{"title":"Speciality Meat","description":"\u003cp style=\"text-align: center;\"\u003e\u003cmeta charset=\"utf-8\"\u003eFINE \u0026amp; WILD supplies the world's finest meat across the UK. The range covers authentic Japanese A5 Wagyu from Kagoshima and Miyazaki, genuine Kobe beef, Australian Wagyu and grain-fed Angus; dry-aged and Spanish beef; heritage and Ibérico pork; Lumina lamb; French poultry including Poulet de Bresse and Landes chicken; and Jamón Ibérico from Cinco Jotas and Joselito. We source direct from the producers behind each product and prepare every order in-house.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eOrders placed before 2pm are delivered the next working day, with the delivery date chosen at checkout.\u003c\/p\u003e","products":[{"product_id":"joselito-slice-jamon-de-bellota","title":"Joselito Pata Negra Gran Reserva, Sliced","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHand-sliced jamón ibérico de bellota from Joselito, one of the oldest and most respected producers of Iberian ham in Spain. Joselito has been curing ham in Guijuelo, Salamanca, since 1868 — six generations of the same family, working with the same breed, the same dehesa landscape, and the same unhurried approach to production.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is Gran Reserva grade, which means an extended cure — typically upwards of 36 months, and in Joselito's case often considerably longer. The pigs are pure-bred Ibérico, raised on the dehesa pastures of western Spain and finished on acorns (\u003cem\u003ebellotas\u003c\/em\u003e) during the \u003cem\u003emontanera\u003c\/em\u003e, the annual autumn mast season when the oak forests fruit. The acorn diet is what drives the distinctive fat profile: Ibérico pigs have a genetic predisposition to infiltrate fat into the muscle tissue, and when that fat is composed largely of oleic acid from the acorns, the result is an intramuscular marbling that is aromatic, fluid, and melts at close to room temperature.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe slices are elongated and finely cut, with a colour that ranges from deep pink to purple-red, laced with glossy, translucent fat. The flavour is intense and layered — savoury and nutty at first, with a sweetness that builds and a long, clean finish. The fat dissolves on the tongue almost immediately, which is the hallmark of a well-cured bellota ham and the characteristic that separates it from lesser grades.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJoselito controls every stage of production — breeding, rearing, slaughter, salting, and curing — which is unusual even among premium Ibérico producers. The hams are cured in their own \u003cem\u003esecaderos\u003c\/em\u003e in Guijuelo, where the altitude and dry continental climate provide the natural conditions for a slow, even cure.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Joselito, Guijuelo, Salamanca, Spain. Established 1868.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Iberian ham leg, sea salt.\u003c\/p\u003e","brand":"JOSELITO","offers":[{"title":"Default Title","offer_id":32541493788777,"sku":"JOSSP70","price":30.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/JoselitoSlicedHam.jpg?v=1778334817"},{"product_id":"joselito-whole-jamon-pata-negra","title":"Joselito - Whole Jamón Ibérico Gran Reserva","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSpain's finest jamón ibérico de bellota from 100% Ibérico pigs raised on acorns in the dehesa woodlands of Extremadura. This whole leg represents four years of patient curing using traditional methods that create an incomparable depth of flavour and texture. The elongated, stylised shape reveals deep ruby-red flesh with fine marbling from acorn-fed fat that melts at mouth temperature, flooding the palate with intense, complex flavours.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJoselito's Gran Reserva showcases the full potential of pata negra ham — glossy appearance, aromatic fat that's fluid enough to melt in the mouth, and a flavour profile full of nuances that develops over the extended curing period. The acorn diet gives the meat its characteristic marbling and exceptional juiciness, while the natural curing process develops the complex, prolonged taste that makes Ibérico de bellota the world's finest ham.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe fat contains high levels of monounsaturated fatty acids, particularly oleic acid similar to olive oil. Rich in protein with naturally occurring vitamin B1, iron, zinc and magnesium. Completely natural with no preservatives or additives.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Joselito, established in 1868 in Guijuelo, Salamanca. Five generations of the Gómez family have perfected the art of curing Ibérico ham using traditional methods and the ideal microclimate of the Sierra de Béjar mountains.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Spain (Extremadura\/Salamanca)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Ibérico ham, sea salt\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store in a cool, dry place. It is normal for a layer of natural mould to appear during curing — this stabilises fats and aids the curing process, similar to aged cheeses. Remove mould using a clean cloth lightly dampened with olive oil before carving. Once opened, wrap cut surface in cling film to prevent drying.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 7-8kg\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e None\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePreparation\/Carving:\u003c\/strong\u003e Allow ham to reach room temperature (20-25°C) before carving. Use a long, sharp knife to cut paper-thin slices parallel to the bone. Start carving from the narrower end, removing the skin as you progress. Support the ham in a proper jamón holder for best results.\u003c\/p\u003e","brand":"JOSELITO","offers":[{"title":"7.5-8.5kg","offer_id":41640594047081,"sku":"JOSWJ78","price":750.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/JoselitoJamonIberico_FINE_WILDUK.jpg?v=1719300022"},{"product_id":"japanese-a5-wagyu-fillet-mignon-x-4","title":"Japanese A5 Wagyu \/ Kobe Fillet Mignons — BMS 8–12","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOur A5 fillet mignons are cut from the thinner end of a whole A5 fillet — and they are no less exceptional for it. The tenderloin tapers naturally, and these smaller steaks carry the same fine marbling, buttery tenderness, and complex umami flavour as the centre-cut fillets. They are simply a different format: compact, quick to cook, and perfectly portioned for surf and turf, tasting menus, or a special dinner where you want to serve multiple courses without overwhelming the plate with a single large steak.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAvailable as standard A5 Wagyu from Kagoshima or Miyazaki, or as genuine Kobe beef from Hyōgo Prefecture — both at A5 grade, BMS 8–12. The Kobe variant comes from the Tajima strain of cattle and carries its own individual ID number verifiable through the Kobe Beef Marketing and Distribution Promotion Association. FINE \u0026amp; WILD is a licensed Kobe beef retailer — only licensed dealers can sell original Kobe beef.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJapan is the only country in the world that registers every head of purebred Wagyu stock. Within four months of being born, calves are given examinations, including paper documentation, individual identification number processing, and recording of any abnormalities. If they meet standardised requirements, at six months old they are issued an official calf registration certificate, serving as proof of purebred Wagyu stock — a heritage created in Japan and refined over generations. The registration traces the calf back three generations through a clearly defined pedigree, including parents, grandparents, and great-grandparents, eventually leading to the ancestor of all Japanese domestic Wagyu from the 14th century.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e FINE \u0026amp; WILD sources directly from certified producers in Kagoshima, Miyazaki, and Hyōgo prefectures with no intermediaries or wholesalers. FINE \u0026amp; WILD has been importing authentic Japanese Wagyu and Kobe beef since 2015 and is a licensed Kobe beef retailer.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e All outer fat is removed and the mignons are carefully sculptured to offer the highest meat ratio and best value possible, then rapidly frozen to -28° in a matter of minutes. This process offers two significant advantages, one being zero food waste and the other helping to keep the meat in amazing condition. Red meat naturally discolours after a few hours, so blast freezing is the ultimate way to keep the steak as fresh as it is when first cut. Upon receipt, place straight in the freezer for later use or remove the outer packaging and defrost on a plate in the fridge overnight or leave on the countertop for 2–3 hours.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAuthenticity:\u003c\/strong\u003e All Japanese Wagyu cattle are assigned a unique traceability ID number from birth. You will find your ID number on the outer packaging. \u003c\/p\u003e","brand":"TAJIMAYA","offers":[{"title":"WAGYU A5 - 150g","offer_id":40319702401129,"sku":"WFM200","price":60.0,"currency_code":"GBP","in_stock":false},{"title":"KOBE A5 - 150g","offer_id":54662284935553,"sku":null,"price":90.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/Japanese_A5_Wagyu_Beef_Fillet_Mignons_Kobe_Filet_Mignon_Fine_Wild_UK.jpg?v=1756219268"},{"product_id":"joselito-ham-tongs","title":"Joselito Ham Tongs","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eJoselito Pig-Up Ham Tongs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eProfessional ham tongs from Joselito, specifically designed for perfectly handling thin slices of freshly cut jamón. This exclusive Joselito creation features an ergonomic and stylish design with rounded tips and the distinctive Joselito red colour. Essential accessory for proper ham service and presentation.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Pig-Up tongs allow precise handling of delicate ham slices without damage, making them an indispensable tool for serving premium jamón ibérico. A collector's item that combines functionality with Joselito's signature style, perfect for lovers of the finest Spanish ham.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Joselito, established in 1868 in Guijuelo, Salamanca. Five generations of the Gómez family have perfected the art of curing Ibérico ham and designed specialized tools to complement their exceptional products.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Spain\u003c\/p\u003e","brand":"JOSELITO","offers":[{"title":"Default Title","offer_id":22787265921082,"sku":"PINZAS","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/JoselitoPigUpTongs.jpg?v=1719300450"},{"product_id":"japanese-wagyu-a5-sirloin-steak","title":"Japanese A5 Wagyu Sirloin Steak — BMS 8–12","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis premium cut represents the pinnacle of Japanese beef, achieving the coveted A5 grade through exceptional marbling and texture. Each sirloin steak is precisely cut from the whole striploin, offering buttery-soft meat with an intense, rich flavour profile. Raised in Japan's pristine mountain regions, these cattle produce beef with unmistakable snowflake-like marbling, resulting in a melt-in-the-mouth texture and complex umami flavour.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA5 is the highest grade of all Wagyu beef produced in Japan. A5 is attributed to yield and lustre, and BMS scores are ranked for marbling fineness. It is often hailed as the best beef in the world — a distinction earned by its melt-in-the-mouth texture and exceptional umami flavour. A key contributor to Wagyu flavour is its delicately marbled intramuscular, unsaturated fat, which is high in oleic acid due to the Wagyu cattle's carefully managed diet. Wagyu cattle are raised by hand in Japan's pristine mountainous and forest-rich lands and fed a strict nutrient-packed diet responsible for their incredible flavour. A5 Wagyu beef commands a high price because of the physical and financial effort required to raise a single animal to such a high standard, and quantities are always limited.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJapan is the only country in the world that registers every head of purebred Wagyu stock. Within four months of being born, calves are given examinations, including paper documentation, individual identification number processing, and recording of any abnormalities. If they meet standardised requirements, at six months old they are issued an official calf registration certificate, serving as proof of purebred Wagyu stock — a heritage created in Japan and refined over generations. The registration traces the calf back three generations through a clearly defined pedigree, including parents, grandparents, and great-grandparents, eventually leading to the ancestor of all Japanese domestic Wagyu from the 14th century.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Our Japanese partners rear their cattle following centuries-old traditions, maintaining strict quality standards that have earned them the right to produce A5 grade Wagyu. Each animal is hand-raised with meticulous care in stress-free conditions. FINE \u0026amp; WILD sources directly from certified producers in Kagoshima and Miyazaki prefectures with no intermediaries or wholesalers. FINE \u0026amp; WILD has been importing authentic Japanese Wagyu since 2015.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Our A5 steaks have had all outer fat removed and are carefully sculptured to offer the highest meat ratio and best value possible, then rapidly frozen to -28° in a matter of minutes. This process offers two significant advantages, one being zero food waste and the other helping to keep the meat in amazing condition. Red meat naturally discolours after a few hours, so blast freezing is the ultimate way to keep the steak as fresh as it is when first cut. Upon receipt of your Wagyu, place it straight in the freezer for later use or remove the outer packaging and defrost on a plate in the fridge overnight or leave on the countertop for 2–3 hours.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAuthenticity:\u003c\/strong\u003e All Japanese Wagyu cattle are assigned a unique traceability ID number from birth. You will find your ID number on the outer packaging and can check the authenticity of your purchase \u003ca href=\"https:\/\/www.id.nlbc.go.jp\/CattleSearch\/search\/agreement_en\" target=\"_blank\" rel=\"noopener\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e","brand":"TAJIMAYA","offers":[{"title":"250g","offer_id":55368464105857,"sku":"WS250","price":75.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":54340467655041,"sku":"WS300","price":90.0,"currency_code":"GBP","in_stock":true},{"title":"350g","offer_id":41349272961129,"sku":"WS350","price":105.0,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":41731212705897,"sku":"WS400","price":120.0,"currency_code":"GBP","in_stock":true},{"title":"450g","offer_id":41731231187049,"sku":"WS450","price":135.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":40513329168489,"sku":"WS500","price":150.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":54081255702913,"sku":"WS600","price":180.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":55269955404161,"sku":"WS700","price":210.0,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":55269958189441,"sku":"WS800","price":240.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/F_W.WagyuSirloinA5.jpg?v=1719300496"},{"product_id":"japanese-wagyu-ribeye-steak-a5-bms-8-12","title":"Japanese A5 Wagyu Ribeye Steak — BMS 8–12","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis premium cut represents the pinnacle of Japanese beef, achieving the coveted A5 grade through exceptional marbling and texture. Each ribeye steak is precisely cut from the whole rib, offering the deepest, most robust beefy flavour of any Wagyu cut alongside buttery-soft meat and an intense, rich character. Raised in Japan's pristine mountain regions, these cattle produce beef with unmistakable snowflake-like marbling, resulting in a melt-in-the-mouth texture and complex umami flavour.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA5 denotes the top grade of all Wagyu beef produced in Japan. A5 is attributed to yield and lustre, and BMS scores are ranked for marbling fineness. Often hailed as the best beef in the world — a distinction earned by its extraordinary texture and exceptional umami depth. A key contributor to Wagyu flavour is its delicately marbled intramuscular, unsaturated fat, which is high in oleic acid due to the Wagyu cattle's carefully managed diet. Wagyu cattle are raised by hand in Japan's pristine mountainous and forest-rich lands and fed a strict nutrient-packed diet responsible for their incredible flavour. A5 Wagyu beef commands a high price because of the physical and financial effort required to raise a single animal to such a high standard, and quantities are always limited.