy your ingredients Whole Oxtail A whole oxtail, conveniently jointed, this must be one of the tastiest cuts of beef around.

UBWOT Whole Oxtail 1kg

£15

Pancetta Italian style pork belly dry cured with herbs.

WHOLE OXTAIL

PANCETTA

4 | For more delicious recipes visit sarahskitchen.dukeshillham.co.uk

PANR Pancetta 400g

£8

LABEL ANGLAIS WHOLE CHICKEN

Label Anglais Whole Chicken UNCOOKED

Our Label Anglais chicken is an excellent British version of the famous Label Rouge French chicken, noted for its outstanding flavour.

These Cotswold White British Chickens are reared in Wiltshire, 3 miles from Stonehenge. The superb flavour comes from not only the breed but also the fact they are free range, slow grown (so twice the age of your typical supermarket chicken) and are fed on a diet of natural oats, maize and apples. We highly recommend them.

£18

ADLAC Label Anglais Chicken Serves 4 • 1.8kg - 2kg TURKEY PAUPIETTES

PORK CHOPS

Turkey Paupiettes

Pork Chops

UNCOOKED

UNCOOKED

Handmade for us using free range turkey breast escalopes which are beaten flat, then filled with a pork and sage sausage meat stuffing before being wrapped in our own dry cured bacon.

Simply roast and serve with green or roasted vegetables for a tasty supper for two.

These delicious, bone-in loin chops, are easy to cook and make a quick and easy meal for two. We use only the best quality free range pork, produced with the highest regard for welfare, resulting in unparalleled flavour and texture.

ADPP Turkey Paupiettes Serves 2 • 2 x 230g

£11

UPPPC 2 Pork Chops • 500g

£6

Order online www.dukeshillham.co.uk | Helpline 0345 222 0153 | Orderline 0345 3700 129 | 5

“Best gammon I’ve ever tasted.”

Verified Trustpilot Review

BRITISH GAMMON SELECTION

British Gammon Selection UNCOOKED - CURED AND READY TO COOK

These great value selections of British gammon joints comprise a large premium “horseshoe” joint (min. 2.5kg), a “middle” gammon joint (min. 2kg), a medium “corner” joint (min. 1kg) and two smaller “slipper” joints (min. 500g). All are boneless making them easy to carve and they do not require soaking. Just boil or roast. These selections freeze perfectly for up to four months.

£52 £55

GGBS British Gammon Selection • min. 6.5kg GSBS Smoked British Gammon Selection • min. 6.5kg BACON CHOPS

PARSLEY SAUCE

Bacon Chops

Parsley Sauce

UNCOOKED - CURED AND READY TO COOK

Made especially for us, this classic accompaniment to ham and fish is as good as any home made version and a lot less hassle.

Using a delicious fresh chicken stock as the base and heaps of fresh parsley to produce a lovely smooth texture; pour liberally over some Dukeshill ham, mash and broad beans for comfort food at its best!

We use British boneless pork backs, and dry cure them using either our traditional bacon cure or our sweet cure, before slicing into medium-thick, rindless slices. Each pack contains two bacon chops.

BBCP2 Bacon Chops 2 packs of 2 • 600g BBSP2 Sweet Cured Bacon Chops 2 packs of 2 • 600g

£9 £9

DHPSY Parsley Sauce 250g

6 | Order online www.dukeshillham.co.uk | Helpline 0345 222 0153 | Orderline 0345 3700 129

£3.50

Inspire me...

Gammon Steaks with Caper Gravy & Eggs Serves 4 | Prep 10 mins | Cook 20 mins | Easy

4 Dukeshill gammon steaks 1 tbsp vegetable oil 4 eggs ¼ tsp chilli flakes Caper Gravy 30g butter 2 small onions, finely sliced ¼ tsp cayenne pepper ¼ tsp smoked paprika 1 tbsp plain flour 50ml medium dry white wine 250ml vegetable stock 2 tsp capers, rinsed and drained and halved if big freshly ground black pepper • Start by making the gravy. Melt the butter in a pan and sauté the onions over a low heat for 10 mins until softened and slightly browned.

• Add the spices and stir through for 1 min.

• Add the flour and again stir through for 1 min.

• Increase the heat and add the wine, stock, black pepper and capers, bring to a simmer.

• Simmer for 5 mins until the gravy has reduced by half.

• Meanwhile fry the gammon steaks on both sides over a medium heat in the vegetable oil. Remove to warm plates and add more oil if necessary to fry the eggs.

• Plate up by spooning the gravy over the gammon steaks, topping with the egg and a sprinkle of the chilli flakes.

• Season to taste, although I only sprinkle salt over the egg.

Be inspired...

Gammon Steaks with Caper Gravy & Eggs

• Delicious served alongside some greens.

...buy your ingredients Gammon Steaks UNCOOKED - CURED AND READY TO COOK

Our Wiltshire cured gammon steaks are made using the finest British pork, cured the traditional way. They are cut quite thin which makes them tenderer and also quicker to cook.

GMST2 Gammon Steaks 2 packs of 2 • 800g

£9

GAMMON STEAKS

For more delicious recipes visit sarahskitchen.dukeshillham.co.uk | 7

SPICED ORANGE LOIN ROAST

Spiced Orange Loin Roast CURED AND READY TO ROAST - COOK IN THE BAG

For the perfect hassle-free meal try our succulent “cook in the bag” Orange Glazed Gammon Joint. Our sweet cured loin is coated with a thick layer of oranges, cinnamon, mace and cloves to provide a succulent joint full of flavour, with no preparation or washing up sticky trays afterwards!

£22

WULOX Spiced Orange Loin Roast Serves 4+ • 1kg

PANCETTA

SWEET CURED PRIME LOIN ROAST

Sweet Cured Prime Loin Roast

Pancetta

CURED AND READY TO ROAST

For our pancetta we use only the finest pork bellies, and cure them traditionally with sea salt, sugar and herbs to make sure this pancetta is every bit as good as the very best Italian versions. Our pancetta is supplied in a piece so that you can dice it or cut into lardons.

The very best part of the loin with the rind left on for extra tenderness. Slowly sweet cured for depth of flavour and succulence without too much saltiness.

WULEX Sweet Cured Prime Loin Roast Serves 4+ • min. 800g

£20

PANR Pancetta 400g

8 | Order online www.dukeshillham.co.uk | Helpline 0345 222 0153 | Orderline 0345 3700 129

£8

British Porchetta Roasting Joint LIGHTLY CURED AND READY TO ROAST

Inspired by the Umbrian speciality, our British Porchetta Roast Joint is pork at its most divine. Easy to carve, and a wonderful centrepiece for any celebratory meal, this culinary masterpiece is created by lightly curing a boned pork loin which is then rolled with thyme, rosemary, fennel, garlic and lemon.

PRJL Extra Large British Porchetta Roasting Joint Serves 10-12 • min. 3.3kg

£62

PRJS British Porchetta Roasting Joint Serves 6-8 • min. 2.3kg

£45

“The Porchetta absolutely wowed us!.”

