In America, they call them varietal meats. In England, we call them "offalî, which many Americans think is a pun for ìawfulî. Whatever we call them, we mean certain organ and muscle meats such as tongue, kidney, liver, tripe, skirt and sweetbreads.
Colonial Americans enjoyed varietal meats; old cookbooks are studied with fascinating recipes.
To-day many fine cooks consider them a treat and a delicacy; to quote Anthony Bourdain, ìNose to Tail Eatingî means it would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet.
Our Selection
Calves Liver
(1lb/454gm pack)
£5.45 per pack.
Ref: WEB165
Chicken Livers
(1lb/454gm pack)
£1.70 per pack.
Ref: WEB167
Diced Ox Kidney
(1lb/454gm pack)
£1.95 per pack.
Ref: WEB161
Diced Pig Kidney
(1lb/454gm pack)
£1.85 per pack.
Ref: WEB156
Lamb Hearts
(4 hearts per pack)
£2.50 per pack.
Ref: WEB154
Lamb Kidneys
(1lb/454gm pack)
£2.20 per pack.
Ref: WEB152
Lamb Liver
(1lb/454gm pack)
£2.50 per pack.
Ref: WEB151
Ox Liver
(1lb/454gm pack)
£1.50 per pack.
Ref: WEB160
Oxtail
(2lb/0.908kg per pack)
£5.30 per pack.
Ref: WEB169
Pigs Cheeks/tongues
(2lb/0.908kg per pack)
£3.00 per pack.
Ref: WEB159
Pigs Fry
(2lb/0.908kg per pack)
£4.00 per pack.
Ref: WEB155
Pigs Liver
(1lb/454gm pack)
£1.50 per pack.
Ref: WEB157
Pigs Trotters
(4 trotters per pack)
£1.25 per pack.
Ref: WEB158
Salted Ox Tongue
(av wt 3lb/1.36kg each)
£7.50 each.
Ref: WEB163
£1.65 per pack.
Ref: WEB164