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJapan is the only country in the world that registers every head of purebred Wagyu stock. Within four months of being born, calves are given examinations, including paper documentation, individual identification number processing, and recording of any abnormalities. If they meet standardised requirements, at six months old they are issued an official calf registration certificate, serving as proof of purebred Wagyu stock — a heritage created in Japan and refined over generations. The registration traces the calf back three generations through a clearly defined pedigree, including parents, grandparents, and great-grandparents, eventually leading to the ancestor of all Japanese domestic Wagyu from the 14th century.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Our Japanese partners rear their cattle following centuries-old traditions, maintaining strict quality standards that have earned them the right to produce A5 grade Wagyu. Each animal is hand-raised with meticulous care in stress-free conditions. FINE \u0026amp; WILD sources directly from certified producers in Kagoshima and Miyazaki prefectures with no intermediaries or wholesalers. FINE \u0026amp; WILD has been importing authentic Japanese Wagyu since 2015.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Our A5 steaks have had all outer fat removed and are carefully sculptured to offer the highest meat ratio and best value possible, then rapidly frozen to -28° in a matter of minutes. This process offers two significant advantages, one being zero food waste and the other helping to keep the meat in amazing condition. Red meat naturally discolours after a few hours, so blast freezing is the ultimate way to keep the steak as fresh as it is when first cut. Upon receipt of your Wagyu, place it straight in the freezer for later use or remove the outer packaging and defrost on a plate in the fridge overnight or leave on the countertop for 2–3 hours.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAuthenticity:\u003c\/strong\u003e All Japanese Wagyu cattle are assigned a unique traceability ID number from birth. You will find your ID number on the outer packaging and can check the authenticity of your purchase \u003ca href=\"https:\/\/www.id.nlbc.go.jp\/CattleSearch\/search\/agreement_en\" rel=\"noopener\" target=\"_blank\"\u003ehere.\u003c\/a\u003e\u003c\/p\u003e","brand":"TAJIMAYA","offers":[{"title":"300g","offer_id":55269975720321,"sku":"WR300","price":84.0,"currency_code":"GBP","in_stock":true},{"title":"350g","offer_id":54179385966977,"sku":"WR350","price":98.0,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":33025730347113,"sku":"WR400","price":112.0,"currency_code":"GBP","in_stock":true},{"title":"450g","offer_id":54760496628097,"sku":"WR450","price":126.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":40530535579753,"sku":"WR500","price":140.0,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":54478902624641,"sku":"WR600","price":170.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":55269992038785,"sku":"WR700","price":200.0,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":55333547508097,"sku":"WR800","price":230.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/F_W.WagyuRibeyeA4.jpg?v=1719300523"},{"product_id":"japanese-a5-wagyu-fillet-steak","title":"Japanese A5 Wagyu Fillet Steak — BMS 8–12","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe fillet is the most tender cut on the animal, and in A5 Wagyu it reaches a level of refinement that is difficult to overstate. Each steak is cut from the centre of a whole A5 tenderloin, offering buttery-soft meat with fine, delicate marbling and an intense, clean flavour. Where sirloin and ribeye deliver richness through generous fat distribution, the fillet achieves its character through sheer tenderness and a more restrained, elegant marbling pattern. It is the cut for those who want the A5 Wagyu experience with a slightly lighter touch.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA5 denotes the top grade of all Wagyu beef produced in Japan. A5 is attributed to yield and lustre, and BMS scores are ranked for marbling fineness. Often hailed as the best beef in the world — a distinction earned by its extraordinary texture and exceptional umami depth. A key contributor to Wagyu flavour is its delicately marbled intramuscular, unsaturated fat, which is high in oleic acid due to the Wagyu cattle's carefully managed diet. Wagyu cattle are raised by hand in Japan's pristine mountainous and forest-rich lands and fed a strict nutrient-packed diet responsible for their incredible flavour. A5 Wagyu beef commands a high price because of the physical and financial effort required to raise a single animal to such a high standard, and quantities are always limited.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJapan is the only country in the world that registers every head of purebred Wagyu stock. Within four months of being born, calves are given examinations, including paper documentation, individual identification number processing, and recording of any abnormalities. If they meet standardised requirements, at six months old they are issued an official calf registration certificate, serving as proof of purebred Wagyu stock — a heritage created in Japan and refined over generations. The registration traces the calf back three generations through a clearly defined pedigree, including parents, grandparents, and great-grandparents, eventually leading to the ancestor of all Japanese domestic Wagyu from the 14th century.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Our Japanese partners rear their cattle following centuries-old traditions, maintaining strict quality standards that have earned them the right to produce A5 grade Wagyu. Each animal is hand-raised with meticulous care in stress-free conditions. FINE \u0026amp; WILD sources directly from certified producers in Kagoshima and Miyazaki prefectures with no intermediaries or wholesalers. FINE \u0026amp; WILD has been importing authentic Japanese Wagyu since 2015.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Our A5 steaks have had all outer fat removed and are carefully sculptured to offer the highest meat ratio and best value possible, then rapidly frozen to -28° in a matter of minutes. This process offers two significant advantages, one being zero food waste and the other helping to keep the meat in amazing condition. Red meat naturally discolours after a few hours, so blast freezing is the ultimate way to keep the steak as fresh as it is when first cut. Upon receipt of your Wagyu, place it straight in the freezer for later use or remove the outer packaging and defrost on a plate in the fridge overnight or leave on the countertop for 2–3 hours.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAuthenticity:\u003c\/strong\u003e All Japanese Wagyu cattle are assigned a unique traceability ID number from birth. You will find your ID number on the outer packaging and can check the authenticity of your purchase\u003ca href=\"https:\/\/www.id.nlbc.go.jp\/CattleSearch\/search\/agreement_en\" target=\"_blank\" rel=\"noopener\"\u003e here\u003c\/a\u003e.\u003c\/p\u003e","brand":"TAJIMAYA","offers":[{"title":"150g","offer_id":55209922724225,"sku":"WF150","price":90.0,"currency_code":"GBP","in_stock":true},{"title":"175g","offer_id":54750783799681,"sku":"WF175","price":105.0,"currency_code":"GBP","in_stock":true},{"title":"200g","offer_id":32093446832233,"sku":"WF200","price":120.0,"currency_code":"GBP","in_stock":true},{"title":"225g","offer_id":39983161639017,"sku":"WF225","price":135.0,"currency_code":"GBP","in_stock":true},{"title":"250g","offer_id":54875803943297,"sku":"WF250","price":150.0,"currency_code":"GBP","in_stock":true},{"title":"275g","offer_id":55209928098177,"sku":"WF275","price":165.0,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":55209931407745,"sku":"WF300","price":180.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/JAPANESEA5WAGYUFILLETSTEAK_FINE_WULDUK.jpg?v=1719300532"},{"product_id":"joselito-ham-holder","title":"Joselito Professional Ham Holder","description":"\u003cdiv class=\"small item item50 small-item100\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eProfessional ham stand with exclusive design that combines functionality, elegance, and artisanal precision. Conceived to enhance the jamón slicing experience, this stand is made from high-quality materials that ensure stability, strength, and long-lasting durability. The deep red base features the engraved Joselito logo representing the brand's identity and character, whilst the stainless steel supports provide firm and secure hold for comfortable, precise, professional slicing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis premium stand blends contemporary aesthetics with the craftsmanship that has defined Joselito for more than 150 years. The robust construction ensures proper support for whole jamón legs during carving, whilst the elegant design makes it suitable for both professional and serious home use where presentation matters as much as functionality.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEssential equipment for anyone committed to proper jamón preparation and service, reflecting the standards expected from Spain's premier jamón producer.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Joselito, established in 1868 in Guijuelo, Salamanca. Five generations of the Gómez family have perfected the art of curing Ibérico ham and understand the importance of proper equipment for jamón service. Their expertise extends beyond ham production to creating the specialised tools needed for optimal presentation.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Spain\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDesign:\u003c\/strong\u003e Exclusive Joselito design with deep red base featuring engraved logo and stainless steel supports\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eMaterials:\u003c\/strong\u003e High-quality construction ensuring stability, strength, and long-lasting durability\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eUsage:\u003c\/strong\u003e Ideal for both home and professional use, providing comfortable and precise slicing of whole jamón legs\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.fineandwild.com\/blogs\/how-to-slice-a-whole-joselito-ham\/how-to-slice-a-whole-iberico-ham\"\u003e\u003cstrong\u003eLearn more about slicing a whole jamón ibérico\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"JOSELITO","offers":[{"title":"Default Title","offer_id":32200132296809,"sku":"PNHS","price":170.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/Joselito_Ham_Stand.jpg?v=1779181225"},{"product_id":"joselito-2013-vintage-sliced-ham","title":"Joselito Pata Negra Vintage Gran Reserva, Sliced","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe top of Joselito's range — Vintage Gran Reserva, a designation the house applies only to hams that have cured for significantly longer than their standard Gran Reserva, typically beyond 48 months and in some cases considerably further. The additional time in the \u003cem\u003esecadero\u003c\/em\u003e changes the character of the ham measurably: the moisture loss is greater, the flavour concentrates and deepens, and the fat takes on a golden, almost translucent quality with a softer, creamier consistency than a younger cure.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe pigs are the same pure-bred Ibérico stock, acorn-finished on the dehesa during the \u003cem\u003emontanera\u003c\/em\u003e, and the production is identical through slaughter and salting. The difference is selection — only hams that Joselito's master curers judge capable of sustaining an extended ageing without drying out or losing balance are held back for the Vintage designation. It is not a separate product line so much as a curation of exceptional individual hams.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe slices are deep red with pronounced, bright marbling — the intramuscular fat that is the hallmark of bellota-grade Ibérico. The fat is golden-pink rather than white, a visual indicator of both the acorn diet and the extended cure. On the palate, the flavour is more intense and more layered than the standard Gran Reserva — there is a savoury depth and a nuttiness that builds, with a long, clean finish. Despite the intensity, the overall impression is mild and refined rather than aggressive, which is the mark of a ham that has aged slowly and evenly.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJoselito has been producing ham in Guijuelo, Salamanca, since 1868. The family controls every stage from breeding through to curing and slicing, and the Vintage Gran Reserva represents the pinnacle of that process.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Joselito, Guijuelo, Salamanca, Spain. Established 1868.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Iberian ham leg, sea salt.\u003cstrong\u003e\u003ca href=\"https:\/\/www.fineandwild.com\/blogs\/learn-more-about-pata-negra\/what-is-pata-negra-jamon-iberico\"\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"JOSELITO","offers":[{"title":"Default Title","offer_id":32541489234025,"sku":"JOSSV70","price":40.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/Joselitovintage2013sliced.jpg?v=1778334778"},{"product_id":"buy-kobe-beef","title":"Japanese Kobe Beef A5 Sirloin Steak — BMS 8–12","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNo cow comes into this world and begins its life as Kobe beef. Kobe beef refers to cuts taken from the Tajima strain of Wagyu cattle raised in Hyōgo Prefecture, Japan. Even among Tajima-Gyu (Tajima cattle), only the chosen few that satisfy the specific quality criteria set out by the Kobe Beef Marketing and Distribution Promotion Association deserve the title \"Kobe Beef\". Calves are given only the very best feed — rice straw, maize, barley, and other cereals — and receive only fresh, clean water to drink. Their meat matures to the ideal quality and texture from the minimum age of 28 months to an average age of 32 months. The fine, delicate meat has a high degree of fat marbling that melts at low temperatures, together with tender fibres and its own uniquely refined sweetness and aroma.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSirloin is the classic Wagyu cut and the fullest expression of what Kobe marbling can achieve. The fat-to-meat ratio is generous, the flavour is intensely rich with deep umami, and the visual impact is striking — the signature snowflake marbling of the Tajima bloodline at its most spectacular. Kobe is the most famous and most controlled beef designation in the world. Only around 3,000 head qualify each year, making it one of the rarest foods on the planet. The distinction from standard A5 Wagyu lies in the Tajima bloodline's finer, more delicate fat texture and a flavour that many describe as marginally more refined.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJapan is the only country in the world that registers every head of purebred Wagyu stock. Within four months of being born, calves are given examinations, including paper documentation, individual identification number processing, and recording of any abnormalities. If they meet standardised requirements, at six months old they are issued an official calf registration certificate, serving as proof of purebred Wagyu stock — a heritage created in Japan and refined over generations. The registration traces the calf back three generations through a clearly defined pedigree, including parents, grandparents, and great-grandparents, eventually leading to the ancestor of all Japanese domestic Wagyu from the 14th century.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e FINE \u0026amp; WILD is a licensed Kobe beef retailer — only licensed dealers can sell original Kobe beef. Our credentials can be verified through the Kobe Beef Marketing and Distribution Promotion Association. FINE \u0026amp; WILD sources directly with no intermediaries or wholesalers and has been importing authentic Japanese Wagyu and Kobe beef since 2015.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Our Kobe steaks have had all outer fat removed and are carefully sculptured to offer the highest meat ratio and best value possible, then rapidly frozen to -28° in a matter of minutes. This process offers two significant advantages, one being zero food waste and the other helping to keep the meat in amazing condition. Red meat naturally discolours after a few hours, so blast freezing is the ultimate way to keep the steak as fresh as it is when first cut. Upon receipt of your Kobe beef, place it straight in the freezer for later use or remove the outer packaging and defrost on a plate in the fridge overnight or leave on the countertop for 2–3 hours.