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| Althams Catering Butchers |
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| Mission Statement |
| To excel in meeting all our customers requirements in the supply of Prime Meats and our extensive range of other food products combined with a genuine commitment to ongoing investment in technology, Our plant and workforce with the objective of maintaining the highest of quality and service at all times |
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| Provenance |
| The provenance on our products as to there origin and the links in the food chain to our customers provides a clear record and assurance to all our discerning customers that they can purchase our products with confidence. |
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| Purchasing |
| As Catering Butchers we believe we have one of the most extensive and creative product ranges. We purchase all our products from local, national and international suppliers who are required to have a full EC License to ensure compliance of all EC Directives and Regulations which we demand and also to be certified to the British Retail Consortium Global Standard for food or EFSIS |
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| Traceability |
| All our products have full traceability which enables the product to be traced throughout the entire process from the source to the point of delivery to the customer. |
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| HACCP & Risk Assessment |
| All key areas of our business are subject to full Hazard Analysis and Critical Control Point (HACCP). Detailed checks are documented and recorded to ensure complete quality assurance. |
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| Microbiological |
| To ensure and maintain the highest quality standards we use an independent UKAS accredited microbiological laboratory to carry out random product sampling. |
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| Training |
| All staff in our food production and handling departments have the Basic Food Hygiene Certificate. The managers have Intermediate and Advanced Food Hygiene Certificates. All new members are enrolled on a NVQ in Meat & Poultry. |
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| Quality Assurance |
| We have a dedicated quality assured team who carry out internal and external audits, working alongside the Meat Hygiene Service (MHS). |
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| Accreditations |
Audited by CMI and certificated to the BRC Global Standard -
Food (Issue 5) Grade B
Operating an EC Licence -UK no 4578 with a full throughput cutting plan
ISO 9001:2008.
EBLEX Quality Standard Beef and Lamb |
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| Factory Inspections |
| Visits are recommended and customers are welcome to inspect our factory. Please telephone 01524 33433 and ask for Richard Altham to arrange a mutually convenient date. |
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| Althams Quality Assured Beef and Lamb |
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| Althams Quality Assured English Beef and Lamb is naturally
reared and sourced from local assured farms.
These farms operate to the standards required
by the EBLEX Quality Standard Mark Scheme and
only the animals personally inspected by James or
Richard Altham are allowed to carry the AQA mark.
Traditionally prepared by our team of specialist butchers to
your exact specification, Althams Quality Assured English
Beef and Lamb will provide you with superb eating quality.
For more information about Althams
Quality Assured English Beef and Lamb
please refer to our AQA brochure. |
| |
| Certified Aberdeen Angus Beef |
| Althams source authentic Scotch Aberdeen Angus Beef. The cattle comes from Aberdeen Angus farm members. The meat has exceptional eating quality, the marbling ensures tenderness and flavour. All CAAB is aged for a minimum of 21 days. |
| Code |
|
kg |
| AA105 |
Topside (whole) |
7-9 |
| AA1057 |
Topside Joint (B+R) |
3-5 |
| AA1077 |
Silverside (rolled) |
6-8 |
| AA133 |
Rib Eye |
2-3 |
| AA131 |
Rib Roast |
6-8 |
| AA111 |
'D' Rump |
5-6 |
| AA112 |
Sirloin on Bone |
9-12 |
| AA1154 |
Striploin |
5-7 |
| AA116 |
Fillets 5/6lb |
2-3 |
|
| |
| Wagyu Beef |
| As a result of our launch on the 1st August 2004, Althams Catering Butchers were the first in the North West to supply fresh Wagyu "Kobe" Beef to our more discerning customers. |
| Code |
|
kg |
| W116 |
Fillet |
2½ - 3 |
| W115 |
Striploin |
5 - 6 |
| W133 |
Rib Eye |
5 |
| W111 |
'D' Rump |
5 |
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According to leading international chefs and gourmets Wagyu Beef deserves the designation of best beef in the world. This meat is of outstanding quality and is praised as the most tender, juiciest and the most tasteful. Wagyu Beef has fine texture in the muscle with soft lustrous fat with a good degree of marbling. The marbling ensures tenderness, juiciness and the very characteristic flavour that stands above all other kinds of premium quality beef.
PLEASE ENQUIRE ABOUT AVAILABITY |
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| Prime Beef |
| Althams Quality Prime Beef is only selected from the finest farm assured stock in England, Scotland, Wales and Ireland. The beef is aged from 14 to 21 days. Once matured it will be butchered by our specialists to the customer's specification. |
| Code |
|
kg |
| 105 |
Topside |
8-12 |
| 1057 |
Topside (Rolled) |
3-8 |
| 1077 |
Silverside (Rolled) |
4-8 |
| 111 |
Boneless 'D' Rump |
4-8 |
| 112 |
Sirloin (Short Cut on the Bone) |
9-14 |
| 1125 |
Sirloin (Boned and Rolled) |
12-17 |
| 1154R |
Striploin (Roasting) |
4-6 |
| 1154 |
Striploin (Short Cut Grilling) |
5-9 |
| 116 |
Fillet (Standard) |
2-3 |
| 117 |
