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!
This year, we’re reimagining the classic Santa’s workshop story – but with a South African summer twist. No snow. No sleigh bells. Just sunshine, sizzling grills and the unmistakable buzz of Proper Meat being prepped for Proper Feasts. Because for us, Christmas isn’t about tinsel and trimmings – it’s about the meals that bring people together. The long tables. The late-night laughs. The one-more-helpings. And the cuts that make those moments unforgettable ❤️🔥 And to keep things fun, we’ve wrapped it all into a nostalgic, illustrated-style story – a little chaos, a lot of craft, and a whole lot of heart.
XMAS COTE DE BOEUF
This is beef for the people who take Christmas seriously. Dry-aged for 21 days, cut from the ribeye section, fat cap removed, and finished with a beautifully frenched rib bone – the kind of cut that lands on the table and instantly silences a room. It’s dramatic, it’s primal, it’s a proper festive centrepiece. Perfect for anyone celebrating Christmas around a fire, cast iron, or both.
✨ Cooking Instructions:
Pan Roast: Sear in a hot pan with oil, rosemary, salt, pepper, and butter. Give it a few minutes per side until deeply browned. Finish in a 200°C oven for 10 minutes (or until your preferred doneness). Rest before slicing.
Fire Option: Sear over high heat, then move to gentler coals and cook slowly, turning often. Finish with a buttery baste.
✨ Need to Know: Available as 800g–900g (feeds 1–2) from 3 December
BEEF RIB ROAST
Looking to wow your crowd this Christmas? Say hello to the star of the show: our grass-fed beef rib roast, dry-aged for a minimum of 21 days for next-level tenderness and depth of flavour. We’ve frenched and chined it (yup – bones cleaned, spine removed), so carving is an absolute breeze. Slice it into steaks, then carve into juicy, melt-in-the-mouth portions. A proper seasonal highlight – classic, dramatic, and unbelievably delicious.
Choose your size:
🍖 2-Bone Rib Roast (feeds 4–6)
🍖 3-Bone Rib Roast (feeds 6–8)
✨ Cooking Instructions:
Oven Roast: Roast at 160°C for 15–20 minutes per 500g (e.g., a 2kg roast = 60 minutes). Turn heat up to 220°C and roast for a further 15–20 minutes to colour the fat. If using a thermometer (recommended), aim for 50°C–55°C internal temp. Rest for 30 minutes in a warm place.
On the Weber: Cook over medium coals with indirect heat, following the same timing as above. A perfect choice for the fire-inclined among us, Fam.
✨ Need to Know: Available in 2 or 3 bones from 3 December
FFMM CAFE DE PARIS BUTTER BEEF FILLET
This is our grass-fed FFMM beef fillet, seamed open by hand and generously stuffed with our own Bourbon Café de Paris butter. We reshape it carefully into a neat cylinder and tie it tight – a beautifully prepared centrepiece that’s ready for the pan or the fire.
✨ Cooking Instructions:
Cook perfectly rare, just like any classic beef fillet… but guard that molten, buttery goodness inside. That’s where the magic is.
✨Need To Know: Available in ±1kg segments (serves 3–4) from 3 December
xmas chicken
Turkey? Not here, Fam. Magnificent chickens? Absolutely. Once again, we’re keeping it local, ethical and properly raised – and that means turkey still doesn’t make the cut. We’ve yet to find a turkey that meets our lofty standards (and those frosty freezer-aisle turkeys aren’t fooling anyone). Instead, we’re bringing you something far better: our free-range chickens, lovingly raised by passionate farmers who let their birds roam freely and grow to more than twice the age of standard supermarket chickens. Larger, juicier, richer in flavour – they’re everything you want in a festive centrepiece.
This year’s special twist? Each chicken comes with a portion of our signature FFMM stuffing sausage tucked into the cavity. Remove it from the bag, stuff the bird generously and let it work its magic – keeping the centre juicy, flavour-packed and absolutely irresistible. Stuffing and chicken, enjoyed together, as it should be.
✨ Cooking Instructions:
These birds are big, so slow and steady is the move. Remove stuffing from its bag and stuff the cavity generously. Preheat oven to 160°C. Roast for 120 minutes. Increase heat to 200°C and roast for a further 15 minutes until crisp and golden. Rest for 20–30 minutes before carving.
