The Real Meat Company was one of the first food retailers to go onto the web. Our on-line ordering is intended to be clear, quick and easy to use.

If you are a first time user, click on the words of the title above, "On-line ordering - It's easy!", or on the picture to the left for more detail.

Otherwise choose your main category below and click on the TITLE or the PICTURE to enter. Alternatively, use the browser titles on the left or the search facillity.

Please note that orders made through Real Meat Direct, our national home/workplace direct delivery service, need to equal or exceed £35 in total value for a weekday delivery or £75 for a Saturday delivery.

# All of our sausages and burgers are handmade using no artificial flavouring, colour or preservatives.

# We were the first brand to specify this back in 1986. Many others claim the 'natural' ticket so be sure to read the small print!

# Free of preservatives, our burgers and bangers are best eaten the day of delivery or frozen. The benefit is that, like bread, sausages and burgers are best eaten fresh (or defrosted from fresh) because although the preservatives used by others stop the product going off, the chemicals do not halt the deterioration in flavour that takes place simultaneously.

# So our sausages and burgers are ALL free of additives and taste great too!

# Add to this that, for once, you can be sure that the livestock on the farm has been kept to highest standards and you have ultimate reassurance and fantastic flavour every time.

# Our beef herds are all naturally suckled with mothers and calves kept together until at least six months of age. They are kept at pasture from spring through summer to early autumn. They overwinter in traditional straw bedded sheds and yards.

# We use traditional British beef breeds, favouring the relatively rare South Devon. The cattle are well suited to free range conditions and have a heritage of flavour.

# Our farmers are all small, family farms located in Devon and Cornwall. The rich pastures and fair climate give a superb product.

# The carcasses are allowed to cool slowly and are matured for at least three weeks to develop optimum flavour.

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When we discovered that one of the nastier tricks of the UK chicken industry was to use a breed of chicken that had difficulty walking or standing, all resources were turned to finding an alternative breed. This was not easy. The secret was so well hidden that all UK hatcheries were using the same or similar breeds.

# We located a rare cross of breeds, unknown in the UK at the time, called 'Master Gris.' This odd name is the French take on 'Mister Grey' because the birds are a speckly grey colour. When we introduced these birds to this country, they were a rarity and still are. Most other organisations, including organic and free range, are happy to use the breeds with leg disorders. Since 2009, we have located another breed with good leg strength and flavour characteristics - the Cou Nu or "Bare neck". These birds are reared for us in southern France.

# We have since discovered one or two other alternative breeds but they have all failed on flavour. We believe our customers deserve the best of welfare and the best of flavour.

# The 'Master Gris', in common with all birds which do not suffer the leg problem, have a much lower breast meat to leg meat ratio. Leg meat is the favoured choice of most of the world except Britain and the States which are both breast meat obsessed. If you have not had a serious punt at leg meat before, do try ours. It does have a more robust texture but, boy, does it have the flavour.

# Solving the welfare problems of table chickens was the biggest challenge we faced because it is the most abused creature that we eat - that is why chicken meat is so cheap. By solving every aspect, rather than just picking on few, our chickens probably cost more than anyone else's. We are not ashamed of this but rather proud. We have never set out to be cheap. That is where factory farming came from. We are the best and we believe you will agree that it is worth it.

# Our traditionally sty reared pork tastes superb. A number of ingredients contribute to this. The breed is chosen to deliver flavour, the diet is specially made without pre-emptive medication allowing the pigs to grow at a slower rate and, we believe, they suffer less stress.

# Our pork has always done well in comparative tastings. Good Housekeeping chose a loin roast of our pork as national favourite. It was the only one that they recieved which yielded proper crackling. When asked why Real Meat pork crackled and the others did not, Richard Guy famously replied, "I'm afraid you will have to ask them."

# As a 'white' meat pork is seen as a healthy choice and there are plenty of light and lean options.

# What's so special about Real Meat Company lamb? Easy. Whereas with lamb most people think it might have been well kept on a sunny hillside in the hands of nice farmers, there is a very fair chance that it wasn't. With Real Meat Company lamb you absolutely know that you are dealing with the highest of welfare and getting purity and flavour as well.

# Our lambs are to be found grazing the lush, rich pastures of Devon and Cornwall. The breeds used combined with the generations of experience deliver superb lamb throughout the year.

# Strength of taste and texture increase as we get towards the end of March ahead of new season.

#The idea of preserving pork by curing was discovered many thousands of years ago by the Chinese. Some caves used as cellars had natural salts exuding from the walls. These salts preserved the pork and turned it an interesting pink colour.

# We use the traditional 'Wiltshire' cure method to make our bacon. A cure brew is made up using water, salt, saltpetre and, most importantly, some of a previous batch of cure brew. In this way the character of the cure is carried on from one batch to another. The cure is infused through sides of what is at this point pork and then they are immersed in the brew for a number of days. The sides are then allowed to drain creating delicious bacon, full of character.

# Our smoked bacon is smoked over oak woodchippings gathered from the farm, in Devon, where our bacon is cured.

# Wiltshire cured bacon has a much deeper and interesting flavour than 'dry' cured and, if allowed to drain as we do, ironically, contains less water.

# Voted "Best bacon in Britain" by BBC Good Food

# We were the first brand to offer genuine pasture reared Ducks, Geese and Turkeys.

# The natural rearing, the longer lifespan and the hanging all combine to deliver a richness of flavour equalled by none.

# There are many traditional choices and some very 21st century offerings as well.

# You will find many lookalikes and soundalikes but we were the first and are without doubt the best

# Just CLICK the PICTURE or the TITLE to make your choice from our range of hand prepared, succulent hams.

Just CLICK the PICTURE or the TITLE to see our range of genuinely wild game.

# Give yourself a break from cooking and let our expert team do it for you.

# A comprehensive range of meals made with our delicious meat and poultry plus good wholesome extra ingredients.

# We use no artificial flavourings, colourings or preservatives.

# The meals are all handmade.

# As The Guardian said, our ready meals "really cut the mustard".

An ideal gift for Christmas, birthdays, raffle prizes, corporate rewards, Real Meat Company Vouchers are available at £10 or £25.

These are our customers' favourites. If you want to know why they are so popular, why not order some and see for yourself and see!