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!
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 1, 2 or 3 bones, depending on how many people you are serving:
🍖 1 bone beef rib roast. Feeds 2 people
🍖 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 1, 2 or 3 bones from 4th of December to 24 Dec.
XMAS PORK LOIN
To us, no Xmas feast is complete without a spectacular cut of pork. And we don't just mean gammon! If you're keen to try something a little different, then this is where you should be looking – Our free-range pork loin. Beautifully deboned, rolled, rubbed and tied with our FFMM Xmas spice, mint, thyme and orange zest.
✨ Cooking Instructions: Dry the skin of the loin thoroughly and salt 2 hours before cooking. Heat the oven to 220°C. Roast the pork for 15 mins to allow the heat to penetrate quickly and start to crackle the skin. Turn the heat down to 160°C and roast for 35 minutes per kg until the pork reaches an internal temperature of 65°C. If the crackling has not properly formed, remove the loin from the oven, turn the heat up to 220. Once on temp place the loin back in and check every 5 mins until the skin has crackled.
✨ Need to know: Available in 1kg, 2kg or 3kg cuts, from 11 Dec to 24 Dec.
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 2.5kgs.
Availability: On 13th, 20th and 22nd of 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 of our FFMM Leg Gammons this year come as a standard 2kg weight – Big enough to satisfy and impress 6 to 8 of your hungriest friends. They've been brined with our house brine and gently smoked with indirect heat – But please note: these gammons are raw! All that's left for you to do is roast them, smother them in some of our house made glaze (available to order) and enjoy!
✨ Cooking Instructions: 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.
Availability: From 4 Dec to 24 Dec
Bourbon, Cherry and Orange Glaze
The perfect companion for our gammon! This year our Christmas Glaze is a gorgeous concoction of bourbon, sour cherries, cherry jam, honey and orange juice 🤤 No Gammon should be without its glaze... It's FFMM Glaze 🖤
✨ Need to know: Available in 150ml.
Availability: From 4th December to 24 Dec
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 Wed 14th Dec to 24th Dec
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 to 2.5kg.
Availability: 7th Dec, 14th Dec, 21st Dec.
xmas TOMAHAWK
Keeping it non traditional this year and celebrating Christmas around the fire? Nothing wrong with that. We have beautiful weather in this beautiful country around Christmas time.
This gorgeous grass-fed, free-range tomahawk will be perfect for the occasion! Dry-aged for 21 days before being cut from the ribeye section, we've intentionally not frenched the long rib bone so that you can enjoy all that fatty and flavourful intercostal meat attached to it. The end result? A spectacular centre piece of beef 🥩🔥
✨ Need to know: Available in 800g to 1.2kg, from 4th of December to 24 Dec.
XMAS PORK BELLY
We're rolling into the festive season with this beautiful, free-range pork belly – rolled, rubbed and stuffed with our special Xmas spice, fennel, mint, thyme, orange and lemon zest. 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 1kg, 2kg or 3kg cuts, from 11 Dec to 24 Dec.
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 and chilli powder, smoked paprika and salt). We've even stuffed 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 1.8kgs.
Available: 6th Dec, 13th Dec, 20th Dec and 22nd Dec.
XMAS LAMB GUN
The famous FFMM Lamb Gun! It's a showstopper, right? This cut is a partially deboned and rolled lamb shoulder with the shank left on – beautifully tied with rosemary. All the best parts in one roast. A real winner. A true FFMM Icon!
✨ 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. This is such an easy cut to enjoy, you'd actually have to try and mess it up!
✨ Need to know: Available in approx 2.5kg.
Availability: 7th Dec, 14th Dec, 21st Dec.
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, we've rubbed these gemsbok and kudu loins 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, and 1.5kg, from 4th of December to 24 Dec.
XMAS RUBBED LAMB BELLY
Looking for something versatile for your Christmas table? This celebration of lamb is packed with rich flavour. It can be cooked to slice OR to do as pulled lamb dish. To achieve this, we've carefully deboned lamb rib sections, lovingly rubbed them with our house made salsa verde and then rolled and tied them into the perfect, meaty parcel.
✨Cooking Instructions: For pulling 💥 Preheat your oven to 140°C. Place the belly 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. The belly should pull beautifully! For slicing💥 Seal the roast in a hot pan all over. Roast at 180°C for 2 to 2.5 hours. Let rest thoroughly and then slice into medallions to serve.
✨ Need to know: Available in 1kg, 2kg, 3kg.
Availability: 7th Dec, 14th Dec, 21st Dec.
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 13th Dec, 20th Dec, 22nd Dec
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. This year, our range includes:
🍒 Gammon & Pineapple Sausages: Ground Pork, hand chopped gammon, pineapple, mint, clove, nutmeg and honey.
🍒 Stuffing Sausage (forms the basis for our Xmas Chicken Stuffing): Pork classic banger, FFMM Stuffing.
🍒 Pumpkin & Bacon Sausage: Beef, Hand Cubed Bacon, Roast Pumpkin, Sage, Xmas Spice, Brown Sugar, Honey, Salt.
🍒 Cherry Bourbon Sausage: Cherries, Bourbon, Salt, White Pepper, 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: In 500g packs only.
Availability: 7th Dec, 14th Dec, 21st Dec
LAMB RACK
Planning on having a intimate and classy Christmas this year? This classic lamb rack, beautifully frenched and chined, will feed 2 to 3 people and leave them smiling! It's also a pretty perfect option on a fire while you cool off in the pool on boxing day... The choice is yours.
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 the centre of the 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: Available as whole rack only, approx 750g.
Availability: 7th Dec, 14th Dec, 21st Dec.
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 8th December to 24 Dec.
FFMM GRAVY
Traditional, rich Christmas gravy made from roasted bones, meat trimmings, fat, roasted vegetables, spices and aromatics. Reduced until thick, you can (and should) pour this over your whole plate!
✨ Cooking Instructions: Heat and serve. Goes with everything!
✨ Need to know: Available in 500ml tub.
Availability: From 13th Dec, 20th Dec, 22nd Dec
Cherry 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 to perfection. 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.
✨ Need to know: These gammons come as a standard 2kg weight.
Availability: From 18 Dec to 24 Dec.