Verified Trustpilot Review

Order online www.dukeshillham.co.uk | Helpline 0345 222 0153 | Orderline 0345 3700 129 | 7

Traditionally cured, British bacon at its finest.

Dukeshill Bacon

Most so called “dry cured” bacon is made using a process called “cure in the bag”. This prevents weight loss by locking water in the bacon resulting in the nasty goo you get during cooking inferior bacon. Not ours!

Instead we use traditional curing methods and allow the bacon to dry naturally in our drying rooms.

This not only means there is no excess water and hence no white goo, but more importantly the flavour is second to none. It freezes perfectly too.

10 | Order online www.dukeshillham.co.uk | Helpline 0345 222 0153 | Orderline 0345 3700 129

Unsmoked Dry Cured Back Bacon Traditionally dry cured to our own recipe.

BBGR2 Unsmoked Dry Cured Back Bacon 2 x 300g • 6 - 8 rashers per pack

£14

Smoked Dry Cured Back Bacon Using the same recipe as our unsmoked bacon.

BBSR2 Smoked Dry Cured Back Bacon 2 x 300g • 6 - 8 rashers per pack

£14

Sweet Cured Back Bacon A lovely mild flavour with a hint of sweetness.

BBER2 Sweet Cured Back Bacon 2 x 300g • 6 - 8 rashers per pack

£14

Unsmoked Dry Cured Streaky Bacon Real, old-fashioned dry cured bacon.

BSGR2 Unsmoked Dry Cured Streaky Bacon 2 x 350g • 12 - 14 rashers per pack

£14

Smoked Dry Cured Streaky Bacon As delicious as its unsmoked counterpart.

BSSR2 Smoked Dry Cured Streaky Bacon 2 x 350g • 12 - 14 rashers per pack

£14

Wiltshire Cured Back Bacon Less salty, naturally moist, tender and tasty.

BBWR2 Wiltshire Cured Back Bacon 2 x 300g • 6 - 8 rashers per pack

£14

Old-Fashioned Middle Cut Bacon Combining back & streaky in one rasher.

BMGR2 Old-Fashioned Middle Cut Bacon 2 x 300g • 4 - 6 rashers per pack

£14

Perfect Pairing

Fruity Brown Sauce Made especially for us the carefully balanced spices and combination of fruit go brilliantly with our entire range of bacon and sausages.

DHBS Fruity Brown Sauce 250ml

£4

Order online www.dukeshillham.co.uk | Helpline 0345 222 0153 | Orderline 0345 3700 129 | 11

“Fair fa’ your honest, sonsie face, great chieftain o’ the pudding-race!”

Address to a Haggis, Robbert Burns, 1786

Don’t forget Burns Night on the 25th January Traditional Haggis No Burns Night celebration would be complete without a haggis, although the more canny have realised that this ancient forbear of the modern sausage is the perfect comfort food for any meal, both sustaining and wonderfully tasty. Ours is made to a traditional recipe and is filled into a natural casing. We suggest allowing 100g per person as a starter, or 200-250g as a filling main course.

HAGL Traditional Haggis 2kg HAGM Traditional Haggis 1kg HAGG Traditional Haggis 450g

12 | Order online www.dukeshillham.co.uk | Helpline 0345 222 0153 | Orderline 0345 3700 129

£24 £12 £7

Inspire me...

Chorizo & Black Pudding Stew Serves 4 | Prep 15 mins | Cook 30 mins | Easy

2 tbsp olive oil 2 echalion shallots, peeled and chopped 4 garlic cloves, peeled and sliced 1 pack Dukeshill cooking chorizo (4 sausages), peeled and sliced 1 ring black pudding, peeled and diced 2 x 400g tins chopped tomatoes 3 sprigs fresh thyme leaves 1 tsp dried chilli flakes 1 tsp sea salt Ground black pepper 4 free range eggs 1 large green chilli, sliced thinly • Pre heat the oven to 220°c/200°c fan.

• Star t by gently cooking the oil and shallots in a heavy based pan over a low heat for a 2-3 minutes.

• Add the garlic and continue to cook until the shallot is translucent, a fur ther 3 minutes.

• Turn up the heat and add the chorizo, cooking for 2-3 minutes to crisp up.

• Add the black pudding, cook for a fur ther 3 minutes.

• Turn down the heat and stir in the tinned tomato, thyme, chilli flakes and seasoning and simmer for 5 minutes.

• Transfer to an ovenproof dish.

• Make 4 depressions in the stew with a spoon and crack an egg into each, finish by sprinkling the stew with the sliced green chilli and popping into the oven for 10 minutes until the egg is just set. You’re aiming for a runny yolk.

• Serve with crusty bread and cerveza or a lovely British pale ale or cider.

Be inspired...

Chorizo & Black Pudding Stew

...buy your ingredients Cooking Chorizo A warm, rich, smoky flavoured sausage.

SACZS Cooking Chorizo 180g

£4.50

Black Pudding Our Black Pudding is made using fresh rather than dried blood for a really special flavour.

BPUDS Black Pudding 1 x 500g

£4.50

CHORIZO

BLACK PUDDING

For more delicious recipes visit sarahskitchen.dukeshillham.co.uk | 13

When you’ve tasted the best Sausages, there is no going back!

Dukeshill Sausages

As with our bacon, we now have a large number of customers who have our sausages on repeat order throughout the year. Let me explain why: Ours are made using prime shoulder meat from the highest quality British pork; we use our own special mix of seasoning, herbs and spices, and we hand trim every single bit of meat before we mince it to guarantee 100% that our sausages are gristle free. Finally, we fill them into natural skins.

14 | Order online www.dukeshillham.co.uk | Helpline 0345 222 0153 | Orderline 0345 3700 129

Prime Pork Sausages Real old-fashioned tasty bangers!

SAPSS4 Prime Pork Sausages 4 x 400g

£18

Pork Chipolatas Slimmer version of our Prime Pork Sausages.

SACPS4 Pork Chipolatas 4 x 400g

£18

96% Prime Pork Sausages With no bread crumbs or other fillers. Gluten free.

SABSS4 96% Prime Pork Sausages 4 x 400g

£18

Lincolnshire Sausages Hand-made using pork and sage.

SALSS4 Lincolnshire Sausages 4 x 400g

£18

Cumbrian Curls With a blend of herbs and black pepper.

SACSS4 Cumbrian Curls 4 x 400g

£18

Cooking Chorizo A warm, rich, smoky flavoured sausage.

SACZS2 Cooking Chorizo 2 x 180g

£10

Perfect Pairing

Tomato Ketchup Ripe tomatoes are carefully blended with savoury spices to produce this delicious fresh and tangy take on a classic accompaniment for breakfast, lunch and dinner or just for dipping.