Rump Fillet (Chateaubriand) |
0.5 |
| 118 |
Loin Fillet |
1-2 |
| 131 |
Forerib (on Bone) |
6-8 |
| 1321 |
Forerib (Carvery Cut) |
5-8 |
| 1325 |
Forerib (Boned and Rolled) |
6-10 |
| 1326 |
Forerib (Boneless) |
5-9 |
| 133 |
Rib Eye Roll |
2-4 |
| 1357 |
Boneless Brisket (Rolled) |
7-11 |
| 145H |
Chuck Steak (Hand Diced) |
2.5-5 |
| 145P |
Premium Hand Diced Steak |
2.5-5 |
| 1466 |
Boneless Shin |
as specified |
| 147 |
Pie Meat |
2.5-5 |
| 148 |
Steak and Kidney |
2.5-5 |
| 149S |
Steak Mince |
2.5-5 |
| 150 |
Mince |
2.5-5 |
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| Beef Portion Control |
| Code |
|
g |
| 170 |
Sizzle Steak (Top Rump) |
114-230 |
| 171 |
Braising Steaks (ex Silverside) |
115-230 |
| 172 |
Rump Steaks |
115-454 |
| 1729 |
Rump Eye or Pave Steaks |
as specified |
| 1734 |
'T' Bone Steaks (Short Cut) |
400-550 |
| 1754 |
Sirloin Steaks (Short Cut) |
114-340 |
| 1758 |
Sirloin Steaks (Special Trim) |
114-340 |
| 1759 |
Sirloin Steaks (Larder Trim) |
114-340 |
| 177 |
Fillet Steaks (Standard) |
114-340 |
| 1778 |
Fillet Steaks (Special Trim) |
114-340 |
| 1779 |
Fillet Steaks (Larder Trim) |
114-340 |
| 1179C |
Fillet Steak Centre Cut (Larder Trim) |
as specified |
| 178 |
Fillet Tails |
as specified |
| 178S |
Fillet Tails (Stroganoff) |
as specified |
| 179 |
Rib Steaks (Bone In) |
340-450 |
| 180 |
Rib Eye Steaks |
114-340 |
| 181 |
Braising Steaks |
115-230 |
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| The above Steaks are available in Aberdeen Angus, Prime Beef and Imported Beef. All sizes available. |
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| Imported Beef |
| Althams only use selected brands from Australia and South America. All plants are EC Approved with complete traceability and subject to stringent Food Safety Standards. |
| Code |
|
kg |
| IMP1057 |
Topside |
6-9 |
| IMP1077 |
Silverside |
5-8 |
| IMP111 |
'D' Rump |
4-6 |
| IMP133 |
Rib Eyes |
2-3 |
| IMP1158 |
Grilling Striploins |
4-6 |
| IMP1168 |
Fillets (chain off) |
3-5 |
|
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| Prime British Lamb |
| Althams Prime Lamb is sourced from Approved Suppliers with the lamb coming from The Lake District, Wales and The Yorkshire Dales. These natural areas produce a tender and flavourful meat. The Lamb is hung for 7 to 14 days. Once matured it will be butchered by our specialists to the customer's specification. |
| Code |
|
kg |
| 200 |
Carcase |
18-25 |
| 204 |
Leg (on Bone) |
3-4 |
| 2041 |
Leg (Carvery) |
3-4 |
| 2045 |
Leg (Boned and Rolled) |
3-4 |
| 2046 |
Leg (Boneless) |
2-4 |
| 2064X |
Saddle Lamb |
6-10 |
| 208L5 |
Loin Lamb (Boned and Rolled) |
4-6 |
| 2094 |
Best End (Short) |
2-3 |
| 2109G |
Rack (Larder Trim) F/T/C (Gross) |
0.5-1 |
| 2109N |
Rack (Larder Trim) F/T/C (Nett) |
0.5-1 |
| 221 |
Short Fore Quarter (on Bone) |
5-9 |
| 2225 |
Shoulder (boned and rolled) |
3-4 |
| 2226 |
Shoulder (Boneless) (bones not supplied) |
2-3 |
| 225 |
Breast |
1-2 |
| 226 |
Diced Lamb (Stewing/Shoulder) |
2.5-5 |
| 227 |
Hand Diced Lamb (Leg) |
2.5-5 |
| 228 |
Minced Lamb |
2.5-5 |
| |
| Lamb Portion Control |
| Code |
|
g |
| 238 |
Leg Steaks (Bone in) |
170-230 |
| 2386 |
Leg Steaks (Boneless) |
115-284 |
| 240 |
Lamb Shanks |
350-550 |
| 2418 |
Loin Chops (Trimmed) |
85-230 |
| 242 |
Noisettes |
60-115 |
| 243 |
Crown Chops (Barnsley) |
114-230 |
| 2448 |
Cutlets (Trimmed) |
85-230 |
| 2448A |
Butterfly Cutlets |
170-285 |
| 2449 |
Cutlets (French Trimmed) |
85-170 |
| 246 |
Valentine Steaks |
115-170 |
| 248 |
Lamb Shoulder Shank |
|
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| Lamb Special Items |
| Code |
|
Wt. |
| 250 |
Paulliac Lamb |
7-10kg |
| 225C |
Lamb Spare Ribs (Cut up) |
85g |
| 2088 |
Lamb Cannon (Larder Trim) |
115-220g |
| 2089 |
Lamb Striploin |
115-220g |
| 216 |
Lamb Tenderloin (Fillet) |
85g |
| 2556 |
Lamb Rump (Boneless) |
200-250g |
| 223F |
Lamb Neck Fillet |
115g+ |
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| Mutton |
| Code |
|
kg |
| MUT2046 |
Mutton Leg (Boneless) |
2-3 |
| MUT227 |
Mutton Leg (Diced) |
2.5-5 |
| |
| Imported Lamb |
| Althams Imported Lamb is sourced from EC Approved plants, mainly in New Zealand and Australia. |
| Code |
|
Wt. |
| IMP2046 |
Leg Lamb (boneless) |
1.5-2.5 |
| IMP240 |
Lamb Shanks |
400-600g |
| IMP2085 |
1 Rib Loin Lamb (bone in) |
1kg |
| IMP2418 |
Loin Chops |
85-200g |
| IMP249 |
7/8oz Boneless Lamb Rumps |
170-230g |
| IMP2448 |
Lamb Cutlets |
85-200g |
| IMP2109N |
Racks F/T/C (Nett) |
300-500g |
| IMP222H |
Lamb Henry (Shoulder) |
450-750g |
| IMP223 |
Lamb Neck Fillet |
110g |
| IMP226 |
Diced Shoulder Lamb |
2.5-5kg |
| IMP227 |
Diced Leg Lamb |
2.5-5kg |
| IMP238 |
Leg Lamb Steaks (bone in) |
170-230g |
| IMP2386 |
Leg Lamb Steaks (boneless) |
170-230g |
| IMP228 |
Minced Lamb |
2.5-5kg |
| Back to the Top |
|
| Prime British Pork |
| Althams Prime Pork is specially selected from local Farm Assured stock, maintaining all of the animals' welfare and quality standards of British Pork. Prime Pork is aged for 4-6 days. |
| Code |
|
kg |
| 301 |
Side (ex Head) |
25-32 |
| 305 |
Leg |
8-10 |
| 3055 |
Leg (Boned and Rolled) |
7-9 |
| 3056 |
Leg (Boneless) |
3-8 |
| 307 |
Short Loin |
6-9 |
| 3075 |
Short Loin (Boned and Rolled) |
6-8 |
| 3076 |
Short Loin (Boneless) |
4-8 |
| 313 |
Fillet Tenderloin |
0.5-1 |
| 314 |
Belly |
4-6 |
| 3166 |
Shoulder (Boneless) |
6-8 |
| 320 |
Spareribs (Belly) |
as specified |
| 321 |
Diced Pork (Shoulder) |
2.5-5 |
| 321L |
Hand Diced Leg Pork |
2.5-5 |
| 322 |
Minced Pork |
2.5-5 |
| 323 |
Suckling Pig |
10-20 |
| 328 |
Hock |
as specified |
| 3258 |
Porchetta |
as specified |
| 3116 |
Pork Striploin (Rindless) |
|
| 3119 |
Pork Striploin (Eye) |
|
| |
| Pork Portion Control |
| Code |
|
g |
| 329 |
Leg Steaks (ex Topside) |
85-284 |
| 330 |
Escalopes (ex Topside) |
85-284 |
| 331 |
Chops (Rind On) |
