Mainsgill Farm Tea Room and Farm Shop

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Welcome to our Online Farm Shop!

In the following pages you can find all of the meat available to buy from us here at Mainsgill Farm. All of our meats are traditionally reared on our farm, by us, the Henshaw family, and we locally source our chicken.

Our beef and lamb grazes on the lush pastures of our farms, and all of our meat is allowed to slowly mature and is carefully cut by our skilled onsite butcher before being sold either online, or through our on-site shop. We are passionate about farming and about the welfare of our stock, and are proud that we raise the highest quality animals, which in turn means the highest quality final products.

Please browse our products and don’t forget to take a look at our great value meat packs and our special offers!

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Gammon Joint

Gammon Joint
Cut from the leg, our gammon is cured on site by our expert butchers. -Vacuum packed, -Suitable for freezing
£11.25
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Cut from the leg, our gammon is cured on site by our expert butchers. -Vacuum packed, -Suitable for freezing
Our pork is traditionally home reared on Mainsgill's farms in North Yorkshire, by the Henshaw family and their experienced farmers. Barn reared indoors, our pigs are cereal based diet. Our meat is skilfully cut by our expert butchery team at our onsite butchery department.
All of our meats are freshly prepared and vacuum packed or film wrapped at our onsite butchery.
Your order is then packaged in insulated polystyrene boxes, designed to keep the meat cool for up to 48 hours, ready for delivery to your home and can be placed directly into the freezer.
Polystyrene boxes make excellent insulated food containers and provide the very best insulation for temperature sensitive products in transit. No other packaging material insulates as well or is as cost effective.
Delivery cost: £8.00. All orders are placed on next day courier service and subject to our delivery guidelines and a member of our sales team will confirm the expected delivery date once your order is placed.
If you wish to arrange a specific delivery day, please enter the desired date into the "order notes" or select your preferred date using the date picker during the checkout stage; or contact our service team who will be happy to help with your request. e: info@mainsgillfarm.co.uk | t: 01325 718860 between 8.30am and 5pm, 7 days a week.

Potted Gammon with Peppered Pineapple

Ingredients

  • 2 -3kg 1 Gammon
  • 2 Onions, peeled and halved
  • 2 Large carrots, peeled and halved
  • 1 Head of celery, cut into three
  • 1 Bulb of garlic, halved
  • 2 Bay leaves
  • 2 Cloves
  • 1 Bunch of curly parsley, finely chopped
  • 1/2 Pineapple, peeled
  • 20g (3/4oz) Cracked black pepper
  • 100g (3.5oz) Caster sugar
  • Rapeseed oil

Method

  • Take a large container, place the whole gammon inside the container and run under cold water for 30 minutes.
  • Transfer the gammon into a large saucepan and add the cut vegetables, cloves and bay leaves. Pour enough cold water to cover all the ingredients. Boil the contents and then turn down to a simmer for 3-4 hours. Ensure you remove any excess scum that builds at the top during cooking. If need be, add more water.

  • To make sure the gammon is cooked, slowly pull the small bone at the base – this should easily fall away from the flesh. Once the gammon is cooked, leave it in the stock at room temperature to cool down.
  • Take out the gammon from the cooking liquor, pull away the meat from the bones and remove any fat, skin and sinew. Take the meat and mix it with the chopped parsley in a small bowl. Divide the mix equally into the loaf tins, a stainless steel ring or a terrine mould. Refrigerate overnight.
  • Prepare the pineapple by cutting it into 2cm-sized cubes and then rolling in the caster sugar.
  • Add the pineapple cubes to a cast iron frying pan over a high heat. They should start to caramelise quickly and turn brown. Cook evenly on all sides by for 2-3 minutes.
  • Season the pineapple with cracked black pepper and continue to cook for another minute. Pour the caramelised and now peppered pineapple onto a clean baking tray. Leave to one side to cool down to room temperature.
  • Take out the potted gammon from the mould and serve in the middle of each serving plate.
  • Put the peppered pineapple on the plate around the gammon and finish with a handful of micro salad leaves dressed with some British rapeseed oil. Finally add some toasted sourdough to each plate and serve immediately.