Duck Hearts, Frozen, +/- 250g
£7.95Introducing Duck Hearts: A True Offal Delicacy! Duck hearts offer a unique and delightful culinary offal experience with their rich, slightly gamey flavour and tender texture. They are more delicate and less dense than chicken hearts, providing a mild yet distinct taste that can absorb a variety of...
Dutch Milk-Fed Veal Kidneys, Fresh, +/-900g
£24.95Introducing our premium milk-fed baby veal kidneys, a true delicacy for those seeking an unparalleled offal experience. This meat comes from Peter’s Farm, which is a high-welfare farm in the Netherlands focusing on quality, animal welfare, traceability, food safety & transparency. Our veal kid...Out of stock
Veal Sweetbreads, Fresh, +/-450g
£49.95Veal Sweetbreads, a classic delicacy, are soft textured and fine grained. Simply sauté in butter and serve with a wine pan sauce.Out of stock
Free Range Chicken Liver, Fresh, +/-1kg
£9.95If you want to make a rich luscious pate or savoury mousse with a light edge, chicken liver is the way to go. This liver is excellent quality and can be easily stored in the freezer for when you need it most .It’s a great buy if you happen to be catering for a large party and the emphasis is o...Out of stock
Bone Marrow Troughs, Frozen, +/-2kg
£14.95Bone Marrow is often used to make stocks and broths, but can also be roasted to eat on top of steaks, or even toast if you’re feeling like a decadent snack! These pre-cut bone marrow troughs are make it much easier to extract the goodness from the bone once cooked, it turns into an almost nutt...Out of stock
Ox Tail, Fresh, +/-1.8kg
£45.95Ox tail is full of cartilage and tissues, which means that it needs to be slow-cooked in a moist environment. Traditionally, ox tail is used in soups and stews. The meat around the bone is extremely tender, similar to pork belly.Out of stock
Lamb Sweetbreads, Frozen, +/-500g
£21.95Lamb sweetbreads are glands from the heart and throat areas. The flavour is delicate and the texture is soft and creamy. They are best cooked by frying in a pan or grilled on a BBQ to add a smoky flavour. To use, make sure to soak them in water, salt water or vinegar to remove unwanted impurities.Out of stock
Chicken Feet, Frozen, +/-1kg
£9.95These chicken feet are perfect to use when making a homemade chicken stock. The gelatine and nutrients from the feet give the stock flavour and nourishing properties, as they are packed with protein, calcium, minerals and collagen.Out of stock
Chicken Skin, Frozen, +/-1kg
£9.95Often thrown away, chicken skin is actually full of flavour and healthy fats, and can be an essential addition to your meal! Simply fry the chicken skin so it crisps up and use as a garnish or a snack.Out of stock
Lamb Hearts, Fresh, +/-900g
£11.95Lamb heart is a traditional delicacy, high in nutrients, amino acids and protein. To serve, you can cook In a few different ways. As lamb heart is significantly smaller than the more well-known ox heart, you can slice the heart, marinate in herbs and oil and then simply flash fry like you would a ...Out of stock
Veal Brains, Frozen, +/-360g
£12.95Brains are a popular type of offal to cook with. The most popular with chefs is veal - this is due to its’ subtler taste, and mousse-like texture. It is a good introduction to offal for foodies who are intrigued to try, as it doesn’t have such a strong flavour. We believe brains are best served...Out of stock
Ox Cheek, Trimmed, Fresh, +/-900g
£35.95Although ox cheeks will vary in size, they are roughly around 350g per cheek so there will be 2 or 3 in a 1kg pack.Out of stock
Lamb's Liver, Fresh, +/-900g
£9.95One of the most loved offal cuts, liver is a traditional and natural superfood. You can use lambs liver as you would with calves liver, and incorporate into a traditional pie, or enhance your usual shepherd’s pie. Another way to eat this amino-rich meat cut is simply on its own, with onions. Add a...Out of stock
Dutch Milk-Fed Calve's Liver, Fresh, 2 x +/-150g
£14.95Calves liver is a versatile ingredient. We recommend cooking down in a red wine reduction, with onions and garlic, and serving with smooth mash potato and some seasonal greens. Calves liver also works well in terrines. Top Tip: Soak the calves liver in a bowl of milk for at least 30min-60minute...Out of stock
Calves Tongue, Fresh, +/-800g
£22.95A less common offal is the calve's tongue, which is incredibly delicious when prepared properly. The calves tongue has a lot of fat inside the tongue, which bubbles and crisps up when it is seared. Firstly though, it is best to boil the tongues in water, adding garlic cloves and an onion, for 4-5 ho...Out of stock
Chicken Oyster Muscles, Frozen, +/-250g
£11.95Chicken oysters are found near the thigh of the bird. The muscle is small and round, dark in colour. If you roast the chicken, you can pop them out once cooked, when they are nice and tender. The tender texture of the chicken oysters muscles means that it easily absorbs and enhances different flavo...Out of stock
Chicken Necks, Frozen, +/-1kg
