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Buy our quality pork from our online butcher’s shop below. Whether you require belly pork slices, world famous Iberico pork chops or a succulent rolled pork leg, your meat will be lovingly prepared in-store ready for collection or home delivery, which ever you prefer.
Our pork is mainly sourced from North Wales and the Welsh borders, but British pork is also used when Welsh pork is unavailable. Good pork should have a generous covering of fat which should be firm and white. The meat should also be pale pink in colour and the skin must be dry for plenty of good quality crackling.
All this helps to give the meat a fuller pork flavour, which is sadly lacking in much of the pork available today.
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We are justifiably proud of our beef, winner of several awards including True Taste Best Beef in Wales Award (Beef Fillet) and Great Taste Gold.
Buy our extra mature, quality, grass fed Welsh PGI beef online. Whatever cut you require, whether it is fillet steak, tomahawk steak or a bistro steak box, your purchase can be made below. Your order will then be lovingly prepared in our butcher's shop for collection or delivery to your home.
Our extra mature Welsh beef comes from the lush, natural pastures of Wales mainly from the Conwy Valley, Anglesey and the Vale of Clwyd, from farms that we know and trust and have developed long term relationships with over many years. From field to fork our beef is fully traceable.
When available, we specialise in Welsh Black beef, the native breed of Wales, however other indigenous British breeds such as the Hereford and Short Horn are also sold on a regular basis, these are still PGI approved; born, reared and slaughtered in Wales - the breeds just originated from other areas of Britain.
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Buy our extra special Welsh PGI lamb online. Whether you require a leg of lamb, a French trimmed rack of lamb ribs or a Welsh half lamb box, your purchase can be made below and either collected from our butcher’s shop or delivered directly to your home.
Our Extra Special Welsh Lamb comes from the lush, natural pastures of North Wales mainly from the Conwy Valley, Anglesey and the Vale of Clwyd.
These lush pastures provide ideal conditions to produce what is arguably some of the finest lamb available anywhere. With full traceability you can be sure of the highest standards possible of animal welfare and quality. This type of lamb is available throughout the year beginning with the superb new season spring lamb in May.
Salt Marsh Welsh Lamb
Salt Marsh Welsh Lamb from the salt marshes of Anglesey, our lamb was recommended by Rick Stein in his Food Heroes TV series. Indeed, many a parcel of our Salt Marsh Welsh lamb in the past has found its way to a certain costal village called Padstow!
This lamb is normally available between June and October - it's simply superb.
New Season Welsh Spring Lamb
During the month of May, when the freshness of springtime is all around us, this time of year usually marks the much anticipated arrival of our famous New Season Welsh Spring Lamb. Our special New Season Welsh Lamb mainly comes from the wonderful lowland farms of the Conwy Valley and the lush pastures of the Vale of Clwyd where the temperature and climate is more forgiving and thereby earlier in giving than the much later Welsh Mountain lamb.
Welsh Mountain Lamb
During the later part of the year Welsh Mountain lamb becomes available. This hardy and indigenous breed is full of flavour, grazing pastures that have never been farmed in the modern sense. Animal welfare and traditional farming methods are the order of the day with the lamb coming from the many mountainous areas within a 30 mile radius of our shop.
Our lamb has always the correct amount of fat cover for succulence and taste. The meat is then matured for a minimum period to ensure tenderness.
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Our award winning dry cured bacon is available here to buy online for nationwide home delivery or ‘click and collect’ from the shop. Also available for our local home delivery service on 01492 581111.
We have been dry curing bacon, the traditional way by hand, for many years here at Edwards of Conwy. Quality pork with our secret curing recipe gently rubbed into the meat is all that it takes. Our dry cured bacon has won countless gold awards for flavour and consistency. Enjoy the rich taste of times gone by!
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Buy the poultry you require from our online butcher’s shop. Whether you need a flavoured chicken supreme, oyster thighs or a chicken cushion, your purchases can be made below. The meat and products will then be lovingly prepared in store for ‘click and collect’ or home delivery.
We only source our poultry from accredited British suppliers so you can be sure of the highest quality and welfare standards.
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Summer is nearly here! Our products are worth getting the BBQ cranked up for, who cares if it rains! From Welsh dry aged matured steaks to burgers, sausages & kebabs, plus Welsh charcoal, we've got you covered.
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Our Traditional Pork Pie & Family Steak Pie have just won Great Taste Awards 2022! All our award winning pies are handmade in the onsite bakery within the butcher’s shop. We use the finest Italian lard in our pastry for our pork pies along with the finest ingredients. Our pies are only available to purchase and collect in the shop due to the nature of the product.
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Choose from a large selection of award-winning Welsh sausages & burgers from our online butcher’s shop. As well as our famous Pork sausages we have a variety of other flavours including gluten free, merguez, and chorizo sausages.
Once through check out, you can choose to collect bought items from the shop or have them delivered directly to your home.
How To Cook The Perfect Steak
22nd Jan 2025
Here at Edwards Of Conwy we are passionate about steaks! All of our beef is locally sourced from the Conwy Valley, Vale of Clwyd & Anglesey, from farms we know and trust. Ensuring we can offer you the finest quality.
Follow these handy tips on how to cook the perfect steak with Ieuan Edwards, Master Butcher & Director. With over 40 years of experience, Ieuan certainly knows how to cook the perfect steak!
How to cook the perfect steak:
1. Buy Edwards of Conwy dry-aged matured Welsh beef steaks!
2. Remove the steaks from the fridge at least 30 minutes before cooking, allowing the meat to relax and come to room temperature.
3. Rub both sides of the steak with a little oil, this will help stop the steaks from sticking to the grill/pan.
4. Season all sides of the steak with salt and pepper to add depth to the flavour.
5. Allow the pan or BBQ to come to a high temperature.
6. Use tongs to carefully place the steaks on a high temperature on the BBQ or into the pan, then leave them alone to sear. Resist the urge to poke or move the steak around every 5 seconds!
7. Carefully, turn the steaks 90 degrees then leave them to sear, this will produce great diamond-shaped scorch marks on the grill!
8. Gently, flip over the steaks and repeat stages 6 & 7 above.
9. Use a digital meat thermometer to assess the cooked state of your steak. A digital meat probe is essential for cooking consistently fantastic steaks, especially thick-cut steak. A good quality thermometer will only cost you around £15.
10. For a medium-rare steak cook until you have an internal temperature of around 58C degrees. For a medium steak cook until you have an internal temperature of around 60C degrees. For a well-done-medium steak cook until you have an internal temperature of around 63C degrees.
11. Allow your steak to rest on a warm plate before serving, this will allow the steak to regain some of its structure and in doing so, retain some of its succulence. The steak will continue to cook even off the grill/heat.
12. Final tip, remember not to leave the BBQ or pan whilst cooking the steaks, not even for a glass of wine! Dedicating just 10 minutes of your undivided attention will give you great results every time!
Ieuan Edwards - Master Butcher & Director