DHTK Tomato Ketchup 250ml

£4

For sausage recipes to inspire visit our blog

sarahskitchen.dukeshillham.co.uk

Order online www.dukeshillham.co.uk | Helpline 0345 222 0153 | Orderline 0345 3700 129 | 15

BOILED HAM HOCK

CASSOULET AU CONFIT DE CANARD

COMFORT FOOD SELECTION

£30 SAVE 20%

Use code: SSWR01

CONFIT DUCK LEGS

PORK BELLY CONFIT

Boiled Ham Hock

Cassoulet au Confit de Canard

Each British Hock makes a delicious meal for two or a feast for one. We cook these lightly cured hocks for 12 hours to bring out the flavour and tenderness.

WRHCS Boiled Ham Hock

A great French classic made for us the traditional way with duck confit, Toulouse sausages and beans. A long-life product making the perfect store cupboard stand-by.

GFCS Cassoulet au Confit de Canard

Pork Belly Confit

Confit Duck Legs

We take the choicest British pork belly, rub it with salt, herbs and spices and then leave it for two days to absorb all the delicious flavours. We then cook it ever-so-slowly for fourteen hours.

PBCO Pork Belly Confit

Rich and tender free range Duck Legs are lightly salted and then cooked very slowly in their own fat to encapsulate all the delicious flavours.

MDDC Confit Duck Legs

Serves 2 • 1 x 750g

Serves 2 • 500g

£4

£10.50

Serves 2 • 840g

Serves 2 • 2 Legs

16 | Order online www.dukeshillham.co.uk | Helpline 0345 222 0153 | Orderline 0345 3700 129

£10

£13

Inspire me...

Pork Belly Confit & Chorizo Sauce

Serves 4 | Prep 20 mins | Cook 1 hr | Moderately Easy

2 x dukeshill Pork Belly Confit a slug of olive oil 1 onion (finely chopped) 3 cloves garlic (finely chopped) 2 tsp smoked paprika 2 tsp tomato puree 50g dukeshill pancetta diced 90g dukeshill chorizo sausages (peeled and chopped or crumbled) 250ml red wine (I used Pinot Noir) 200g tinned tomatoes 750ml chicken or vegetable stock 3 sprigs thyme 400g tinned butter beans, drained & rinsed seasoning to taste 20g roughly chopped parsley

• Heat oil in heavy bottomed pan over a low heat then add the chopped onion and soften for about 5 mins.

• Add the chopped garlic and cook for a further minute.

• Stir in the smoked paprika and tomato puree and cook for 4-5 minutes.

• Increase the heat and add the pancetta and chorizo and cook for a further 2 minutes.

• Add red wine and bring to the boil. Lower heat and simmer till liquid has reduced by half.

• Add tomatoes, stock and thyme. Simmer for 30 minutes or till sauce has reduced and slightly thickened.

• Add beans and salt and pepper to taste. Cook for 10-15 minutes or till beans are very soft.

• Add parsley and serve hot with the Pork Belly Confit which has been pan fried till crisp and brown (about 10 mins over medium heat) or roasted for 20-30 mins.

Be inspired...

Pork Belly Confit & Chorizo Sauce

...buy your ingredients Cooking Chorizo A warm, rich, smoky flavoured sausage.

SACZS Cooking Chorizo 180g

£4.50

Pancetta Italian style pork belly dry cured with herbs.

PANR Pancetta 400g

£8

Pork Belly Confit (For full product listing see page 16) PBCO2 Pork Belly Confit 2 x 500g

£20

CHORIZO

PANCETTA

For more delicious recipes visit sarahskitchen.dukeshillham.co.uk | 17

Inspire me...

Ham Hock, Celaric & Potato Gratin Serves 4 | Prep 30 mins | Cook 1 hr | Moderately easy

1 x Dukeshill ham hock (ready cooked) skin removed, stripped and shredded 450ml double cream 350ml milk 4 garlic cloves, sliced 1tbsp chopped rosemary 1 small red chilli, deseeded and diced finely 1tbsp Dijon mustard 1 celeriac, peeled and finely sliced 3 medium potatoes, peeled and finely sliced 200g Comté cheese, grated (can use Gruyere) seasoning to taste • Mix the cream, milk, garlic, chilli and mustard together and bring to a gentle simmer then set aside.

• Stir in 100g of Comté cheese.

• Take the hock out of its packaging, remove the skin and tear the meat into shreds.

• Grease an ovenproof dish and layer with a splash of the cheese sauce, celeriac, ham hock, potato and seasoning repeating until finished with a layer of potato.

• Pour over the rest of the cheesy cream mixture.

• Top with the remaining 100g grated cheese and bake in the oven for 1hour at 180’C fan.

Be inspired...

Ham Hock, Celaric & Potato Gratin

...buy your ingredients Boiled Ham Hock British Hock makes a delicious meal for two or a feast for one.

WRHCS Boiled Ham Hock 1 x 750g

£4

Comté “Grande Saveur” Moreish rich, nutty flavour and firm texture.

BOILED HAM HOCK

COMTÉ “GRANDE SAVEUR”

18 | For more delicious recipes visit sarahskitchen.dukeshillham.co.uk

CHMTS Comté “Grande Saveur” 200g

£8

“One of the tastiest things I have eaten in a long time.”

Verified Trustpilot Review

BBQ PULLED PORK WITH BOURBON

BBQ Pulled Pork with Bourbon We take the sweetest, lightly cured pork shoulder, steep it in a Bourbon laced barbecue glaze for a taste of the Deep South, then cook it “low and slow” for sixteen hours. Simply reheat in the oven, and then tease it apart with two forks for a delicious and versatile meal in minutes.

PPBB BBQ Pulled Pork with Bourbon 650g

£10

Chinese Five Spice Pulled Pork We take the sweetest, lightly cured pork shoulder, steep it in an exotic Five Spice Chinese marinade, then cook it “low and slow” for sixteen hours. All you need to do next is simply reheat in the oven, and then tease it apart with two forks for a delicious and versatile meal in minutes.

PPCH Chinese Five Spice Pulled Pork 650g

£10

Order online www.dukeshillham.co.uk | Helpline 0345 222 0153 | Orderline 0345 3700 129 | 19

Warming soups for cold winter nights.

Any 3 Soups for

£10 Split Pea & Ham Soup This deeply satisfying thick soup is an absolute classic. Versions of this heart warming recipe have been around since medieval times.

Ours is made with split peas, onions, carrots, celery and big chunks of ham - a meal in itself!

DHSPH Split Pea & Ham Soup 550g

£4

Smoked Salmon Chowder A deliciously rich and creamy chowder made with Hebridean smoked salmon, fresh vegetable stock, leeks, potatoes, cream and bayleaves.

DHSSC Smoked Salmon Chowder 400g

£4

Strathdon Blue Cheese & Broccoli Soup A classic combination, this soup is made with creamy Strathdon Blue Cheese from the Highlands (a milder version of Stilton), fresh vegetable stock and whole broccoli florets.

DHBCB Strathdon Blue Cheese & Broccoli Soup 550g

£4

NEW

TOULOUSE SAUSAGES IN GREEN LENTIL SAUCE

Toulouse Sausages in Green Lentil Sauce This classic rustic French dish of Toulouse sausages cooked in a rich lentil sauce with carrots and onions, prepared using duck fat is packed full of flavour. A heartwarming meal for two.

