Thick, bone-in short ribs cut from our own native beef — deeply marbled with a generous cap of fat. Braise low and slow with rosemary, sea salt and cracked black pepper until the meat slips from the bone.

A native-breed ribeye with generous marbling, dry-aged for depth and cut thick on the block. Best cooked hard in a dry pan, then basted with Shirgar Welsh butter, garlic and cracked pepper.

The most tender cut on the animal. Lean, elegant, and quick to cook.

Fillet on one side, sirloin on the other — cooked on the bone for extraordinary flavour.

Rolled and tied. Made for a Sunday of low, slow cooking.

Our own topside and silverside, rolled and tied for a classic Sunday roast — lean, generous and forgiving. £13.99 per kilo.

Native-breed sirloin cut to a full 8oz with the fat cap left on, laid out fresh on the tray each morning. £5 each — griddle three minutes a side and rest.

Whole topside and silverside from our own herd, trimmed with a natural fat covering and tied by hand. £13.99 per kilo — roast slow and carve thin.

Cut for stews, pies, and slow braises. Trimmed of sinew.

Coarse-ground minced beef from our own herd. Rich fat ratio.

Bold flavour and generous size. The connoisseur's steak.

Hand-pressed from our own beef with just a whisper of seasoning.

Four thick-cut rare-breed pork steaks, each in a different house marinade: peppered, barbecue, smoky paprika and sweet chilli. Our best-selling deal — 4 for £8.

Traditional recipe using our own rare-breed pork.

Buttery Welsh leek folded through slow-ground pork.

Dry-cured for seven days in salt, sugar and juniper.

Ribboned fat crisps to sweet, salty perfection.

Slow oak-smoked over three days. Deep, savoury.

A centrepiece roast with generous crackling.

Traditional Welsh recipe — build and bake at home.

Made on site in five varieties: Pork & Black Pudding, Cheese & Jalapeño, Pork & Leek, Hog Roast and Thick Pork. £6.99 per kilo — fresh, local, and made the right way.

The leanest, most tender cut on the pig, silverskin trimmed off on the block. Sear whole, then finish in the oven for fifteen minutes and rest.

Thick, bone-in loin chops French-trimmed into a tomahawk. £2.50 each — griddle hard on both sides and rest for five minutes.

Our own chipolatas wrapped in streaky bacon by hand. A counter staple all year, not just at Christmas — lovely alongside Snowdonia cheddar and Cradoc's crackers from the shelf.

A curated selection of our best cuts, sausages, and bacon.

A whole heritage lamb, butchered to your specification.

Half a lamb — perfect for the family freezer.

Marinated overnight in fresh garden mint.

Cumin, coriander, and paprika. Grill high and fast.

Our shepherd's take on the burger.

Slow-roasted until falling from the bone.

Loin chops from our own Welsh lamb, rubbed with a deep paprika, garlic and rosemary marinade the morning they go out. Grill four minutes a side and rest before serving.

Hand-rolled lamb mince skewers rolled in cumin, coriander and chilli. Straight onto a hot griddle or barbecue for six minutes, turning often.

Coarse-ground shoulder and trim from our own lambs, minced fresh on the block each morning. £10 per kilo — for koftas, moussaka, shepherd’s pie and ragu.

A pair of bone-in Welsh lamb shanks, trimmed and French-cut. Braise three hours with red wine, rosemary and root vegetables until the meat falls away.

Lamb shoulder cut into generous cubes by hand and trimmed on the block. Built for tagines, hotpots and slow curries.

Welsh lamb shoulder diced by hand and wrapped in butcher’s paper. £5 for 500g — perfect for a tagine, hotpot or slow curry.

Our featured product: free-range chicken breast stuffed with salty Greek feta, then rolled in a sun-dried tomato and mixed-herb marinade. Bake for 30 minutes and serve with new potatoes.

Martyn & Danielle’s free-range chickens, reared on the family farm and dressed whole on our counter. £9.30 per kilo — golden skin, deep flavour, giblets included.

