eat better meat this withChristmas
a festive note from our founder
John Pallagi, Founder & CEO of Farmison & Co
www.farmison.com/christmas01765824050
You’re tasting the result of years of hard work, and often decades of someone’s lifetime; time invested to build systems to raise healthy animals and produce meat of the highest quality. Our festive food is at your fingertips, and you can quickly and easily secure your produce of choice and have it delivered fresh to your door this Christmas. It’s that time of year again as we look forward to the Christmas festivities. This year our range is underpinned by a central theme: Christmas food done Christmasbetter.is always a special time of year for us. Food is the cornerstone of celebration, and our better meat is at its very best this time of year. There’s plenty to whet your appetite, from traditional game-hung whole birds to truffled chicken pigs in blankets. The key to our quality - and to a better Christmas feast - is paying full attention to how our food is produced. When you buy from us, you’re not just tasting a heritage breed or ethically reared bird, but a connection to the countryside and the traditions that have produced our food.
Bondgate Green, Ripon, HG4 1QW
A joyful Christmas dinner demands better meat, and our festive range of Christmas centrepieces promise indulgent and delightful dining for tables of all sizes. Developed by our in-house Michelin-starred chef, Jeff Baker, we have award-winning roasting joints, sumptuous classics, and centrepieces ideal for festive dinner parties. We source our centrepieces from only the best farms, hand-picked from our small network of trusted farmers who do things the better way, slowly and naturally.
breastvegetarian butternut & winter fruits en croute bourbon & molasses cured beef brisket joint this rare-breed turkey is an exclusive centrepiece cured in a sweet muscovado and bitter orange cure to complement the pork expect succulent meat with a sweet flavour, perfect for slow roasting a unique parcel of indulgent, succulent flavour, stuffed with black pudding boneless breast meat perfect for smaller tables and an easy carve delicious sweet butternut and pumpkin seeds, encased in all butter pastry
free-range turkey
centrChristmasepieces rare-breed slate free-range turkey muscovado & bitter orange cured ham balmoral mutton cushion with black pudding & haggis
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traditional sausage meat stuffing, vegetarian butternut & winter herb stuffing, chestnut, apple & cinnamon stuffing
traditional pigs in blankets bite-sized sausages wrapped in free-range bacon, for a perfectly crispy blanket devils on horseback prunes wrapped in smoked bacon for sweet and sticky indulgence bacon wrapped stuffing balls
traditional balls of pork snugly wrapped in a blanket of our finest streaky bacon
truffled chicken pigs in blankets bite-sized truffle infused chicken wrapped in streaky bacon
The finest collection of seasonal trimmings to bring comforting flavour and indulgence to your Christmas dinner and festive roasts, without the fuss. From classic pigs in blankets to merry stuffings; all of our trimmings have been developed to bring you the taste of quality without losing the home-made touch by our Michelin Star chef, Jeff Baker. All of our trimmings are handmade on the butchers block and delivered fresh, ready for the oven for a fuss-free Christmas dinner or a festive buffet.
trimmingsChristmas
for festive occasions
wwonderfulellingtons
tender aged fillet elegantly wrapped in mushroom duxelles and an all-butter puff pastry the individual beef wellington a tender loin of wild venison wrapped in mushroom duxelles and an all-butter puff pastry the wild venison wellington
For some, Christmas means turkey, for others mince pies, but for anyone who has tasted our wellingtons, it is absolutely about this quintessential English dish. Our wellingtons are becoming a must-have at Christmas, whether for the main attraction or as indulgent party food. As a standout wellington demands, we use only the finest quality cuts of meat. Our grass-fed beef wellingtons feature dry-aged centre cut fillet from free-range beef herds, while our venison wellington is made using larder trimmed loin from our exclusive wild venison. This ensures essential melting tenderness to pair wonderfully with the duxelles and pastry. Last year we introduced our new indulgent free-range chicken wellington, a delightful twist on the classic beef. We wrapped the finest, succulent chicken in mushroom duxelles and an all-butter pastry for a classic finish. Following great demand we’re pleased to welcome this wellington back to our range. our Christmas wellingtons
tender aged fillet generously coated with truffle-infused mushroom duxelles and liver paté the luxury beef wellington succulent chicken generously wrapped in mushroom duxelles and an all-butter pastry the free-range chicken wellington
fexclusiveountains abbey wild venison
easy carve wild venison saddle with cognac fruits Christmas venison joints are perfect for sumptuous and decadent festive entertaining. Our Christmas venison boasts rich, distinctive flavours, and makes for a marvellous Christmas dinner alternative. Sourced from organic wild animals that graze and forage untamed meadows, woodlands, and moorlands. Carefully trimmed and prepared on our butchers block, these are hearty joints of rich, healthy meat making for a stunning centrepiece for your Christmas dinner.