GFTL Toulouse Sausages in Green Lentil Sauce 840g £11

Neil Broomfield’s Award Winning Pies Neil Broomfield makes the best pies in Britain (well, he won in five categories at the British Pie Awards and was crowned Supreme Champion).

Packed in boxes of four, each pie serves one generously. Neil uses only the best ingredients, carefully prepared in small batches and filled into delicious all-butter pastry.

GNSS Steak & Stout Pie Serves 4 • 4 x 235g

£22

GNCK Chicken, Mushroom, Mustard & Tarragon Pie

Serves 4 • 4 x 235g

£22

NEIL BROOMFIELD’S AWARD WINNING PIES

Order online www.dukeshillham.co.uk | Helpline 0345 222 0153 | Orderline 0345 3700 129 | 21

Dukeshill Wiltshire Ham

Our bestselling ham has a proud history. In 1841 Elizabeth Harris, the matriarch of a ham curing dynasty based in Calne in Wiltshire, perfected a way of curing pork other than by simply applying dry salt, immersing the pork legs in brine instead. The result was ham that is milder in flavour than the distinctly saltier dry cured hams of yore.

Dukeshill Wiltshire Hams are cured by immersing the whole pork legs for several days in brine, to which we add unrefined brown sugar to give a subtle sweetness to this mild and delicious ham.

Suitable for all the family.

SMOKED WILTSHIRE HAM

22 | Order online www.dukeshillham.co.uk | Helpline 0345 222 0153 | Orderline 0345 3700 129

OFF

25%

Wiltshire Hams

Wiltshire Ham – On The Bone COOKED AND READY TO EAT – UNGLAZED

WCLB Large Bone-In Wiltshire Ham Serves 35+ • min. 5.7kg

was £86 NOW

£64

WCSB Small Bone-In Wiltshire Ham Serves 30+ • min. 4.8kg

was £77 NOW

£57

WCHB Half Bone-In Wiltshire Ham Serves 15+ • min. 2.6kg

was £52 NOW

£39

Wiltshire Ham – Boneless COOKED AND READY TO EAT – UNGLAZED

WCLX Large Boneless Wiltshire Ham Serves 35+ • min. 4.5kg

was £89 NOW

£66

WCSX Small Boneless Wiltshire Ham Serves 30+ • min. 3.9kg

was £80 NOW

£60

WCHX Half Boneless Wiltshire Ham Serves 15+ • min. 2kg

was £55 NOW

£41

WCDX Midi Boneless Wiltshire Ham Serves 10+ • min. 1.2kg

was £39 NOW

£29

Smoked Wiltshire Ham – On The Bone COOKED AND READY TO EAT – UNGLAZED

WSLB Large Bone-In Smoked Wiltshire Ham Serves 35+ • min. 5.7kg was £90 NOW £67 WSSB Small Bone-In Smoked Wiltshire Ham Serves 30+ • min. 4.8kg was £81 NOW £60 WSHB Half Bone-In Smoked Wiltshire Ham Serves 15+ • min. 2.6kg was £55 NOW £41

Smoked Wiltshire Ham – Boneless COOKED AND READY TO EAT – UNGLAZED

WSLX Large Smoked Boneless Wiltshire Ham Serves 35+ • min. 4.5kg was £93 NOW £69 WSSX Small Smoked Boneless Wiltshire Ham Serves 30+ • min. 3.9kg was £84 NOW £63 WSHX Half Smoked Boneless Wiltshire Ham Serves 15+ • min. 2kg was £58 NOW £43 WSDX Midi Smoked Boneless Wiltshire Ham Serves 10+ • min. 1.2kg was £42 NOW £31

These hams are unglazed ready for you to dress, either with breadcrumbs (not supplied), or glaze if you prefer. Our enticing range of three glazes is the perfect answer to a delicious and attractive ham, see page 41.

Order online www.dukeshillham.co.uk | Helpline 0345 222 0153 | Orderline 0345 3700 129 | 23

OFF

25%

Shropshire Black Hams

Dukeshill Shropshire Black Ham

Like the York, this is a dry cured ham with a robust flavour and firm texture that develops during several months of maturation. What sets it apart, however, and gives the ham its distinctive black rind, is a fortnight spent wallowing in a special marinade of molasses, juniper berries and spices. A favourite of connoisseurs seeking the ultimate taste experience!

Available in various sizes as both a bone-in option, or boneless for ease of carving.

Shropshire Black Ham - On The Bone COOKED AND READY TO EAT - UNGLAZED

SCLB Large Bone-In Shropshire Black Ham Serves 35+ • min. 5.7kg was £104 NOW £78 SCHB Half Bone-In Shropshire Black Ham Serves 15+ • min. 2.6kg was £62 NOW £46

Shropshire Black Ham - Boneless COOKED AND READY TO EAT - UNGLAZED

SCLX Large Boneless Shropshire Black Ham Serves 35+ • min. 4.5kg was £107 NOW £80 SCHX Half Boneless Shropshire Black Ham Serves 15+ • min. 2.1kg was £65 NOW £48 SCDX Midi Boneless Shropshire Black Ham Serves 10+ • min. 1.2kg was £48 NOW £36

Perfect Pairing

Cumberland Sauce with Port Our family favourite, and one of the most traditional accompaniments to any of our hams. A tasty mixture of oranges, lemons, redcurrants and port, Cumberland Sauce is best served cold.

DHCB Cumberland Sauce with Port 210g

24 | Order online www.dukeshillham.co.uk | Helpline 0345 222 0153 | Orderline 0345 3700 129

£5

25%

OFF

Dukeshill York Ham

This most quintessential English ham is produced using curing methods that have remained largely unchanged for centuries. We carefully select the best legs of British pork we can find, dress each with a pinch of saltpetre and then cover with a generous layer of salt. The process is repeated over a number of weeks before the hams are left to mature for several months in our drying rooms.

York Hams

This results in a beautiful ham with an unparalleled depth of flavour and firmer texture, and is the source of our coveted Royal Warrant. Due to its saltier nature, we recommended that you slice it thinly.

Available in various sizes as both a bone-in option, or boneless for ease of carving.

YORK HAM - ON THE BONE (Breadcrumbs are a serving suggestion)

York Ham - On The Bone

York Ham - Boneless

COOKED AND READY TO EAT - UNGLAZED

COOKED AND READY TO EAT - UNGLAZED

YCLB Large Bone-In York Ham Serves 35+ • min. 5.7kg YCSB Small Bone-In York Ham Serves 30+ • min. 4.8kg YCHB Half Bone-In York Ham Serves 15+ • min. 2.6kg

was £100 NOW was £91 NOW was £57 NOW

£75

YCLX Large Boneless York Ham Serves 35+ • min. 4.5kg

was £103 NOW

£77

£68

YCSX Small Boneless York Ham Serves 30+ • min. 3.9kg

was £94 NOW

£70

£42

YCHX Half BonelessYork Ham Serves 15+ • min. 2.1kg

was £60 NOW

£45

YCDX Midi Boneless York Ham Serves 10+ • min. 1.2kg was £45 NOW £33 Order online www.dukeshillham.co.uk | Helpline 0345 222 0153 | Orderline 0345 3700 129 | 25

OFF

25%

St. Georges Hams

“Wonderful taste. Excellent value for money - no waste.”

