We have a full range of award winning Cressy Farm free-farmed pork, fresh or frozen.  If it's not on the shelf, then we can probably cut some more for you. And we are now trialling beef aged on the bone.  The cuts are limited at this stage but that should soon expand as the feedback has been excellent!   Our Smallgoods - everything listed here is totally gluten free.  All our smallgoods are made from our own recipes, we do not use commercial premixes.   Salami Styles Snyworst – Dutch Salami This traditional, naturally fermented Dutch Salami is created using Pork and spices resulting in a lightly flavoured moist salami. It is in a large diameter roll, suitable for sandwiches, antipasto platters and salads. Salami - Garlic, Pepperoni, Hungarian, Spanish All pork, naturally fermented, smoked and hung to develop the flavours. Great for pizza, on platters or in a salad. Hungarian salami has a mild paprika flavour while the Spanish, as well as having a great flavour contains larger cubes of pork, so is particularly attractive on platters. Venison Garlic Salami Italian style salami - fermented, smoked and hung to develop the flavours. Try our Garlic Venison Salami on your next pizza, in a salad or as a cold treat on crackers. American Beef Salami A mild flavoured salami but pure beef (no pork fat added). Dark colour, so an attractive contrast to the lighter pure pork salamis. Bierstick - Plain, Garlic, Pepperoni, Choriso Natural smoked pork beersticks: Boys over for the rugby match?? Serve these as a great accompaniment to a cold beer or add to an antipasto platter. If you prefer them really, really, dry - store in the fridge for a few weeks in brown paper. Sold in packs of 4. Metworst Metworst is a traditional long life salami style sausage. Stores well un-refrigerated. "Trampers Salami", ideal for snacks. Andouille A spicy, heavily smoked sausage made from pork. French in origin, Andouille is a specialty of Cajun cooking. It's used in dishes like Jambalaya and Gumbo. Andouille is also especially good served cold as a hors d'oeuvre. Created using Pork and hot spices. Kolbasz Hungarian sausages with that extra zing. Flavours include Garlic and Spicy for those with adventurous tastebuds.   Bacon Dry cured True dry cured bacon is slightly saltier than wet-cured bacon (we don't inject or pump any of our bacon and we certainly don't add chemicals to hold water in!).  Our dry-cured bacon - shoulder, middle, streaky or eye - is cold smoked or available unsmoked (green). Hot smoked Available in middle (loin) or shoulder bacons, pre-packed or sliced to order in the shop. Speks Ontbytspek, magerspek, vetspek. Smoked Belly Bacon similar in style to Pancetta. Used for flavouring in cooking and frying. Use Magerspek as an alternative to Vetspek if you are seeking a lower fat content in your traditional European winter warming dishes.   Cooking Sausages Rookworst This traditional smoked sausage is used by most European nationalities as an ideal accompaniment to meals. It contains a mix of Pork and Beef seasoned with traditional spices then smoked. To Cook: Bring water to boil and add sausage, simmer for 15 to 20 minutes and serve with zuurkool (sauerkraut - pickled cabbage) Boerewors Traditional South African fresh meat sausage made from pork and beef. Usually cooked on the Barbeque but can also be fried. Braadworst Made from fresh pork, containing mild spices. Fried on a cold winters night and serve with zuurkool (sauerkraut or borscht).  Available in horse-shoe style or as chippolata size. Fricadellen A sausage, popular in Holland that is then served like an American hotdog. Eaten on a bread roll with your favourite toppings, onions, mustard relish or whatever you may desire. Created without flour and therefore perfect for celiac sufferers and those looking for gluten free product. Knakworst – Frankfurters Dutch traditional style Pork and Beef frankfurters. Great for a quick meal served in a roll. Wonderful served in thick pea and ham soup. Listen for the 'knak”. Enjoyed by children and adults alike. Kiwi Pork A finer texture for those Kiwis not used to the coarse texture of European sausages. Cumberland A traditional English style, slightly peppery and super tasty.   