✨ Need to know: Approx. 2.5kg – feeds 4–6 people and available from 10 December
WHOLE DEBONED CHICKEN WITH ORANGE & SAGE RUB
This one’s a true craft cut: an expertly deboned whole chicken, from our trusted free-range chicken farmers. We tie it neatly with butcher’s string into the perfect roasting shape, then coat it generously in our Christmas orange and sage rub – bright citrus, comforting herb notes and all the joy of the season in one beautiful bird. A proper festive showstopper with zero hassle: no carving around bones, no stress, just effortless slicing and serious flavour.
✨ Cooking Instructions:
Preheat your oven to 160°C. Roast for 90 minutes. Increase heat to 200°C and cook for a further 10–15 minutes until the skin is golden and crisp. Rest for 20–30 minutes before slicing.
✨ Need to Know: Whole deboned birds (feeds 4), availability from 10 December
ORANGE & SAGE STUFFED SHOULDER GAMMON
Brace yourselves – this isn’t just gammon, it’s the showpiece. Carefully deboned, brined to perfection and gently smoked in-house with indirect heat. Each shoulder gammon is then hand-filled with our festive orange and sage stuffing that brings citrus, comfort and depth in every slice. We tie each gammon properly with butcher’s string so it’s ready to go straight to the cook – dressed, prepped and worthy of hero status.
Available in very limited quantities and by order only – once they’re gone, that’s it. Consider this your festive heads-up.
✨ Need to know: Standard 2kg weight and available from 17 December. Limited orders only! These stuffed shoulders are RAW and can be roasted or boiled.
✨ Cooking Instructions:
Roasting: Roast at 140°C for 60 minutes per kg (a 2kg shoulder = 120 minutes). Then turn the heat up to 220°C, glaze generously, and return to the oven for 15 minutes to caramelise.
Boiling: Place in a large pot and cover with cold water (or Coke/Sprite). Add herbs and aromatics. Bring to a boil, then simmer for 40 minutes per 500g + 20 minutes. Remove, pat dry, brush with glaze, and finish in a 220°C oven for 15 minutes.
GAMMON LEG
Some traditions are far too delicious to skip – especially when they’re done with care and respect. At FFMM, our special pigs are proudly free-range, raised with the utmost attention and care. The result? Pork that’s deeply flavourful, beautifully textured and miles ahead of anything you’ll find on a supermarket shelf.
✨ Here’s the deal: 2kg as a standard – feeds 6 to 8 people. Brined in-house using our signature recipe. Gently smoked with indirect heat for unbeatable flavour. Delivered RAW – ready for you to roast or boil into a tender, show-stopping centrepiece.
✨ Cooking Instructions
Roasting: Preheat your oven to 160°C. Roast for 45 minutes per kg (a 2kg gammon = 90 minutes). Once done, turn the heat up to 220°C, glaze generously, and return to the oven for 15 minutes until caramelised and golden.
Boiling: Place gammon in a large pot and cover with cold water (or Coke/Sprite). Add herbs and aromatics. Bring to a boil, then reduce to a simmer and cook for 40 minutes per 500g + 20 minutes. Remove, pat dry, smother with glaze, and finish in a 220°C oven for 15 minutes.
RUBBED VENISON LOINS
Sunny South African Christmases just hit different, and this year we’re celebrating with something beautifully local: our Impala venison loins, sourced sustainably from the Northern and Eastern Cape. Probably the most ethical meat you can eat in this country, and a proper nod to our land, heritage, and game traditions. Each loin is rubbed with a bold trio of mustard, black pepper, and rosemary – simple, aromatic seasoning that lets the natural beauty of venison shine. It’s something different for the Christmas table, and honestly? Something unforgettable.
✨ Cooking Instructions: Venison cooks quickly — and is best enjoyed rare to medium-rare. Cook on the fire or roast in the oven. Keep internal temp between 50°C–55°C. Never overcook venison — lean meat needs gentle heat and a good rest.
✨ Need to Know: 1kg (feeds 2–4) and available from 3 December.
xmas LEG OF LAMB
The bone-in leg of lamb is back, ready to steal the Christmas spotlight once again. This year’s showstopper comes with the lamb rump left on for extra size and deeper flavour, the shank beautifully french-trimmed, and the whole joint tied with rosemary for that unmistakable FFMM finish. It’s generous, impressive, aromatic, and built for sharing – with just enough chance of leftovers to make a legendary Boxing Day sandwich (no promises).