Verified Trustpilot Review

St. George’s Ham COOKED AND READY TO EAT – GLAZED WITH OUR OWN PICKLED ORANGES

Due to popular demand, we have added this top selling ham to our year-round range. Formerly known as the “Boxing Day Ham”, we have rechristened it as St. George’s Ham; it is baked with our very own pickled orange glaze and comes cooked and ready to serve in a variety of sizes to suit your occasion.

WCGLB Large Bone-in St. George’s Ham Serves 35+ • min. 5.7kg

was £105 NOW

£78

WCGLX Large Boneless St. George’s Ham Serves 35+ • min. 4.5kg

was £108 NOW

£81

WCGHX Half Boneless St. George’s Ham Serves 15+ • (min. 2.1kg

was £63 NOW

£47

WCGDX Midi Boneless St. George’s Ham Serves 10+ • min. 1.2kg

was £45 NOW

£33

26 | Order online www.dukeshillham.co.uk | Helpline 0345 222 0153 | Orderline 0345 3700 129

Conveniently sized Baby Hams.

Every bit as good as our larger hams... simply smaller.

HONEY-BAKED BABY HAM

Honey-Baked Baby Ham COOKED AND READY TO EAT

We’ve taken all our ham-making know-how and distilled it into a delightfully compact package that will suit anyone who wants Dukeshill quality but can’t justify a larger ham. We use the same top quality British pork, and the same cure as our most popular Wiltshire Hams; however what makes these stand out is we trim off any fat so you get nothing but succulent lean slices. We then bake these little gems in a honey marinade.

WCBX Honey-Baked Baby Ham Serves 2-4 • min. 400g

£15

Tuscan Style Baby Ham COOKED AND READY TO EAT

A tasty alternative to our Honey Baked Baby Ham, this ham is marinated in the same aromatic mixture of herbs, fennel seeds and olive oil as our everpopular Porchetta, giving it a wonderfully fragrant, moreish flavour.

TUSCAN STYLE BABY HAM

WCTBX Tuscan Style Baby Ham Serves 2-4 • min. 400g

£15

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MIX & MATCH

£17

for any 3 packs of sliced meats SAVE 15% a

b

d

c

e

f

g

(a) Sliced Smoked Wiltshire Ham

(d) Sliced Shropshire Black Ham

Our most popular ham lightly smoked to give a more intense flavour.

WSSLR Sliced Smoked Wiltshire Ham 200g

£7

Marinated in molasses & spices.

SSLR Sliced Shropshire Black Ham 175g

£7

(b) Pastrami

(e) Sliced York Ham

It takes at least five days to create this wonderfully tender, full flavoured pastrami, using locally sourced British beef (only the leanest cut of course) and a wonderful blend of spices.

The quintessential English ham with unparalleled depth of flavour.

PASR Pastrami 175g

£7

(c) Sliced Porchetta

£7

(f) Sliced Wiltshire Ham Our most popular ham. Moist and tender with a lovely mild flavour.

WSLR Sliced Wiltshire Ham 200g

Lightly cured British pork stuffed with flavoursome rosemary, garlic, fennel and other characteristic Italian herbs. Cooked slowly and sliced very fine to produce the most unforgettable, melt-in-the-mouth porchetta.

PSLR Sliced Porchetta 175g

YSLR Sliced York Ham 175g

£7

(g) Wafer Thin Wiltshire Ham Perfect for the daintiest of canapés or deli-style sandwiches.

£7

WTLR Wafer Thin Wiltshire Ham 150g

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£7

CHICKEN CUSHION

OAK SMOKED TURKEY BREAST

HOT SMOKED DUCK BREAST

CHICKEN LIVER PÂTÉ WITH PORT

Chicken Cushion

Oak Smoked Turkey Breast

Made from free range chicken breasts which are brined, then slowly cooked to produce a tender, succulent joint. Boneless for easier carving.

The finest British turkey breast is brined for two days to enhance its natural flavour, and then smoked slowly whilst cooking over oak chips to retain the moist and tender texture.

ADCH Chicken Cushion Serves 4 • 420g

ADST Oak Smoked Turkey Breast Serves 8-10 • 1kg

£13

£26

Hot Smoked Duck Breast

Chicken Liver Pâté with Port

A delicious treat from Mark Firth’s Bridport Smokery. Free range British duck breasts are hot smoked “long and slow” over oak and peat. You will receive a whole breast for you to slice as fine or thick as you choose.

Full flavoured, smooth and well seasoned with thyme, garlic and a serious glug of tawny port. We’ve tried a great many Chicken Liver Pâtés and this is our favourite.

CSDB Hot Smoked Duck Breast 200g

£13.50

CCLC Chicken Liver Pâté with Port 430g CCMC Chicken Liver Pâté with Port 230g

£14 £9

Order online www.dukeshillham.co.uk | Helpline 0345 222 0153 | Orderline 0345 3700 129 | 29

“Excellent one of the best I’ve had.”

Verified Trustpilot Review

MELTON MOWBRAY PORK PIES

Melton Mowbray Pork Pies The British Pork Pie at its very finest. Tender, well-seasoned meat and tasty jelly in a crisp hot-water pastry crust. Truly the king of Pork Pies. Produced for us in the heart of the Melton Mowbray Pork Pie district, the meat is coarsely chopped and simply seasoned with salt and white pepper. The pies are baked without hoops, hence their bellied appearance, after which a tasty jelly made with natural bone stock is added for succulence and flavour.

£6.50 £12

DMP1 Family Pork Pie 454g DMP2 Extra Large Pork Pie 795g

PICKLED ONIONS

HAM HOCK TERRINE

Potted Ham Hock

Tasty, moist and tender, this old-fashioned treat will delight your taste buds and your pocket. We simmer the Wiltshire cured ham hocks in stock, onions, carrots, celery, black pepper and a dash of brandy – for more than 12 hours. While cooling, the natural release of gelatin from the hock bones sets the stock into delicious jelly. Pure pleasure on a plate.

PHHT Potted Ham Hock 900g PHST Potted Ham Hock 500g

Pickled Onions Crunchy and piquant, these Pickled Onions will turn any cold spread into a feast.

DHPKO Pickled Onions 454g

£13 £7.50

30 | Order online www.dukeshillham.co.uk | Helpline 0345 222 0153 | Orderline 0345 3700 129

£7

HOT SMOKED SALMON

BEECH SMOKED TROUT

BEECH SMOKED SALMON

SALMON & CREAM CHEESE PÂTÉ

Hot Smoked Salmon

Beech Smoked Trout

By smoking at a higher temperature, the salmon achieves a delicate flaky texture as if poached, but with the richness and flavour of smoked salmon.