Chicken breast with peppers, red onion and cherry tomatoes.

Sticky five-spice glaze — a house favourite.

Our chalkboard BBQ Pack: 6 pork sausages, 4 burgers, 4 Chinese chicken skewers, 4 minted lamb koftas and 500g sticky maple pork ribs. Everything you need for the grill in one box.

4 beef burgers, 1lb shortback bacon, 12 Hipkin sausages, 1lb minced beef, 4 pork steaks, 4 chicken fillets and 12 large eggs. All for £25.

Minced beef, half a dozen eggs, back bacon, streaky bacon, pork loin steaks, our own sausages and four spicy burgers. The freezer-filler our regulars come back for.

Sticky beef stir-fry, four burgers, our own sausages, half a dozen eggs, coleslaw, Welsh cakes, a bag of Pembrokeshire potatoes and fine egg noodles. Dinner for the week, sorted.

Minced beef, half a dozen eggs, homemade faggots, our own sausages, four burgers and four thick-cut pork chops. Proper Welsh cooking from one box.

A whole free-range chicken, gammon steaks, pork chops, a boneless pork joint and our own sausages. Two Sunday roasts and a few midweek dinners besides.

A hand-picked selection of everyday cuts.

Ten kilos of our own beef, butchered to order.

Family freezer filler with premium cuts included.

The full experience — from ribeye to mince.

A whole rare-breed pig, butchered to your spec.

Half a rare-breed pig.

One of our heritage lambs, cut to order.

Half a lamb — cut, wrapped, labelled.

Ribeye, sirloin, rump, and burgers.

Sausages, burgers, and skewers to kick off summer.

Enough for a garden full of guests.

Roast chicken, new potatoes, garden peas & carrots. Meal deal: £6 each or 2 for £10.

Slow-cooked ragu over al-dente spaghetti. Meal deal: £6 each or 2 for £10.

A traditional favourite — creamy, herbal, comforting.

Our own pork sausages on buttery mash with onion gravy.

Native beef mince crowned with golden mashed potato.

Traditional Welsh faggots, mash, and mushy peas.

Gentle-spiced curry with peas, mushrooms and free-range chicken.

Hand-carved ham rolled over crisp leaves, cucumber, cherry tomatoes, boiled egg, coleslaw and our own potato salad. Made fresh in the shop each morning.

Hand-pulled roast chicken, roast and mashed potatoes, Yorkshire pudding, buttered cabbage and mixed vegetables, all under our own rich gravy. Made in the shop kitchen every Sunday morning — order ahead, they always sell out.

Choose any two from the chiller: cottage pie, hunter’s chicken, chicken curry, ham in parsley sauce or sausage and mash. £6 each or two for £10, oven-ready in their own trays.

Great Taste award-winning Welsh soups handmade in Wales — Welsh Beef Lobscouse, Welsh Lamb Lobscouse, Chicken & Welsh Ale, Leek, Potato & Llŷn Cheese, and limited-edition Parsnip. Two generous portions per pot.

Chicken breast, bacon, barbecue sauce, and melted cheese.

Baked fresh by Farm Cottage Bakery. Soft crumb, golden crust.

Stoneground wholemeal from Farm Cottage Bakery.

Long-fermented, hand-shaped sourdough by Farm Cottage Bakery.

Sunflower, pumpkin, and oats. Farm Cottage Bakery.

Four fruit scones baked for us locally, a block of Shirgar Welsh salted butter, and a jar of Welsh Lady raspberry preserve. Cream tea, sorted.

A slate of our counter favourites — Bakewell tarts, chocolate brownie slices, iced vanilla slices, custard slices and cream-filled fingers. Chosen by the counter each morning.

Layers of crisp puff pastry and thick vanilla crème, finished with white fondant and a feathered chocolate stripe.

Shortcrust case, raspberry jam, almond frangipane, fondant top and a glacé cherry. The classic, done properly.

