Basics

Crispy Parma ham is delicious, and this powdered version is perfect for seasoning your favourite recipes with. It's fine texture is great for sprinkling over all sorts of dishes, from ice creams and soups to 'pasta'. The powder provides a wonderful savoury flavour to any recipe and a nice splash of colour as well!

Sweetbreads are a real delicacy and are highly nutritious. They can be cooked in many different ways, and are very mild tasting, tender and creamy.

The fat from cooking Smoked Mangalica Kolozsvari Bacon is truly wonderful and intense, and the bacon crisps up beautifully in the pan.

As a newcomer to using beef tripe, I wanted to find the easiest and most effective way to prepare it, without spending hours and hours in the kitchen boiling it.

Transformed from leftover meat, this savoury brisket flour boasts ideal consistency for baking buns, making pie bases or coating ingredients. To achieve a fine powder you can use a coffee grinder. For a coarse powder, simply leave as is.

Brains are a very nutrient dense ingredient, however they may be off putting initially and so a key way to introduce them into your diet is by disguising them. Using them in various recipes including dressings, mayonnaises and even ice cream, can be a great way to overcome the initial reticence associated with using them.

The liver sheets work perfectly to make 'pasta'. Clearly we're not talking about traditional pasta here with its huge carb load and detrimental ingredient profile. Rather, we are talking about Spaghetti or Fettucine style liver 'pasta', which is a lot more beneficial to our health and well-being, and is delicious to boot!

Starting with healthy ingredients has always been my priority, and these beef flakes are extremely versatile and give you all the health benefits from grass fed minced beef at the same time! They can be ground into a fine powder similar to flour, or simply kept as bigger flakes for coating your favourite food or indeed for making your favourite desserts.

Once you have oven roasted your bone marrows, you can make bone marrow liquid in addition to bone marrow crumbs. I tend to do this when I am looking to have my bone marrow liquid nice and clear with no little bits in (to make 'chocolate' and ice cream for example).

Beef Tripe Crumbs are ideal for different recipes like crumble as when dried a little they become a little more crisp while remaining slightly chewy on the inside.

These healthy Beef Sheets are incredibly useful for so many recipes. You can use them to make samosas, rolls, beef flakes for desserts, ice cream wafers....the list goes on and on.

Transformed from leftover roast beef, this savoury beef 'flour' boasts an ideal consistency for baking buns, making pie bases or coating ingredients. I was inspired to try it after watching a great video called 'Making Meat Flour' on the Allergies Bite but Taste Good YouTube Channel (see the link below).

Beef Crackling is such an amazing by-product of making tallow. These delicious and nutritious nuggets of goodness are so satiating and can be enjoyed as-is, or used in a variety of different ways in recipes.

Lard is a natural fat that you can make in your own kitchen without any special equipment. It has several advantages over other oils/fats, not least that it has one of the highest smoke points, so it is less prone to oxidative degradation. This makes it an excellent fat to use for frying and deep-frying.

These pork jelly shells are great to use as little hors d'oeuvre bases when you're not able to have eggs. They also make pretty decorations for special occasions like birthdays or Easter.

Crispy Parma Ham is a perfect addition to any dish. It's so flavoursome and provides a nice crunchy texture, and can also be ground up very finely and used to sprinkle over your favourite dishes . It's great as a carnivore crisp too!