The counter
Today.
Order any cut that is not sold out; it comes with you to the order page.
- Rib of beef, 35 daysHollow Farm, Longhorn£38 per kgPlentyOrder this cut
- Pork bellyRidge Farm, Gloucester Old Spot£14 per kgPlentyOrder this cut
- Lamb shoulderFell Side, Herdwick£16 per kgA few leftOrder this cut
- Ox cheekHollow Farm£12 per kgA few leftOrder this cut
- OngletHollow Farm£26 per kgSold out
- Home-made sausagesOur pork, sage and mace£12 per kgPlentyOrder this cut
How to cook it
- Ox cheekBraised in red wine, lid on4 hours at 150 °C
- Lamb shoulderSlow roast until it pulls5 hours at 140 °C
- Pork bellySlow, then a hot blast for crackling2½ hours, then 20 min at 230 °C
- Rib of beefSeared, then roasted, then rested20 min per kg at 200 °C
- OngletFast and hot, served rare3 minutes a side
In the market hall
Cut while you wait.
Everything on the list is cut to order at the counter. Tell us the weight, or how many you are feeding, and we cut, tie and wrap it in front of you.
- Cut to the weight you ask for
- Rolled, tied or boned out on request
- Dry-aged in our own cabinet
Block & Salt (sample business) is a sample business. Its forms, bookings and basket are switched off — nothing you do here is sent, saved or sold.
Like Block & Salt?
Pick how you'd start from it. We'll keep your choice — this design, the page you were on and anything you tell us.
- Use this designStart from it as it is
- Change a few thingsYour name, logo, colours, photos and sections
- Adapt it from my briefTell us about your business and we'll fit it to you
Installing designs opens after their review, with your own account. Nothing is installed or created from this page, and previewing is free.
Pages
- Block & Salt
- The counter
- Provenance
- Boxes
- Order
- Privacy and Terms
Built around
- Shop — demo only here
- Enquiries — demo only here
- Several pages
You'd still connect
- Your counter list
- Your collection orders
- Who your farms are