Sandwich and Antipasto Smallgoods Rosbief Rare roast Beef rolled in spices then quickly fried to create a lovely crusty shell. Serve sliced, very thinly on sandwiches, bagels or in antipasto platters. Rookvlees Dutch traditional smoked beef cured and double smoked for a rich tangy taste, ideal for lunch, on an antipasto platter or in a bagel. Prosciutto We cure and aged prosciutto for at least six months to develop the unique flavour of this traditional Italian style ham. Serve as part of an antipasto platter or as part of your favourite Italian dish. Also used to wrap around melon or chicken. Black Forest Ham Traditionally from deepest Germany, our Black Forest Ham has been cured and spiced for three months to develop a pleasant tang. Use on a platter or to wrap other meat such as chicken and shrimp before grilling. Procureur Cured and smoked in the traditional Dutch way. Procureur is made from a selected shoulder cut of Pork. Served thinly sliced or used to wrap other cuts of meat to enhance the flavour during cooking. Kookworst This traditional smoked sausage is used by most European nationalities as an ideal cold snack. Mix of Pork and Beef seasoned with traditional spices then smoked and cooked. Serve as pieces or in a salad. Can also be used with traditional Italian style sauces such as Carbonara, Primavera and others. Add to dish at the end of cooking just to warm through slightly. Ham Off the Bone Phosphate free - Sugar cured - natural smoked traditional Ham off the bone, succulent and juicy. No added water. Gluten Free Hamworst Created by using Pork meat and pieces of prepared Ham, which is then pressed and cooked. Once complete it is sliced as traditional sandwich meat. It can also be purchased in thicker slices so that you can cube it for use in salads and traditional Italian dishes such as Carbonara. Boterham Worst A traditional Dutch luncheon sausage: Made using a mix of Pork and Beef with spices. Lightly smoked. Enjoyed by children and adults alike. Gluten free suitable for celiac sufferers. Low sugar content makes it also suitable for diabetics. Gebraden Gehakt Traditional Dutch meatloaf seasoned with spices and then fried to cook and create a crisp outer shell. It can be purchased in thicker slices and then cubed and used for casseroles and traditional European dishes. Gluten free Tongeworst Continental Black pudding that has tongue added to create a distinct flavour. Popular as both a sandwich filling and as a breakfast dish. Can be bought in thicker slices if desired. Gekookte Lever A Dutch smallgood consisting of liver, which is then pressed and cooked. Traditionally eaten as sliced sandwich meat it can also be used in bagels, salad rolls and on crackers. Leverkaas Pressed Liver Pate. The pressing of this Pate allows it to be sliced for use with sandwiches and in antipasto platters. The surrounding layer of pork fat is used to retain moistness during production and storage. It is easily peeled away prior to consumption. Pate and Terrine styles ZureZult – Pickled Pork Pickled meat terrine using Pork. Flavoured with gherkins and spiced vinegar. Wonderful, served on crackers and with our fine selection of cheeses. Berliner – Liver Terrine Wonderful mix of Pork meat and livers to create a sliceable terrine suitable that can be served with hors d'oeuvres or in pieces with cheese and crackers. Leverkaas – Liver Cheese Pressed Liver Pate. The pressing of this Pate allows it to be sliced for use with sandwiches and in antipasto platters. The surrounding layer of pork fat is used to retain moistness during production and storage. It is easily peeled away prior to consumption. Smeer Leverworst – Spreadable Pork Liver Pate Mix of Pork meat and livers that creates a spreadable pate suitable for serving with predinner drinks or as a light snack. Use as a base for your own flavoured homemade pates. Hausmacher Leverworst – Farmers Terrine This hearty Pork liver Terrine has added bacon, herbs and spices. It is suitable with hors d'oeuvres or on a cheese platter. Use as a base for your own flavoured pates or terrines. Dried meats Biltong South African style air-dried Beef. Cured and spiced. Eaten as a snack food and can be used by Trampers and Campers. Long storage life. Gluten Free. Beef Jerky A favourite American treat: Great as a bar and party snack. Suitable for campers and trampers. Fine New Zealand Beef marinated and dried. Extra Titbits Rollade - Beef A beef roast that has as much fat as possible trimmed from it and is then seasoned with our own spices, rolled and ready to roast, because of the lack of fat it should be cooked medium rare so as not to dry it out. Rollade - Pork A Pork roast that is trimmed and tenderised, then seasoned with our own spices, rolled and ready to roast, because of the low amount of fat it should be cooked medium rare so as not to dry it out.