Why wait til Sunday? Try our new mini roast range.



The weathers getting cooler and the nights shorter. Many of us are welcoming back our Sunday roast with open arms, but why wait til Sunday? Our new range of mini joints can be roasted in as little as 40 minutes. Each of them is served in a ready to roast container and full cooing instructions are provided. These midweek treats are also fantastic value at just £6.50 each. The full range is available instore now.

Mature Topside of Beef – Lean & tender, each mini topside is fully trimmed and coated with roasted onions & wild mushroom.

Boneless Chicken Crown – A boneless crown of Chicken stuffed with our own Cumberland sausage meat. Wrapped in smoked streaky bacon for moisture & seasoned with salt & black pepper.

British Lamb Rump – A tender cut taken from the leg, popular in restaurants. Each lamb rump is fully trimmed & cross scored, coated with salt & pepper oil & finished with fresh rosemary.

Stuffed Fillet of Pork – The most tender cut of pork, fully trimmed & filled with a delicious, lightly spiced, mushroom stuffing. For added moisture each filled is topped with streaky bacon, to finish we add a little oil, black pepper & sea salt.



Worried about meat processing techniques?

In the last few weeks several television programmes have uncovered concerning techniques used in the meat processing industry. Many of which have been developed to cut corners, & maximise profitability at a large scale.

Understandably customers have been asking if we use these same techniques. We’re proud to say we don’t! We only use traditional methods, our aim is to produce top quality produce without the nasty extras, simple as that. Cured meats such as bacon, have recently been highlighted, so in case your concerned here’s what we do…

Dry Cured Bacon 

We cure all our bacon here in the shop, here’s the process….

  • Cut British pork loins, removing all bone & any excess fat.
  • Coat the pork with a blend of traditional salts, using just 5g of salts per 100g of pork. For our black back bacon we also add some black treacle at this stage.
  • Vacuum pack the coated pork & leave to cure for 8-10 days, turning regularly.
  • Remove the pork & wash away any excess salts & juices.
  • Hang the bacon to dry in the fridge for 2-3 days.
  • Slice & enjoy!

Our bacon ribs & ham shanks are also cured using this simple process. Because no water is added, these products will never shrink when cooked, nor will your pan contain any nasty white bits. Our roast ham arrives ready cooked, We use a trusted local supplier also using traditional curing methods. 

We also make our own Sausages, black pudding, savoury ducks, pies & more. If you’d like to know how just ask instore.




The Ready to Eat Range

In addition to the great fresh produce available on this website, we also offer a wide range of cooked meats and ready to eat  products.  You’ll find the full range instore but here’s a few highlights to wet your appetite…

Pies & Pastries

Yes there here on the website but well worth a mention, especially seen as the weathers getting cooler. We make and bake all our pies here in the shop. Naturally we only use the best meats for our fillings and we don’t scrimp on them either, every pie or pastry on the counter is crammed full of fresh ingredients. Our current specialities are steak, red wine & mushroom pies. And new today we have sliced game pie with cranberries & mixed herbs.

Savoury Ducks

What on earth is a savoury duck? We get this asked quite a lot so for those of you that have often wondered here’s the answer. Originally named faggots, they appeared on dinner plates across the country as early as 1850, and rose to fame during the second world war. Traditionally they we’re made using fatty cuts of pork and all sorts of offcuts, as an affordable, ration friendly  food. Over the years the recipe has been modernised, as had the name with quality Savoury ducks now containing much less offal and considerably leaner cuts of pork.

Our home made savoury ducks are made using lean minced pork shoulder with smoked bacon, sage, breadcrumbs and a small amount of heart and liver to taste. They are most commonly served with a cooked breakfast, but are also great served warm with gravy & potatoes, and often enjoyed simply sliced as a snack.

But what about the duck? despite great research it’s still unclear why something that contains no duck, nor resembles a duck, carries the name. If you ever stumble upon the answer be sure to let us know.

Cooked Meats

We also offer traditionally cured and cooked meats, freshly sliced while you wait. Choose from roast beef, ham or turkey, available hand carved or machine sliced to your specifications. You’ll find no added water or nasties here, just great British meats, prepared the way they should be.


Our traditional chorizo sausages are imported from a Spain to ensure traditional taste & texture. Many customers comment on there authenticity have searched high & low for the genuine article.

Parma Ham

We only stock Genuine “Tanara Giancarlo” Parma ham. Matured for 18 months in the heart of Langhirano, the ancient ageing halls capture the breeze of the Parma valley, creating a process that cannot be imitated by any other means.

You’ll also find plenty more in the cooked counter, and of course we offer a great range of sauces and condiments. Come take a look, you won’t be disappointed.

Goodbye Sunshine, Hello Dinner!

Summer seems to have ended abruptly but don’t worry, we’ll keep you warm with our great new products. Here a S J Bebbington we’re always working hard to develop new meal ideas, from today we are pleased to offer the following dinner delights…

Fruity Chicken Rolls

2014-08-14 08.58.34



Succulent boneless chicken stuffed with apple, cranberry & our award winning sausage meat. Wrapped in our new home made panchetta, smothered with a mild bbq glaze and topped with cranberries. For your convenience fruity chicken rolls are served in oven ready containers, simply remove the lid and bake for 30 minutes.

Cajun Pork Escalopes

2014-08-14 16.29.02

Prime pork loin escalopes, fully trimmed & coated with a mild Cajun crumb. great lightly fried in butter for 2 minutes either side.

Steak, Mushroom & Red Wine Pie

Our new speciality pie is now on sale. With the weather cooling there’s not better time for a delicious hot pie, and there’s no better pie than this new creation. Available for a limited time only.

All of these products can be purchased online using our simple reserve & collect service, you can browse our range of tradition & speciality produce here. Why not treat the family to a prime British roast this weekend.