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Offal

Offal is the word used to describe the organs of a butchered animal, which are usually less expensive, and include livertail, sweetbreads, feet, heart and kidneys. Although it doesn’t always seem the most appealing, eating offal, or using the ‘nose-to-tail’ ideology, is becoming an increasingly popular way of eating. These cuts are foreign to lots of people, but is 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 offal is undoubtedly 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 a traditionally fried with bacon in an onion and wine gravy. Livers  taste very similar to a thigh or lean steak.

Kidneys should also be soaked before cooking. Kidneys are another great source of protein and vitamins, especially B12 and iron. Kidneys are 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!

Heart is also rich in nutrients, and is very flavoursome. A popular way to enjoy chicken hearts is to marinate them, skewer and pop on a BBQ. 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 size of lamb hearts mean that they can be stuffed with different fillings.

Tongue is not something that everyone has 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. 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 product we sell is chicken feet, which is found in Chinese cuisine, and can also be used to make a flavourful homemade chicken stock.

There is a wide range of offal products available at Fine Food Specialist, so be sure to browse through our selection and try a new offal product.  Also make sure to check out Drogo’s Kitchen to get inspiration on how to best use for offal with our recipes.

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  1. Veal Sweetbreads
    Veal Sweetbreads, Fresh, +/-500g
    £44.95
    Veal Sweetbreads, a classic delicacy, are soft textured and fine grained. Simply sauté in butter and serve with a wine pan sauce.
  2. Free Range Chicken Liver, Fresh, +/-1kg
    Free Range Chicken Liver, Fresh, +/-1kg
    £7.95
    If 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...
  3. Buy Duck Hearts Online & London UK
    Duck Hearts, Frozen, +/- 250g
    £7.95
    Some may be put off by the idea of eating heart but duck heart is not tough and doesn't taste like offal at all, it is simply a richer extension of the rest of the meat. Cooking is very quick compared to some cuts (about five minutes in a hot pan), and you can casserole or pan fry them in any number...
  4. Bone Marrow Troughs, Frozen, +/-2kg
    Bone Marrow Troughs, Frozen, +/-2kg
    £12.50
    Bone 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...
  5. Ox Tail, Fresh, +/-2kg
    Ox Tail, Fresh, +/-2kg
    £38.95
    Ox 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.
  6. Lamb Sweetbreads, Frozen, +/-500g
    Lamb Sweetbreads, Frozen, +/-500g
    £12.95
    Lamb 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.
  7. Chicken Feet, Frozen, +/-1kg
    Chicken Feet, Frozen, +/-1kg
    £8.95
    These 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.  
  8. Chicken Skin, Fresh, +/-1kg
    Chicken Skin, Fresh, +/-1kg
    £6.00
    Often 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.
  9. Lamb Hearts, Fresh, +/-1kg
    Lamb Hearts, Fresh, +/-1kg
    £9.95
    Lamb 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 ...
  10. Lamb's Liver, Fresh, +/-1kg
    Lamb's Liver, Fresh, +/-1kg
    £9.95
    One 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...
  11. Lamb Tongues, Fresh, +/-500g
    Lamb Tongues, Fresh, +/-500g
    £9.95
    Lamb tongue is a quality piece of offal, that is naturally high in protein, and deliciously tender. Typically, the tongue is brined before cooking or slow cooked, to break down the muscle and season the meat to the eater’s preference. Lamb tongue can also be fried to crisp the texture at the end o...
  12. Dutch Milk-Fed Calves Liver, Fresh, 2 x +/-150g
    Dutch Milk-Fed Calves Liver, Fresh, 2 x +/-150g
    £18.75
    Calves 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.
  13. Calves Tongue, Fresh, +/-800g
    Calves Tongue, Fresh, +/-800g
    £17.95
    A 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...
  14. Dutch Milk-Fed Veal Escalopes, Fresh, 4 x +/-150g
    Dutch Milk-Fed Veal Escalopes, Fresh, 4 x +/-150g
    £39.95
    Escalopes are lean and thin so only need to be seared quickly in a hot pan. Simply season well with salt and pepper, or alternatively marinade before flash frying. Veal escalopes are also the base for a much-loved dish, veal Milanese. that is made with a veal escalope, and coated in breadcrumbs. Af...
  15. Chicken Necks, Frozen, +/-1kg
    Chicken Necks, Frozen, +/-1kg
    £5.95
    Chicken 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
  16. Pork Ears, Fresh, x 5
    Pork Ears, Fresh, x 5
    £16.95
    Ears 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. 
  17. Pork Skin, Fresh, +/-1kg
    Pork Skin, Fresh, +/-1kg
    £5.95
    Pig 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.
  18. Pork Trotters, Frozen, +/- 2kg
    Pork Trotters, Frozen, +/- 2kg
    £13.95
    Pig 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, ...
  19. Lamb Kidneys, Fresh, +/1kg
    Lamb Kidneys, Fresh, +/1kg
    £14.95
    A 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.
  20. Ox Heart, Fresh, +/-3kg
    Ox Heart, Fresh, +/-3kg
    £19.95
    Contrary 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 ...
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Offal is the word used to describe the organs of a butchered animal, which are usually less expensive, and include livertail, sweetbreads, feet, heart and kidneys. Although it doesn’t always seem the most appealing, eating offal, or using the ‘nose-to-tail’ ideology, is becoming an increasingly popular way of eating. These cuts are foreign to lots of people, but is 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 offal is undoubtedly 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 a traditionally fried with bacon in an onion and wine gravy. Livers  taste very similar to a thigh or lean steak.

Kidneys should also be soaked before cooking. Kidneys are another great source of protein and vitamins, especially B12 and iron. Kidneys are 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!

Heart is also rich in nutrients, and is very flavoursome. A popular way to enjoy chicken hearts is to marinate them, skewer and pop on a BBQ. 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 size of lamb hearts mean that they can be stuffed with different fillings.

Tongue is not something that everyone has 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. 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 product we sell is chicken feet, which is found in Chinese cuisine, and can also be used to make a flavourful homemade chicken stock.

There is a wide range of offal products available at Fine Food Specialist, so be sure to browse through our selection and try a new offal product.  Also make sure to check out Drogo’s Kitchen to get inspiration on how to best use for offal with our recipes.

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