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAuthenticity:\u003c\/strong\u003e All of our Kobe steaks are supplied with an individual ID number which offers full traceability and authenticity. You will find your ID number on the front of the pack and can check the authenticity of your purchase \u003ca href=\"http:\/\/www.tajimagyu-trace.com\/trace_back.php\" target=\"_blank\" rel=\"noopener\"\u003ehere. \u003c\/a\u003e\u003c\/p\u003e","brand":"TAJIMAYA","offers":[{"title":"250g","offer_id":55270225019265,"sku":"KS250","price":125.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":55270147817857,"sku":"KS300","price":150.0,"currency_code":"GBP","in_stock":true},{"title":"350g","offer_id":55270119637377,"sku":"KS350","price":175.0,"currency_code":"GBP","in_stock":false},{"title":"400g","offer_id":55159724638593,"sku":"KS400","price":200.0,"currency_code":"GBP","in_stock":false},{"title":"450g","offer_id":55003687879041,"sku":"KS450","price":225.0,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":55159725687169,"sku":"KS500","price":250.0,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":55159728996737,"sku":"KS600","price":300.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/F_W.KobeSirloin.jpg?v=1719300663"},{"product_id":"japanese-kobe-beef-a5-fillet-steak","title":"Japanese Kobe Beef A5 Fillet Steak — BMS 8–12","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNo cow comes into this world and begins its life as Kobe beef. Kobe beef refers to cuts taken from the Tajima strain of Wagyu cattle raised in Hyōgo Prefecture, Japan. Even among Tajima-Gyu (Tajima cattle), only the chosen few that satisfy the specific quality criteria set out by the Kobe Beef Marketing and Distribution Promotion Association deserve the title \"Kobe Beef\". Calves are given only the very best feed — rice straw, maize, barley, and other cereals — and receive only fresh, clean water to drink. Their meat matures to the ideal quality and texture from the minimum age of 28 months to an average age of 32 months. The fine, delicate meat has a high degree of fat marbling that melts at low temperatures, together with tender fibres and its own uniquely refined sweetness and aroma.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe fillet is the most tender cut on the animal, and in Kobe A5 it reaches a level of refinement that is extraordinary even by Wagyu standards. Each steak is cut from the centre of a whole A5 Kobe fillet, offering buttery-soft meat with a delicate marbling pattern and a clean, elegant flavour. Where Kobe sirloin and ribeye deliver richness through generous fat distribution, the fillet achieves its character through sheer tenderness and restraint — the Tajima bloodline's refined sweetness expressed at its most subtle.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJapan is the only country in the world that registers every head of purebred Wagyu stock. Within four months of being born, calves are given examinations, including paper documentation, individual identification number processing, and recording of any abnormalities. If they meet standardised requirements, at six months old they are issued an official calf registration certificate, serving as proof of purebred Wagyu stock — a heritage created in Japan and refined over generations. The registration traces the calf back three generations through a clearly defined pedigree, including parents, grandparents, and great-grandparents, eventually leading to the ancestor of all Japanese domestic Wagyu from the 14th century.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e FINE \u0026amp; WILD is a licensed Kobe beef retailer — only licensed dealers can sell original Kobe beef. Our credentials can be verified through the Kobe Beef Marketing and Distribution Promotion Association. FINE \u0026amp; WILD sources directly with no intermediaries or wholesalers and has been importing authentic Japanese Wagyu and Kobe beef since 2015.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Our Kobe steaks have had all outer fat removed and are carefully sculptured to offer the highest meat ratio and best value possible, then rapidly frozen to -28° in a matter of minutes. This process offers two significant advantages, one being zero food waste and the other helping to keep the meat in amazing condition. Red meat naturally discolours after a few hours, so blast freezing is the ultimate way to keep the steak as fresh as it is when first cut. Upon receipt of your Kobe beef, place it straight in the freezer for later use or remove the outer packaging and defrost on a plate in the fridge overnight or leave on the countertop for 2–3 hours.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAuthenticity:\u003c\/strong\u003e All of our Kobe steaks are supplied with an individual ID number which offers full traceability and authenticity. You will find your ID number on the front of the pack and can check the authenticity of your purchase \u003ca href=\"http:\/\/www.tajimagyu-trace.com\/trace_back.php\" target=\"_blank\" rel=\"noopener\"\u003ehere.\u003c\/a\u003e\u003c\/p\u003e","brand":"TAJIMAYA","offers":[{"title":"150g","offer_id":55340769739137,"sku":"KWF150","price":150.0,"currency_code":"GBP","in_stock":false},{"title":"175g","offer_id":54517351612801,"sku":"KWF175","price":175.0,"currency_code":"GBP","in_stock":true},{"title":"200g","offer_id":41513937436777,"sku":"KWF200","price":200.0,"currency_code":"GBP","in_stock":true},{"title":"225g","offer_id":55467632198017,"sku":"KWF225","price":225.0,"currency_code":"GBP","in_stock":true},{"title":"250g","offer_id":55563088658817,"sku":"KWF250","price":250.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/F_W.KobeFilletA4.jpg?v=1719300676"},{"product_id":"jamon-slicing-knife","title":"Jamón Slicing Knife","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eProfessional ham cutting knife from Joselito, made from high-quality stainless steel for precise slicing. Robust construction designed specifically for the exacting requirements of cutting jamón ibérico and other cured hams with accuracy and control.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Joselito, established in 1868 in Guijuelo, Salamanca. Five generations of the Gómez family have perfected the art of curing Ibérico ham and understand the tools required for proper ham preparation.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Spain\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eMaterials:\u003c\/strong\u003e High-quality stainless steel\u003c\/p\u003e","brand":"JOSELITO","offers":[{"title":"Default Title","offer_id":32524634423401,"sku":"CUCHILLOKNI","price":40.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IMG_0003_1.jpg?v=1719300728"},{"product_id":"japanese-kobe-beef-a5-ribeye-steak","title":"Japanese Kobe Beef A5 Ribeye Steak — BMS 8–12","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNo cow comes into this world and begins its life as Kobe beef. Kobe beef refers to cuts taken from the Tajima strain of Wagyu cattle raised in Hyōgo Prefecture, Japan. Even among Tajima-Gyu (Tajima cattle), only the chosen few that satisfy the specific quality criteria set out by the Kobe Beef Marketing and Distribution Promotion Association deserve the title \"Kobe Beef\". Calves are given only the very best feed — rice straw, maize, barley, and other cereals — and receive only fresh, clean water to drink. Their meat matures to the ideal quality and texture from the minimum age of 28 months to an average age of 32 months. The fine, delicate meat has a high degree of fat marbling that melts at low temperatures, together with tender fibres and its own uniquely refined sweetness and aroma.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eKobe is the most famous — and most controlled — beef designation in the world. All Kobe beef is Wagyu, but not all Wagyu is Kobe. Only around 3,000 head qualify each year, making it one of the rarest foods on the planet. The distinction from standard A5 Wagyu lies in the Tajima bloodline's finer, more delicate fat texture and a flavour that many describe as marginally more refined. The ribeye cut delivers the deepest, most robust flavour of any Wagyu cut, with intense marbling distributed across the steak for maximum impact.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJapan is the only country in the world that registers every head of purebred Wagyu stock. Within four months of being born, calves are given examinations, including paper documentation, individual identification number processing, and recording of any abnormalities. If they meet standardised requirements, at six months old they are issued an official calf registration certificate, serving as proof of purebred Wagyu stock — a heritage created in Japan and refined over generations. The registration traces the calf back three generations through a clearly defined pedigree, including parents, grandparents, and great-grandparents, eventually leading to the ancestor of all Japanese domestic Wagyu from the 14th century.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e FINE \u0026amp; WILD is a licensed Kobe beef retailer — only licensed dealers can sell original Kobe beef. Our credentials can be verified through the Kobe Beef Marketing and Distribution Promotion Association. FINE \u0026amp; WILD sources directly with no intermediaries or wholesalers and has been importing authentic Japanese Wagyu and Kobe beef since 2015.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Our Kobe steaks have had all outer fat removed and are carefully sculptured to offer the highest meat ratio and best value possible, then rapidly frozen to -28° in a matter of minutes. This process offers two significant advantages, one being zero food waste and the other helping to keep the meat in amazing condition. Red meat naturally discolours after a few hours, so blast freezing is the ultimate way to keep the steak as fresh as it is when first cut. Upon receipt of your Kobe beef, place it straight in the freezer for later use or remove the outer packaging and defrost on a plate in the fridge overnight or leave on the countertop for 2–3 hours.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAuthenticity:\u003c\/strong\u003e All of our Kobe steaks are supplied with an individual ID number which offers full traceability and authenticity. You will find your ID number on the front of the pack and can check the authenticity of your purchase \u003ca rel=\"noopener\" href=\"http:\/\/www.tajimagyu-trace.com\/trace_back.php\" target=\"_blank\"\u003ehere.\u003c\/a\u003e\u003c\/p\u003e","brand":"TAJIMAYA","offers":[{"title":"250g","offer_id":40531228950633,"sku":"KR250","price":125.0,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":55270049350017,"sku":"KR300","price":150.0,"currency_code":"GBP","in_stock":true},{"title":"350g","offer_id":55467634917761,"sku":"KR350","price":175.0,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":55270056591745,"sku":"KR400","price":200.0,"currency_code":"GBP","in_stock":true},{"title":"450g","offer_id":55270074352001,"sku":"KR450","price":225.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IMG_0001_8ab61fea-fe02-4af9-9638-161dc75eeb87.jpg?v=1719301067"},{"product_id":"cinco-jotas-whole-jamon-iberico","title":"Cinco Jotas Whole Jamón Ibérico","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis full ham represents the essence of Cinco Jotas. Created in Jabugo in south-west Spain — the birthplace of acorn-fed Iberian ham — a Cinco Jotas ham is exceptional in every way. Each ham is unique and is the result of 4 to 5 years of maturation in the Jabugo curing cellars. The pigs are 100% pure-bred Ibérico, raised free-range in the dehesas (oak meadows) of south-western Spain, where they feed exclusively on acorns during the montanera season. This acorn-rich diet and active outdoor lifestyle produce meat marbled with healthy, oleic acid-rich fats that give the ham its legendary texture and flavour.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA Cinco Jotas acorn-fed 100% Ibérico ham can be appreciated using all the senses: the warmth of the ham when holding it in your hands, the succulent, smooth texture in your mouth, the herbal aromas that combine nutty acorns with natural herbs. The flavour reveals acorn, toasted hazelnuts, wet wood, and wild flowers, becoming sweeter and more unctuous on the finish with remarkable umami depth. The maza (rounded side) is the most attractive area — the slices have an intense reddish colour with beautiful muscular infiltration, and this is the sweetest, juiciest section. The contramaza (opposite side) is more fibrous and intensely flavoured, with a dark red, mahogany colour and the most pronounced curing character. La punta (the tip, opposite the hoof) can be cut into cubes or slices and is distinguished by its juiciness and strong flavour.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Cinco Jotas has been perfecting the art of Jamón Ibérico since 1879. Craftsmanship and tradition have been the hallmark of the brand for nearly 150 years. The unique microclimate of Jabugo significantly influences the curing process, contributing to what many regard as the most exclusive ham in the world. Cinco Jotas goes beyond Black Label quality standards, selecting the finest animals and ensuring even higher standards of rearing than those set by legislation.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% Ibérico pork ham, sea salt, antioxidants, acidity regulator, preservative (potassium nitrate). Gluten-free.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Ambient. Store in a cool, dry, well-ventilated area. The natural mould layer that appears during curing stabilises the fats and contributes to the ham's characteristic aroma. It is harmless and does not affect the ham beneath the surface. Remove with a clean, lint-free cloth lightly dampened with olive or sunflower oil.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet: \u003c\/strong\u003e7-8kg\u003c\/p\u003e","brand":"CINCO JOTAS","offers":[{"title":"Default Title","offer_id":55069727981953,"sku":"T5100507","price":675.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/Jamon5J.jpg?v=1719301134"},{"product_id":"cinco-jotas-sliced-jamon-de-bellota","title":"Cinco Jotas Sliced Jamón Ibérico de Bellota","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis exceptional sliced Jamón Ibérico represents the pinnacle of Spanish charcuterie, produced by Cinco Jotas, one of Spain's most prestigious ham producers. Crafted from pure-bred Ibérico pigs that roam the oak forests of south-western Spain, feeding exclusively on acorns during the montanera season, this ham develops its legendary marbling and complex flavour profile that has made it Spain's most coveted delicacy. The traditional curing process spans years in the cellars of Jabugo, creating ham with distinctive three-toned colouring from deep red to delicate pink, with glistening marbled fat and small crystals that form during the slow maturation.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe aroma is long and intense, offering notes of acorn, damp grass, thyme, and toasted woody undertones. Each slice delivers extraordinary complexity — hints of acorns, toasted hazelnuts, wet wood, and wild flowers, becoming sweeter and more unctuous on the finish with remarkable umami depth. The persistence in the mouth is very long. This is ham that rewards slow eating — take a single slice, let it come to temperature on the tongue, and allow the fat to melt before reaching for the next.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Cinco Jotas has been perfecting the art of Jamón Ibérico since 1879. Craftsmanship and tradition have been the hallmark of the brand for nearly 150 years. The unique microclimate of Jabugo significantly influences the curing process, contributing to what many regard as the most exclusive ham in the world.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% Ibérico pork ham, sea salt, antioxidant E-301 (sodium ascorbate), acidity regulator E-331 (trisodium citrate), preservative E-252 (potassium nitrate)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate. Once opened, consume within 2–3 days for best quality. Remove from the fridge 15–20 minutes before serving to bring to room temperature.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 70g \u003c\/p\u003e","brand":"CINCO JOTAS","offers":[{"title":"Default Title","offer_id":41094208847977,"sku":"T5100465","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/CincoJotas-SlicedJamondeBellota_FINE_WILDUK.jpg?v=1736688874"},{"product_id":"la-presa","title":"Ibérico Pork Presa","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA presa from Legado Ibérico — one of the most prized cuts from the Ibérico pig, taken from the shoulder, between the shoulder blade and the loin. The presa is a muscle that does moderate work, which gives it a balance of tenderness and structure that few other cuts can match. It is heavily marbled with the distinctive, nutty, sweet intramuscular fat that only Ibérico pork produces, and when cooked over high heat, that fat renders quickly through the meat, keeping it juicy and adding a richness that is closer to beef than to conventional pork.