114-230 |
| 3318 |
Chops (Trimmed) |
114-230 |
| 332 |
Loin Steaks |
85-284 |
| 334 |
Sliced Belly |
as specified |
| 3348 |
Meaty Ribs |
as specified |
| 335 |
Sparerib Chops |
145-230 |
| 336 |
Loin Steaks (Valentine) |
115-230 |
| 337 |
Baby Back Ribs (Loin) |
as specified |
| 338 |
Stir Fry Strips |
as specified |
| 308RF |
Rack F/T/C |
as Specified |
| |
| Rare Breeds Pork |
| Code |
|
kg |
| |
Gloucestershire Old Spot |
25-32 |
| |
Saddleback |
25-32 |
|
| |
| Veal |
| Althams Import Veal, fresh, from Holland. It is sourced from one of the world's leading producers, who control both the welfare and quality of the livestock throughout the entire process. |
| Code |
|
kg |
| 406 |
Topside (cap on) |
4-6 |
| 407 |
Cushion |
2-4 |
| 408 |
Top Rump/Thick Flank |
3-5 |
| 409 |
Silverside |
4-7 |
| 410 |
Whole Rump |
3-5 |
| 4118 |
Loin (Trimmed) |
14-20 |
| 4128 |
Long Striploin (Special Trim) |
3-6 |
| 4138 |
Saddle Trimmed |
9-15 |
| 417 |
Fillet (ex Loin) |
1-1 |
| 418 |
Knuckle (Whole) |
2-4 |
| 419 |
Best End |
6-8 |
| 420 |
Rack |
2-3 |
| 421 |
Breast |
9-12 |
| 423 |
Diced Veal |
as specified |
| 424 |
Minced Veal |
as specified |
| |
| Veal Portion Control |
| Code |
|
g |
| 430 |
Escalopes (ex Cushion) |
114-230 |
| 431 |
Escalopes |
114-230 |
| 4324 |
'T' Bones (Short Cut) |
340-450 |
| 433 |
Veal Steaks (Loin) |
115-230 |
| 434 |
Osso Bucco (Sliced) |
150-285 |
| 435 |
Cutlets |
230-340 |
| 4359 |
Cutlets (Larder Trim) |
170-285 |
|
| |
| Offal |
| Code |
|
kg |
| 500 |
Ox Heart |
1-2 |
| 501 |
Ox Kidney |
0.5-0.7 |
| 502 |
Ox Liver |
4-10 |
| 503 |
Bavette (Thick Skirt) |
0.5-0.7 |
| 504 |
Ox Tail |
1-2 |
| 505 |
Ox Tongue |
2-3 |
| 506 |
Ox Cheek |
as specified |
| |
| Lamb |
| Code |
|
kg |
| 512 |
Lamb Heart |
0.1-0.2 |
| 513 |
Lamb Kidney (in Suet) |
0.4-0.5 |
| 514 |
Lamb Kidney (ex Suet) |
0.01-0.14 |
| 515 |
Lamb Liver |
0.5-0.7 |
| 516 |
Lamb Sweetbread |
0.06 |
| |
| Pork |
| Code |
|
kg |
| 520 |
Pork Back Fat |
as specified |
| 521 |
Pig Caul Fat |
as specified |
| 522 |
Pig Head |
5-6 |
| 523 |
Pig Heart |
0.4 |
| 524 |
Pork Jowl (Cheek) |
as specified |
| 525 |
Pig Kidney |
0.17 |
| 526 |
Pig Liver |
1.0-1.1 |
| 528 |
Pig Trotters |
0.5-0.7 |
| |
| Veal |
| Code |
|
kg |
| 531 |
Calf Feet |
1-2 |
| 533 |
Calf Kidney (in Suet) |
0.5-0.7 |
| 534 |
Calf Kidney (ex Suet) |
0.4 |
| 535 |
Calf Liver |
4-5 |
| 536 |
Calf Sweetbread |
0.5 |
| 537 |
Calf Tongue |
0.4 |
| |
Calf Cheek |
as specified |
|
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| British Poultry |
| Althams source poultry from Approved EC Suppliers within the UK. The majority comes from Cumbrian suppliers |
| Code |
|
Unit size |
| 6002 |
Fresh Chickens |
1.2/1.6/2.0kg |
| 604D |
Chicken Doublefront |
900g |
| 616 |
Chicken Legs |
as specified |
| 619 |
Chicken Drumsticks |
as specified |
| 617 |
Chicken Thighs (on Bone) |
170-220g |
| 607 |
Supremes (Skin On or Off) |
5x170/200g |
| 6078 |
Supremes (Skin On or Off) |
5x200/230g |
| 608 |
Chicken Fillets (Skin On or Off) |
5x170-280g |
| 610 |
Chicken Inner Fillets |
2.5/5.0kg |
| 621 |
Diced Chicken Breast |
2.5/5.0kg |
| 620 |
Diced Chicken 50/50 |
2.5/5.0kg |
| 6177D |
Diced Chicken Thigh |
2.5/5.0kg |
| 612 |
Chicken Wings |
as specified |
| 636 |
Chicken Liver |
2.27kg |
| 6502 |
Fresh Turkey (25lb +) |
9-15kg |
| 654D |
Turkey Crown |
7-9kg |
| 658 |
Turkey Butterflies |
4-6kg |
| 659 |
Turkey Escalopes |
115-284g |
| 674 |
Minced Turkey |
2.5/5kg |
| 6666 |
Turkey Leg (B/less) |
|
| 8002F |
Frozen Norfolk Ducks |
2.4kg Ave |
| 6412 |
Frozen Poussin |
per case |
| 606A |
Fresh or Frozen Goose |
4-6kg |
| |
Imported Poultry
Sourced from EC licensed suppliers within the Eu |
|
| |
| Fresh French Poultry & Game |
| Althams range of Fresh French Poultry & Game is sourced directly from France, with 3 deliveries per week. These specialist gastronomic products are mainly free range. |
| |
| Fresh Farmed Rabbit |
| Code |
|
Wt. |
| GAM003F |
Whole |
1.5kg |
| GAM005 |
Legs |
2 x 200g |
| GAM004 |
Saddles |
1 x 400g |
| |
Liver |
| |
| Free Range Chicken |
| Code |
| 6002PF |
Poulet Formier (Whole) |
1.4kg |
| 6002PN |
Poulet Noir (Whole) |
1.4kg |
| |
| Fresh Pekin Duck |
| Code |
| 8002P |
Whole Duckling |
1.8-2.6kg |
| 8002C |
Coronet |
1kg |
| 808P |
Duck Breast |
220-280g |
| 8160P |
Duck Legs |
280-320g |
| |
| Fresh Barbary Duck |
| Code |
| 8002B |
Whole Male Duckling |
2.8-3.1kg |
| |
Whole Female Duckling |
1.4-1.8kg |
| |
Coronet |
1kg |
| 808B6 |
Female Breast (VP2) |
170-220g |
| 808B8 |
Male Breast (VP2) |
230-280g |
| 808B10 |
Male Breast (VP2) |
280-340g |
| 8160B |
Duck Legs (VP2) |
280-320g |
| |
Skinless Breast Meat |
as requested |
| 836 |
Duck Liver |
as requested |
| FATD |
Duck Fat |
as requested |
| DB |
Duck Carcases |
as requested |
| |
| Fresh Magret Duck |
| Code |
| |
Whole |
2.6kg-3kg |
| 808M |
Duck Breast |
280-340g |
| |
Duck Legs |
280-320g |
| |
Confit Duck Leg (cooked in fat) |
(1 x 12 no) |
| |
| Fresh Cornfed Chicken |
| Code |
| 6002CF |
Whole Chicken |
1.4kg |
| 604DCF |
Cornfed Doublefront |
900g |
| 607C |
Cornfed Supreme |
170-220g |
| 616CF |
Cornfed Leg |
250g |
| |
| Cornfed Poussin |
| Code |
| 6412C |
Whole Poussin (single) |
400-450g |
| |
Whole Poussin (double) |
450-550g |
| |
| Goose |
| Code |
|
Wt. |
| GOOBRE |
Goose Breast |
280-340 |
| |
| Fresh Foie Gras |
| Code |
| |
Grande Cuisine Foie Gras |
600-700g |
| |
Restauration Foie Gras |
600-700g |
| 836FOIE |
| Fresh Guinea Fowls |
| Code |
| GAM020 |
Whole Guinea Fowl |
1.4kg |
| |
Guinea Fowl Fronts |
1kg |
| GAM021 |
Guinea Fowl Supremes |
170-200g |
| GAM022 |
Guinea Fowl Legs |
250g |
| |
| Quail |
| Code |
| |
Quail Head On |
200-280g |
| GAM013 |
Oven Ready Quail |
140-160g |
| GAM014 |
Oven Ready Quail (Jumbo) |
160-180g |
| GAM015 |
Boneless Quail |
(1 x 4 no) |
| GAM017 |
Quail Eggs |
(1 x 12) |
| |