This delicious smoked trout is made especially for us on the shores of Loch Lomond. The fish are individually hand filleted before gentle kiln smoking in the traditional way for up to 12 hours over beech wood. The resulting smoked trout is less rich than smoked salmon.

LFHSM Hot Smoked Salmon 400g LFHSP Hot Smoked Salmon 200g

£23 £12

Beech Smoked Salmon This exquisite smoked salmon is made with just 3 essential ingredients – fish, salt and beech wood gathered from the forests surrounding Loch Lomond, producing a lighter and more delicate smoke than our oak smoked salmon.

LFBSM Sliced Beech Smoked Salmon 400g LFBSP Sliced Beech Smoked Salmon 200g

£20 £11

LFSTL Sliced Beech Smoked Trout 400g LFST Sliced Beech Smoked Trout 200g

£20 £11

Salmon & Cream Cheese Pâté This exquisite salmon pâté is made using our beech smoked salmon giving it a rich, full flavour.

LFSCP Salmon & Cream Cheese Pâté 180g

£6

Order online www.dukeshillham.co.uk | Helpline 0345 222 0153 | Orderline 0345 3700 129 | 31

GRAVADLAX

BEETROOT GRAVADLAX

OAK SMOKED SALMON

Gravadlax Moist cured salmon marinated with dill, white pepper, sea salt and sugar. The finest quality Scottish salmon is used to produce this traditional Scandinavian-style delicacy. Perfect, especially when accompanied by Dill & Mustard Sauce.

MKGS Sliced Gravadlax Side 1kg MKGM Sliced Gravadlax 400g MKGP Sliced Gravadlax 200g

£40 £19 £10

Beetroot Gravadlax Prime Scottish Salmon is marinated in a mixture of beetroot, dill, wine, citrus fruits and brandy to create this delicious and prettily coloured gravadlax.

MKBGP Sliced Beetroot Gravadlax (200g)

£10

Oak Smoked Salmon Smoked especially for us using salmon from selected sea farms in the cold waters of Western Scotland. The salmon is traditionally and slowly smoked for several days using only pure oak to produce some of the finest smoked salmon available anywhere.

MKSS Sliced Oak Smoked Salmon Side 1kg MKSM Sliced Oak Smoked Salmon 400g MKSP Sliced Oak Smoked Salmon 200g

£40 £19 £10

Perfect Pairing

Dill & Mustard Sauce This classic blend of dill and sweet mustard goes fantastically well with any smoked fish.

DHDMS Dill & Mustard Sauce

170g

£5

CRASTER KIPPERS

SOUTHPORT POTTED SHRIMPS

CRASTER KIPPER FILLETS

SMOKED EEL FILLET

BRIDPORT SMOKED MACKEREL

Southport Potted Shrimps

Craster Kippers

READY TO EAT

UNCOOKED - READY TO COOK

Locally caught brown shrimps preserved by James Peet in a unique blend of herbs and spices with a hint of salt and black pepper, packed in a creamy butter.

Freshly caught North Sea herrings, are split, gutted and washed, soaked in brine, and then cured over smouldering oak and white wood shavings for sixteen hours.

POTS Southport Potted Shrimps Serves 6 • 6 x 56g

KIPP Craster Kippers Pair, min.500g

£26

UNCOOKED - READY TO COOK

Smoked Eel Fillet READY TO EAT

These eels come from the only eel merchant based in the UK, members of the sustainable eel group. Fat, firm and succulent they have a loyal and growing fan base. Have as part of a seafood platter or sliced in salads.

DESE Smoked Eel Fillet 100g

£7

Craster Kipper Fillets

£8

For those who prefer their kippers without the fiddly bones, the same tasty Craster kippers filleted.

KIPF Craster Kipper Fillets Pair, min.250g

£5

Bridport Smoked Mackerel READY TO EAT

Smoky and tangy with hints of pepper. Gently smoked over oak and peat, bursting with flavour and oily goodness.

CSMA Bridport Smoked Mackerel 200g

£7.50

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Sliced Wiltshire Ham 200g

Dry Cured Back Bacon 300g

DUKESHILL FAVOURITES SELECTION

£27 SAVE 25%

Use code: DHFS01 Prime Pork Sausages 400g

Sliced York Ham 175g

Sticky Toffee Pudding 435g

Gammon Steaks 400g

34 | Order online www.dukeshillham.co.uk | Helpline 0345 222 0153 | Orderline 0345 3700 129

COTE HILL BLUE

Cote Hill Blue A soft blue cheese made in Lincolnshire from unpasteurised cows milk. It has a stunning flavour, a robust blue punch and a wonderfully creamy consistency.

£11

CHCTL Cote Hill Blue 330g

COLSTON BASSETT STILTON

PERL LAS

Colston Bassett Stilton

Perl Las

Smooth and creamy with distinctive blue veins which become more strongly defined as the cheese matures, Stilton has deep and complex flavours enjoyed by cheese lovers worldwide.

Gold Medal Winner at the World Cheese Awards 2015 in France.

This deliciously creamy, soft blue cheese is made using pasteurised cows milk by the Adams at their dairy in Carmarthenshire.

Colston Bassett is one of the best producers of this magnificent cheese. Their dairy is in the Vale of Belvoir where they have been producing fine Stiltons for nearly a century. Produced with pasteurised cow’s milk.

CHPL Perl Las 200g

CHST Colston Bassett Stilton 2kg

v

CHSTQ Colston Bassett Stilton 475g

v

£44 £15

v

v

£6

Suitable for vegetarians. Cheeses marked with this symbol are made using a non-animal rennet.

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CRYF MATURE CHEDDAR

SPARKENHOE RED LEICESTER

LORD LONDON

Cryf Mature Cheddar A strong and creamy waxed Welsh cheddar made by Carwyn Adams on his farm in Carmarthenshire.

CHCRF Cryf Mature Cheddar 200g

v

£5

Sparkenhoe Red Leicester A stunning Leicestershire cheese handmade by Jo and David Clarke from the unpasteurised milk produced by their own dairy cows who graze the lush Leicestershire pastures near Market Bosworth. Nutty, sweet with a citrus finish. Cloth bound and matured for 6 months on beech shelves.

CHSL Sparkenhoe Red Leicester 400g

£14

Lord London Made by Arthur Alsop and Nick Walker in the heart of the East Sussex countryside, this uniquely shaped cow’s milk cheese is a semi-soft, clean-tasting pasteurised cheese with a natural creaminess and hint of citrus. It has an edible skin with a light dusting.

CHHL Lord London 600g

v

£19

Comté “Grande Saveur” Characteristic French A.O.C. cheese from the Jura mountains. Moreish rich, nutty flavour and firm texture.

Intensive, aromatic and fruity. Made from unpasteurised milk.