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLegado Ibérico pigs are a heritage breed raised free-range in the dehesa woodlands of Extremadura, south-west Spain — an ancient ecosystem of holm oak and cork oak where the pigs roam freely, foraging on grass, herbs, and acorns. During the montanera season, the pigs feed heavily on acorns, which gives their fat a high proportion of oleic acid — the same monounsaturated fatty acid found in olive oil — and the distinctive nutty, sweet flavour profile that sets Ibérico pork apart from everything else. The producer is a family-run estate in Extremadura where five generations have raised purebred Ibérico pigs according to traditional methods.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe presa is a quick-cooking cut. It does not need long braising — it is at its best seared fast over high heat and served pink, sliced against the grain. Think of it as a steak rather than a roast.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIQF frozen.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Legado Ibérico, Extremadura, Spain\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pork (presa) \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 12–24 hours before cooking. Once defrosted, use within 2 days.\u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"400g±","offer_id":55321403195777,"sku":"PRESA400","price":20.0,"currency_code":"GBP","in_stock":false},{"title":"500g±","offer_id":54786109735297,"sku":"PRESA500","price":25.0,"currency_code":"GBP","in_stock":false},{"title":"600g±","offer_id":55321393267073,"sku":"PRESA600","price":30.0,"currency_code":"GBP","in_stock":true},{"title":"700g±","offer_id":55563079090561,"sku":"PRESA700","price":35.0,"currency_code":"GBP","in_stock":false},{"title":"800g±","offer_id":55563079647617,"sku":"PRESA800","price":40.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/CincoJotasPresa_shoulder_FINE_WILD.jpg?v=1719301152"},{"product_id":"legado-iberico-pork-cheeks","title":"Ibérico Pork Cheeks","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePork cheeks (carrillera) from Legado Ibérico — free-range Ibérico pigs raised in the dehesa woodlands of Extremadura, south-west Spain. The carrillera is cut from the masseter muscle of the lower jaw, a compact, hard-working muscle with interlaced fibres, a high collagen content, and just enough intramuscular fat to keep it moist during long cooking. It is one of the leanest cuts on the Ibérico pig, but when braised slowly it transforms completely: the collagen breaks down into gelatin, the fibres soften, and the result is a piece of pork with a silky, almost dissolving texture and a deep, concentrated flavour that no other cut can quite match.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLegado Ibérico pigs are a heritage breed raised free-range in the ancient dehesa ecosystem — open woodland of holm oak and cork oak, where the pigs roam freely and feed on grass, herbs, and acorns during the montanera season. This diet, rich in oleic acid, gives the fat a distinctive nutty, sweet character and a higher proportion of monounsaturated fats than conventional pork. The producer is a family-run estate in Extremadura where five generations have raised purebred Ibérico pigs according to traditional methods.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePork cheeks are a braising cut — they need time and gentle heat to reach their potential, but they are one of the most rewarding things you can cook. Two to three hours in a low oven is all it takes.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIQF frozen.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Legado Ibérico, Extremadura, Spain\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pork (cheeks)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 12–24 hours before cooking. Once defrosted, use within 2 days.\u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"600g","offer_id":55382661955969,"sku":"CARRIL600","price":18.0,"currency_code":"GBP","in_stock":false},{"title":"700g","offer_id":55382661857665,"sku":"CARRIL700","price":21.5,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":55143399915905,"sku":"CARRIL800","price":25.0,"currency_code":"GBP","in_stock":false},{"title":"900g","offer_id":54998399287681,"sku":"CARRIL900","price":29.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":55143399752065,"sku":"CARRIL1000","price":32.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/CincoJotasIbericoPorkCheeks_FINE_WILDUK.jpg?v=1719301156"},{"product_id":"japanese-a5-wagyu-fat","title":"Japanese A5 Wagyu Tallow","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJapanese Wagyu beef's legendary melt-in-the-mouth texture is matched only by its extraordinary flavour profile, which comes primarily from its exceptional marbling and fat composition. Our artisanal Wagyu tallow captures this essence in a versatile culinary ingredient.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWe craft our Wagyu tallow using premium trim from A5-grade cuts, employing a meticulous 12-hour slow-roasting process at low temperatures. The rendered fat is then carefully strained through fine muslin and jarred, creating a pure, exceptional cooking medium that elevates any dish.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis premium tallow boasts an impressive nutritional profile, rich in oleic acid, monounsaturated fats, omega-3, and omega-6 fatty acids. Unlike conventional beef tallow or duck fat, which can leave heavy, greasy residues, Wagyu tallow provides a clean cooking experience with a subtle, pleasant Wagyu finish that enhances rather than overwhelms your dishes.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Made in-house by FINE \u0026amp; WILD from A5 Wagyu and Kobe beef trim sourced directly from certified Japanese producers in Kagoshima, Miyazaki, and Hyōgo prefectures.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% rendered A5 Wagyu\/Kobe beef fat\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate upon receipt. Unopened shelf life: 6 weeks. Once opened, use within 15 days for optimal quality.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 250g\u003c\/p\u003e","brand":"TAJIMAYA","offers":[{"title":"Default Title","offer_id":40726076424297,"sku":"WF285","price":12.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/KOBEFAT_FINE_WILDUK.jpg?v=1739789625"},{"product_id":"cour-darmoise","title":"La Cour d'Armoise Whole Chicken","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLa Cour d'Armoise is a heritage chicken raised by Pascal Cosnet, a sixth-generation poultry farmer at the Patis farm in Coulans-sur-Gée, Sarthe. Cosnet works with old, slow-growing breeds — including blue-legged bare necks and Gauloise — that have largely disappeared from commercial production. These are not modern broiler birds. They take significantly longer to mature, they forage freely across more than 6 hectares of grassland, and the result is a chicken with a depth of flavour, a firmness of texture, and a richness of fat that bears very little resemblance to anything you will find in standard retail.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhat makes Cour d'Armoise distinctive is the diet. The birds are fed cereals grown on the farm — maize and wheat — supplemented with essential oils and a proprietary blend of more than 25 wild plants gathered from certified farms, including dandelion, nettle, bramble, and horsetail. In the final stage before slaughter, the birds go through a finishing period in which they are fed a blend of five specific plants and whole cow's milk. This finishing process distributes fat evenly through the flesh and develops the bird's characteristic flavour — rich, complex, and noticeably different from even good free-range chicken.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCour d'Armoise is a name that appears regularly on the menus of France's top restaurants, and Cosnet's birds are a staple of Michelin-starred kitchens. The breed, the diet, the farming methods, and the finishing process all contribute to a bird that rewards simple cooking — it does not need to be dressed up.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFINE \u0026amp; WILD prepares each bird in-house on the day it arrives from France. The birds are trussed using traditional techniques to promote even cooking, then blast frozen to −30°C to preserve freshness. They arrive oven-ready with no giblets.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Pascal Cosnet, La Cour d'Armoise \/ Volailles du Patis, Coulans-sur-Gée, Sarthe, France\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Whole chicken (heritage breed)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 24–48 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"MARCHE DE CHEFS","offers":[{"title":"1.7kg","offer_id":55017450930561,"sku":"CDAWCH1700","price":80.0,"currency_code":"GBP","in_stock":false},{"title":"1.9kg","offer_id":55635483033985,"sku":"CDAWCH1900","price":89.0,"currency_code":"GBP","in_stock":true},{"title":"2.1kg","offer_id":54961542431105,"sku":"CDAWCH2100","price":98.0,"currency_code":"GBP","in_stock":false},{"title":"2.3kg","offer_id":55330723430785,"sku":"CDAWCH2300","price":107.0,"currency_code":"GBP","in_stock":false},{"title":"2.5kg","offer_id":55331585884545,"sku":"CDAWCH2500","price":116.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/LACOURD_ARMOISEWHOLECHICKEN_FINE_WILDUK.jpg?v=1732101663"},{"product_id":"poulet-de-bresse-aoc","title":"Poulet de Bresse AOC","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePoulet de Bresse is the only chicken in the world with AOC (Appellation d'Origine Contrôlée) status — the same legal protection that governs Champagne, Roquefort, and Comté. It is not a brand or a marketing label. It is a legally defined product: a specific breed (the Gauloise Blanche de Bresse), raised in a specific region (the Bresse, spanning the départements of Ain, Saône-et-Loire, and Jura in eastern France), under strict and enforceable production standards. Every stage — from hatching to slaughter — is controlled by French agricultural authorities. There is no equivalent anywhere else in the world.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe breed is immediately recognisable: white plumage, steel-blue legs, and a bright red comb — the colours of the French flag. The birds are raised free-range with a minimum of 10 square metres of pasture each, fed a diet of cereals and dairy products from around five weeks of age. The low-protein feed is deliberate: it encourages the birds to forage for insects, seeds, and grasses in the field, which contributes directly to the complexity of the flavour. In the final stage before slaughter, the birds are finished on a diet of maize and milk for 10–15 days. This finishing period develops the characteristic marbling of fat through the flesh that gives Bresse its distinctive richness and succulence. Poulets are slaughtered at a minimum age of four months — roughly three times the lifespan of a standard commercial chicken.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe result is a chicken unlike any other. The flesh is firm but tender, with a deep, complex, slightly nutty flavour and a remarkable juiciness that comes from the intramuscular fat developed during the finishing period. The skin is thin and very white. Professional kitchens prize Bresse for its ability to carry simple preparations — it needs very little done to it, because the quality of the bird itself does the work.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFINE \u0026amp; WILD prepares each bird in-house on the day it arrives from France. The birds are trussed using traditional techniques to promote even cooking, then blast frozen to −30°C to preserve freshness. They arrive oven-ready with no giblets.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e AOC Volaille de Bresse, eastern France\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"MARCHE DE CHEFS","offers":[{"title":"Frozen 900g±","offer_id":55437060964737,"sku":"FZBRESSE9","price":37.0,"currency_code":"GBP","in_stock":false},{"title":"Frozen 1.1kg±","offer_id":55315514687873,"sku":"FZBRESSE11","price":46.0,"currency_code":"GBP","in_stock":true},{"title":"Frozen 1.3kg±","offer_id":55133760160129,"sku":"FZBRESSE13","price":55.0,"currency_code":"GBP","in_stock":true},{"title":"Frozen 1.5kg±","offer_id":54858959061377,"sku":"FZBRESSE15","price":62.0,"currency_code":"GBP","in_stock":true},{"title":"Frozen 1.7kg±","offer_id":55515422687617,"sku":"FZBRESSE17","price":70.0,"currency_code":"GBP","in_stock":true},{"title":"Frozen 1.9kg±","offer_id":55515432485249,"sku":"FZBRESSE17","price":78.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/BUYPOULETBRESSE_FINE_WILDUK.jpg?v=1719301222"},{"product_id":"ibaiama-pork-belly","title":"Ibaïama Pork Belly","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA whole pork belly from Ibaïama — a label-controlled Basque pork produced by just three farms in the Pyrenees, on the border of Spain and France. Ibaïama pigs are 100% born and bred in the Basque Country, raised free-range on mountainsides just a short distance from the Atlantic coast. The combination of mountain pasture, salt air, and a strictly controlled cereal-based diet produces pork with a character that is distinctly different from anything commercially reared: darker in colour, fuller in flavour, and with a melting, unctuous quality to the fat that makes it exceptional for slow-roasting.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Ibaïama label is governed by an independent body that sets strict husbandry requirements — only farms that can meet them are permitted to use the name. The pigs are fed a cereal-based diet with no GMOs and no antibiotics, and are taken to a maturity weight of 180–220kg, at which point the meat is at its most succulent. The result is a pork belly with a thick, even layer of fat, well-developed meat with genuine depth of flavour, and skin that — when scored, salted, and roasted properly — produces crackling of a quality that is difficult to achieve with standard pork.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis belly arrives skin-on, ready to score and roast.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Ibaïama, Basque Country (France\/Spain border)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pork (belly, skin-on)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days\u003c\/p\u003e","brand":"MARCHE DE CHEFS","offers":[{"title":"1.3kg","offer_id":55657653207425,"sku":"IBIAPB1300","price":33.5,"currency_code":"GBP","in_stock":true},{"title":"1.5kg","offer_id":54909539615105,"sku":"IBIAPB1500","price":38.5,"currency_code":"GBP","in_stock":true},{"title":"1.7kg","offer_id":54639383085441,"sku":"IBIAPB1700","price":43.5,"currency_code":"GBP","in_stock":false},{"title":"1.9kg","offer_id":55381446033793,"sku":"IBIAPB1900","price":48.5,"currency_code":"GBP","in_stock":false},{"title":"2.1kg","offer_id":55657649275265,"sku":"IBIAPB2100","price":53.5,"currency_code":"GBP","in_stock":false},{"title":"2.3kg","offer_id":55657651405185,"sku":"IBIAPB2300","price":58.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/IBIAIMAPORKBELLY_FINE_WILDGASTRONOMIC.jpg?v=1720003619"},{"product_id":"toulouse-sausage","title":"Traditional Toulouse Sausage","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTraditional French Toulouse sausages — the classic saucisse de Toulouse from south-west France. These are all-pork sausages with 95% pork content, hand-minced rather than machine-ground, which gives them a coarser, chunkier texture that you can see and taste. The difference from a standard sausage is immediate: the hand-cut pork holds its shape during cooking, delivers a more satisfying bite, and has a genuine meaty flavour that finer-ground sausages lose.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eToulouse sausage is the essential ingredient in cassoulet — the slow-cooked combination of white beans, confit duck, and pork that is one of the cornerstones of south-west French cooking. But it is far more versatile than that. These sausages are excellent grilled, pan-fried, roasted with root vegetables, sliced into lentils, or added to hearty winter stews. The seasoning is traditional and restrained — a simple French spice blend that enhances the quality of the pork without overpowering it. This is a sausage that relies on the meat rather than the spicing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFresh, in natural casing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pork (95%), salt, spices, natural casing \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Best before date on packaging.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 650g (4 extra large Sausages) \u003c\/p\u003e","brand":"MARCHE DE CHEFS","offers":[{"title":"Default Title","offer_id":39843977986153,"sku":"TOUL650","price":17.