Chunks of chicken breast rolled in our deep-red Chinese marinade and hand-skewered — sweet, sticky five-spice with a gentle chilli warmth. Grill or oven-bake for 20 minutes.

Diced beef rolled in a coarse cracked-pepper crust and skewered. Fast, high heat — two minutes a side.

Rare-breed pork steaks bathed in a sweet chilli glaze that caramelises beautifully under the grill.

Pork steaks in a herb-heavy Italian marinade — basil, oregano, garlic and tomato.

Free-range chicken fillets in a bright lemon and garden-herb rub. The house favourite for a midweek tray bake.

Chicken breast stuffed with garlic butter, breadcrumbed by hand in our kitchen each morning.

Strips of beef with peppers and red onion in a smoky fajita marinade. Straight into a hot pan.

Wild Welsh venison haunch, boned, rolled and tied on the block. Deep red, almost fat-free and full of flavour — roast pink and rest well.

Thick-cut loin steaks from our own butchery. Two minutes a side in a screaming pan, then rest with butter and juniper.

Hand-diced venison shoulder, trimmed for casseroles, pies and slow-cooked stews with red wine and root vegetables.

Bone-in venison chops with a neat fat rim, French-trimmed by hand. Grill hard and serve with redcurrant.

Grown a field away by H.R. & E.A. James at Clareston Hall Farm, Freystrop. Floury, earthy, and unbeatable roasted.

Half a sack of Clareston Hall Farm potatoes, lifted locally and bagged in paper. Store somewhere cool and dark.

Firm, papery brown onions from a local grower, sold loose from the basket by the door. The base of every stew, gravy and ragu we make.

Lifted from the field this week and still carrying the soil. Waxy, sweet, and best simply boiled with butter and mint.

Loose local veg from the baskets by the stairs — cauliflower £1.30, savoy cabbage £1.10, sweetheart cabbage £1.30, leeks £3.99/kg, swede £2, red & white onions £1.52/kg, parsnips £3.19/kg, carrots £1.28/kg, baking potatoes 70p each and 2.5kg bags of potatoes £2.

Locally grown pumpkins stacked by the shop door through October — deep orange carvers and pale-skinned cooking varieties. Priced by size, from £3 for the small ones up to £8 for the giants.

Whole pasteurised cow's milk from Carningli Dairy, bottled in returnable glass. Creamy, unhomogenised in character, and shaken before pouring.

Fresh Welsh milk in whole or semi-skimmed, straight from our chiller. Carningli Dairy glass bottles sit alongside it on the same shelf.

Made a few miles away at Nant Neel Dairy with milk from their own herd. Choose from Original Cream, Golden Salted Caramel or Golden Biscoff Cheesecake.

Nant Neel Dairy’s cheesecake ice cream rippled with Biscoff spread and finished with a thick crumble of caramelised biscuit. The tub that never lasts the drive home.

Mature cheddar made with milk from a neighbouring Pembrokeshire herd — nutty, crumbly, and properly sharp. Cut and wrapped in the shop.

Raw Pembrokeshire honey from Copperstone House at East Pelcomb — hedgerow and clover, jarred by hand. Golden, thick, and unmistakably local.

Cold-pressed Pembrokeshire Gold rapeseed oil in Applewood Smoked, Basil Infused, Lemon Infused and Natural. High in vitamin E, low in saturates — for dressing, dipping, roasting and marinades.

Handmade in Pembrokeshire by The Potting Shed — bright clementine peel suspended in a soft-set marmalade. Also available in Orange.

A deep, fruit-heavy extra jam from The Potting Shed — blackcurrant and strawberry cooked down slowly in small batches.

Thick Daisy Bank Dairy milkshake in strawberries & cream and other rotating flavours, kept cold beside the fresh bread and local cakes shelf.

Locally sourced chutneys from our shelf — the natural partner to Golden Hooves cheddar and cold cuts from the counter.