CHMT Comté “Grande Saveur” 450g CHMTS Comté “Grande Saveur” 200g

£17 £8

COMTÉ “GRANDE SAVEUR”

Perfect Pairing

Damson Fruit Cheese This intense fruit cheese is made for us by hand using British damsons, sugar and lemon juice to give a rich, jewel like preserve, perfect for eating with cheese.

DHDFC Damson Fruit Cheese 125g

36 | Order online www.dukeshillham.co.uk | Helpline 0345 222 0153 | Orderline 0345 3700 129

£5

“I love cheese, and this is good.”

Verified Trustpilot Review

WESTCOMBE CHEDDAR

Westcombe Cheddar An unpasteurised cow’s milk cheddar made at Westcombe Dairy in the Batcombe Vale of Somerset by Tom Calver. The cheddar has been honoured with both European PDO status and the Artisan Somerset Cheddar designation from Slow Food. Aged for a minimum 11 months to produce a hard, slightly crumbly cheddar with a lingering flavour. A delicious, mellow alternative to our slightly stronger Montgomery Cheddar.

£9 £5

CHWCL Westcombe Cheddar 400g CHWC Westcombe Cheddar 200g

PERL WEN

GOLDEN CENARTH (TRY IT BAKED!)

Golden Cenarth

Perl Wen

Winner of the Supreme Champion at the British Cheese Awards, this stunning soft, pungent cheese made by Carwyn Adams in Wales is washed in cider. A great addition to any cheese board.

In the heart of West Wales, Welsh speaking Gwynfor and Thelma Adams and their son Carwyn produce this a wonderful soft rind brie-type cheese made with pasteurised milk and vegetarian rennet. Rich, very creamy and full of flavour.

CHGDC Golden Cenarth 200g

v

£8

CHOBS Baby Perl Wen 250g CHOBH Half Perl Wen 500g CHOB Whole Perl Wen 1.1kg

v v v

£7 £12 £20

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SAVE

10%

BRITISH ARTISAN CHEESE SELECTION

British Artisan Cheese Selection A carefully curated selection to give a range of flavour, strengths and textures and showcasing some of our best British artisan cheese producers: Westcombe Cheddar (200g) an unpasteurised aged cheddar; Perl Las (200g) a creamy blue cows milk cheese; Ragstone (200g) a soft, creamy goats cheese; and Golden Cenarth (200g) a soft, pungent cows milk cheese.

£24

BACS01 British Artisan Cheese Selection 4 x 200g

DORSTONE

RAGSTONE

Dorstone

Ragstone

An unpasteurised, ashed goats cheese with a delicate, wrinkled rind. It has a fluffy yet creamy texture with a flavoursome zesty tang. Made by Charlie Westhead at Neal’s Yard Creamery in Herefordshire from the milk of a mixed herd of British Alpine and Toggenburg goats.

A beautiful white goat’s cheese made at Neal’s Yard Creamery in the Wye Valley with unpasteurised goats’ milk from Ashleworth.

Firm when young, softening as it ages and with a smooth lactic flavour and delightful lemony tang. Great sliced and grilled or in salads.

CHDO Dorstone 180g

£12

CHRG Ragstone 200g

38 | Order online www.dukeshillham.co.uk | Helpline 0345 222 0153 | Orderline 0345 3700 129

£8

PROPER PICCALILLI

LAURA’S CHUTNEY

BEER FRUIT CHUTNEY

PICKLED ORANGES

CUMBERLAND SAUCE WITH PORT

Laura’s Chutney

Proper Piccalilli

Created by our daughter Laura. This chutney made with apple and sultanas, is a delicious year-round chutney and a perfect partner for cheese and cold meats.

This is a return to Piccalilli of old; crunchy garden vegetables in a sweet, tangy mustard sauce spiced with turmeric.

DHLC Laura’s Chutney 500g DHLCS Laura’s Chutney 198g

£13 £5

Pickled Oranges Created by Sarah Hollingsworth as a tasty accompaniment or glaze to our hams, these piquant pickled fruits laced with cloves, cinnamon and mace are a real treat for your taste buds.

DHPO Pickled Oranges 545g DHPOS Pickled Oranges 227g

£13 £5

DHPI Proper Piccalilli 480g DHPIS Proper Piccalilli 198g

£13 £6

Beer Fruit Chutney Deep, dark and rich with plump dried fruits, spices and ale. A great match for cheeses and cold meats.

DHCFC Beer Fruit Chutney 198g

£5

Cumberland Sauce with Port Our family favourite and Sarah’s own recipe! A tasty mixture of oranges, lemons, redcurrants and port, Cumberland Sauce is best served cold as a delicious accompaniment to ham.

DHCB Cumberland Sauce with Port 227g

£5

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DILL & MUSTARD SAUCE

SUSIE’S CHILLI JELLY

CORONATION SAUCE

RED ONION MARMALADE

LUCY’S CHORIZO JAM

Susie’s Chilli Jelly

Dill & Mustard Sauce

Our great mate Susie has been making this Chilli Jelly in her kitchen for years, and sharing it with her family and friends who know how well it goes with everything from sausages to cheese, and most things in between.

Our sweet Dill & Mustard Sauce is rich and tangy with a viscous consistency. Made with free range eggs, Swedish style mustard and dill it goes fantastically well with any of our smoked fish.

DHSJL Susie’s Chilli Jelly 550g DHSJS Susie’s Chilli Jelly 227g

£13 £6

Red Onion Marmalade with Port This versatile and popular conserve is a delicious accompaniment to cold meats and cheese, makes a fantastic glaze for cocktail sausages, and is simply delicious baked in little pastry cases with some grated Parmesan and served as a canapé.

DHRO Red Onion Marmalade with Port 550g DHROS Red Onion Marmalade with Port 227g

£13 £5

DHDMs Dill & Mustard Sauce 170g

£5

Coronation Sauce The perfect accompaniment to leftover chicken or turkey. Simply mix this fruity, lightly curried sauce into an equal quantity of mayonnaise and stir in cooked poultry.

DHCN Coronation Sauce 310g

£6

Lucy’s Chorizo Jam Our daughter Lucy’s own recipe using our chorizo and black treacle, smoked paprika and spices. Perfect to eat with hard cheeses, to top a burger, or stirred into pasta dishes.

DHLJS Lucy’s Chorizo Jam 198g 40 | Order online www.dukeshillham.co.uk | Helpline 0345 222 0153 | Orderline 0345 3700 129

£6

“Delicious Glaze! A perfect addition to the ham.”

Verified Trustpilot Review

Glazes Inspired by a visit to a wonderful artisan ham curer in Virginia, we developed an exciting range of glazes so you can enjoy a perfectly glazed ham with no fuss or effort. Simply spread the glaze onto your ham and pop in the oven for ten to fifteen minutes. Each jar contains enough to glaze one large or two smaller hams. Choose from the traditional favourite Honey & Mustard Glaze, the nubbly, nutty Pecan & Praline Glaze, or the sweet, citrussy Maple & Orange Glaze. Equally delicious on ribs or drumsticks!