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IBAIAMAPORKTOULOUSESAUSAGES_FINE_WILDUK.jpg?v=1719301249"},{"product_id":"canette-de-la-dombes","title":"MIÉRAL Canette de Dombes","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA whole Barbary duck (\u003cem\u003eCairina moschata\u003c\/em\u003e) from Miéral's Prince de Dombes Label Rouge range — a young female (canette) raised free-range for 70–77 days amongst the ponds and wetlands of the Dombes, in the Ain département of eastern France. The Dombes is one of France's most distinctive landscapes: a vast patchwork of over a thousand freshwater étangs that has sustained duck and fish farming since the medieval period. It is duck country in the truest sense, and Miéral is its most respected producer.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe canette — a young female — is preferred over the male for table use because the flesh is more tender, more delicate, and less assertive. The Barbary breed produces lean, pink-fleshed meat with a finer grain than most duck, and a flavour that is full and savoury without the heaviness or gaminess that can characterise other varieties. The birds are fed a diet built primarily around cereals — corn, wheat, and buckwheat — alongside green proteins, and their free-range lifestyle on the Dombes wetlands contributes directly to the quality and character of the meat. The Label Rouge certification guarantees controlled breed selection, minimum rearing periods, natural diet, and free-range access.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is a versatile duck. The breast is best served pink, like a magret — scored and seared skin-side down until the fat renders and the skin crisps, then finished briefly on the flesh side. The legs braise and confit beautifully. Roasted whole at high heat, the canette produces crisp skin, succulent flesh, and rich pan juices that need very little embellishment.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFINE \u0026amp; WILD prepares each bird in-house on the day it arrives from France. The birds are trussed using traditional techniques and blast frozen to −30°C. They arrive oven-ready with no giblets.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Miéral (Les Volailles Miéral), Dombes, Ain, France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Whole duck — canette de Barbarie (\u003cem\u003eCairina moschata\u003c\/em\u003e)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 24–48 hours before cooking. Once defrosted, use within 2 days\u003c\/p\u003e","brand":"LE MARCHE","offers":[{"title":"1.6kg","offer_id":54999251222913,"sku":"FZCDL18","price":64.0,"currency_code":"GBP","in_stock":false},{"title":"1.8kg","offer_id":55642197754241,"sku":"FZCDL1800","price":72.0,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":55004419096961,"sku":"FZCDL2000","price":80.0,"currency_code":"GBP","in_stock":true},{"title":"2.2kg","offer_id":54999251190145,"sku":"FZCDL22","price":88.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/FRESHWHOLEDUCK_FINE_WILDUK.jpg?v=1719301259"},{"product_id":"magret-de-canard-breast","title":"Magret de Canard","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMagret de Canard is not simply duck breast. The term magret refers specifically to the breast of a fattened Moulard duck — a bird that has been through a dedicated feeding programme designed to develop a thick layer of fat beneath the skin and a deep, rich flavour in the flesh. This produces a breast that is fundamentally different from a standard duck breast: larger, thicker, and with a character that sits closer to red meat than to poultry. It is the most popular cut of duck in France and the centrepiece of south-west French cooking.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Moulard is a cross between the White Pekin and the Muscovy duck, bred specifically for its superior meat and its capacity for fat development. These birds are raised on grain in south-west France, where the tradition of fattened duck goes back centuries. The thick fat cap is not waste — it is the point. When scored and cooked slowly skin-side down, it renders into a deep, golden, crisp layer while the flesh beneath stays pink and juicy. The rendered fat is itself a prized cooking ingredient in south-west French kitchens, used for sautéing potatoes, confits, and cassoulets.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMagret should always be served pink — medium-rare at most. Cooked through, it toughens. Treated with care, it is one of the most rewarding cuts of meat you can cook: rich, deeply savoury, and extraordinarily satisfying with nothing more than a sharp salad and a glass of red wine.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e South-west France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Duck breast (Moulard), skin on\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 12–24 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 325g± IQF Frozen\u003c\/p\u003e","brand":"MARCHE DE CHEFS","offers":[{"title":"Default Title","offer_id":39917137985641,"sku":"FZMCDBRE350","price":16.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/Premium_French_Duck_Breast_Magret_de_Canard_FINE_WILD_UK_8b3fe496-3d33-46ce-b0da-0a379b77ee8e.jpg?v=1756291069"},{"product_id":"confit-duck-legs-french","title":"Confit Duck Legs IGP","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDuck legs from south-west France, seasoned with Guérande sea salt and slow-cooked in their own fat until the meat is completely tender and falls from the bone. This is confit in the proper sense — not a cooking method applied at home, but a traditional French preservation technique carried out by Valette, one of the most respected producers of preserved duck in the Quercy-Périgord region. The legs arrive already confited, vacuum-packed, and ready to heat and crisp. There is no raw cooking involved — just reheating and getting the skin right.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eConfit is one of the oldest techniques in French cooking, developed long before refrigeration as a way of preserving duck through the winter months in south-west France. The legs are first cured with coarse salt, then cooked slowly at a low temperature in rendered duck fat for several hours. The result is meat with a silky, yielding texture and a deep, concentrated flavour that no other cooking method can replicate. The fat seals and preserves the meat, which is why confit has such a long shelf life and why the flavour develops and deepens over time.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe IGP (Indication Géographique Protégée) certification guarantees that the duck is raised and processed in south-west France according to the strict regional standards that govern duck production in the area. Valette has been producing confit, foie gras, and preserved duck from their base in Saint-Clair, Lot, for over a century — three generations of the same family, using traditional methods throughout.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEach pack contains two legs. This is one of the most useful things you can have in the fridge: dinner in 15 minutes, with almost no effort, and a result that would not look out of place in a good bistro.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Maison Valette, Saint-Clair, Lot, France\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Duck leg confit (south-west France), duck fat, salt [\u003cem\u003everify full ingredients from label\u003c\/em\u003e]\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Use by the date on the label. Once opened, consume within 48 hours.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"MARCHE DE CHEFS","offers":[{"title":"Default Title","offer_id":40318292820073,"sku":"CDDL","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/LAFITECONFITDUCKLEGSIGP_FINE_WILDUK.jpg?v=1719301268"},{"product_id":"lumina-lamb-rack","title":"Lumina Lamb Rack","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA lamb rack from Lumina — New Zealand's premium lamb programme, developed over 15 years of selective breeding and finished for a minimum of 35 days on specially cultivated chicory and clover forage. The rack is the first eight ribs adjacent to the loin, well-trimmed with the fat cap over the eye left on. It is one of the most tender cuts on the carcass and, from Lumina, one of the most consistently impressive roasting joints you can buy.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe chicory and clover finishing diet is what develops the fine intramuscular micro-marbling that defines Lumina lamb. The result is meat that is sweeter, more delicate, and more tender than standard lamb, with a mild, refined character and none of the heaviness that can come with a fattier cut. The fat cap over the eye bastes the meat as it roasts, keeping it juicy and adding flavour, while the micro-marbling through the eye itself means the tenderness goes all the way through.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLumina Lamb behaves differently from regular lamb in the kitchen. It retains its shape better, shrinks less during cooking, and is more forgiving if you overshoot by a few minutes. The rack is best served rare to medium-rare — pink and juicy at the centre — but it will still be tender and enjoyable at medium. Roast it whole for a centrepiece, or slice between the bones into individual cutlets and pan-fry.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLumina lambs are free-range, grass-fed year-round on New Zealand pasture, individually EID tagged, and raised on select family farms. Ultra rapid frozen for freshness.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Lumina Lamb, New Zealand\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Lamb (rack)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 24 hours before cooking. Once defrosted, use within 2 days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 625g±\u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"Default Title","offer_id":40006806208617,"sku":"LUMRACK","price":44.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IMG_0005_1copy.jpg?v=1719301321"},{"product_id":"te-mana-lamb-shoulder","title":"Lumina Lamb Bone-in Shoulder","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA bone-in shoulder from Lumina Lamb — New Zealand's premium lamb programme, developed over 15 years of selective breeding to produce what may be the most consistently tender, succulent lamb available anywhere. Formerly known as Te Mana (Māori for \"Food from Heaven\"), Lumina is the result of a specific crossbreed raised on the South Island and finished for a minimum of 35 days on specially cultivated chicory and clover forage. This finishing diet is what develops the fine intramuscular micro-marbling that gives Lumina its distinctive character: a sweetness, a delicacy, and a tenderness that standard lamb does not have.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLumina Lamb behaves differently in the kitchen from regular lamb. It retains its shape and texture better during cooking, is less prone to shrinkage, and is more forgiving if you take it slightly further than intended. The shoulder is the ideal cut for this — a hard-working joint with connective tissue and marbling that benefit from longer, slower cooking. The Lumina Supreme Shoulder includes the neck fillet, scrag, oyster shoulder, and fore shank, giving you a joint with different textures and flavours that all come together beautifully when roasted or braised low and slow.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLumina lambs are free-range, grass-fed year-round on New Zealand pasture, individually EID tagged for full traceability, and raised on select family farms under rigorous quality standards. Ultra rapid frozen for freshness — once defrosted, the result is the same as cooking from fresh.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Lumina Lamb, New Zealand\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Lamb (bone-in shoulder)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 36–48 hours before cooking. Once defrosted, use within 2 days.\u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"2kg","offer_id":55402754081153,"sku":"LUMSHOU2000","price":50.0,"currency_code":"GBP","in_stock":false},{"title":"2.2kg","offer_id":54963380027777,"sku":"LUMSHOU2200","price":56.0,"currency_code":"GBP","in_stock":false},{"title":"2.4kg","offer_id":55283965559169,"sku":"LUMSHOU2400","price":61.0,"currency_code":"GBP","in_stock":true},{"title":"2.6kg","offer_id":55511561208193,"sku":"LUMSHOU2600","price":66.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/LUMINALAMBSHOULDER_FINE_WILDUK.jpg?v=1719301327"},{"product_id":"australian-wagyu-sirloin-steak","title":"Australian Wagyu Sirloin Steak","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eAustralian Wagyu sits where two traditions meet: Wagyu genetics with a lineage tracing back to Japan, raised across the open rangelands of Australia. We source ours from Westholme and Stanbroke, two of the country's most respected producers.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe sirloin is cut from the back, behind the rib, and is the steak that best balances marbling with structure. As an F1 Wagyu — a first cross carrying around half Wagyu genetics — it sits at a marble score of four and above, the fat threading through a firmer, more defined grain than the ribeye. A clean fat cap runs along one edge. Cooked over a high heat, the marbling renders to give Wagyu's buttery depth, while the cut holds the upright bite and full flavour the sirloin is prized for.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eWe blast-freeze in our own facility, taking the meat down to −28°C the moment it reaches peak condition. Freezing this quickly forms only the finest ice crystals, leaving the cell structure intact so that texture and juices are held exactly as they should be. Each steak is frozen individually — IQF — and vacuum-sealed, so it arrives in the same condition it left us and thaws back to its best.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australia\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Australian Wagyu beef (sirloin)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep Frozen. Defrost in the Fridge prior to use\u003c\/p\u003e","brand":"REPETOIRE CULINAIRE","offers":[{"title":"300g","offer_id":54977287815553,"sku":"AUSWAGSIR300","price":55.0,"currency_code":"GBP","in_stock":true},{"title":"350g","offer_id":55287037067649,"sku":"AUSWAGSIR350","price":64.0,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":55287038443905,"sku":"AUSWAGSIR400","price":73.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/Westholme_Wagyu_Sirloin_Steak_UK.jpg?v=1781011133"},{"product_id":"cinco-jotas-jamon-iberico-paleta","title":"Cinco Jotas Whole Paleta Ibérica de Bellota","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCreated in Jabugo in south-west Spain, the birthplace of acorn-fed Iberian ham, a Cinco Jotas ham is exceptional in every way. Each ham is unique and is the result of 4 to 5 years of maturation in the Jabugo curing cellars. The whole paleta (shoulder) is a more accessible format than the full rear leg — smaller, easier to manage on a ham stand, and quicker to work through before the cut face dries out. It is an excellent choice for smaller households, dinner parties, or anyone who wants the ritual of carving their own Ibérico ham without committing to a full-sized leg.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA Cinco Jotas acorn-fed 100% Ibérico ham can be appreciated using all the senses: the warmth of the ham when holding it in your hands, the succulent, smooth texture in your mouth, the herbal aromas that combine nutty acorns with natural herbs. The flavour reveals acorn, toasted hazelnuts, and wild flowers. Soft, juicy, and unctuous. The maza (rounded side) is the most attractive area and the easiest to cut — the slices have an intense reddish colour and this is the sweetest, juiciest section. The contramaza is more fibrous and intensely flavoured, with a dark red, mahogany colour and the most pronounced curing character. La punta (the tip) can be cut into cubes or slices and is distinguished by its juiciness and strong flavour.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Cinco Jotas has been perfecting the art of Jamón Ibérico since 1879. Craftsmanship and tradition have been the hallmark of the brand for nearly 150 years. The unique microclimate of Jabugo significantly influences the curing process, contributing to what many regard as the most exclusive ham in the world.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% Ibérico pork shoulder ham, sea salt, antioxidant, acidity regulator, preservative. Gluten-free.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Ambient. Store in a cool, dry, well-ventilated area. The natural mould layer that appears during curing stabilises the fats and contributes to the ham's characteristic aroma. It is harmless and does not affect the ham beneath the surface. Remove with a clean, lint-free cloth lightly dampened with olive or sunflower oil.