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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 the Welsh Boarders, Cheshire & Shropshire. 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 supply 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 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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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.wor
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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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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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.
Our Easy Christmas Turkey Cooking Guide
22nd Dec 2025
If the thought of cooking a whole turkey this Christmas fills you with dread - we've got you covered!
Our easy-to-follow guide provides all the essential steps to help your Christmas preparations run smoothly.
Allowing you to focus more time on enjoying the day with friends and family!
(Guidelines based on our Appledore Turkeys. Always make sure your turkey is fully cooked before serving.)
Our Easy Christmas Turkey Cooking Guide:
1. Take the turkey out of the fridge 2 hours before cooking to come to room temperature.
2. Your turkey may have been trussed with string; make sure to remove the string before cooking. Do not wash or rinse the turkey before cooking.
3. Insert the Pop Up thermometer fully at a point 2" angle to the right or left side of the front tip of the breast bone. Do not use the Pop Up if cooking the turkey breast down.
4. Do not stuff your turkey, stuffing must be cooked separately. Alternatively, you could place a large peeled onion into the body cavity.
5. The oven should be preheated before cooking according to the guidelines below:
Fan ovens - 160°C / 320°F
Conventional ovens - 180°C / 375°F
AGA - hot oven
6. See the table below or suggested cooking times. The giblets are included in the weight of the box - remember to deduct approximately 10% of the weight to account for the giblets when selecting the cooking time. Alternatively, you could weigh the giblets separately and deduct this from the weight of the box.
7. We do not recommend using tin foil during cooking. However, you may find tin foil useful towards the end of cooking to avoid any excess browning. *If you decided to use tin foil, then extra cooking time must be allowed.
8. Your Pop Up thermometer will tell you when your turkey is ready. Cut through the skin between the legs and breast to allow juices to run and also allow the thighs to cook more evenly. Test if your turkey is ready by using a carving fork on the inside of the thigh. If the juices run clear, the turkey is ready. If it is still pink, return to the oven to cook further.
9. If you have a digital thermometer, it should read 70°C in the thickest part of the flesh. The bird will continue to cook while resting, and the temperature will rise to its own accord to 74°C or higher.
10. Remove the Pop Up thermometer and allow the turkey to rest for a minimum of 30 minutes before carving.
11. Carve your turkey and enjoy!
Carving Guide:
1. Hold the leg by the knuckle, cut close to the bone and twist off. Carve the dark leg meat.
2. Similarly, remove the wings and cut in half.
3. Slice the breast meat from one side.
4. Repeat on the other side.
*Ovens may vary, this chart should only be used as a guide only. Always check the juices run clear and use a digital thermometer where possible.*
Suggested cooking times:
| KILOS | TIME |
| 3 kg | 1 hr 45 mins |
| 4 kg | 2 hrs |
| 5 kg | 2 hrs 15 mins |
| 6 kg | 2 hrs 30 mins |
| 7-8 kg | 3 hrs |
| 9-11 kg | 3 hrs 30 mins |