| BACON | LAMB
| BEEF | PORK
| CHICKEN | BURGERS
The two full time butchers at Glasfryn
Farm Shop prepare all the cuts of meat; handmake our famous
beefburgers; cure, prepare
and pack our award-winning bacon;
and are always on hand to give you advice and suggestions.
WELSH BLACK BEEF
Our Welsh Pedigree Black Beef comes from cattle raised
on the lush, natural pastures
of our own farm. The tender beef is slightly marbled with
white fat and has herbal undertones. The meat is hung
(matured) on the bone for an extended 28 days in the time-honoured
traditional way, to improve flavour and texture.
Welsh Black beef is among the finest in the world, used
by top chefs and restaurants across the UK.
At a special ‘blind’ tasting of fillet steak by 12 top
London chefs, the Welsh Black entry beat off competition from some
of the world’s most famous beef breeds, including the Chalosse,
Salers, Limousin, Charolais, Simmenthal, and Aberdeen Angus. The expert
judges declaring the Welsh Black Beef to be the best.
Our Pedigree Defaid Llyn lambs thrive on the natural grassland available
all year round, in one of the most unspoilt environments in the world.
These hardy breeds are raised on fresh mountain grasses and luscious
green lowland meadows, which give the meat its own distinctive flavour.
Natural variations in climate and vegetation contribute to the special
flavour and consistently high quality of our lamb, born and raised
in Wales under the management of our expert flock masters. Our lamb
provides you with a natural, versatile, tender, low fat ratio, and
succulent product with the distinct flavour of Wales.
The indigenous pure breed Defaid Llyn (Llyn Sheep) originate from
the Llyn Peninsula in North Wales and until recently were a relatively
unfamiliar breed of sheep in the UK. Farmers soon find that the Llyn
ewe is an ideal sheep, which is quiet in nature and prolific and has
great maternal instincts. The Llyn fits in to many situations and
its versatility suits both lowland and upland grazing.
Cig Moch Pen Llyn (Llyn Peninsula Bacon) is unsurpassed for quality
and value. The bacon is cured using the old-fashioned ‘dry salt’
method, whereby we rub the sides of the pork with a cure dry salt
mix, which draws moisture from the meat. This method ensures that
no moisture will be released from the bacon when cooking ensuring
that it loses no weight or flavour. Our smoked bacon is produce by
the traditional process, instead of painting or spraying with liquid
smoke extract, we use our own smokehouse fired with local Welsh oak.
Did you know?
By dry curing our bacon we reduce its weight by 10% meaning
we get a pound of bacon from 18oz of meat, but loses no
weight during cooking. Larger commercial curers inject
a liquid cure into their bacon, which actually increase
the weight of the meat by between 10% and 45%, this means
that a pound of their bacon will only contain 11oz of
meat and will of course lose a lot of its weight when
cooking. What appears cheap at the time of purchase will
prove to be more expensive by the time it reaches the
Glasfryn Estate game, which includes pheasant, woodcock,
duck, pigeon and rabbit, is wild and reared as nature
intended without artificial agents to boost growth or
bulk. Highly nutritious, easy to cook and rich in flavour,
our dressed wild game brings the traditional taste of
the countryside direct to your table.
SAUSAGES | BACON
| LAMB | BEEF
| PORK | CHICKEN
| BURGERS | GAME