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 5-6kg\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"CINCO JOTAS","offers":[{"title":"Default Title","offer_id":39637909274729,"sku":"T5150078","price":255.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/E09DF087-1E93-4D0F-B31E-FE6534E39C13_1_201_a.jpg?v=1719301432"},{"product_id":"nduja","title":"Calabrian Nduja","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e'Nduja (pronounced \"en-DOO-ya\") — a soft, spreadable, fiery pork salami from Calabria in southern Italy. 'Nduja is made from pork and pork fat blended with a generous quantity of sun-dried Calabrian chillies, then smoked and aged. The chillies give it its deep red colour, its heat, and — crucially — the fruity, complex spiciness that distinguishes good 'nduja from anything that is merely hot. This is not a product that burns for the sake of burning. The heat is present and real, but it sits alongside the richness of the pork fat and the sweetness of the chillies in a way that makes you want more, not less.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe texture is what makes 'nduja unique among salumi. At room temperature it is soft and spreadable — closer to a pâté or rillette than a sliced salami. When warmed, it melts completely into a silky, intensely flavoured paste that dissolves into sauces, coats pasta, and transforms anything it touches. The high fat content is what makes this possible, and it is also what carries the flavour so effectively — fat is a vehicle for heat and umami, and 'nduja has both in abundance.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e'Nduja originated in the area around Spilinga in Calabria, where it was born out of rural kitchens that wasted nothing from the pig. It has since become one of Italy's most celebrated ingredients, prized by professional kitchens for the instant depth of flavour it adds to almost anything.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin::\u003c\/strong\u003e Calabria, Italy\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pork, pork fat, Calabrian chilli peppers, salt\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet: \u003c\/strong\u003e150g (single piece)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Use by date on packaging.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"CLASSIC FINE FOODS","offers":[{"title":"Default Title","offer_id":41668483088489,"sku":"FWWN250","price":8.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/untitled-2.jpg?v=1756288499"},{"product_id":"westholme-wagyu-tomahawk-steak","title":"Australian Wagyu Tomahawk Steak","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eAustralian Wagyu sits where two traditions meet: Wagyu genetics with a lineage tracing back to Japan, raised across the open rangelands of Australia. We source ours from Westholme and Stanbroke, two of the country's most respected producers.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe tomahawk is a bone-in ribeye, cut with the full rib bone left long and frenched — the same generously marbled eye of the rib, carried on the bone for drama at the table. As an F1 Wagyu — a first cross carrying around half Wagyu genetics — it sits at a marble score of four and above, the fat threading evenly through the meat. The bone shields the muscle closest to it as it cooks, keeping that section especially succulent. This is the cut to bring out whole and carve to share — all the richness of the ribeye, with the presence of a centrepiece.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eWe cut every steak by hand and blast-freeze it in our own facility, taking the meat down to −28°C the moment it reaches peak condition. Freezing this quickly forms only the finest ice crystals, leaving the cell structure intact so that texture and juices are held exactly as they should be. Each steak is frozen individually — IQF — and vacuum-sealed, so it arrives in the same condition it left us and thaws back to its best.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australia \u003cstrong\u003eIngredients:\u003c\/strong\u003e Australian Wagyu beef (bone-in ribeye) \u003cstrong\u003eStorage:\u003c\/strong\u003e Arrives frozen — keep frozen until ready to use. Defrost in the refrigerator for 24–48 hours before cooking.\u003c\/p\u003e","brand":"REPETOIRE CULINAIRE","offers":[{"title":"1.2kg","offer_id":55713716732289,"sku":"WESTTOM1200","price":130.0,"currency_code":"GBP","in_stock":false},{"title":"1.4kg","offer_id":55657910370689,"sku":"WESTTOM1400","price":150.0,"currency_code":"GBP","in_stock":false},{"title":"1.5kg","offer_id":54697990062465,"sku":"WESTTOM1500","price":160.0,"currency_code":"GBP","in_stock":false},{"title":"1.6kg","offer_id":54862440169857,"sku":"WESTTOM1600","price":170.0,"currency_code":"GBP","in_stock":true},{"title":"1.7kg","offer_id":55153095868801,"sku":"WESTTOM1700","price":180.0,"currency_code":"GBP","in_stock":true},{"title":"1.8kg","offer_id":55408642883969,"sku":"WESTTOM1800","price":190.0,"currency_code":"GBP","in_stock":true},{"title":"1.9kg","offer_id":55340807946625,"sku":"WESTTOM1900","price":200.0,"currency_code":"GBP","in_stock":false},{"title":"2kg","offer_id":55340808503681,"sku":"WESTTOM2000","price":210.0,"currency_code":"GBP","in_stock":false},{"title":"2.6kg","offer_id":55340809290113,"sku":"WESTTOM2600","price":270.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IMG_0007_dbf47767-1557-4bc2-ae1a-bcfae4f5b62a.jpg?v=1719301508"},{"product_id":"kurobuta-pork-rack","title":"Kurobuta Pork","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFrench-trimmed pork chops from the Duke of Berkshire — a rare heritage breed also known as Kurobuta, the Japanese word for \"black hog.\" The Berkshire pig has been bred in England for over 300 years, and this particular line descends from Queen Victoria's prized boar, Ace of Spades. It is one of the oldest identifiable pork breeds in the world, and the reason it has endured is simple: the meat is exceptional.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBerkshire pork looks and tastes different from standard pork. The meat is darker — a deep rose pink rather than pale white — with visible marbling through the muscle, a finer and shorter fibre structure, and a waxier, more unctuous fat. The flavour is what pork used to taste like before commercial breeds were selected for leanness at the expense of everything else: a full, robust, distinctly piggy flavour with a natural sweetness. The fat crisps beautifully, the meat stays juicy during cooking, and very little moisture is lost after cutting — a result of the breed's naturally higher pH, which gives the muscle better water retention.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBerkshire sows produce only five or six piglets per litter, roughly half as many as most commercial breeds. This, combined with the breed's slower growth and higher feed consumption, means that the pork costs more to produce — but the eating quality justifies it entirely.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThese chops are French-trimmed (bone cleaned and exposed) and sold in packs of two. IQF frozen.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pork (French-trimmed loin chops)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 12–24 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 2 chops per pack (combined weight as per variant selected)\u003c\/p\u003e","brand":"FREEDOWN FOODS","offers":[{"title":"2 x Chops 400g","offer_id":55734733144449,"sku":"KBPR400","price":15.0,"currency_code":"GBP","in_stock":false},{"title":"2 x Chops 500g","offer_id":55606824632705,"sku":"KBPR500","price":18.75,"currency_code":"GBP","in_stock":false},{"title":"2 x Chops 600g","offer_id":55340226609537,"sku":"KBPR600","price":22.5,"currency_code":"GBP","in_stock":true},{"title":"2 x Chops 700g","offer_id":55340228804993,"sku":"KBPR700","price":26.25,"currency_code":"GBP","in_stock":false},{"title":"2 x Chops 800g","offer_id":55089315152257,"sku":"KBPR800","price":30.0,"currency_code":"GBP","in_stock":false},{"title":"2 x Chops 900g","offer_id":54972301705601,"sku":"KBPR900","price":33.75,"currency_code":"GBP","in_stock":false},{"title":"2 x Chops 1.0kg","offer_id":55445814215041,"sku":"KBPR1000","price":37.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/KURABUTOPORKCHOPS_FINE_WILD.jpg?v=1719301527"},{"product_id":"cour-darmoise-breast","title":"Cour d'Armoise Supreme","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA single wing bone-in, skin-on supreme from Pascal Cosnet's Cour d'Armoise heritage chickens — the same birds served in some of France's most highly regarded Michelin-starred kitchens, available here as an individual portion. The supreme is cut from a poulette affinée: a young hen that has been through Cosnet's distinctive finishing process, in which the bird is fed a blend of five specific plants and whole cow's milk in the days before slaughter. This finishing distributes fat evenly through the flesh and develops a flavour that is noticeably deeper, richer, and more complex than standard chicken breast.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCosnet is a sixth-generation poultry farmer at the Patis farm in Coulans-sur-Gée, Sarthe. He works with old, slow-growing breeds — including blue-legged bare necks and Gauloise — that roam freely across more than 6 hectares of grassland. The birds are fed cereals grown on the farm, supplemented with essential oils and a proprietary blend of more than 25 wild plants gathered from certified sites, including dandelion, nettle, bramble, heather, and horsetail. These plants are selected for their remineralising and tonic properties and contribute to the distinctive flavour of the meat.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe supreme format makes Cour d'Armoise accessible as a weeknight dish rather than a special-occasion whole bird. One supreme is a generous single portion — enough for one as a main course, or to share between two as part of a larger meal.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Pascal Cosnet, La Cour d'Armoise \/ Volailles du Patis, Coulans-sur-Gée, Sarthe, France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Chicken supreme (heritage breed)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 12–24 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 280g±\u003c\/p\u003e","brand":"MARCHE DE CHEFS","offers":[{"title":"Default Title","offer_id":40089908379753,"sku":"CDAB","price":22.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IMG_0012_1_7fbb30ac-d64d-451b-a66c-658b8acd11c6.jpg?v=1719301607"},{"product_id":"squab-pigeon","title":"Squab Pigeon","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA whole squab pigeon — a young domesticated bird slaughtered at around four weeks, before it has flown. This is a fundamentally different product from wild pigeon (wood pigeon). Because the bird has never exercised its flight muscles, the meat is exceptionally tender: rich, dark, and deeply flavoured but without the toughness or intense gaminess of a wild bird. Squab sits in a category of its own — closer to red meat than to poultry in both colour and character, and the breast should be treated accordingly: served pink, more like a rare steak than a roast chicken.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis squab is the Hubbell breed, raised on corn grain and wheat in Plounéour-Ménez in the Monts d'Arrée, western Brittany. It is a bird prized by Michelin-starred kitchens across France for its refined flavour, its tender texture, and its versatility. Each bird is prepared and trussed in-house by FINE \u0026amp; WILD, arriving oven-ready and blast frozen. The bird retains its blood, which intensifies both the colour and the depth of flavour in the meat. You may notice some blood on the skin when you unwrap the bird — this is normal and can be rinsed off before cooking.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSquab is one of the most underused ingredients in home cooking, largely because most people have not had access to a good one. Once you cook it, you will understand why professional kitchens value it so highly. A single bird is a generous main course for one, or can serve two as a starter.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Brittany, France. Prepared and trussed in-house by FINE \u0026amp; WILD.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Whole squab pigeon \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 12–24 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 300g± \u003c\/p\u003e","brand":"MARCHE DE CHEFS","offers":[{"title":"Default Title","offer_id":41420448465001,"sku":"SQPIFR","price":22.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/FRESHWHOLEANJOUSQUABPIGEON_FINE_WILDUK.jpg?v=1719301638"},{"product_id":"ibaiama-chipolata-sausages","title":"Ibaïama Chipolatas","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePremium Basque chipolatas made from Ibaiama pork — a label-controlled breed produced by just three farms in the Pyrenees, on the border of Spain and France. These traditional sausages showcase the exceptional quality of Ibaiama pork, with its characteristic darker colour and fuller flavour that comes from free-range rearing on mountain pastures just a short distance from the Atlantic coast.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMade with 95% Ibaiama pork and minimal seasoning, these chipolatas allow the distinctive character of the meat to shine through. The pigs are fed a strictly controlled cereal-based diet with no GMOs and no antibiotics, and are raised to a maturity weight of 180-220kg when the meat reaches its highest succulence. The result is sausages with genuine depth of flavour and the melting, unctuous quality that makes Ibaiama pork so prized.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEncased in natural pork casings, these chipolatas have the snap and texture that only comes from proper traditional sausage-making. Perfect for grilling, pan-frying, or adding to cassoulets and other rustic dishes.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Ibaiama, Basque Country (France\/Spain border). The Ibaiama label is governed by an independent body that sets strict husbandry requirements — only farms that can meet them are permitted to use the name. There are only three farms that rear this breed and adhere to the very strict standards.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Basque Country\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pork meat 95%, salt, dextrose, natural pork casing\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 5°C. Use within 3-4 days of delivery.\u003c\/p\u003e","brand":"MARCHE DE CHEFS","offers":[{"title":"Default Title","offer_id":40027546812521,"sku":"IBCHIP1000","price":9.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IBAIAMAPORKCHIPOLATASAUSAGES_FINE_WILDUK.jpg?v=1719303883"},{"product_id":"txistorra-sausages","title":"Txistorra Sausages","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTxistorra — a thin, bright-red Basque sausage from Viana, at the foothills of the Basque mountains. Txistorra (pronounced \"chees-tor-ra\") is related to chorizo but is a different thing entirely: thinner, longer, fast-cured, and with a higher proportion of fat that makes it juicy and rich when cooked. The bright red colour comes from paprika, and the seasoning is simple — pork, paprika, garlic, salt, and a touch of cayenne. There is nothing complicated about txistorra, and that is the point.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIn the Basque Country and Navarre, txistorra is everywhere. It is the sausage of pintxo bars and street festivals, fried in a hot pan and served on bread with a glass of txakolí. On Santo Tomás day — 21st December — stalls selling txistorra appear across every city in the region, and it is eaten with talo (a traditional corn flatbread) and cider as the Christmas season begins. It is a sausage that belongs to gatherings, to sharing, and to eating with your hands.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThese txistorra are chipolata-style — thin enough to cook quickly and crisp on the outside while staying juicy inside. They are excellent fried, grilled, or baked, and work as well on a barbecue as they do sliced into a tortilla or tossed through scrambled eggs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Viana, Basque Country, Spain\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pork meat, paprika, salt, garlic, cayenne pepper, preservatives (potassium nitrate and sodium nitrate), antioxidant (sodium ascorbate)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Use by date on packaging.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 450g± (8 sausages)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"MARCHE DE CHEFS","offers":[{"title":"Default Title","offer_id":40027542028393,"sku":"TXIS500","price":9.