✨ Cooking Instructions: Preheat oven to 180°C. Roast for 90–100 minutes, or until internal temperature reaches 55°C. Rest for 20 minutes before carving. Perfect medium-rare, tender, and deeply fragrant.
✨ Need to Know: Size is ±2–2.5kg (feeds 6–8) and available from 3 December.
XMAS PORK BELLY
Gammon may get all the seasonal glory, but it’s not the only pork worth singing about. This year, give your table a proper shake-up with our free-range rolled pork belly – stuffed with fennel, parsley, sage, and a bright hit of lemon. It roasts like an absolute dream, delivering deeply savoury meat and that golden, blistered crackling everyone fights over. Whether it takes centre stage on Christmas Day or shines as the MVP of your Boxing Day feast, this is a porcine masterpiece with serious festive swagger.
✨ Need to Know: 2kg cuts available from 10 December.
✨ Cooking Instructions: Preheat oven to 220°C and roast for 15–20 minutes to kickstart the crackling. Reduce heat to 120°C and cook for 120 minutes. If needed, finish with another blast of high heat — but keep a close eye so the crackling doesn’t burn.
XMAS PORK LOIN WITH ORANGE & SAGE RUB
Meet the cut that doesn’t shout, but absolutely delivers. Our beautiful boneless pork loin, skin-on and rubbed generously with our seasonal Orange & Sage Christmas rub – bright, fragrant, and made to cut through the richness of proper pork. This is a festive centrepiece for people who love elegance over excess: clean flavours, tender meat, and crackling that snaps just right. Easy to cook, easy to carve, impossible not to love.
✨ Cooking Instructions: Preheat the oven to 220°C, place the loin skin-side up, and roast for 15–20 minutes to kickstart the crackling. Reduce heat to 160°C and cook the 2kg joint for 1 hour, or until the internal temperature reaches 65°C. For extra crackle, give it a final blast of high heat — just keep an eye on it so nothing burns.
✨ Need to Know: Available in 2kg pieces (feeds 6–8) from 10 December.
XMAS DUCK WITH ORANGE & SAGE SPICE RUB
Still no turkey on the FFMM Christmas menu, Fam – and for good reason. We stick to offering only locally sourced, ethically raised meat. We’ve yet to find a turkey producer who meets our standards (which does make those supermarket birds… curious 🤨). But a show-stopping festive bird? We’ve absolutely got you. This year’s star: our beautiful free-range Pekin ducks, sourced from a trusted farmer up-country and prepped with our Orange & Sage Xmas Spice Rub.
Inside each rub bag you’ll find: orange zest, orange juice, sage, five-spice, garlic powder, chilli powder, smoked paprika, and salt – a warming, citrusy, savoury blend that balances the richness of duck perfectly.
Pro tip: Stuff the cavity with fresh orange segments to keep the bird juicy, fragrant, and bright. A simple trick that makes all the difference. Foolproof. Festive. And full of flavour.
✨ Need to Know: ±2–2.2kg (feeds 4)and available from 10 December.
✨ Cooking Instructions: Preheat oven to 140°C. Place duck breast-side up and cook for 60 minutes. Turn the duck over and cook for a further 60 minutes. Increase oven to 220°C and roast for 15 minutes for deep golden colour. Rest for 20 minutes before carving or shredding.
XMAS LOADED LAMB BELLY
Meet the real showstopper: our beautifully deboned, stuffed, and rolled lamb belly. We take the rib section, carefully remove every bone, then stuff it generously with our Xmas lamb & herb sausage – a fragrant, savoury filling that melts into the meat as it cooks. Rolled tight and tied with twine, it’s a proper standout centrepiece: rich, impressive, and unbelievably versatile. Slice it or pull it – either way, it’s Christmas magic.
✨ Cooking Instructions:
For Pulling (Fall-Apart Tender): Preheat oven to 140°C. Place the belly into a baking tray with a splash of stock or wine. Cover with foil and cook for 5 hours. Remove foil, increase heat to 220°C, and cook for a final 15 minutes for colour. The belly should pull beautifully.
For Slicing (Roast to Carve): Sear the rolled belly in a hot pan until well browned all over. Roast at 180°C for 2–2.5 hours. Rest thoroughly, then slice into medallions.
