Christmas provides an opportunity for family and friends to gather around the table and enjoy a memorable feast, traditionally a turkey with all the trimmings. Turkeys, however, can be time consuming to prepare and cook which is why online heritage breed butcher, Farmison & Co, has created a number of delicious, oven ready, festive alternatives. Star dishes include; 45 Dry Aged Heritage Beef, Cockerel, Swaledale stuffed leg of hogget, Yorkshire Dales partridge stuffed with winter fruits and traditional spices, and 3 month traditionally-cured Yorkshire Gammon.

The stuffing's and seasonings have been created by Michelin-starred chef Jeff Baker, who works in-house with a team of artisan butchers. All of Farmison and Co's produce is freshly delivered to the door in time for Christmas, oven ready, leaving more time for everyone to enjoy the day with loved ones.

Yorkshire Dales Partridge, Stuffed with Winter Fruits and Traditional Spices

The Yorkshire Dales Partridge is the perfect Christmas alternative for those cooking for a smaller party. Simple to cook and partly boned for easy eating, the partridge is stuffed with traditional fruits and old fashioned Yorkshire spice, giving families a unique, fine dining experience in their homes. Price: £7.50 each.

Whole Herb Fed Yorkshire Cockerel

A superb roasting bird for Christmas, with all the tenderness of chicken, but larger in proportion and with full flavoured character. Reared in the great outdoors on the edge of the Yorkshire Moors, Farmison cockerels enjoy a diest of herbs and rich grains, before being game hung specially for the festive table, to intensify the flavour. Price: £39.95 each (serves 6)

Swaledale Stuffed Leg of Hogget

Farmison's carvery style, stuffed leg of hogget is a great alternative to turkey. Stuffed with traditional winter herbs and woodland mushrooms, hogget bridges the gap between lamb and mutton and has an incredible depth of flavor, making it perfectly suited to being roasted. This recipe has been crafted to enhance the rich flavour of the meat whilst adding a sprinkling of Christmas with sage, thyme, rosemary and white pepper. Price: £24.95 for 1.8 kg leg (serves 6).

Ripon Cathedral 3-month Cured Leg of Pork

Quintessentially English, this whole leg of pork is cut in the distinctive pear shape of traditional York Ham.  Cured by Farmison's Master Butcher in two stages; rubbed with salt, the pork leg is turned over every 24 hours over 14 days then hung to dry for 12 weeks it is then marinated with an edgy sweetness of muscavado, Yorkshire ale, a wintery taste of dried orange and juniper;the result is a flavour only native breed English hogs and proper curing techniques can provide. The pork arrives ready to be cooked resulting in an exceptional festive ham. Available to buy as full leg £74.95 or half leg £39.95.

45 Day Dry Aged Sirloin

A visually stunning Christmas centerpiece, prime rib meat aged for 45 days, French trimmed by Farmison & Co's Master Butcher, and left on the bone for maximum flavour providing luscious, rich meat for carving, and ample bone for making broth or stock afterwards. The well-marbled meat caramelises upon cooking, which coupled with the use of grass fed beef and dry age maturing techniques, makes for outstanding flavours. Prices: £69.95 for 2.6 kg (serves 6); £84.95 for 3.2 kg (serves 8); £104.95 for 4kg (serves 10)

Christmas Porchetta, Stuffed with Bramley Apple and Spice.

Quite simply some of the best Porchetta on offer in the United Kingdom, this centrepiece is the result of painstaking efforts to enhance Italian tradition with the finest English pork and ingredients. The rich, creamy pork loin is skillfully trimmed, boned, and stuffed by hand with seasonal Bramley apples and spices to enhance the natural flavour of Farmison's heritage pork. For the melting tenderness for which Porchetta is famous, slow roast on a trivet, and serve with mashed potatoes, roast carrots, and seasonal greens. Prices: £29.95 for 2.5kg (serves 6); £59.95 for 5kg (serves 12).

Farmison & Co is supplier to some of the UK's leading chefs including current Great British Menu contestant Tommy Banks (The Black Swan, Oldstead), whose philosophy is all about traceability and local produce; other well-known restaurants include Michelin starred House of Tides, London's Tate Modern, Restaurant 34, Bocca di Lupo, Ducksoup and The Ivy.  Farmison & Co ensures the best quality meat is available beyond not only to top restaurants, but also directly into peoples' kitchens.  Sourced from local farmers who focus on heritage breeds, chosen for their superior and unrivalled flavor, all items will be freshly delivered by Christmas, to any chosen UK address between the 19th-23rd December.

ENDS

For more information on Farmison & Co's full range of Christmas product, as well as delivery times for Christmas 2016, please visit https://www.farmison.com/christmas . 

For further press enquiries please contact Doune Mackenzie, doune@farmison.com 07773796715              

Notes to editor

Supplier to some of the UK's leading chefs including Andrew Pern (The Star Inn, Harome) and Tommy Banks (The Black Swan, Oldstead) alongside leading alongside Michelin star restaurant House of Tides, London's Tate Modern, Restaurant 34, Bocca di Lupo and Ducksoup, Farmison & Co ensures the best quality meat is available beyond top restaurants and directly into peoples' kitchens through its online UK wide delivery service.

With an unrivalled range of British heritage meat to choose from, Farmison & Co allows the home customer to choose not only by cut, but also by breed and maturity. These include some of Britain's favourite native breeds such as Aberdeen Angus, Galloway and Old Spot Gloucestershire alongside the lesser known Dexter, White Park, Swaledale and Herdwick to name but a few.

With the largest selection of English cuts of steak online, Farmison & Co also provides exclusive and difficult to source products and unrivalled lengths of dry-ageing on the bone. Farmison & Co's master butchers cut to order, delivering an entirely personal service to meet the customer's taste and deliver fresh, not frozen in under 24 hours.

Alongside its extensive range of cuts, Farmison & Co also offers over 20 different types of meat box, boasting the best of British artisan butchery, either for gifting, feasting, or stocking the freezer alongside its Monthy Meat Box – a subscription service expertly curated each month offering an outstanding seasonal selection direct from the butcher's block.

From the dales to your door, all Farmison & Co's products are traceable back to their farms and its longstanding relationships with its farmers, ensuring its standards of traditional husbandry – feeding natural produce with space to roam and time to grow at their own pace – are unequivocally met.

“The Hereford Steaks are the best I have ever tasted.”

Andrew Pern, Chef and Director of the award-winning Star Inn at Harome.

The pub, which won back its Michelin star in 2014, is renowned for its extensive use of local seasonal produce.

“The care and attention which Farmison & Co place in sourcing and aging Britain's wonderful beef delivers taste you never forget.”

Tommy Banks, Head Chef at the Michelin starred Black Swan at Oldstead.

With a background in farming, the majority of produce used at the Black Swan is grown on site by Tommy in his two-acre garden kitchen. Having built up a fantastic network of suppliers, Tommy has been a long-standing customer of Farmison & Co.