Game Season: Partridge
The partridge season runs from 1st September to the 1st of February. There are 2 types we have in this country, the English Partridge which is the smallest species, has yellow or grey legs and lesser known than the French Partridge or Red Leg Partridge. This is slightly larger and plumper, and the species you […]
Spring Awards – News just in…!
There’s a certain glow about our butchers this Spring as we’ve had a flurry of good news at various competitions and events. First up, we have to give a big shout out to our Butcher Brothers, Joe and Robbie, who excelled themselves at The Battle of The Butchers hosted by Dalziel UK, at The Great […]
Great Taste Awards 2022
Lishman’s Charcuterie scores again in the Great Taste Awards Our ‘well-balanced, well-cured and melt in the mouth‘ Coppa received 2 Stars in today’s results. Less than 9% of products received such an accolade for being ‘above and beyond delicious’. Described by the judges as having “a deep buttery, earthy flavour” this sweet, silky, air-dried pork is […]
Wanted: Apprentice
We are recruiting a brand new butchery apprentice to join our happy, award-winning team. Opportunities like this don’t come along every day, BUT if you fancy learning the trade and want to go far in your career, then just get in touch with us to find out more about the role. You will work […]
The Smithfield Awards
We butchers love to pit our wits against one another to see who has the best pie, or sausage or innovative product. It’s a meat thing and it goes on all over the world. Just take a look at the barbecue competitions in the US. Q Guild Butchers (there’s around 130 independent butchers shops who […]
The Joys of Spring Lamb
When I first came to butchery on leaving school in the early 80’s, the first Spring Lamb was a long awaited delicacy which didn’t show itself until the Easter period. Last year’s lamb had all but dried up around Christmas time, and what was left, the hogget as it would now be called, was considered […]
A Salumi Tour of Tuscany
Any fool can know. The point is to understand – Albert Einstein I have read all the books on the science of salami making and cured meat preserving. I have practiced it to quite a degree too. But it’s not until you meet the fathers, sons and families whose lives revolve round it and has […]
The Glories of Highland Cattle
Highland Cattle. What are they? These shaggy coated long horned cattle thrive on the rough pasture and hillsides of their native Scotland. Probably the most handsome of all cattle breeds, they produce wonderfully flavoured beef with a marbling of fat, synonymous with many British breeds, which naturally bastes the meat whilst it cooks, enhancing the […]
