{"title":"Extras","description":"\u003cp\u003eOne-off extras customers can add to a box.\u003c\/p\u003e","products":[{"product_id":"addon-bac0167-guanciale","title":"Guanciale","description":"\u003cp\u003eMade using our homemade fragrant and earthy blend of both spices and herbs, our guanciale is made in house by our artisan butchers using traditional Italian techniques. We dry cure our guanciale for at least 3 weeks before air drying the cheeks for a minimum of 3 further weeks. This both concentrates the flavour through water loss and greater and more complex flavours develop through reactions within the meat. This is the traditional bacon for making carbonara with higher levels of creamy fat and richer flavour compared with belly bacon lardons. Refined and delicious, this is a must try. Contains Nitrites\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePack:\u003c\/strong\u003e 1 x 400g\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Proper Pork Cheek, Molasses Sugar, Sea Salt, Rosemary, Thyme, Chilli Flakes, Star Anise, Pink Peppercorns, Juniper, Fennel Seeds, Mace, Nutmeg, Black Pepper, Sodium Nitrite\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54183925580104,"sku":"BAC0167","price":12.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/dry-cured-guanciale-1198784_d0629d34-3978-4801-bc2b-7fdbfcbae870.jpg?v=1791294877"},{"product_id":"addon-bee0120-beef-sirloin-roast","title":"Beef Sirloin Roast","description":"\u003cp\u003eOur Sirloin Roast is frankly an amazing cut of beef, prepared to be presented as a show stopping Sunday lunch. Sirloin is taken from the flat of the back. We also roll some of the belly around the roast, so that it is perfectly protected by a layer fat, covering it all the way around the beautifully marbled eye of the meat. This ensures that your sirloin roast stays juicy and keeps its flavour locked in and has a delicious layer of crisp fat all the way round. Our beef is dry aged for a minimum of 28 days so it dry's out concentrating the flavour and achieving perfectly tender meat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePack:\u003c\/strong\u003e 1.5kg\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e Defrost your sirloin roast either in the fridge or in the vacuum bag in water. Remove from the fridge, season well and allow to come up to room temperature for at least 2 hours. Preheat your oven to 210°C and place your sirloin in a deep sided roasting dish on a trivet of onions, carrots and celery. Roast for around 20 minutes until deep golden, then lower to 140°C, add a splash of red wine and a bunch of thyme, and cook a further 20 minutes per kilo. Rest for at least 30 minutes; make a gravy from the pan.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Grass Fed Beef, slow grown in natural systems on diverse pastures. Dry aged for a minimum of 28 days.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54183925645640,"sku":"BEE0120","price":72.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/beef-sirloin.webp?v=1791294876"},{"product_id":"addon-bee0160-ox-liver","title":"Ox Liver","description":"\u003cp\u003eOx liver is remarkably nutrient dense especially iron. Grass fed beef liver is as natural and healthy a food as you can eat and is very under appreciated in the UK. Ancestral humans would consume the entire carcass and every part has unique nutritional benefits. Thus we believe in eating nose to tail and eating in a manner that respects the value of the whole animal.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePack:\u003c\/strong\u003e 5 x 255g\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e Soak your ox liver in milk and salt for 30 minutes. Dry with a paper towel and coat lightly in flour and black pepper. Fry in beef dripping over a medium high heat for 2 minutes on each side. Serve with onions, bacon and peas.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Grass Fed Beef, slow grown in natural systems on diverse pastures.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54183925678408,"sku":"BEE0160","price":4.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/grass-fed-ox-liver-4954015_7ed54a3f-c719-4e7b-b67c-e37190034ba2.jpg?v=1791294878"},{"product_id":"addon-bee0466-teres-major-steak","title":"Grass Fed Beef Teres Major Steak","description":"\u003cp\u003eThe teres major, or shoulder tender, is the second most tender muscle on the entire animal after the fillet, and hardly anybody has heard of it. It sits in the shoulder, which is why it usually ends up diced for stewing — an absolute waste of an exceptional steak. Each animal has only two. Lean, finely grained and beautifully tender, with far more flavour than the fillet it rivals. Cook it hot and fast, rest well and slice across the grain.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePack:\u003c\/strong\u003e 2 x 260g\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54183925711176,"sku":"BEE0466","price":11.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/teres-major-steak.jpg?v=1791298574"},{"product_id":"addon-bon0102-marrow-bone-boats","title":"Marrow Bone Boats","description":"\u003cp\u003eThe bone marrow from our grass fed beef is one of the most nutrient dense parts of the animal. Full of collagen and glucosamine the bone marrow is such a great thing for our health. They are also supremely delicious and are great roasted or added to other dishes to bolster the flavour of these. These will add a depth and boldness to stews, pies or even sauces. Bone marrow on toast is simply one of the most delicious things to eat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePack:\u003c\/strong\u003e 1 x 800g\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e Preheat a grill, season the boats well and grill gently until coloured and cooked through. Serve with a little parsley, lemon and some toast.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Grass Fed Beef, slow grown in natural systems on diverse pastures.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54183925776712,"sku":"BON0102","price":11.86,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/grass-fed-beef-marrow-bone-boats-1946662_e8279aff-41ee-47e1-b34e-46d1b51b2184.jpg?v=1791294876"},{"product_id":"addon-lam0166-boneless-leg-of-lamb","title":"Boneless Leg of Lamb","description":"\u003cp\u003eThe iconic Sunday roast. Lean delicate meat. Leg of lamb is a sure-fire perfect Sunday lunch. Leg of lamb can be cooked any way from rare to well done. Rub in rosemary and garlic, for those more adventurous anchovies are a super addition too. Boned and rolled for easy carving.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePack:\u003c\/strong\u003e 1 x 1.5kg\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e Bring to room temperature. Roast on a trivet of carrot, celery, leek and onion with rosemary and bay at 220°C for 20 minutes, then 150°C for 30 minutes per kilo. Internal temperature around 55°C for medium rare. Rest well before carving.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Grass Fed Lamb. Slow grown on lush, diverse pastures in regenerative natural systems; hung for a week.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54183925809480,"sku":"LAM0166","price":54.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/boneless-leg-of-lamb.jpg?v=1791294876"},{"product_id":"addon-lam0185-leg-of-lamb","title":"Leg of Lamb","description":"\u003cp\u003eThe iconic Sunday roast. Lean delicate meat with the extra oomph of flavour from the bone. Leg of lamb is a sure-fire way to get the perfect Sunday lunch. Can be cooked any way from rare to well done. Rub in rosemary and garlic, for those more adventurous anchovies are a super addition too. Roasting on the bone gives extra flavour.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePack:\u003c\/strong\u003e 1 x 1.7kg\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e Bring to room temperature. Roast on a trivet of carrot, celery, leek and onion with rosemary and bay at 220°C for 20 minutes, then 150°C for 30 minutes per kilo. Internal temperature around 55°C for medium rare. Rest well before carving.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Grass Fed Lamb. Slow grown on lush, diverse pastures in regenerative natural systems; hung for a week.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54183925842248,"sku":"LAM0185","price":54.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/leg-of-lamb.webp?v=1791294875"}],"url":"https:\/\/aux1nk-pk.myshopify.com\/collections\/extras.oembed","provider":"Butcher Ben Test","version":"1.0","type":"link"}