English Quail Also Available |
|
| |
| Squab Pigeons |
| Code |
| GAM025 |
Oven Ready Squab |
340-380g |
| |
Oven Ready Squab |
380-420g |
| |
Squab with Head (Effile) |
380g |
| |
| Specialist French Terrine |
| Code |
| TER1 |
Pigeon & Cepes |
1kg |
| TER2 |
Squab & Foie Gras |
1kg |
| TER3 |
Pheasant & Foie Gras |
1kg |
| TER4 |
Guinea Fowl & Pistachio |
1kg |
| TER5 |
Quail & Grape |
1kg |
| TER6 |
Duck & Orange |
1kg |
|
| |
| Game |
| Althams offer a complete range of fresh, local game, when in season and subject to availability. All game is supplied dressed oven ready. Game offers a wonderful range of natural flavours. |
| Code |
|
Wt. |
| 902 |
Venison Haunch |
5-7kg |
| 9026 |
Venison Haunch Joints (Boneless) |
1-5kg |
| 922 |
Venison Saddle |
5-7kg |
| 9226 |
Venison Striploin (Skin on) |
1kg |
| 9899 |
Venison Striploins (Larder Trim) |
1kg |
| 932 |
Venison Fillet |
114-150g |
| 980 |
Venison Haunch Steaks |
114-227g |
| 922C |
Venison Loin Chops |
220-284g |
| 9889 |
Venison Striploin Steaks |
114-227g |
| 922R |
Venison Racks (F/Trimmed) |
| 9602 |
Diced Venison |
2.5kg |
| GAM009 |
Fresh Partridge |
| GAM011 |
Fresh Young Grouse |
| GAM027 |
Fresh Mallards |
| GAM028 |
Mallard Breasts |
1 x 2 no |
| GAM002 |
Pheasants (600-700grm) from |
600-850G |
| GAM001 |
Pheasant Breasts |
1 x 5 no |
| |
Pheasant Legs |
| GAM007 |
Hares (Oven Ready) |
| GAM008 |
Hares Saddles |
| GAM003 |
Wild Rabbits |
| GAM006 |
Diced Rabbit |
2.5kg |
| GAM023 |
Pigeons (Oven Ready) |
| GAM024 |
Pigeons Breasts |
1 x 10 no |
| GAM103 |
Wild Boar Haunch |
6-7kg |
| GAM102 |
Wild Boar Saddle |
7-9kg |
| GAM101 |
Wild Boar Striploin |
1-2kg |
| GAM106 |
Wild Boar Sirloin Steaks |
114-200g |
| GAM105 |
Diced Wild Boar |
2.5kg |
| GAM019 |
Game Pie Mix |
2.5kg |
| |
| Game Bird "Trios" |
| Trayed and wrapped |
| |
|
|
| GAM026 |
Partridge Breast |
|
| GAM026 |
Pigeon Breast |
|
| GAM026 |
Pheasant Breast |
|
| |
|
|
| GAM026 |
Guinea Fowl Supreme |
|
| GAM026 |
Pigeon Breast |
|
| GAM026 |
Pheasant Breast |
|
| |
|
|
| GAM026 |
Mallard Breast |
|
| GAM026 |
Pigeon Breast |
|
| GAM026 |
Pheasant Breast |
|
| |
| Game Bird "Duos" |
| Trayed and wrapped |
| |
|
|
| GAM026D |
Mallard Breast / Pigeon Breast |
|
| GAM026D |
Pheasant Breast / Pigeon Breast |
|
| GAM026D |
Partridge Breast / Pigeon Breast |
|
| GAM026D |
Guinea Fowl Breast / Pigeon Breast |
|
|
|
| Prime Bacon & Gammon |
| Althams Prime Bacon and Gammon are sourced from EC approved suppliers. The products are mainly UK, Danish or Dutch. |
| Code |
|
kg |
| 703 |
Gammon (on Bone) |
9-12 |
| 7031 |
Gammon (Carvery Cut) |
7-10 |
| 7035 |
Gammon (Boned and Rolled) |
8-11 |
| 7036C |
Gammon (Boneless) |
7-10 |
| 7056 |
Back (Boneless) |
6-8 |
| 703SH |
Ham Shanks |
1 |
| 7320 |
Bacon Ribs |
as specified |
| |
| Bacon & Gammon Portion Control |
| Code |
|
g |
| 7056 |
Bacon Chops |
114-227 |
| 721 |
Gammon Steaks (Horseshoe) |
170-450 |
| 721A |
Gammon Steaks (Half Moon) |
85-284 |
| 722 |
Middle Rashers (Rind On) |
1 x 2.27kg |
| 723 |
Middle Rashers (Rindless) |
1 x 2.27kg |
| 725 |
Back Rashers (Rind On) |
1 x 2.27kg |
| 725C |
Back Rashers (Rindless)(Catering) |
1 x 2.27kg |
| 726 |
Streaky Rashers (Rind On) |
1 x 2.27kg |
| 727 |
Streaky Rashers (Rindless) |
1 x 2.27kg |
| 727S |
Smoked Streaky Rashers (Rindless) |
1 x 2.27kg |
| 725D |
Dry Cured Bacon (Traditional) |
1 x 2.27kg |
| 725SC |
Sweetcure Back |
1 x 2.27kg |
| 727SC |
Sweetcure Streaky |
1 x 2.27kg |
|
| |
| Sausages |
| Althams offer an exclusive range of sausage. The list of flavours is extensive. |
| Code |
|
Unit/Wt. |
| SPOR8 |
Fresh Pork Sausage (8's) |
2.5kg |
| SPOR21 |
Chipolatte |
2.5kg |
| SAUMEA |
Pork Sausagemeat Logs |
1kg |
| SPIB |
Pigs in Blankets |
1 x 25no |
| SCAT |
Catering Sausage (4/8/12/16's) |
4.54kg |
| |
| Speciality Sausage |
| All our speciality sausage are hand linked in natural skins |
| Code |
|
Unit/Wt. |
| SCULON |
Cumberland Long |
2.5kg |
| SCUL |
Cumberland Link |
2.5kg |
| SLAN |
Exclusive Lancashire Pork |
2.5kg |
| SPORHR |
Honey Roast Pork |
2.5kg |
| SLIN |
Lincolnshire Pork |
2.5kg |
| SOLD |
Olde English Pork |
2.5kg |
| SPORA |
Pork & Apricot |
2.5kg |
| |
Pork & Chestnut |
2.5kg |
| |
Pork & Chive |
2.5kg |
| SPCID |
Pork & Cider Apple "West Country |
2.5kg |
| |
Pork & Dijon |
2.5kg |
| SPG |
Pork & Garlic |
2.5kg |
| |
Pork & Herb |
2.5kg |
| |
Pork & Hickory Smoke |
2.5kg |
| SPL |
Pork & Leek |
2.5kg |
| SPM |
Pork & Mustard |
2.5kg |
| |
Pork & Onion |
2.5kg |
| SPP |
Pork & Peach |
2.5kg |
| |
Pork & Pepper |
2.5kg |
| |
Pork & Spicy Garlic |
2.5kg |
| SPS |
Pork & Stilton |
2.5kg |
| SPT |
Pork & Sun dried Tomato |
2.5kg |
| SPTH |
Pork & Tomato |
2.5kg |
| SGOL |
Gold Medal Pork |
2.5kg |
| SPAB |
Pork, Apple & Blackpudding |
2.5kg |
| |
Pork, Banana & Nutmeg |
2.5kg |
| SPCO |
Pork, Champagne & Orange |
2.5kg |
| |
Pork, Cheese, Chive & Onion |
2.5kg |
| |
Pork & Crack Black Pepper |
2.5kg |
| |
Pork, Cranberry & Apple |
2.5kg |
| |
Pork, Cranberry, Apple & Herbs |
2.5kg |
| |
Pork, Leek & Ginger "Welsh Emblem" |
2.5kg |
| |
Pork, Mozzarella & Spices "Italian" |
2.5kg |
| |
Pork, Orange & Rosemary |
2.5kg |
| |
Pork, Peach & Apricot |
2.5kg |
| |
Pork, Sage & Onion |
2.5kg |
| |
Pork, Stilton & Apple |
2.5kg |
| STOU |
Toulouse |
2.5kg |
| |
Traditional Pork Farmhouse |
2.5kg |
| SVEN |
Venison & Red Wine |
2.5kg |
| |
Game Keeper Poultry & Game |
2.5kg |
| |
Poacher's Special Mixed Game & Redcurrant |
2.5kg |
| |
Hunter's Feast |
2.5kg |
| SLM |
Lamb & Mint |
2.5kg |
| SLR |
Lamb & Rosemary |
2.5kg |
| SBMEX |
Mexican Chilli Beef |
2.5kg |
| SBT |
Beef & Tomato |
2.5kg |
| |
Chicken & Chive |
2.5kg |
| SCBP |
Chicken & Blackpudding |
2.5kg |
| STA |
Turkey & Apricot |
2.5kg |
| |
| Sausage Meat Sticks |
| Code |
|
|
| |
Cranberry and Orange |
1kg |
| |
Apricot and Chestnut |
1kg |
| |
Apricot, Date and Prune |