£6 £6 £6

DHPGZ Pecan & Praline Glaze 227g DHHGZ Honey & Mustard Glaze 227g DHMGZ Maple & Orange Glaze 227g

SAUTERNES & HONEY JELLY

SWEET CUCUMBER PICKLE

Sauternes & Honey Jelly

Sweet Cucumber Pickle

This exquisite jelly, made with France’s most prestigious sweet wine, is the perfect accompaniment to our rich pâtés.

This wonderfully versatile, fresh and piquant pickle goes equally well with our smoked fish, hams and other meats. Try it with our Pastrami and Dijon Mustard for our take on a classic New York sandwich.

DHSH Sauternes & Honey Jelly 113g

£5

DHSCP Sweet Cucumber Pickle 198g

£5

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Handmade Scottish Shortbread Traditional Scottish shortbread made by hand for us at the southern end of Loch Lomond. Using the finest possible ingredients this is the best and shortest shortbread by a country mile. Presented in our lovely keepsake tin it makes a perfect gift too.

CSSBL Handmade Scottish Shortbread 725g CSSBS Handmade Scottish Shortbread 425g

ÂŁ19 ÂŁ12

SEVILLE ORANGE MARMALADE

WILD CHERRIES IN SYRUP

STICKY TOFFEE PUDDING

CHOCOLATE, RUM & RAISIN PUDDING

GINGER PUDDING

Wild Cherries in Syrup Only the best quality wild cherries are selected by Fabbri, which are then stoned and candied in amarena cherry syrup. As well as being delicious with vanilla ice-cream, these Amarena Cherries are great baked into cakes. The pretty jar is almost worth buying alone!

GFWC Wild Cherries in Syrup 600g

£23

Chocolate, Rum & Raisin Pudding Top quality Belgian chocolate is the single biggest ingredient in this gloriously rich, intense pudding, closely followed by raisins and lashings of rum. When the team are making this pudding the smell of chocolate is divine. Serve with scoops of vanilla ice cream or crème fraîche.

PUHS Chocolate, Rum & Raisin Pudding Serves 6 • 600g

£12

Seville Orange Marmalade Our coarse cut marmalade is naturally set with unrefined brown sugar to give a classic, rich and full flavoured marmalade.

DHOM Seville Orange Marmalade 550g £13 DHOMS Seville Orange Marmalade 227g £5

Sticky Toffee Pudding Our awesome version of Britain’s top selling pudding is handmade here at Dukeshill with dates, treacle, free range eggs, English butter and a dash of espresso coffee, topped with Sticky Toffee Sauce.

PUST Sticky Toffee Pudding Serves 4-6 • 435g

£7

Ginger Pudding Crammed full of stem ginger with a dash of whisky, this wonderfully comforting pudding is handmade here at Dukeshill with treacle, spices and free-range eggs.

PUGS Ginger Pudding Serves 4-6 • 454g

£9

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GRANDAD’S LIGHT FRUIT CAKE

Grandad’s Light Fruit Cake Sarah’s grandfather (a rather good pastry chef!) used to make a delicious, light fruitcake. This cake exclusive to Dukeshill was inspired by his original recipe. Made with free range eggs, English butter, almonds, cherries, vine fruits and mixed spices.

£19

SDLF Grandad’s Light Fruit Cake 900g

LUXURY CHOCOLATE BROWNIE

LUXURY HAZELNUT CHOCOLATE BROWNIE

Luxury Chocolate Brownie

Luxury Hazelnut Chocolate Brownie

If you like your Brownies gooey and full of chocolate, you’ll adore these. Dreamily, yieldingly gooey, and crammed with the finest Valrhona Chocolate, they just melt in the mouth.

Resistance is futile.

The same deliciously decadent Valrhona rich chocolate brownie as our Luxury Chocolate Brownie with the addition of crunchy hazelnuts. Think grown-up Nutella cake!

SDBR Luxury Chocolate Brownie 550g

£16

SDHB Luxury Hazelnut Chocolate Brownie 550g

44 | Order online www.dukeshillham.co.uk | Helpline 0345 222 0153 | Orderline 0345 3700 129

£17

BARA BRITH

VERY FRUITY FRUIT CAKE

MILK CHOCOLATE TIFFIN CAKE

DARK CHOCOLATE ORANGE TIFFIN CAKE

Bara Brith

Very Fruity Fruit Cake

If you haven’t tried Bara Brith (literally “Speckled Bread” in Welsh), you’re in for a real treat. An essential stalwart of teatimes during our holidays in North Wales, this tasty, fruity loaf is sure to please – even more so when generously spread with some butter!

We couldn’t think of a more apt name for this wonderfully moist cake packed with great chunks of fruit. Delightfully more’ish.

£5

OPBB Bara Brith 320g

Milk Chocolate Tiffin Cake Made especially for us by the royal chocolatiers and to our own recipe this is a truly luxurious and extremely chocolatey tiffin.

The tiffin is coated with a thick layer of yet more Belgian milk chocolate. You can never have enough of a good thing!

PRMT Milk Chocolate Tiffin Cake 425g

OPFC Very Fruity Fruit Cake 410g

£7.50

Dark Chocolate Orange Tiffin Cake This should hit the spot at any time of day. Our own dark chocolate tiffin recipe with 70% dark Belgian chocolate flavoured with natural orange. Seriously rich and grown up.

PROT Dark Chocolate Orange Tiffin Cake 425g

£12

£12

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Luxury Almond Cake Our fabulous Luxury Almond Cake is made for us using the finest ingredients - almonds, sugar, eggs and butter with a seam of rich marzipan in the middle. Delicious on it’s own as a cake, or warmed as a pudding with cream or ice cream.

£18

MGAC Luxury Almond Cake 620g, 6”

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UK Mainland

Orders under £75, single delivery to one UK Mainland address.

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Product Helpline 0800 0886 574

Quality Commitment and Guarantee

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Our aim is always to exceed your expectations in terms of product quality, value for money and service. If we have fallen short of that standard, please let us know and we will be happy to send you a replacement or to refund your payment as appropriate.

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Order online www.dukeshillham.co.uk | Helpline 0345 222 0153 | Orderline 0345 3700 129 | 47

We select the tenderest, most succulent beef ribs, generously marbled, and with just the right level of fat to bring out their exceptional flavour.This superlative steak is exclusively sourced from carefully selected British farms, and slowly matured to ensure that the flavour and texture are second to none.

UBSCB Côte de Boeuf Serves 3-4 • min.1.2kg

£35

If undelivered, please return to: Dukeshill Ham Company Ltd Lodge Park, Hortonwood 30,Telford TF1 7ET

Côte de Boeuf

Bone-in Pork Loin

UPRLB Bone-in Pork Loin 1kg

0345 3700 129 www.dukeshillham.co.uk facebook.com/dukeshillham twitter.com/dukeshillham instagram.com/dukeshill sarahskitchen.dukeshillham.co.uk M

£14

The Traditional Ham Company

“A real “”premium roast””, cut from the most prized part of the pig; tender, lean meat covered with just enough fat to baste it during roasting, and some wonderful crackling to boot!