We have been busy sourcing the finest produce from the surrounding area.
Colin, Euan and I would like to extend a warm welcome from the butchery here at Blair Drummond Smiddy. Prior to opening in October we have been busy sourcing the finest local beef, lamb, pork, poultry and game from the surrounding area and it gives us great pride to say that the majority of our counter comes from within 4 miles of The Smiddy.
It’s been brilliant visiting Old Leckie Farm, Gargunnock, and learning more about how the Youngers rear and bring on their animals. It really does show in the quality of the meat when an animal has been cared for properly and welfare is of utmost importance to all of us. To see the Saddleback and Tamworth pigs happily foraging through the woodland for acorns and other treats helped us to see that they are being allowed to live happily and grow naturally. This is shown in the beautiful thick layer of fat on the back of the chops and joints which gives such great crackling when cooked.
Our beef tends to be Limousin cross cattle and they are again allowed to grow naturally at Old Leckie or Lochfield Farm, Doune. The meat quality really is fantastic. The carcases hang at the abattoir in Dunblane for the first two weeks before delivery where we mature them in our chill, on the bone, for another fortnight. This process further tenderises the muscles and concentrates the flavour of the meat, making for a really special steak or roast.
Over the coming months, we will update you on the other great local produce we use. In the meantime, you can ask any of us at the butcher’s counter about what we have to offer and where it comes from. In fact you can see Old Leckie from the Smiddy, so it’s easy to point out!
Working with the chefs at The Smiddy has been a real pleasure. Dave and his team are clearly passionate about creating wonderful dishes from scratch using quality local produce, be it eggs benedict with our own dry cured steaky bacon or a weekend roast using some beautiful pork or beef. Their Yorkshire puddings are not to be missed!
Now of course we’re getting ready for Christmas. We have some stunning beef sirloins and rib roasts from Brian’s Limousin cross cattle from Lochfield Farm (1 mile away) hanging in the chill. Come Christmas day they will have been hung on the bone for five plus weeks. If you fancy something special, just ask us to keep you some. We also have some beautiful free range bronze turkeys coming in from Gartmorn Farm (16 miles away). They are allowed to slow grow naturally and this makes a real difference when it comes to the yield of meat from the bird and most importantly, the flavour!
Thereafter it will be New Year orders and we will be making steak pies day and night. We hand trim and dice all of our stew, cooking it gently so that every forkful is tender. We then add plenty of thick gravy made with the stock and top it with a puff pastry lid. Nothing over the top; just great meat, gravy and pastry. What better way is there to see in the bells?
In the meantime, we’d like to thank all of our customers for coming back to see us over the first couple of months, we really do appreciate your support. We hope to be a butcher you can come to on your way home during the week for a “quick tea” or for something for a special occasion. We have lots of ideas for the new year and we’ll keep you posted on anything new and exciting. Please get in touch soon if you would like a Christmas or New Year order, or if there’s anything we can do for you, just ask Colin, Euan or myself at the counter.
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