Mid-Summer BBQ Box
Fresh air, full tummies, the mid-summer BBQ Box includes:
- Dry aged beef short rib
- 4 x 8oz steak burgers
- Pack of 6 pork sausages
- 2 x dry aged steaks
- Minute steaks – 500grams
5 in stock
Our zany friends at National BBQ Week have strung out the festivities for 2 whole weeks. This is just like my friend Bev who has a “birthday month”. But, who are we to criticise because we love BBQ’ing so much we’ll do it all year round.
We are so very fortunate here on the Isle of Man to be able to have friends around, and enjoy entertaining at home – be it in the kitchen, dining room, balcony, or garden. So, take advantage of our current situation and get your friends and family around for a mid-summer BBQ with the new Ballakelly Farm Mid-Summer BBQ pack.
Enjoy this 100% Manx goodness – no imports, no fillers: all Manx meat!
About our PigsThe Ballakelly pig is born and bred on the Isle of Man. Blending aspects of the Yorkshire Large White and Landrace breeds with the less common Duroc, it is a unique and distinctive animal, raised to respond to the specific features of its environment.
This is important because, as with all of our animals, we want the Ballakelly pig to thrive in nature. Unlike in intensive pig farming, where animals are bred to be smooth, pink and suited to the indoors, the Ballakelly pig is fit for living intuitively, inside and out. The Duroc characteristics of a larger frame, a seasonal coat and an auburn hide that doesn’t burn in the sun make ours a robust, hardy pig that chooses to spend time outdoors even in harsher Manx weather.
Unlike on industrial farms, our sows have piglets in smaller, less uniform numbers. This makes for relaxed mums and healthy babies, living stress-free lives from their first day.
Our pigs eat barley that we grow ourselves. It is an advantage to grow our own crops for feed, and to utilise the animals and how they bring nutrients to the land as part of our growing cycle. This is old school, but very sustainable. As such, the local land and climate can determine the character of our meat; Ballakelly pigs are as Manx as the hills, and our produce has low food miles in every possible sense.
Nutritious natural diets, peaceful lifestyles make for pork that genuinely is bursting with flavour and taste. People tell us that Ballakelly pork tastes ‘like how pork used to taste’ – that is, less uniform, with juices and fats that melt and crackle as they should, and a greater depth and variety of flavour, within and across cuts. As part of our minimum waste ethos, even our sow mother pigs become remarkable meat. Loin bacon from sows tastes richer than classic bacon, with a distinct fat make-up and wider structure – which our customers at the markets actively seek out for this reason.
About Our CowsThe Ballakelly cow is a blend of continental breeds Charolais and Limousin, sired with well-known breed, Aberdeen Angus bulls. In the interests of a happy cow, medium-sized Angus breeds cows of manageable weights for the mothers. The Angus also introduces a natural sturdiness and a coat and hide evolved for the Manx climate.
The Ballakelly cow is well-suited for rotating about the farm, and it does exactly this, as much as possible, on acres of open spring and summer pasture. Our cattle run in groups of around 30 – we have worked out that this is an ideal number for producing content, well socialised cows.
All our beef is 100% grass fed, without exception. At Ballak
For up to 24 months, our cows eat grass, herbs and flowers on our acres of rain and sun-nourished meadow. For the next four to six months, they eat home-grown cereals blended with peas for additional protein. Our regenerative grazing techniques, and emphasis on growing the grains we feed our animals, significantly offset the methane emissions of the Ballakelly cow (if challenged, do we have the source of this claim on-hand?).
Happy cows that are grazing have muscles that are developed in all the right ways. It means cuts of beef that are traditional and proper in their structure, size and fat content. The Angus lineage in our cows provides beautiful marbling, tenderness and fulsome flavour, and the natural grass diet enlivens full-bodied richness while increasing the vitamin content.
We age our beef by traditional humidity-controlling techniques to elevate it even further. The process of dry aging significantly enhances texture and taste, for genuinely outstanding depth and melting softness. It takes time – four weeks, generally – but we think it’s worth it.