1kg |
| |
Gold Medal Pork Sausagemeat |
1kg |
| SLOR |
Lorne Sausage |
1.4kg |
| |
| Curls |
| |
| SCU3C |
3oz Cumberland Curls |
(1 x 48) |
| SCU8C |
8oz Cumberland Curls |
(1 x 24) |
| SCU12C |
12oz Cumberland Curls |
(1 x 16) |
| SLAN3C |
3oz Lancashire Curls |
(1 x 48) |
| SPL3C |
3oz Pork, Leek and Ginger Curls |
(1 x 48) |
| |
3oz Olde English Curls |
(1 x 48) |
| |
3oz Lincolnshire Curls |
(1 x 48) |
| SLAN8C |
8oz Lancashire Curls |
(1 x 24) |
| SPL8C |
8oz Pork, Leek and Ginger Curls |
(1 x 24) |
| SOLD3C |
8oz Olde English Curls |
(1 x 24) |
| |
8oz Lincolnshire Curls |
(1 x 24) |
| |
24 HOURS NOTICE IS REQUIRED ON ALL OF THE ABOVE SAUSAGE AND BURGER RANGE TO ENSURE AVAILABILITY - SO PLEASE ORDER BEFORE 11.00AM FOR NEXT DAY DELIVERY. |
| |
| Prime Beef Burgers |
| Code |
| 1824 |
115grm Beef Burger |
(1 x 30) |
| 1826 |
170grm Beef Burger |
(1 x 30) |
| 1828 |
225grm Beef Burger |
(1 x 24) |
| |
| Specialized Burger Range |
| |
| 183PA |
4oz Pork & Apple Burger |
(30 x 4oz) |
| |
4oz Smokey Joe Burger |
(30 x 4oz) |
| |
4oz Mexican Chilli Burger |
(24 x 4oz) |
| 183P |
4oz Peppered Beefburger |
(24 x 4oz) |
| 1834LB |
4oz Lamb & Mint Burger |
(30 x 4oz) |
| 1834CHI |
4oz Chicken & Chive Burger |
(30 x 4oz) |
| 1820ST |
4oz Ostrich Burger |
(30 x 4oz) |
| |
4oz Hot Chorizo Burger |
(30 x 4oz) |
| |
4oz Venison & Red Wine Burger |
(30 x 4oz) |
| |
4oz Moroccan Burger |
(30 x 4oz) |
| |
24 HOURS NOTICE IS REQUIRED ON ALL OF THE ABOVE SAUSAGE AND BURGER RANGE TO ENSURE AVAILABILITY - SO PLEASE ORDER BEFORE 11.00AM FOR NEXT DAY DELIVERY. |
|
|
| Cooked Meats & Deli |
| Code |
|
Wt. |
| CM7036 |
Festive Ham (100%) |
3-3.5kg |
| CM105 |
Natural Beef Topside (100%) |
2-3kg |
| CM658 |
Natural Turkey Breast |
3-4kg |
| CM305 |
Natural Pork (100%) |
2-3kg |
| CM703H |
Honey Roast Ham |
2-3kg |
| CM703S |
Cooked Sliced Oval Ham |
500g |
| CM7036S |
Cooked Sliced Festive Ham (100%) |
500g |
| CM105S |
Cooked Sliced Natural Beef (100%) |
500g |
| CM658S |
Cooked Sliced Natural Turkey Breast |
500g |
| |
| Cooked Chicken |
| Code |
|
Case Size |
| CMCB7 |
7/9 Cooked Breasts |
(1 x 40) |
| CMCB9 |
9/11 Cooked Breasts |
(1 x 32) |
| CMCH14 |
Cooked Chicken Halves |
(1 x 20) |
| CMCD |
Cooked Chicken Drumsticks |
(1 x 100) |
| |
| Smoked Products |
| Code |
|
Unit/Wt |
| SMK6002 |
Whole Smoked Chicken |
1.25kg |
| SMK607 |
Smoked Chicken Supremes |
(1 x 2 No) |
| SMK6402 |
Smoked Poussin |
400g |
| SMK808 |
Smoked Duck Breast |
(1 x 2 No) |
| SMK658 |
Smoked Turkey Breast |
1 x 2kg |
| SMKCUM |
Smoked Cumberland Long |
1 x 2kg |
| SMKGOO |
Smoked Goose Breast |
(1 x 2 No) |
| SMKPOR |
Smoked Pork Loin |
(1 x 2kg) |
| SMK619 |
Smoked Chicken Drumsticks |
(1 x 10 No) |
| SMK6026 |
Smoked Venison |
on request |
| SMKOST |
Smoked Ostrich Fillet |
on request |
| SMKSAL |
Smoked Scotch Salmon |
1kg |
| |
| Charcuterie Range |
| Code |
| CH024 |
Salami Milano |
(1 x 1.4kg) |
| CH026 |
Salami Napoli |
(1 x 1.4kg) |
| CH028 |
Baby Mortadella |
(1 x 650g) |
| CH029 |
Lardo |
on request |
| CH012 |
Pancetta |
on request |
| CH014 |
Smoked Pancetta |
(1 x 2kg) |
| |
Diced Sweet Pancetta |
on request |
| CH031 |
Speck |
(1 x 2.5kg) |
| CH0011 |
Bresaola |
(1 x 1.5kg) |
| |
Zampone Modena |
(1 x 1kg) |
| |
| Italian Ham |
| Code |
| CH022 |
Whole Parma (b/less) trimmed |
(1 x 6kg) |
| CH020 |
Whole Proscuitto (b/less) trimmed |
(1 x 6kg) |
| |
| German Charcuterie |
| Code |
| CH032 |
Blacky Ham |
2kg |
| |
German Salami |
2kg |
| |
Blackpepper Coated Salami |
2kg |
| |
Parmesan Coated Salami |
2kg |
| |
Paprika Coated Salami |
2kg |
| |
Green Peppercoen Coated Salami |
2kg |
| |
Westphalian Bierwurst |
1.5kg |
| CH006 |
Kassler |
on request |
| |
| French, Spanish & Danish Charcuterie |
| Code |
| |
Fetta Cheese in Olive Oil & Olives |
on request |
| CH002 |
French Garlic Sausage |
1.81kg |
| CH007 |
Serrano Ham (b/less) |
6kg |
| CH036 |
Chorizo Gran Doblon (half) |
700-800kg |
| CH037 |
Chorizo Piccante |
1kg |
| CH001 |
Danish Salami |
1 x 1.81kg |
| CH019 |
Sliced Pepperoni |
1kg |
| CM15 |
Pastrami |
1kg |
| |
| Sliced Meats |
| Code |
|
Pack Size |
| CH021 |
Proscuitto |
500g |
| CM035 |
Chorizo Gran Doblon |
250g |
| CH008 |
Serrano |
250g |
| CH013 |
Pancetta |
150g |
| CH034 |
Antipasto |
150g |
| |
| Fresh Patés |
| Code |
| PATARD |
Ardenne |
1kg |
| PATBRU |
Brussels |
1kg |
| PATPRO |
Provencale (Farmhouse) |
1kg |
| PATGAR |
Garlic |
1kg |
| PATMUS |
Mushroom |
1kg |
| PATDUC |
Duck and Orange |
1kg |
| PATVEN |
Venison with Apples & Blackcurrant |
1.6kg |
| PATWIL |
Wild Boar with Truffles |
1.6kg |
| PATGAM |
Game |
1.5kg |
| PATPHE |
Pheasant with Armagnac |
1.6kg |
| PATCHI |
Chicken Liver |
1kg |
| PATCB |
Handmade Chicken Liver & Smoked Bacon Pate |
600g |
|
|
| Black Puddings & Haggis |
| |
| R.S. Ireland |
| The Real Lancashire Black Pudding Company. British & Continental Championship Winners - 1st Prize - |
| Code |
| CM041 |
Individual Baby Blackpuddings (60-70g) |
2.5kg |
| CM042 |
Traditional Bury's (180 - 200g) |
2.5kg |
| CM046 |
Traditional Irish White Puddings (60-70g) |
2.5kg |
| CM043 |
Blackpudding Sticks |
(1.36kg approx) |
| |
DARK ISLAND Scotland's finest |
(1.36kg approx) |
| |
DARK ISLAND Wee Black Totties |
on request |
| |
MAKE YOUR OWN!! Blackpudding Mix |
(8 x 1.25kg) |
| BP1 |
Oakwells Blackpudding Sticks |
1.36kg |
| |
| HAGGIS Introducing the Haggis family |
| Code |
| HAGCHI |
The Chieftain |
2.5kg |
| HAGSMA |
Sma' Chiefs |
1kg |
| HAGWAR |
Warrior |
500g |
| HAGCAB |
The Caber (Stick) |
1.8kg |
| HAGWW |
Wee Warriors |
4 x 100g |
| HAGCLA |
Clansman |
500g |
| HAGVS |
Venison Smokies |
4 x 100g |
| HAGMON |
The Monarch (Venison) |
500g |
| HAGVEG |
Jessies (Vegetarian) |
500g |
|
| |
| Exotic Meats |
| Althams range of exotic meats is probably the most diverse in the catering industry. |
| |
| Ostrich |
| Code |
|
Wt. |
| EM001 |