wildChristmasvenison cushion of wild venison with Yorkshire spice wild venison haunch with black truffle butter wild venison paired with wintery cognac fruits for a showstopping centrepiece a cushion perfect for slow cooking, infused with Yorkshire spice wild venison studded with black truffle butter for a wonderfully tender joint
slararexclusivee-breedteturkey
The Slate free-range turkey is a first for Farmison & Co and makes for an exclusive rare-breed centrepiece. Popular in the early part of the 20th century, this free-range bird is now on the Rare Breed Survival Trust watchlist and considered critically rare worldwide. Only by creating demand for the Slate free-range turkey can we save them from extinction. For this reason we urge you to make this turkey your Christmas centrepiece this year. Our birds are sourced from free-ranging flocks that have plumped up naturally all autumn amongst an orchard of wild herbs and cherry trees, to make for an abundance of succulent, rich white and dark meat with excellent flavour. We’ve included the giblets perfect for a traditional gravy for your Christmas table.
rare breed slate whole turkey a rare breed centrepiece perfect for Christmas
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heritage breed Yorkshire Dales beef
fillet barrel with bearnaise butter Our Christmas beef joints are handpicked from matured heritage breed and free-range British beef to bring you only the best this festive season. This beef is sourced from our network of small farms specialising in heritage breeds that graze lush upland pastures to give full-bodied flavour and promise outstanding eating quality. Our Christmas beef range is for true celebration feasting with its ample marbling enhanced by the natural maturing process, making for richer, more luscious flavour.
heritage Christmasbreedbeef beef fore rib with mustard, bone marrow & parsley butcher tied sirloin of beef studded with black garlic a premium favourite with free-range beef dry-aged-matured beef studded with bearnaise butter for a luxurious roasting centrepiece an outstanding joint with delicious flavour
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partyChristmasfood steak
Forget the faff, lose the fuss, and take the stress out of Christmas entertaining - this year our favourite Christmas party food is seriously indulgent and ready to wow your guests. We’ve cooked, cured, and curated a celebratory spread of cuts, like steak and bone marrow sliders and aromatic duck and plum cocktail sausages, to put the oh-that’s-delicious into your Christmas food and Boxing Day buffet. and bone marrow sliders aromatic duck & plum cocktail sausages sugar spiced pork belly 'burnt ends' the free-range pork sausage roll bite-sized party favourites for indulgent yet fun canapes our signature cocktail sausages with sweet plum and hoisin sauce smoky, sticky, nuggets of sweet glazed pork belly for festive bitesized treats a traditional sausage roll elegantly wrapped in all-butter puff pastry perfect for buffets
Roasting and eating game-hung poultry is the equivalent of enjoying one of our prime, dry-aged steaks. Game-hanging is simply the old-fashioned way of preparing poultry.Hanging the bird stimulates more distinct flavours and relaxes the meat to tenderness. This natural process is not so common these days; it takes time, space, and money, but it’s a skill our artisan farmers still practice as a rule. For them, it’s just the finishing touch to the whole process of ensuring better meat. You see, our farmers are not the sort to let a bird’s flavour potential go unfulfilledthey take pride in every bird produced. Careful thought goes into flavour, from providing cherry orchards for our freerange turkeys to roam, to ensuring natural forage for our geese. With all these birds, the essential giblets are included, ideal for making a homemade gravy.
fgame-hungorabetter bird Devon bronze whole turkey free-range English goose Devon bronze turkey crown a traditional centrepiece of promising rich succulent white and dark meat an ideal alternative for those who prefer turkey breast meat, rather than the darker leg meat reared to plumpness in the great outdoors for an indulgent roasting centrepiece
Jeff Baker’s guide to stufng your Christmas turkey
Our Michelin star chef Jeff has compiled this simple guide on how to perfect your festive stuffed turkey this season.
easy carve turkey breast with chestnut, apple & cinnamon stufng of the turkey turkey and secure with a skewer
What you will need:
Sauté the giblets in a pan with the schmaltz until nicely browned. Add the Mirepoix and cook over medium heat until golden and gently pour the stock over, scraping the pan to release all the tasty bits stuck to the bottom. Bring to the boil then reduce the heat to simmer the Contingravy.ue to cook over a low heat for 30 minutes skimming any impurities from the surface from time to time. The gravy can be thickened using a little corn our mixed with some cold water then stirred into the simmering gravy. Pass the gravy through a ne sieve into a clean Tsaucepan.omakethe gravy even richer, deglaze the roasting tin you have cooked the bird in, scraping up any sediment from the bottom then serve piping hot.
1 x white onion peeled & nely chopped 1 x carrot peeled & nely chopped 1 x stick celery 2 bay leaves ½ bulb garlic a few fresh sprigs thyme & rosemary 6 white peppercorns For the mirepoix: turkey giblets tbsp chicken schmaltz
gtraditionalcookgibletravyforChristmas
Often discarded or misunderstood, the giblets included with your Christmas turkey centrepiece make for the most delicious Traditional Giblet Gravy, promising to make your Christmas dinner that little more special.
how to
This Christmas brochure is just a taste of what’s to come this Christmas time. We work with artisan suppliers and farmers across Great Britain, though primarily around our base in North Yorkshire. Our produce is limited in quantity, due to the slow growing nature of our animals. from farm to festive feast
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