XMAS ORDERS ARE OPEN.
For any queries, pop into one of our stores, or drop us a mail on orders@ffmm.co.za. For specific items and requests, please come through to our HQ, FFMM Woodstock. Thank you!
XMAS COTE DE BOEUF
Our beef is sourced from several independent farms. Dry-aged for 21 days before being cut from the ribeye section. Fat cap removed and with a frenched rib bone. The end result is a spectacular centre piece of beef. Perfect for the people who want to celebrate Xmas around a fire!
✨ Cooking Instructions: Pan roast with some oil, rosemary, salt, pepper and butter. A few minutes a side and then finish in the oven at 200°C for 10 mins. Or cook on the fire.
✨ Need to know: Available in 800g to 900g cuts (Feeds 1 to 2), from 3 December.
BEEF RIB ROAST
If you're looking to impress, then this big ol’ grass-fed beef rib roast is a pretty impressive dish to sit down in the middle of the Christmas table! We’ve frenched and chined it (butcher talk for cleaning the bones and removing the spine), which makes it super easy to carve into individual steaks and then into perfect slices. These beauties have been dry-aged for a minimum of 21 days which will mean tender, juicy, seriously tasty meat. Choose from 2 or 3 bones, depending on how many people you are serving:
🍖 2 bone beef rib roast. Feeds 4 to 6 people
🍖 3 bone beef rib roast. Feeds 6 to 8 people.
✨ Cooking Instructions: Roast at 160°C for 15 - 20 minutes per 500g. (So a 2kg rib roast would need an hour). Once that’s done, crank the heat to 220°C and cook for another 15 - 20 minutes to get some colour on the fat. If using a meat thermometer (recommended), aim for an internal temperature of between 50°C - 55°C. Rest the meat for 30 minutes in a warm place. This is a good one to do on a Weber too guys, if that’s your vibe. Get it over medium coals and cook with indirect heat, following the above instructions.
✨ Need to know: Available in 2 or 3 bones from the 3rd of December.
BONE MARROW BUTTER BEEF FILLET
FFMM Grass-Fed Beef fillet seamed open and stuffed with bone marrow butter. Then carefully re-shaped and tied in a cylinder.
✨ Cooking Instructions: Perfect to pan roast or cook on the fire. Cook as you would any beef fillet but be careful to keep the melted buttery goodness inside when cooking.
✨ Need to know: Available from 3 December
xmas chicken
Nope, we don't have Turkey, Fam. We made a promise to only put locally sourced and ethically-reared meat in front of you – and to this day, we still haven't found a local supplier that meets our high standards (think about that when you see the shelves of your usual grocery store laoded with them 🤔). BUT these beautiful chickens come from a passionate farmer whose birds roam outside and are different to anything you’ll find commercially. Our chickens are reared to more than DOUBLE the age of most supermarket chickens – so they are LARGE, juicy and way more complex and flavourful!
🎁 Bonus: This Xmas we've gone ahead and stuffed them with our special FFMM stuffing sausage, making them extra wholesome and delicious!
✨ Cooking Instructions: Due to their size, these need to be cooked low and slow. Preheat your oven to 160°C and cook for 120 mins. Up the heat to 200°C and cook for a further 15 mins until skin is golden and crisp. Rest for 20 to 30 mins.
✨ Need to know: Our chickens are approx 2.5kg and feed 4-6 people.
Availability: from 11 December.
WHOLE DEBONED CHICKEN WRAPPED IN XMAS BACON
An expertly deboned whole chicken from our chicken farmers. Tied with butcher's string into the perfect shape for roasting. Covered in our Xmas bacon to lock in moisture and flavour.
✨ Cooking Instructions: Preheat the oven to 180°C and cook for 90 mins. Up the heat to 200°C and cook for a further 10 to 15 mins until the skin and bacon are golden and crisp. Rest for 20 to 30 mins.
✨ Need to know: Available from 11 December.
Cherry & MINT STuffed Gammon Shoulder
Our extra, EXTRA special gammon, stuffed with a fresh cherry and mint salsa and tied with butchers twine after being brined and gently smoked with indirect heat in-house. Available to order ONLY and in very limited quantities ‼️
✨ Cooking Instructions: These gammon shoulders are raw and made to be roasted or boiled to perfection. Roasting: For the initial stage, simply roast at 140°C, allowing 60 minutes per kg. (So a 2kg gammon cooks for 120 minutes.) When that’s done, crank the heat to 220°C, and smear the glaze all over the meat for the last 15 minutes of cooking. Boiling: Place the gammon in a large pot and cover with cold water (or coca cola/sprite) with herbs and aromatics. Bring to a boil over high heat. Reduce heat to a simmer and cook for 40 minutes per 500g, plus an additional 20 minutes. Remove from the pot, pat dry and smother with glaze and place in pre-heated oven at 220°C for 15 mins to get a beautiful glazed gammon.