Ostrich Triangle Fillet |
1-1.5kg |
| |
Ostrich Tenderloin Fillet |
500g |
| EM006 |
Diced Ostrich |
2.5kg |
| EM002 |
4oz Ostrich Fillet Steak |
4 x 114g |
| EM003 |
6oz Ostrich Fillet Steak |
2 x 170g |
| EM005 |
8oz Ostrich Fillet Steak |
2 x 227g |
| |
| Kangaroo |
| |
|
|
| |
Kangaroo Haunch (b/less leg) |
1.5kg |
| EM009 |
Kangaroo Rump |
800g |
| EM012 |
7/8oz Kangaroo Rump Steak |
1 x 2 No |
| EM007 |
Kangaroo Striploin |
|
| EMO13 |
Diced Kangaroo |
2.5kg |
| |
| Bison |
| |
|
|
| EM021 |
Topside |
7-9kg |
| |
Roasting Round |
7-9kg |
| |
Striploin |
6-8kg |
| |
Steaks |
114-230g |
| |
Fillet (Tenderloin) |
1.5-2.5kg |
| |
| Crocodile |
| |
|
|
| EMO17 |
Crocodile Tail (Bone In) |
400-600g |
| EM020 |
Crocodile Tail Fillet |
114g |
| |
| Rattlesnake |
| |
|
|
| EM027 |
Rattlesnake |
1kg |
| |
| Exotic Fillet/Striploin |
| |
| EM016 |
Springbok Striploin |
400-600g |
| EM030 |
Blesbok Fillet/Striploin |
400-600g |
| EM029 |
Kudu Fillet/Striploin |
800g + |
| |
Oryx Fillet/Striploin |
on request |
| EM025 |
Impala Fillet/Striploin |
400-600g |
| EMO26 |
Gnu Fillet/Striploin |
700g + |
| EM023 |
Zebra Fillet/Striploin |
800g + |
| EM022 |
Camel Fillet |
1.5kg + |
| |
Llama Fillet |
on request |
| |
Giraffe Fillet |
on request |
| |
| "European" Wild Boar – Taste the difference |
| |
| |
Wild Boar Haunch |
6-7kg |
| |
Wild Boar Saddle |
4-5kg |
| |
Wild Boar Striploin |
| |
Wild Boar Sirloin Steak |
| |
Hand Diced Wild Boar |
2.5kg |
| |
| Frog (French) |
| |
|
|
| EMO24 |
Frogs Legs |
1kg |
| |
| Goat |
| EM014 |
|
|
| |
Goat Haunch |
on request |
| |
DUE TO THE RARITY OF SOME OF THE ABOVE PRODUCTS, PLEASE ENQUIRE ABOUT AVAILABILITY. |
|
|
| Fruit Purees |
| Pellorce & Julien Purees |
| Code |
| PUR01 |
Apple |
6 x 1kg |
| PUR11 |
Apricot |
6 x 1kg |
| PUR09 |
Banana |
6 x 1kg |
| PUR12 |
Blackcurrant |
6 x 1kg |
| PUR10 |
Blueberry |
6 x 1kg |
| PUR06 |
Cherry Griotte |
6 x 1kg |
| PUR03 |
Coconut |
6 x 1kg |
| PUR04 |
Kiwi |
6 x 1kg |
| PUR07 |
Lemon |
6 x 1kg |
| PR05 |
Mandarin |
6 x 1kg |
| PUR13 |
Mango |
6 x 1kg |
| PUR14 |
Passion Fruit |
6 x 1kg |
| PUR18 |
Pear |
6 x 1kg |
| PUR15 |
Pineapple |
6 x 1kg |
| PUR16 |
Raspberry |
6 x 1kg |
| PUR17 |
Stawberry |
6 x 1kg |
| PUR18 |
White Peach |
6 x 1kg |
| PUR02 |
Garlic Puree |
1 x 1kg |
|
| |
| Speciality Products |
| Code |
|
Unit/Wt. |
| TRUF1 |
Brushed Truffles |
500ml |
| TRUF2 |
Truffle Peelings |
500ml |
| FATGOO |
Goose Fat (tin) |
690g |
| CHENUT |
Chestnuts Cooked & Peeled |
500g |
| BALVIN |
Balsamique Vinegar 6 stars |
1 x 75cl |
| |
| French Mushrooms |
| Code |
| MUSH1 |
Mixed Wild Mushrooms |
1 x 500g |
| |
Trompettes Mushrooms |
1 x 500g |
| |
Morelle Mushrooms |
1 x 500g |
| |
Cepes Mushrooms |
1 x 500g |
| |
| Cheese Range |
| Code |
| CHE1 |
Parmesan (Grana Padano) |
(1/8th) |
| CHE2 |
Parmesan (Parmigiano Reggiano) |
(1/8th) |
| |
| Miscellaneous |
| Code |
| |
Vanilla Pods |
On Request |
| |
Griottines |
On Request |
| |
Pine Kernels |
On Request |
| |
L'Escargot |
tins of 96 |
| SNAIL |
L'Escargot (& Shells) |
1 x 96 + shells |
| SP1 |
Sun Touch Tomatoes |
1 x 950g |
| OIL1 |
Extra Virgin Olive Oil |
12 x 1 litre |
| |
| Lancashire Speciality |
| Code |
| MPSHR |
Morecambe Bay Potted Shrimps |
1 x 12 |
| |
| Seasoned Cooking Wines |
| Code |
| CWR |
Dry Red Cooking Wine |
1 x 3 litre |
| CWW |
Dry White Cooking Wine |
1 x 3 litre |
| |
| REDUCED ALCOHOL CONTENT TO EXCLUDE IMPORT DUTY. |
|
|
| Marinated Products |
| Our Product Development team are committed to exceeding customer expectations. We produce everything fresh whenever possible, and to do so you must allow a minimum of 36 hours lead time for processing to guarantee delivery. All products are hand made. If you wish, we could develop a new product for you - we await your challenge! Please refer to the Marinade List of Flavours for all the following items. None of the products in this section can be ordered on the over night voice mail service. |
| |
| Chicken Products |
| Code |
|
Unit/Wt. |
| MAR608 |
Chicken Fillets - Butterflied or Whole |
4x170g or 220g |
| MAR612 |
Chicken Wings |
1 x 2.50kg pack |
| MAR619 |
Chicken Drumsticks |
As requested |
| 6412A |
Chicken Spatchcock |
As requested |
| |
| Turkey Products |
| Code |
|
Unit/Wt. |
| MAR659 |
Turkey Steaks |
4 x 170g or 227g |
| |
| Beef Products |
| Code |
|
Unit/Wt. |
| MAR144P |
Hot "New Yorker - In a chilli & pepper marinade |
2 x 340g |
| MAR172 |
Rump Steak |
4 x 170g or 227g |
| MAR1754 |
Sirloin Steak |
4 x 170g or 227g |
| MAR180 |
Rib Eye Steak |
4 x 170g or 227g |
| MAR170STIR |
Beef Strips |
1 x 2.5g |
| AV184 |
Beef Patties - Seasoned mince beef |
1 x 24no 114-284g |
| |
| Pork Products |
| Code |
|
Unit/Wt. |
| MAR336 |
Pork Valentine Steaks - Butterflied Loin |
4 x 170g or 227g |
| MAR320C |
Pork Belly Ribs - cut up |
as requested |
| MAR337C |
Pork Loin Ribs - cut up |
as requested |
| MAR317H |
Pork Henry - Prepared form the shoulder |
1x5no 450-650g |
| MAR338 |
Pork Strips - Prepared form the leg |
1 x 2.5kg |
| |
| Lamb Products |
| Code |
|
Unit/Wt. |
| MAR2386 |
Leg Steaks Boneless |
4 x 170g or 227g |
| MAR238 |
Leg Steaks Bone In |
4 x 170g or 227g |
| MAR240 |
Shanks |
1x4no 400-650g |
| MAR222H |
Lamb Henry - Prepared from the shoulder |
1x5no 450-650g |
| |
Belly Spare Riblets |
as requested |
| MAR2109 |
Racks Lamb (F/T/C) |
4 x 3 Rib |
| MAR246 |
Lamb Valentine |
4 x 170g |
| MAR255 |
Lamb Rump |
1 x 4no 170-220g |
| MAR2418 |
Lamb Chops |
85-114g |
| |
| Duck Products |
| Code |
|
Unit/Wt. |
| MAR808 |
Duck Breast - Marinated and garnished |
1 x 4kg |
| MAR808STR |
Duck Strips - Skinless Duck Breast |
1 x 2kg |
| |
| Kebabs and Grill Sticks |
| Code |
|
Unit/Wt. |
| KEBCHI |
Chicken Kebabs - 4oz of Meat with peppers |
1 x 20no |
| KEBPOR |
Pork Kebabs - 4oz of Meat with peppers |
1 x 20no |
| KEBBEE |
Beef Kebabs - 4oz of Meat with peppers |