✨ Need to Know: Available As One Whole Belly, approx 1kg (Feeds 3 to 4) from 10 December.
STUFFED LAMB SHOULDER
This is our rolled, stuffed lamb shoulder, fully deboned by hand – shoulder blade, shank, and ribs removed for effortless carving and maximum tenderness. Once prepped, we roll the whole joint tightly with our house-made FFMM chimichurri, letting those bright, herbaceous flavours melt right into the meat as it cooks. This cut is a pure, festive comfort with a bold, savoury twist. Slow-cooked luxury. Zero stress. All reward.
✨ Cooking Instructions: Preheat oven to 140°C. Place lamb in a roasting tray with a splash of stock or wine. Cover with foil and cook for 5 hours (yes – low and slow). Remove foil, increase heat to 220°C, and cook for a final 15 minutes for colour and caramelisation. Rest before serving – it will be melt-in-the-mouth tender.
✨ Need to Know: Available in approx 2kg cuts from 10 December.
THE FFMM CHRISTMAS SAUSAGE DROP
Once a year, we roll out one of our proudest creations: the FFMM Christmas sausage lineup. Made with ethically sourced free-range meat, proper fat, roasted and freshly ground spices, and hand-cut ingredients – these bangers are so good that every year they fly out the fridges. And yes, every single Xmas sausage doubles as an incredible stuffing option. Here’s this year’s festive trio:
🌟 XMAS GAMMON & PINEAPPLE 2.0: Our legend – reworked, refined, and basically just pure sunshine-in-a-sausage – the ultimate Christmas crowd-pleaser made with: pork, hand-chopped gammon, pineapple jam, mint, clove, nutmeg, and honey.
🌿 XMAS STUFFING SAUSAGE: The backbone of our famous FFMM Christmas chicken stuffing – now available on its own. Made with our classic pork banger base + FFMM Stuffing Mix. It’s clean, savoury, herby, and nostalgic – pure Christmas flavour in every bite.
🐑 XMAS LAMB & HERB BANGER: A fresh, fragrant, festive favourite! Made with lamb, mint, parsley, sage, garlic, and our FFMM Banger Mix – a bright, savoury banger that brings major Christmas energy to any plate.
✨ Cooking: Pan on gentle heat, oven at 160°C for 15 mins, or braai over medium coals ✨ Packs: 5 sausages (±500–600g) ✨ Availability: From 4 December
THE FFMM XMAS EXTRAS
Because every Christmas feast needs its supporting cast – the flavour-boosters, the golden touches, the secret weapons that turn a good meal into a great one. This is the stuff that fills the house with smells, the table with joy, and your guests with praise. Here’s what’s on the sleigh this year:
🥓 XMAS BACON: Free-range bacon, cured in Christmas spices (cinnamon, nutmeg, clove, star anise), gently smoked, and sliced thicker than our usual. Pan-fry, oven-grill, crisp to perfection – and try not to eat it all before it hits the table. Available from 10 Dec.
🥃🍊 BOURBON, MAPLE, ORANGE & SAGE GLAZE: Our gammon’s best friend. A rich, glossy glaze made with bourbon, maple, honey, orange juice, zest & sage. Every single gammon deserves to be dressed in this! Available from 3 Dec.
🥔🔥 ROASTING TALLOW: Our beef tallow – whipped with garlic, herbs & spices – is Christmas magic in a tub. Rub it on potatoes, drizzle over veggies, melt over a Rib Roast that’s resting… Basically: if it can be roasted, it wants this. Available from 10 Dec.
🥖🧄 FFMM STUFFING: This is stuffing done properly: toasted sourdough, butter, garlic, egg, celery, herbs, Xmas spices, pork banger mince & chicken stock. Ready to bake. Ready to impress. Just cook for 30 mins at 180°C. Available from 10 Dec.
🍖🫙 FFMM GRAVY: The gravy that saves Christmas. Made from roasted veg, meat trimmings, fat, spices & aromatics – reduced until beautifully thick. Heat. Pour. Watch everything taste better. Available in 500ml from 10 Dec.
🎁 FFMM GIFT VOUCHERS: The easiest, safest, most delicious Christmas gift. Available in R300, R500, and R1000 – perfect for stocking fillers, host gifts, or that one uncle who “doesn’t want anything”.