Handmade Apricot & Hazelnut Stuffing
Sumptuous stuffing to complement your Christmas roast.
From £5.95
Handmade Cranberry & Hazelnut Stuffing
Sumptuous stuffing to complement your Christmas roast.
From £5.95
Handmade Sage & Onion Sausagemeat Stuffing
Sumptuous stuffing to complement your roast dinner.
From £5.95
Properly Free Range Whole Bronze Turkey
Our Properly Free Range Turkeys are all Bronze birds, a traditional slow-growing breed that thrive living outdoors amongst pasture. Fed a totally natural diet, of straightforward cereals, grass, nettles, fodder beet and cider apples, they boast an incredible flavour and beautifully tender meat.
Properly Free Range Bronze Turkey Crown
For smaller gatherings or those who prefer white meat, our Free Range Turkey Crown is the ideal choice. Voted Best Christmas Turkey by Good Housekeeping, it’s perfect for freeing up oven space and ensuring a delicious festive meal.
- Offer
Grass Fed Beef Silverside
Well-suited to both roasting & long, slow cooking
Frequently Asked Questions for Christmas Meat
What is a Bronze Turkey?
Bronze Turkey is a heritage breed that originated by crossing wild turkeys with European domesticated birds in the 18th Century. With a dark plumage and a beautiful coppery-metallic sheen, their colouring closely resembles their wild ancestors. Bronze Turkeys are a traditional slow-growing breed which thrives living outdoors amongst grassland pasture.
How do you cook a turkey crown?
Remove the turkey from the fridge the night before to reach room temperature and dry the skin for crispiness. Preheat the oven to 180C/Gas mark 4. Place the turkey crown in a roasting dish, add butter, and optionally cover with foil, removing it 15 minutes before the end. Check doneness with a skewer; juices should run clear. Let it rest for 30-40 minutes before carving. Use the drippings for gravy by adding turkey stock and wine.
What is beef on the rib?
Beef on the rib, often referred to as a rib of beef or prime rib, is one of the most prized cuts of beef. It includes the rib bones, which add both flavor and a striking presentation, making it a popular choice for special occasions. This cut is known for its marbling, with fat running through the meat to keep it tender and juicy during cooking. The rib of beef has a rich, deep flavor that’s often described as "properly beefy," especially when sourced from grass-fed cattle. It's ideal for roasting, offering a combination of succulent meat and crispy, flavorful fat.
What makes Pipers Farm's bacon different?
Here at Pipers Farm, we traditionally brine cure whole sides of our slowly grown native breed pork. Once cured, our sides of back bacon are hung and air-dried for a week before slicing. The whole process to make our award-winning bacon takes three weeks.
What is the difference between Mutton, Hogget & Lamb?
There are various definitions of lamb, but the most widely accepted is a sheep up to 1 year old. You can find lamb available in the market as young as 3 months old, which to us feels completely wrong. We rear a flock of sheep that straddles the bracket of lamb and hogget. Hogget is widely accepted as a sheep that is older than 1 year and under 2 years. Mutton can be anything from 2 years old.