Mainsgill Farm Tea Room and Farm Shop

Menu

Online Farm Shop

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!

add to cart success
This product has variants and can only be added to the cart by viewing the product details page.
add to cart success
Submit Request Quote
 * Denotes Required Field.
Name:
 *
Company Name:
Phone:
Email:
 *
Message:
Request Quote
 

Half a Pig

Half a Pig

Half a pig pack. Weight approx. (with bones in) is 30 kg. All cuts in pack are based on a family of four - if you require different cuts please contact us: 01325 718860 / info@mainsgillfarm.co.uk and we will confirm cuts.

  • 3 x Shoulder of pork joints
  • 3 x Leg of pork joints
  • 2 x Belly pork joints
  • Approx 18 Loin pork chops
  • All comes vacuum packed
  • Suitable for freezing
£75.00
Quantity: 
Add to CartCheckout

Half a pig pack. Weight approx. (with bones in) is 30 kg. All cuts in pack are based on a family of four - if you require different cuts please contact us: 01325 718860 / info@mainsgillfarm.co.uk and we will confirm cuts.

  • 3 x Shoulder of pork joints
  • 3 x Leg of pork joints
  • 2 x Belly pork joints
  • Approx 18 Loin pork chops
  • All comes vacuum packed
  • Suitable for freezing
Our pork is traditionally home reared on Mainsgill's farms in North Yorkshire, by the Henshaw family. 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.

Slow Cooked Pork Shoulder in Blonde Beer with Shallots and Garlic

Ingredients

  • 1.5kg (3lbs) Boned and rolled pork shoulder, collar or leg joint
  • Oil
  • Salt
  • 10 Shallots, peeled and halved
  • 1 Garlic bulb, cut in half
  • 2 x 15mlsp (2tbsp) Light brown sugar
  • 300ml (½pt) Pale/blonde beer

Preparation

Preheat the oven.

Method

  • If required, weigh the joint and calculate the cooking time.  Dry the rind and score deeply using a sharp knife.  Brush with oil and sprinkle with salt.  Place the joint in a shallow roasting tin lined with foil.  Add the shallots, garlic, sugar and beer.
  • Scrunch the foil loosely around the joint leaving the rind exposed – this will help to prevent the juices evaporating but allow the rind to ‘crackle’.
  • Cook at a low temperature (150C or 130C for fan ovens).
  • Remove the joint from the oven when the cooked juices run clear, then allow it to stand for at least 10-15 minutes.
  • Either reduce the cooking juices slightly to a thin gravy or thicken it with gravy granules.

  • Serving Suggestion
  • Accompany with beer batter Yorkshire puddings and roasted parsnips.