Bacon deserves far more than a supporting role alongside your morning eggs. From smoky streaky bacon wrapped around tender chicken to thick-cut back bacon piled into the ultimate sandwich, it can quite happily be the star of dinner too.

Learn how to cook the perfect leg of pork with expert advice from Prendergast Butchers. Discover cooking times, crackling tips, carving advice and ideas for delicious leftovers.

When you're looking for a comforting meal that's packed with flavour this Creamy Tuscan Chicken Traybake is hard to beat.

Make delicious sticky honey and garlic chicken thighs with this easy family recipe using fresh, quality chicken from Prendergast Butchers.

Looking for quick family dinners? Try these five easy beef mince recipes from Prendergast Butchers, including Korean beef bowls, smash burgers, meatballs, nachos and cottage pie.

Learn how to make irresistible Burnt Pork Ends with our easy recipe. Discover the best pork to use, expert BBQ tips and why quality Pembrokeshire pork from Prendergast Butchers makes all the difference.

Whether you're trying venison for the first time or looking for new ways to enjoy it, it's a wonderfully versatile meat that works just as well in comforting family meals as it does for special occasions.

Discover seven delicious ways to cook Prendergast Butchers' award-winning Pembrokeshire sausages, from BBQ favourites to quick family meals.

When you’re standing at the butcher’s counter looking at a selection of beautiful steaks, one question we hear time and time again is: “What’s the difference between sirloin, ribeye and rump?”

There’s something special about authentic Texas BBQ. The slow cooking, the deep smoky flavour, and the melt-in-the-mouth texture all begin with one thing: choosing the right cut of meat.

When people think about value at the butcher’s counter, they often look at price per kilo. But true value is about much more than that — flavour, quality, nutrition, less waste, and how many meals you can create from one purchase.

This pie brings together prime cuts, slow-cook cuts, offal, and bones to create something bold, hearty, and unmistakably British.