1 x 20no |
| KEBLAM |
Lamb Kebabs - 4oz of Meat with peppers |
1 x 20no |
| KEBDUC |
Duck Kebabs - 4oz of Meat with peppers |
1 x 20no |
| KEBTUR |
Turkey Kebabs - 4oz of Meat with peppers |
1 x 20no |
| |
All above available as mini kebabs |
|
| AV322 |
Grill Sticks - Chinese Pork |
1 x 12no |
| AV149 |
Grill Sticks - Peppered Beef |
1 x 12no |
| AV228G |
Grill Sticks - Minted Lamb |
1 x 12no |
| AV610S |
Chicken Skewer - Chicken inner fillet on a bamboo skewer |
1 x 20no |
| AV216 |
Lamb Skewer - Lamb finger fillet on a bamboo skewer |
1 x 20no |
| AV178 |
Beef Skewer - Beef tail strips on a bamboo skewer |
1 x 20no |
|
|
| Stuffed Products |
| All products are hand made with the finest ingredients. |
| |
| Stuffed Chicken Products |
| Code |
|
Case Size |
| AVCPAR |
Chicken Parisiene |
1 x 16 no |
| |
Fresh Supreme filled with garlic butter and garnished with a French Garden Marinade. |
| |
| AVCCRA |
Cranberry Chicken |
1 x 16 no |
| |
Fresh Fillet stuffed with Cranberry and
Apple forcemeat, garnished with Kiwi. |
| |
| AVCSEV |
Chicken Seville |
1 x 16 no |
| |
Fresh Fillet diamond cut and marinated in a tangy Orange Sauce. |
| |
| AVCPES |
Chicken Pesto |
1 x 12 no |
| |
Fresh Fillet stuffed with Mozzarella and green pesto and wrapped in Proscuitto Ham. |
| |
| AVCDOL |
Chicken Dolcelatte |
1 x 16 no |
| |
Fresh Fillet stuffed with Dolcelatte, mushrooms and wrapped in Smoked Bacon . |
| |
| AVCPAT |
Chicken paté |
1 x 16 no |
| |
Fresh Supreme stuffed with Mushroom paté and wrapped in bacon. |
| |
| AVCMIL |
Chicken Milano |
1 x 16 no |
| |
Chicken Fillet stuffed with plum tomatoes, chopped onion and mozzarella, garnished and covered in bacon. |
| |
| AVITAL |
Italian Rosette |
1 x 16 no |
| |
Skin on Chicken Fillet stuffed with minced bacon, mushroom and dolcelette cheese, tied
and wrapped in bacon. |
| |
| AVENG |
English Rosette |
1 x 16 no |
| |
Skin on Chicken Fillet stuffed with apricot and pork forcemeat, tied and wrapped in bacon. |
| |
| AVCPUD |
Chicken Pudding |
1 x 16 no |
| |
Fresh Fillet stuffed with Dolcelatte and apple pie filling, wrapped in bacon. |
| |
| AVCWEL |
Chicken Wellington |
1 x 10 no |
| |
Fresh Fillet stuffed with mushrooms and garlic butter, covered in puff pastry. |
| |
| AVCBIR |
Bird of Paradise |
1 x 10 no |
| |
Fresh Fillet stuffed with celery, onion and peppers in a sweet and sour sauce, covered in
puff pastry. |
| |
| AV616 |
Stuffed Leg |
1 x 10 no |
| |
Chicken Leg stuffed with pork and leek forcemeat. |
| |
| AVCTRU |
Chicken Truffle |
1 x 16 no |
| |
Chicken Fillet stuffed with mushrooms truffle oil and fresh thyme Chicken Chorizo. |
| |
| AV608C |
Chicken Chorizo |
1 x 16 no |
| |
Chicken Fillet stuffed with chorizo & sun dried tomatoes wrapped in streaky bacon. |
| |
| AVCTAR |
Chicken Tarragon |
1 x 16 no |
| |
Chicken Fillet stuffed with sun dried tomatoes, tarragon & red onions wrapped in proscuitto ham. |
| |
| AVKIEV |
Home Made Chicken Kiev |
1 x 12 no |
| |
100% Chicken fillet stuffed with garlic butter and coated with a organic breadcrumb. |
| |
| AVCNUG |
Home Made Chicken Nuggets |
1 x 3kg |
| |
100% chicken breast diced into 2” cube and coated in a organic breadcrumb. |
| |
| AVCGOU |
Fresh Chicken Goujons |
1 x 20 no |
| |
Chicken inner fillet coated in organic breadcrumb. |
| |
| Stuffed Turkey Products |
| Code |
|
Unit/Wt. |
| AVTURP |
Turkey Paupiette |
1 x 12 no |
| |
Fresh Turkey Steak stuffed with Cranberry and Orange forcemeat and tied. |
| |
| AVTPAR |
Stuffed Turkey Parcel |
1 x 16 no |
| |
Fresh Turkey escalope stuffed with a sage & chestnut forcemeat then folded and wrapped in a cross of streaky bacon. |
| |
| AVTROU |
Turkey Roulade |
1 x 16 no |
| |
Fresh Turkey escalope layered with cranberry, orange & herb stuffing then rolled and wrapped in streaky bacon. |
| |
| Stuffed Pork Products |
| Code |
|
Unit/Wt. |
| AVPTAC |
Pork Taco |
1 x 16 no |
| |
Pork Valentine stuffed with Cranberry and Country herb forcemeat. |
| |
| AVPDOL |
Pork Dolcelatte |
1 x 16 no |
| |
Pork Loin Steak stuffed with Dolcelatte and black pudding. |
| |
| AVPVIE |
Pork Vienna |
1 x 16 no |
| |
Pork Loin Steak stuffed with apple pie filling and garnished. |
| |
| AVPFIL |
Pork Fillet |
1 x 10 no |
| |
Pork Fillet stuffed and wrapped in bacon. |
| |
| AVSSPL |
Sausage Splitz |
1 x 16 no |
| |
Cumberland sausage butterflied open, marinated in greek passion and covered with mozzarella cheese wrapped in smoked bacon. |
| |
| AVPCUT |
Pin Jar Pork Cutlet |
1 x 16 no |
| |
Pork cutlet french trimmed & stuffed with pin jar gold, apricot & ginger stuffing wrapped in streaky bacon. |
| |
| Stuffed Beef Products |
| Code |
|
Unit/Wt. |
| AVBWEL |
Beef Wellington |
1 x 10 no |
| |
85g Fillet Steak, covered with paté and chopped mushrooms. Sealed between two layers
of pastry. |
| |
| AV170 |
Stuffed Beef Olive |
1 x 16 no |
| |
Beef Olive filled with Cumberland forcemeat, rolled and garnished |
| |
| AVFILROS |
Fillet Rossini |
1 x 10 no |
| |
114g Fillet Steak, covered with paté and wrapped in bacon |
| |
| Stuffed Lamb Products |
| Code |
|
Unit/Wt. |
| AVLWEL |
Lamb Wellington |
1 x 10 no |
| |
Lamb rump covered in a minted pate and sealed between two layers of pastry |
|
| |
|
|
| |
|
|
| |
Stuffed Game Products |
|
| Code |
|
Unit/Wt. |
| AVPHE |
Pheasant Breast |
1 x 16 no |
| |
Stuffed with Cumberland forcemeat and wrapped in proscuitto ham. |
| |
| |
Pheasant Breast |
1 x 16 no |
| |
Stuffed with apricot and pork forcemeat and wrapped in proscuitto ham. |
| |
| AVGUI |
Guinea Fowl Breast |
1 x 16 no |
| |
Stuffed with peach and apricot pork forcemeat. |
| |
| |
Guinea Fowl Breast |
1 x 16 no |
| |
Stuffed with Dolcelatte cheese and mushrooms. |
| |
| AVGROU |
Guinea Fowl Roulade |
1 x 16 no |
| |
Guinea fowl breast stuffed with ricotta cheese and spinach wrapped in proscuitto ham. |
| |
PLEASE ALLOW 36 HOURS NOTICE TO AVOID DISAPPOINTMENT. |