✨ Need to know: These gammons come as a standard 2kg weight.
Availability: From 17 December.
GAMMON LEG
Some traditions are just too delicious to miss! But do it right, and with the utmost respect fam. If you didn't know this already, all of our pork is sourced from small, independent farmers. Free-range and more ethical and naturally delicious than anything else you'll find on your usual grocery store shelves.
✨ Need to know: All FFMM gammons are 2kg as a standard - this feeds 6 to 8 people. The pork is from a farm in Botrivier and is certified as free-range. Our gammons are brined with a house brine and gently smoked with indirect heat. Our Gammons are RAW and made to be roasted or boiled.
✨ Cooking Instructions: Roasting: For the initial stage, simply roast at 160°C, allowing 45 minutes per kg. (So a 2kg gammon cooks for 90 minutes.) When that’s done, crank the heat to 220°C and smear the glaze all over the meat for the last 15 minutes of cooking. Boiling: Place the gammon in a large pot and cover with cold water (or coca cola/sprite) with herbs and aromatics. Bring to a boil over high heat. Reduce heat to a simmer and cook for 40 minutes per 500g, plus an additional 20 minutes. Remove from the pot, pat dry and smother with glaze and place in pre-heated oven at 220°C for 15 mins to get a beautiful glazed gammon.
Availability: From 3 December.
xmas SPICED BACON
We've got you covered for every meal this festive season Fam. Even breakfast! Free-range, it's sourced from small, independent farmers. Made entirely in house it involves curing pork bellies in Christmas spices (cinnamon, nutmeg, clove, star anise), smoking and then slicing. This bacon will be thicker cut than our usual FFMM Bacon.
✨ Cooking Instructions: Pan fry or oven grill to perfection.
✨ Need to know: Available in: In 200g packs.
Availability: from 4 December.
xmas LEG OF LAMB
Ah, the classic bone-in leg of lamb. You can never, ever go wrong with this stunner! Especially not for Christmas. Cut with the lamb rump left on, we've french trimmed the shank before rolling and tying the joint with rosemary – making for a meaty love affair with more than enough to go around AND have leftovers the next day (If you can restrain yourself).
✨ Cooking Instructions: Preheat oven to 180°C and roast the joint for about 90 to 100 mins, until the internal temperature reaches 55°C. Let rest for 20 mins and carve the perfect leg.
✨ Need to know: Available in approx 2.5kg.
Availability: From 4 December.
XMAS PORK BELLY
We're rolling into the festive season with this beautiful, free-range pork belly – rolled, rubbed and stuffed with fennel, parsley, sage and lemon. We won't even get started on the crackling 😮💨 Perfect porky Xmas centrepiece or Boxing Day world champion!
✨ Cooking Instructions: Initially roast at 220°C for 15 to 20 mins to get the crackling going. Then reduce heat and cook for a further 120 mins at 120°C. If needed, for crispy crackling, turn the temp up at the end again – but watch that it doesn’t burn!
✨ Need to know: Available in 2kg cut, from 10 December.
XMAS KASSLER
XMAS spiced pork loin, brined and smoked then cut into boneless kassler chops. Perfect as a side, on the fire or for boxing day breakfast. The options are endless!
✨ Cooking Instructions: Pan fry with some oil and butter, cook on the fire or roast in the oven at 200°C for 10 to 15 mins.
✨ Need to know: Available in packs of 2 steaks from 17 December.
XMAS DUCK
Still looking for a turkey? Stop. Look no further – Our magnificent duck! Not many people believe you can cook it at home. Let alone for Christmas. But you can. And you absolutely should. To help you along, we've rubbed these beauties in our 5 spice (garlic powder, chilli powder, smoked paprika & salt). We suggest stuffing it with orange segments to keep the bird juicy and fresh. Fool proof!
✨ Cooking Instructions: Heat your oven to 140°C and cook for 60 minutes, with the breast side facing up. After an hour, turn the duck over and cook for a further hour. Then crank the heat to 220°C and cook for a further 15 minutes for colour. Remove and allow to rest for 20 minutes before carving/shredding.
✨ Need to know: Our ducks are approx 2 to 2.2kgs and feed about 4 people.
Available: From 10 December.
XMAS LOADED LAMB RACK
Beautifully frenched and chined. The belly is pulled back from the rib bones and rolled back on itself. Stuffed with XMAS lamb and herb sausage and tied with twine. A real stand out centre piece. One loaded rack will feed 4 people. Our free-range lamb is sourced from Swellendam and Piketberg.
