When it comes to festive feasting, we go all out on the indulgence scale, making our Christmas meal one to remember.
Once you have picked out your festive bird, we've done the hard work to make it taste incredible. The wonderful natural diet, the slow growth and plenty of time running around in the field, all with one aim, to produce proper flavour.
We've also hung each bird, preparing it only when it reaches absolute perfection. All you need to do is dress it with your choice of festive trimmings and keep an eye on the oven timer.
With all that love and care, please promise us you will not step near a box of dreary, dehydrated stuffing! Our birds deserve better.
Our super talented friend Gill Meller has crafted this special recipe that is perfect for any stuffing requirements, from Christmas poultry to festive Venison or pork. It works with just about anything.
200g Saddleback Bacon Lardons
150g Saddleback Pork Liver, trimmed and cubed
250g Saddleback Belly Pork, cubed
1 large onion 1, diced
2 garlic cloves, peeled and grated
1/2 orange, zested
A small handful of thyme leaves
4 Sage leaves, finely chopped
3 bay leaves, finely chopped
1 egg, lightly whisked
50g white breadcrumbs
100g prunes, stones removed
Start by roughly chopping the bacon and place it in a large bowl with the pork liver and fatty pork belly.
Add the onion, garlic, orange zest, thyme, chopped bay leaves and mix together well.
Pass this mixture through a mincer and return it to the bowl. (If you don't have a mixer then you could use a food processor on a low setting, or finely dice the meat by hand.)
Add the egg, breadcrumbs and prunes, then season and mix everything together.