Great British Butchery
Fletcher’s oversees its meat from hoof to plate. Peter selects all meat not only by inspecting the animal’s passport but by actually going to the Auction and discussing welfare, rearing and feed with the farmer so that he can judge the animal and ensure we get the pick of the market. We want only the best for our customers.
Once the carcasses are back at the premises the beef is hung under supervision for 21 days. “It is so important to the taste and eating of all our meat that we only select the best and by overseeing the entire process, I can personally guarantee excellent quality always.”
All the processing is carried out at Fletcher’s extensive premises, so the next stage of cutting into joints and preparing for cooking is all under our own roof. We cold smoke all our bacon in the traditional way, using Applewood Chips which imparts their own distinctive mild flavour to the product.
Recently we have specially imported an Italian curing cabinet for our home made salamis and chorizos. They are made to traditional Italian recipes and take 42 days to perfect.
We love to help our customers with their special requests and can produce large, carefully prepared joints, pies – but what we really like is a challenge! So we are delighted to talk through your requirements and make sure you have something really exceptional.