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IMG_0002_1.jpg?v=1719303886"},{"product_id":"sashi-wing-rib","title":"Sashi Dry Aged Wing Rib","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA 30-day dry-aged wing rib from the Sashi series — grass-fed Finnish Ayrshire beef, produced by JN Meat International. The wing rib is a bone-in sirloin steak cut from the fore-end of the sirloin, where it meets the rib section. It takes its name from the curved rib bone that remains attached, which resembles a wing. This is one of the most flavourful steak cuts in British butchery: the bone adds depth during cooking, the position on the carcass gives you a steak with both the clean, tight grain of sirloin and a strip of the richer, more marbled rib-eye muscle running along one edge.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJN Meat won the World Steak Challenge in 2018, 2019, and 2021 — three consecutive titles, all with Finnish grass-fed Ayrshire beef. The judges consistently cited the marbling, tenderness, and lingering depth of flavour as what set Sashi apart.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\"Sashi\" is the Japanese word for marbling, and it is used here as a quality designation rather than a breed name. After slaughter, each cut is assessed for its level of intramuscular fat, and only steaks that meet the required standard carry the Sashi name. The marbling in Sashi beef is exceptional for a European grass-fed breed — significantly higher than you would expect from conventional cattle. The fat is distributed in fine veins throughout the muscle tissue, which melt during cooking to produce exceptionally tender, juicy meat with a clean, buttery richness.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe cattle are Scottish Ayrshire, raised on grass in Finland and supplied by Atria Finland. The beef is dry-aged for 30 days to concentrate flavour and further tenderise the meat, then cut in the UK and blast frozen to −28°C.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e JN Meat International, Denmark. Finnish grass-fed Ayrshire beef supplied by Atria Finland. Cut in the UK.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Beef (bone-in sirloin)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 700g±\u003c\/p\u003e","brand":"TXULETA","offers":[{"title":"Default Title","offer_id":54384403808641,"sku":"SASDAWR800","price":52.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/SASHIWINGRIBSTEAK_FINE_WILDUK.jpg?v=1719303901"},{"product_id":"japanese-a5-wagyu-fillet-chateaubriand","title":"Japanese A5 Wagyu \/ Kobe Fillet Chateaubriand — BMS 8–12","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe chateaubriand is taken from the broadest, thickest section of the whole fillet — the part with the most even diameter and the most generous marbling. It is beautifully marbled and possibly the most prized cut from the entire tenderloin. Where centre-cut fillets and mignons are portioned as individual steaks, the chateaubriand is designed to be cooked as a single piece and carved at the table — making it one of the most impressive ways to serve A5 Wagyu or Kobe beef for two or more.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEach chateaubriand is sent tied and ready to cook whole. Sear on all sides, finish in the oven or over a BBQ, rest, carve into thick slices, and serve. Alternatively, remove the string, cut into steaks of equal thickness, and cook them individually in the pan — the same method as standard A5 fillet steaks. Either approach works; the choice depends on whether you want the drama of carving at the table or the control of cooking individual portions.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJapan is the only country in the world that registers every head of purebred Wagyu stock. Within four months of being born, calves are given examinations, including paper documentation, individual identification number processing, and recording of any abnormalities. If they meet standardised requirements, at six months old they are issued an official calf registration certificate, serving as proof of purebred Wagyu stock — a heritage created in Japan and refined over generations. The registration traces the calf back three generations through a clearly defined pedigree, including parents, grandparents, and great-grandparents, eventually leading to the ancestor of all Japanese domestic Wagyu from the 14th century.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e FINE \u0026amp; WILD sources directly from certified producers in Kagoshima, Miyazaki, and Hyōgo prefectures with no intermediaries or wholesalers. FINE \u0026amp; WILD has been importing authentic Japanese Wagyu and Kobe beef since 2015 and is a licensed Kobe beef retailer.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e All outer fat is removed and the chateaubriand is carefully sculptured to offer the highest meat ratio and best value possible, then rapidly frozen to -28° in a matter of minutes. This process offers two significant advantages, one being zero food waste and the other helping to keep the meat in amazing condition. Red meat naturally discolours after a few hours, so blast freezing is the ultimate way to keep the steak as fresh as it is when first cut. Upon receipt, place straight in the freezer for later use or remove the outer packaging and defrost on a plate in the fridge overnight or leave on the countertop for 2–3 hours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAuthenticity:\u003c\/strong\u003e All Japanese Wagyu cattle are assigned a unique traceability ID number from birth.  You will find your ID number on the front of the pack.\u003c\/p\u003e","brand":"TAJIMAYA","offers":[{"title":"Wagyu A5 350g","offer_id":54875817247105,"sku":"A5CHA350","price":175.0,"currency_code":"GBP","in_stock":false},{"title":"Wagyu A5 400g","offer_id":54813944611201,"sku":"A5CHA400","price":200.0,"currency_code":"GBP","in_stock":false},{"title":"Wagyu A5 450g","offer_id":55710762926465,"sku":"A5CHA450","price":225.0,"currency_code":"GBP","in_stock":false},{"title":"Wagyu A5 500g","offer_id":55209941795201,"sku":"A5CHA500","price":250.0,"currency_code":"GBP","in_stock":true},{"title":"Kobe A5 350g","offer_id":41086256611433,"sku":"KOBECHAT350","price":280.0,"currency_code":"GBP","in_stock":false},{"title":"Kobe A5 500g","offer_id":55467638030721,"sku":"KOBECHAT500","price":400.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/JAPANESEA5WAGYUCHATEAUBRIAND_FINE_WILD.jpg?v=1719303914"},{"product_id":"sashi-prime-rib","title":"Sashi Dry Aged Côte de Boeuf","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA 30-day dry-aged bone-in ribeye steak from the Sashi series — grass-fed Finnish Ayrshire beef, produced by JN Meat International. JN Meat won the World Steak Challenge in 2018, 2019, and 2021, making it three consecutive titles. The winning steaks were all Finnish grass-fed Ayrshire, and the judges consistently cited the marbling, tenderness, and lingering depth of flavour as what set them apart from the field.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\"Sashi\" is the Japanese word for marbling, and it is used here as a quality designation rather than a breed name. After slaughter, each cut is assessed for its level of intramuscular fat, and only steaks that meet the required standard carry the Sashi name. The marbling in Sashi beef is exceptional for a European grass-fed breed — significantly higher than you would expect from conventional cattle, and the reason the eating experience is so different. The fat is distributed in fine veins throughout the muscle tissue, which melt during cooking to produce exceptionally tender, juicy meat with a clean, buttery richness.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe cattle are Scottish Ayrshire, raised on grass in Finland and supplied by Atria Finland. The beef is dry-aged for 30 days to concentrate flavour and further tenderise the meat, then cut in the UK and blast frozen to −28°C. The bone is French-trimmed.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e JN Meat International, Denmark. Finnish grass-fed Ayrshire beef supplied by Atria Finland. Cut in the UK.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Beef (bone-in ribeye)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 750g±\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"TXULETA","offers":[{"title":"Default Title","offer_id":54901152481665,"sku":"SASCDB800","price":59.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/SASHICOTEDEBOEUF_FINE_WILDUK.jpg?v=1719328208"},{"product_id":"migeul-vergura-sirloin","title":"Miguel Vergara Angus Bone-in Sirloin","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA bone-in sirloin steak from Miguel Vergara's Aberdeen Angus herd — grain-fed for 300 days and dry-aged for 21 days. Miguel Vergara is one of Spain's leading beef producers, operating the largest own-calves production facility in the country and controlling the entire process from breeding through to butchery. The company breeds several cattle varieties, but the Aberdeen Angus herd is the pinnacle of their range, and it is from these animals that this steak is cut.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe cattle are raised between the meadows of Salamanca and the mountains of León in northern Spain. The 300-day grain feeding programme uses a carefully balanced diet of cereals, legumes, oils, and straw, adjusted to each phase of growth, which develops the high level of intramuscular fat that defines this beef. The marbling here is exceptional for Angus — dense, evenly distributed, and the reason the meat is so juicy and tender when cooked. After slaughter, the sirloin is dry-aged for 21 days in dedicated chambers, which concentrates the flavour and further tenderises the muscle.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe bone-in format adds flavour during cooking and helps the steak retain moisture. This is a steak with real substance — rich, well-marbled, and with the kind of developed, savoury flavour that only comes from a long feeding programme and proper ageing. Miguel Vergara Angus was awarded 3 stars at the Great Taste Awards in 2020, making it the only Spanish beef product to achieve that distinction.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe beef is cut in the UK and blast frozen to −28°C.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Grupo Miguel Vergara, Salamanca\/León, Spain. Cut in the UK.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Beef (bone-in sirloin)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.\u003c\/p\u003e","brand":"TXULETA","offers":[{"title":"500g","offer_id":55188057948545,"sku":"MVBS500","price":50.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":55188057981313,"sku":"MVBS600","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":55188058014081,"sku":"MVBS700","price":70.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/MIGUELVERGARAANGUS-BONEINSIRLOIN_FINE_WILD.jpg?v=1719303923"},{"product_id":"discarlux-prime-rib","title":"Discarlux Dry Aged Prime Rib","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA dry-aged bone-in ribeye steak from Discarlux — Galician beef from northern Spain, cut from cattle aged eight years or more and dry-aged for a minimum of 30 days. This is a fundamentally different style of beef from anything raised for fast growth and early slaughter. The cattle have lived long lives on natural pastures in the green, rain-soaked hills of Galicia, and that time is what gives the meat its character: deep, mineral, intensely flavoured, with a lingering richness that stays with you long after the last bite.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDiscarlux was founded in 2005 by José Portas and Carlos Ronda, two red meat specialists based in Madrid. Over twenty years, they have developed a breeding programme that crosses pure Galician Blonde cattle with Cachena, Barrosa, Simmental, and Holstein to produce some of the most tender and flavourful beef in Europe. Their cattle are sourced from small farms across Galicia — a region of over 52,000 farms, many no bigger than a farmhouse with a handful of cows — and the company has become one of the leading premium beef suppliers to restaurants and steakhouses across Spain and beyond.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe age of the cattle is the key to the flavour. Where most beef sold in the UK comes from animals slaughtered at under three years, Galician cattle are eight years old or more. Over that time, they develop marbling and intramuscular fat that younger animals simply cannot produce, and the meat acquires a depth and complexity that is closer to cured meats or aged cheese than to conventional steak. If you enjoy rich, strongly flavoured beef, this is exactly the right cut.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe beef is dry-aged for a minimum of 30 days, then cut in the UK and blast frozen to −28°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Discarlux, Madrid, Spain. Founded by José Portas and Carlos Ronda. Galician beef sourced from small farms in Galicia, northern Spain. Cut in the UK.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Beef (bone-in ribeye)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 500g±\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"TXULETA","offers":[{"title":"Default Title","offer_id":41681561714793,"sku":"DISLUXPR500","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/DiscarluxPR.jpg?v=1746194446"},{"product_id":"poulet-landes","title":"Poulet Landes - Arnaud Tauzin","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA whole corn-fed chicken from the Tauzin family farm in St. Sever, Les Landes — the heart of south-west France's poultry country. The Tauzin family has been raising poultry here since the 19th century, and Arnaud Tauzin's birds are a staple of serious French restaurant kitchens, including that of three-Michelin-starred chef Hélène Darroze at The Connaught in London.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe breed is the Cou-Nu — a naked-neck variety with origins in Africa that has become a traditional favourite in the Landes region. The bare neck is not just a visual curiosity: it is a marker of a bird that is hardy, slow-growing, and well adapted to the hot summers of south-west France. These chickens spend the majority of their lives outdoors, foraging across the rolling hills and maize fields of the Tauzin farm. They grow slowly, which is the single most important factor in developing flavour and texture in a chicken.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe birds are fed on maize grown on the farm itself. In the final five weeks before slaughter, they are finished on whole maize and milk — a regimen similar to that used for capons, which develops a fine layer of fat between the skin and flesh and produces the characteristic golden colour and rich, deep flavour. The slow sugars in the maize convert readily to fat, which means the bird roasts beautifully: crisp, golden skin over firm, succulent, well-marbled flesh with a high meat-to-bone ratio.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is a step above Label Rouge standard in both flavour and texture. It is the kind of chicken that makes you reconsider what chicken can taste like — firm but never tough, juicy throughout, and with a depth of flavour that carries through from breast to leg.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFINE \u0026amp; WILD prepares each bird in-house on the day it arrives from France. The birds are trussed using traditional techniques to promote even cooking, then blast frozen to −30°C to preserve freshness. They arrive oven-ready with no giblets.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Arnaud Tauzin, St. Sever, Les Landes, south-west France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Whole chicken (Cou-Nu breed)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet: \u003c\/strong\u003eMinimum weight 1.4kg\u003c\/p\u003e","brand":"MARCHE DE CHEFS","offers":[{"title":"Default Title","offer_id":53681996497281,"sku":"FPLCH-1","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/WHOLEPOULETLANDES_ARNAUDTAUZIN_FINE_WILDUK.jpg?v=1719303996"},{"product_id":"pintarde-landes","title":"Guinea Fowl Landes - Arnaud Tauzin","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA whole guinea fowl (\u003cem\u003eNumida meleagris\u003c\/em\u003e) from Arnaud Tauzin, one of France's most respected poultry producers, based in St. Sever in Les Landes, south-west France. The Tauzin family has farmed poultry since the 19th century, and their birds are raised to a specification that significantly exceeds standard Label Rouge requirements.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGuinea fowl sits between chicken and game bird in character — the meat is firmer-textured and leaner than chicken, with a subtle gamey depth that makes it more interesting to eat. Tauzin's birds are corn-fed on maize grown on the farm, and for their final five weeks they are finished on a diet of whole maize and milk. This finishing regime develops a layer of fat between the skin and the flesh, along with fine marbling through the meat, which is unusual in guinea fowl and transforms the eating quality. The slow sugars in the maize convert readily to fat, giving the skin exceptional colour and the ability to crisp properly during roasting, while the flesh beneath stays succulent.