£5.95Chicken necks are the perfect addition of offal to add to a stock pot. The necks are rich and meaty, perfect with vegetables or to add to a bone broth. One popular recipe to use this delicacy is to marinate them in spices and the unique citrus flavour of Kalamansi, then deep-fry until crispy. Try ...Out of stock
Pork Ears, Fresh, x 5
£16.95Ears are well known for being the most delicious cut to use to make an old-fashioned pork scratching snack. Nose-to-tail meat eaters will enjoy experimenting with these in the kitchen! The ears are air dried and free from artificial preservatives.Out of stock
Pork Skin, Fresh, +/-1.8kg
£11.50Pig skin makes amazing pork crackling or scratchings. The meat from these pigs is distinctive in it’s rich flavour, which comes from the period of time where the pork is hung on the bone.Out of stock
Pork Trotters, Frozen, +/-2kg
£16.95Pig trotters are often overlooked as a less-delicious part of the animal and rarely cooked at home, however they used to be a very fashionable cut to eat and are delicious when cooked well. If you’re feeling daring in the kitchen, you could try using pig trotters in a traditional French recipe, ...Out of stock
Lamb Kidneys, Fresh, +/-900g
£18.95A traditional ingredient in British kitchens, these fully-trimmed kidneys are rich and tender. To cook, they just need a couple of minutes on each side in a hot pan. Add a little garlic and fresh herbs and serve on warm buttered toast.Out of stock
Ox Heart, Fresh, +/-2.7kg
£19.95Contrary to its’ size, ox heart actually only needs a short cook, similarly to a steak, if cooking on a hot grill or BBQ. You can cook ox heart in a number of ways, such as being barbecued or stuffed with mushrooms. The ox heart will need to be trimmed, as they have a layer of protective fat, due ...Out of stock
Slow Cooked Beef Cheek in Red Wine with Celeriac Puree, Frozen, 300g
£19.95Slow Cooked Beef Cheek in Red Wine with Celeriac Puree: A Symphony of Flavour and Comfort! Experience the epitome of comfort and culinary excellence with our Slow Cooked Beef Cheek in Red Wine, artfully paired with velvety Celeriac Puree. This extraordinary ready meal is a celebration of slow-cooke...Out of stock
Offal is the word used to describe the meat organs of a butchered animal, which are usually less expensive and include liver, tail, sweetbreads, feet, heart and kidneys. Although it doesn’t always seem the most appealing, eating offal meat or using the ‘nose-to-tail’ ideology, is becoming an increasingly popular way of eating. These cuts are foreign to lots of people but are actually what our ancestors would have been eating as it was the most sustainable and affordable to make use of the whole animal, eliminating food waste. All of these organs are full of nutritional benefits and add a depth of flavour to dishes that simply can’t be replicated elsewhere.
The most nutritional piece of offals is undoubtedly the liver, due to its’ high protein, amino acids and vitamin profile. The best way to cook livers is to make sure you soak them for a few hours before cooking, in a liquid such as milk, which will eliminate some of the metallic taste. Livers are traditionally fried with bacon in an onion and wine gravy. Also, livers taste very similar to a thigh or lean steak.
If you want to try kidneys, they should be soaked before cooking. Kidneys are another great source of protein and vitamins, especially B12 and iron. This offal food is also best fried in butter and flavoured with tomato and sharp Worcestershire sauce, scattered with herbs (known as Devilled kidneys – delicious on toasted white bread!). Frying kidneys is simple and delicious and can be enjoyed for breakfast or for dinner!
The fact is that the heart is also rich in nutrients and is very flavoursome. One of the most popular ways to enjoy them is to marinate chicken hearts, skewer and pop on a BBQ. Here, at Fine Food Specialist we can supply you with larger hearts, such as the lamb, or smaller duck hearts, which are often cooked with grapes in French cuisine. The larger sizes of lamb hearts mean that they can be stuffed with different fillings.
The tongue is something you might have not tried to eat before, but it is surprisingly easy to cook and is some of the most succulent offal available. Similarly to livers, they can be sautéed with butter and garlic and served with bread or creamy potatoes. Interestingly, calves' tongues are widely used in Mexican street food, to make a hearty taco filling.
Chicken skin is also a widely loved offal as it can be crisped up to make a tasty garnish of crispy chicken skin. It can also be rendered down to collect the fat and make schmaltz, a Jewish delicacy, in which they add onion for flavour. Schmaltz is then used to cook livers and other traditional dishes. Another chicken offal to buy from us is chicken feet, which is found in Chinese cuisine and can also be used to make flavourful homemade chicken stock.
If you want to buy offal online in the UK, there is a wide range of products available at Fine Food Specialist. Be sure to browse through our selection and try a new offal food! Also, make sure to check out Drogo’s Kitchen to get inspiration on how to best use offal with our recipes.