✨ Cooking Instructions: Rub the rack with salt, pepper, rosemary, thyme and garlic. Preheat oven to 200°C. Roast 10 minutes. Then reduce heat to 150°C and cook for a further 10 to 15 minutes until a thermometer inserted diagonally into center of meat registers 50°C. Remove and rest for 10 minutes. (Internal temperature will rise to 55°C, for medium-rare while lamb stands.)
✨ Need to know: Whole rack only, approx 1,5kg (Feeds 4)
Availability: From 10 December.
RUBBED VENISON LOIN
A South African, hot, summer Christmas is like no other. If you're wanting to keep things truly local, then this right here is how to do it! Something a little different for the festive table, our venison loins are a celebration of our beautiful game, and are probably the MOST ethical meat we can eat in this country. Sourced from the Northern and Eastern Cape, these Impala Loins are rubbed with a trio of mustard, black pepper and rosemary. Simple perfection 👌
✨Cooking Instructions: Perfect for the fire OR for an oven roast and best to be eaten rare to medium rare. You never want to over cook this cut of meat – so keep an internal cooking temp of between 50°C and 55°C.
✨ Need to know: Available in 1kg (feeds 2-4 people), from 4 December.
XMAS LAMB SHOULDER STUFFED
For our rolled lamb stuffed shoulder we fully debone the cut, removing the shoulder blade, shank and ribs. We then roll it and tie the joint with Salsa Verde. Our free-range lamb is sourced from Swellendam and Piketberg.
✨Cooking Instructions: Preheat your oven to 140°C. Place the shoulder of lamb in a baking tray and add a splash of stock or wine. Cover with tin foil and cook for 5 hours. For the last 15 minutes of cooking, remove the foil and increase the heat to 220°C.
✨ Need to know: Available in approx 2kg cuts.
Availability: From 10 December.
FFMM STUFFING
Stuffing SO good, that we've made it available to bake as a side! Fast becoming an FFMM must have!
Containing a star cast of: toasted sourdough pieces, butter, garlic, egg, celery, herbs, Xmas spices, pork banger FFG mince and chicken stock.
✨Cooking Instructions: Bake at 180°C for 30 minutes. Enjoy!
✨ Need to know: Available by the tub.
Availability: from 10 December.
XMAS SAUSAGES
Our unique selection of Christmas sausages only come around once a year. DO NOT miss out on these! They are great source of pride to us at FFMM. These beauties include ethically-sourced free range meat, fat, ground and roasted spices, hand cut ingredients and a combination of fresh and dried herbs. ALL XMAS BANGERS CAN BE USED AS A STUFFING. This year, our range includes:
🍒 GAMMON AND PINEAPPLE SAUSAGE: Pork, hand chopped gammon, pineapple, mint, clove, nutmeg and honey.
🍒 STUFFING BANGER (forms the basis for our Xmas Chicken Stuffing): Pork classic banger, FFMM Stuffing.
🍒 XMAS LAMB AND HERB BANGER Lamb, Mint, Parsley, Sage, Garlic, FFMM Banger Mix.
🍒 XMAS CHERRY, ONION AND CITRUS BANGER Pork, Cherries, Caramelised Onions, Citrus, FFMM Banger Mix.
🍒 XMAS SPICE & BOURBON BANGER: Pork, Bourbon, XMAS Spices, Citrus, Sultanas, FFMM Banger Mix.
✨ Cooking Instructions: Cook them in a pan over gentle heat, in an oven on a roasting tray at 160°C for 15 mins or on a braai over medium coals.
✨ Need to know: Available in: Packs are made up with 5 sausages and weigh approx 500g - 600g.
Availability: From 6 December.
ROASTING BOMBS
Perfect for roasting vegetables or potatoes in, to melt slowly into meat while it rests, to add depth to roasts or even to fry a steak in!
These good things are made from whipped beef tallow, mixed with spices and herbs.
✨ Instructions: Throw the bomb onto anything you plan on roasting. Potatoes are an obvious one but this will work just as well on broccoli, cauliflower, carrots, brussel sprouts, etc. Pop it on a Xmas Rib Roast while it rests to melt over the meat.
✨ Need to know: Available in packs of 4.
Availability: from 10 December.
xmas extras
This year, our range includes:
🍒 BOURBON, MAPLE & ORANGE GLAZE: Perfect for your Xmas gammon and containing: Bourbon, Maple, Honey, Orange Juice, Orange Zest. Available from 3 December.
🍒 FFMM GRAVY: Traditional, rich Christmas gravy made from roasted vegetables, meat trimmings, fat, spices and aromatics. Reduced until thick. Heat and serve. Goes with everything! Available from 10 December.
🍒 FFMM GIFT VOUCHERS: We have gift vouchers available for purchase. R300, R500 and R1000! These make an awesome Xmas gift!