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe result is a guinea fowl with noticeably more richness and depth than a standard bird — closer in character to the Tauzin chickens that have earned a reputation among some of London and Paris's best-known kitchens.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEach bird is prepared and trussed in-house by FINE \u0026amp; WILD, arriving oven-ready and blast frozen to −30°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Arnaud Tauzin, St. Sever, Les Landes, France. Prepared and trussed in-house by FINE \u0026amp; WILD.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Whole guinea fowl (\u003cem\u003eNumida meleagris\u003c\/em\u003e)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 1.4kg±\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"MARCHE DE CHEFS","offers":[{"title":"Default Title","offer_id":40491624038505,"sku":"LFGF","price":50.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/LANDESGUNEAFOWL_ARNAUDTAUZIN_FINE_WILDUK.jpg?v=1719303999"},{"product_id":"brace-of-quail","title":"Brace of Royale Quail","description":"\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA brace (pair) of whole French quail — small, delicate birds with tender, fine-grained flesh and a subtle, gently savoury flavour that sits somewhere between chicken and game. Quail is lean, quick to cook, and elegant in presentation: each bird is a single generous portion, making a brace the natural choice for two people.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe flesh is more succulent than most game birds, with a mild, clean flavour that takes well to bold seasoning and robust accompaniments without being overpowered. The small size of the bird means the ratio of skin to meat is high, which is an advantage — when roasted or grilled at high heat, the skin crisps quickly and evenly, adding texture and flavour to every bite. The bones are small and light, so the meat-to-bone ratio is better than you might expect for a bird this size.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBecause quail is lean, the key to cooking it well is speed and heat. These birds benefit from high-temperature roasting, spatchcocking and grilling, or pan-roasting with a generous amount of butter. They dry out if overcooked, so getting them off the heat promptly and allowing them to rest is important. A brief barding with bacon or pancetta is a traditional French technique that adds fat and protects the breast during cooking.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThese quail arrive oven-ready and IQF frozen, so you can defrost as many as you need.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e France\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Whole quail\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 12–24 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 425g± total (2 whole quail)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"MARCHE DE CHEFS","offers":[{"title":"Default Title","offer_id":40551439597673,"sku":"FRQUL","price":14.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/BRACEOFFRESHQUAIL_FINE_WILDUK.jpg?v=1719304066"},{"product_id":"poularde-de-bresse","title":"Poularde de Bresse Aoc","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePoularde de Bresse is the larger, more luxurious counterpart to the Poulet de Bresse — a young hen of the same Gauloise Blanche de Bresse breed, raised under the same AOC regulations, but slaughtered at a minimum of five months rather than four, and fattened in the épinettes for a full four weeks rather than two. The poularde has never laid eggs. All of the bird's energy has gone into developing flesh rather than reproduction, and the result is a noticeably more succulent, tender, and richly marbled bird than the poulet. If the Poulet de Bresse is the standard by which all other chickens are measured, the Poularde is the step above it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe additional month of life and the longer finishing period make a tangible difference. The flesh is denser and more deeply flavoured, with a finer grain and more intramuscular fat than the poulet. The skin is thin and very white. The poularde is a bigger bird generally, which makes it better suited to feeding a larger table or for occasions where you want generous portions of exceptional quality.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cmeta charset=\"utf-8\"\u003eLike all Bresse poultry, the poularde carries AOC (Appellation d'Origine Contrôlée) status — the only poultry in the world with this protection. The birds must be of the Gauloise Blanche de Bresse breed (white plumage, steel-blue legs, red comb), raised free-range with a minimum of 10 square metres of pasture each in the legally defined Bresse region of eastern France (Ain, Saône-et-Loire, Jura). From around five weeks of age they are fed cereals and dairy products, with a deliberately low-protein diet that encourages foraging for insects and grasses. In the final four weeks before slaughter, the poularde is finished on a diet of maize and milk, which develops the characteristic fat marbling and richness for which Bresse is known.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFINE \u0026amp; WILD prepares each bird in-house on the day it arrives from France. The birds are trussed using traditional techniques to promote even cooking, then blast frozen to −30°C to preserve freshness. They arrive oven-ready with no giblets.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e AOC Volaille de Bresse, eastern France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Whole poularde (Gauloise Blanche de Bresse)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 24–48 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.\u003c\/p\u003e","brand":"MARCHE DE CHEFS","offers":[{"title":"1.1kg","offer_id":55867703001473,"sku":"FRPOUDBR11","price":67.0,"currency_code":"GBP","in_stock":true},{"title":"1.3kg","offer_id":55330705047937,"sku":"FRPOUDBR13","price":80.0,"currency_code":"GBP","in_stock":true},{"title":"1.5kg","offer_id":55310195458433,"sku":"FRPOUDBR15","price":93.0,"currency_code":"GBP","in_stock":false},{"title":"1.7kg","offer_id":55368937472385,"sku":"FRPOUDBR17","price":105.0,"currency_code":"GBP","in_stock":false},{"title":"1.9kg","offer_id":55368939241857,"sku":"FRPOUDBR19","price":117.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/POULARDEDEBRESSE_FINE_WILDUK.jpg?v=1719304069"},{"product_id":"poulet-landes-arnaud-tauzin-cuisse","title":"Poulet Landes Cuisse - Arnaud Tauzin","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA whole leg portion — thigh and drumstick — from Arnaud Tauzin's corn-fed Cou-Nu chickens in Les Landes. The cuisse is arguably the most flavourful part of any chicken, and with a slow-growing, properly finished bird like Tauzin's, the difference between this and a standard chicken leg is immediately obvious. The dark meat is firm, deeply savoury, and rich with the golden fat that develops during the five-week finishing period on whole maize and milk.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Tauzin family has been raising poultry in St. Sever, Les Landes, since the 19th century. Their Cou-Nu (naked-neck) chickens spend the majority of their lives outdoors, foraging across the rolling hills and maize fields of the family farm. The birds are fed on maize grown on the farm itself and finished on whole maize and milk for the final five weeks before slaughter — a regimen that develops a fine layer of fat between the skin and flesh, producing the characteristic golden colour, firm texture, and rich flavour that sets Tauzin's birds apart from standard Label Rouge poultry.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe cuisse is one of the most versatile and forgiving cuts to cook. It is almost impossible to overcook — the connective tissue in the thigh breaks down with heat, keeping the meat moist and succulent even at higher temperatures. It roasts, braises, confits, and grills well, and the bone adds flavour to whatever it cooks in.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Arnaud Tauzin, St. Sever, Les Landes, south-west France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Chicken leg (Cou-Nu breed), bone-in, skin on\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Use by the date on the label.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet: \u003c\/strong\u003e600g± (2 x Whole Legs)\u003c\/p\u003e","brand":"MARCHE DE CHEFS","offers":[{"title":"Default Title","offer_id":41867842715753,"sku":"FRLAC500","price":16.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/POULETLANDESCHICKENLEGS_ARNAUDTAUZIN_FINE_WILDUK.jpg?v=1719304073"},{"product_id":"poulet-landes-arnaud-tauzin-supremes","title":"Poulet Landes Supremes - Arnaud Tauzin","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA pair of skin-on breast supremes from Arnaud Tauzin's corn-fed Cou-Nu chickens — the same Landes birds served whole at The Connaught by Hélène Darroze, available here as individual portions. Each pack contains two supremes with a total weight of approximately 400g, making this a straightforward midweek option that delivers the same depth of flavour and quality as the whole bird.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Tauzin family has been raising poultry in St. Sever, Les Landes, since the 19th century. Their Cou-Nu (naked-neck) chickens are a slow-growing breed that spends the majority of its life outdoors, foraging across the rolling hills and maize fields of the family farm. The birds are fed on maize grown on the farm itself, and for the final five weeks before slaughter they are finished on whole maize and milk. This finishing regimen develops a fine layer of golden fat between the skin and flesh and produces the characteristic firm, succulent texture and rich flavour that sets Tauzin's birds apart from standard Label Rouge poultry.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe supremes are cut with the skin on, which is essential to the cooking method: started skin-side down in a cold pan, the skin renders slowly and crisps to a deep golden colour while the breast cooks gently from the underside. The fat layer from the maize-and-milk finishing means the skin crisps exceptionally well — better than almost any other chicken breast you will cook.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Arnaud Tauzin, St. Sever, Les Landes, south-west France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Chicken breast supreme (Cou-Nu breed), skin on\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Use by the date on the label.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 400g± (2 supremes)\u003c\/p\u003e","brand":"MARCHE DE CHEFS","offers":[{"title":"Default Title","offer_id":40498261688425,"sku":"FRLASU","price":27.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/LANDESCHICKENSUPREMES_ARNAUDTAUZIN_FINE_WILDUK.jpg?v=1719304076"},{"product_id":"smoked-duck-breast","title":"Smoked Duck Breast IGP","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA whole smoked magret de canard from south-west France — Moulard duck breast that has been cured and smoked over a blend of American and French oak barrels. The smoking produces a sophisticated, layered flavour: the natural richness and depth of the Moulard duck is enhanced by complex, warm oak smoke notes that complement rather than overpower the meat. The texture is tender and buttery, with the dense, satisfying character that only a properly fattened Moulard breast delivers.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Moulard is a cross between the White Pekin and the Muscovy duck, bred for its superior meat quality and its capacity for fat development. These ducks are raised on grain in south-west France, where the tradition of fattened duck stretches back centuries. The IGP (Indication Géographique Protégée) designation guarantees that the duck is raised and processed according to the strict regional standards that govern south-west French duck production.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is a ready-to-eat product. It does not need to be cooked — it is at its best sliced thinly and served at room temperature, where the smoky, savoury flavour and the buttery texture can be fully appreciated. Think of it as charcuterie rather than a cooking ingredient: it belongs on a board, in a salad, or as a starter, not in a hot pan.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e South-west France (IGP)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Duck breast (Moulard), salt\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Use by the date on the label. Once opened, consume within 5 days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e","brand":"ALBION FINE FOODS","offers":[{"title":"Default Title","offer_id":55365829296513,"sku":"SDB","price":16.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/SMOKEDDUCKBREAST_FINE_WILDUK.jpg?v=1719304207"},{"product_id":"poussin","title":"Cornfed Poussin","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA whole corn-fed poussin from Les Landes — a young chicken slaughtered at 28 days, weighing approximately 500g, and designed to serve one person generously. The corn-fed diet gives the poussin its distinctive golden-yellow skin and a richer, slightly sweeter flavour than standard poussin. The flesh is tender and delicate, with a lighter, cleaner character than a mature chicken, but with enough substance and flavour to stand as a main course in its own right.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePoussin is one of the most useful formats in French poultry. It is the right size for an individual portion — one whole bird per person — which makes it ideal for a dinner party where you want each guest to have their own. It spatchcocks easily, roasts quickly, and presents well on the plate. Because the bird is young, the bones are small and the meat-to-bone ratio is generous for its size.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Landes region in south-west France is one of the country's most established poultry-producing areas, with a long tradition of corn-fed production. The maize-rich diet is what produces the golden colour — this is not cosmetic; it is a direct indicator of diet quality. FINE \u0026amp; WILD blast freezes each poussin to −30°C to preserve freshness.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Landes, south-west France\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Whole poussin (corn-fed)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 12–24 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"MARCHE DE CHEFS","offers":[{"title":"Default Title","offer_id":53718849454465,"sku":"FRPOU650","price":11.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/CORNFEDPOUSSIN_FINE_WILDUK.jpg?v=1720011791"},{"product_id":"boudin-blanc-with-morels-sausages","title":"Boudin Blanc with Morels","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBoudin blanc aux morilles — a fine-textured white pork sausage from the Champagne-Ardenne region of France, made with morels and flavoured with brandy. Boudin blanc is one of the oldest and most refined sausages in French charcuterie, with a recipe that has been protectively guarded since the 17th century. It is nothing like a standard sausage: the pork is blended to a smooth, delicate mousse-like texture with milk, eggs, and a subtle spice blend, then studded with morels and finished with brandy. The result is something closer to a savoury custard in a casing than to anything you would call a banger.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThese boudin blanc arrive already cooked and simply need gentle reheating before serving. They are delicate — the texture is soft, fine, and light — and the morels add an earthy depth that runs through the sausage in small, concentrated pockets. This is a sausage that belongs on a plate with mashed potato and a simple green salad, or sliced and served as a starter with a glass of white wine.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFresh. Pack of four sausages.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Champagne-Ardenne, France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pork, water, whey powder (milk), thickening agents, potato starch, morels, brandy, spices, milk proteins, salt, leek, flavour enhancers, eggs, rapeseed oil\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Use by date on packaging.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 475g± (4 sausages)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Milk, Eggs\u003c\/p\u003e","brand":"MARCHE DE CHEFS","offers":[{"title":"Default Title","offer_id":40531352748137,"sku":"BOUBLSAU","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/BOUDINBLANC_FINE_WILDUK.jpg?v=1719304259"}],"url":"https:\/\/www.fineandwild.com\/collections\/speciality-meat.oembed?page=2","provider":"FINE \u0026 WILD","version":"1.0","type":"link"}