|
|
| Carvery Range |
| A New Range of value added Carvery Joints that are designed to improve your Carvery Range and yet remain competitively priced. |
| Code |
|
Wt. |
| AV1057 |
Peppered Topside |
Approx 3-4kg |
| |
Prime Topside of Beef marinated in Three Pepper marinade and then rolled for easy carving. |
| |
| 2046ST |
Mint Marinated Leg of Lamb |
Approx 2-3kg |
| |
Leg of Lamb boned and marinated in Mint, stuffed with a Lamb and Mint forcemeat and then rolled ready for easy carving. |
| |
| 226ST |
Lamb Shoulder |
Approx 2-3kg |
| |
Marinated in Rosemary and Thyme marinade, stuffed with Rosemary and Thyme forcemeat and then rolled for easy carving. |
| |
| 226ST |
Cajun Lamb Shoulder |
Approx 2-3kg |
| |
Lamb Shoulder boned and marinated in Cajun Spices, left overnight, stuffed with authentic Cajun and Lamb forcemeat and then rolled for easy carving. |
| |
| 3166ST |
Pork Shoulder |
Approx 3-4kg |
| |
Boned and marinated in a Sweet and Sour marinade and the filled with Pork and Apricot Stuffing. |
| |
| 3176ST |
Pork Loin |
Approx 3-4kg |
| |
Stuffed with pork & apricot forcemeat. |
| |
| 658ST |
Turkey Breast |
Approx 2-3kg |
| |
Stuffed with traditional Sage and Onion forcemeat or a choice of your own. |
| |
| 658ST |
Tender Stuffed Turkey Breast |
Approx 2-3kg |
| |
Stuffed with orange and cranberry forcemeat glazed with cranberry sauce. |
| |
| 658ST |
Turkey Breast |
Approx 2-3kg |
| |
Marinated in a Tamarind and Apricot marinade, stuffed with Cranberry and Orange forcemeat and then rolled for easy carving. |
| |
| 9026ROY |
Royal Venison |
Approx 3-4kg |
| |
Finest Highland Venison Haunch marinated in Red Wine, boned, stuffed with Venison and Red Wine forcemeat and then rolled for easy carving. |
| |
| Mock Bird Roasts |
| Code |
|
Unit/Wt. |
| 658SAN |
‘Sandringham’ Mock Bird Roast |
Approx 4-5kg |
| |
Boneless Turkey breast layered with breasts of Chicken and Guinea Fowl, filled with Apricot and Chestnut seasoned forcemeat. Tied in a log shape for easy carving. |
| |
| 658BAL |
‘Balmoral’ Mock Bird Roast |
Approx 4-5kg |
| |
Layered boneless breast of Turkey, Duck and Chicken, filled with traditional Old English Cranberry & Chestnut forcemeat. Tied in a log shape for easy carving. |
| |
| 658BUC |
‘Buckingham’ Mock Bird Roast |
Approx 4-5kg |
| |
Layered boneless breast of Turkey, Duck, Guinea Fowl and Chicken filled with traditional Apricot forcemeat. Tied in a log shape for easy carving. |
| |
| 658WIN |
‘Windsor’ Mock Bird Roast |
Approx 4-5kg |
| |
Layered boneless breast of Turkey, Duck, Pheasant and Chicken filled with traditional Apricot and Chestnut forcemeat. Tied in a log shape for easy carving |
| |
| 658MOC |
‘Palace’ Mock Bird Roast |
Approx 4-5kg |
| |
Layered boneless goose with Guinea fowl breast, Pheasant breast, cranberry & chestnut forcemeat. |
| |
| Meatballs |
| Code |
|
Unit. |
| MBC |
Chicken Meatballs in Piri Sauce |
1 x 20 no |
| MBC |
Chicken Meatballs in Sweet & Sour Sauce |
1 x 20 no |
| MBC |
Chicken Meatballs in Chilli & Pineapple |
1 x 20 no |
| MBC |
Chicken Meatballs in Taiwanese Sauce |
1 x 20 no |
| MBB |
Beef Meatballs in BBQ Sauce |
1 x 20 no |
| MBB |
Beef Meatballs in Chilli Con Carne Sauce |
1 x 20 no |
| MBL |
Lamb Meatballs in 'Italian' Herbs & Spices |
1 x 20 no |
| MBL |
Lamb Meatballs in Four Season Sauce |
1 x 20 no |
| MBP |
Pork Meat Balls in Chilli & Tomato |
1 x 20 no |
|
| |
| Marinade List of Flavours |
| Marinade Name |
Taste |
Oil, Glaze or Powder |
| Maripur Red Wine |
Red Wine |
Oil |
| Cajun |
Thyme, marjoram, chilli |
Oil |
| Chilli Willi |
Paprika, pepper, garlic, coriander |
Oil |
| Chinese |
Aniseed, tomato, onion, pepper |
Oil |
| Dragon Fire |
Chillies, pepper, garlic, coriander |
Oil |
| Ginger, Chilli & Lime |
Lime, chilli, paprika, garlic, onion |
Oil |
| Herby Willi |
Garlic, pepper |
Oil |
| Honey & Ginger |
Honey, ginger |
Oil |
| Jamaican Jerk |
Onion, chillies, allspice, thyme, nutmeg |
Oil |
| Lemon & Pepper |
Lemon, pepper, coriander |
Oil |
| Mint |
Onion, mint, parsley, pepper |
Oil |
| Orange & Thyme |
Orange, thyme |
Oil |
| Red Thai |
Chilli, Coconut & Coriander |
Oil |
| Rosemary |
Rosemary, pepper, onion, celery |
Oil |
| Rosemary & Garlic |
Rosemary, garlic, onion, parsley |
Oil |
| Chinese Salt & Pepper |
Salt, pepper |
Oil |
| Steakpepper Rocky |
Pepper |
Powder |
| Honey & Mustard |
Honey, mustard |
Oil |
| Sweet Maple & Mustard |
Maple, mustard |
Oil |
| Tamarind & Apricot |
Apricot, tamarind |
Oil |
| Tikka |
Yoghurt, tomato, garlic, coriander |
Oil |
| Tomato & Basil |
Tomato, Basil |
Oil |
| Wild Garlic |
Wild garlic, garlic, onion, pepper, parsley |
Oil |
| Campo Olivar |
Olive based with aroma of parmesan cheese |
Oil |
| Caribbean |
Onion, paprika, garlic, red berries |
Oil |
| Chinese & Plum |
Plum, Worcestershire sauce |
Oil |
| Cielo Rosso |
Thyme, oregano, parsley, basil |
Oil |
| French Garden |
Garlic, onion, pepper, chive, rosemary |
Oil |
| Greek Passion |
Spices, garlic, onion |
Oil |
| Japanese Flower |
Teriyaki style with soy sauce& sesame oil |
Oil |
| Indian Mystery |
Spices, mixed vegetables |
Oil |
| Spanish Harbour |
Garlic, paprika, spices |
Oil |
| Spare Rib Taiwan |
Ketjap, red curries |
Oil |
| Thai Adventure |
Tumeric, coriander, cumin seed, chillies dill |
Oil |
| Mexican Madness |
Chilli |
Powder |
| Italian |
Tomato & Herbs |
Powder |
| Orange & Mint |
Orange & Mint |
Oil |
| Steakado Pepper |
Pepper, onion, garlic |
Powder |
| Thai |
Sweet, spice, coconut |
Powder |
| Chinese |
|
Glaze |
| Garden Mint |
|
Glaze |
| Honey |
|
Glaze |
| Kentucky |
|
Glaze |
| Smokey BBQ |
|
Glaze |
| Sweet 'n' Sour |
|
Glaze |
| Tandoori |
|
Glaze |
| Thai |
|
Glaze |
| Kofta |
|
Glaze |
| Mediterranean Style with Caper |
Tomato, Orange, Basil, Capers |
Sauce |
| Cantonese Style |
Soy |
Sauce |
| Sweet Chilli |
Sweet Chilli |
Sauce |
|
