IT WILL be a good day for meat lovers this Saturday as we introduce a new stall onto the market.

Lack of space as the months progress may mean we don’t see them too often so if you enjoy a savoury meat snack you had better hunt down Big Horn Biltong.

Biltong is a variety of dried, cured meat that originated in Southern Africa and at Big Horn Biltong, they use free range beef to create their range of five flavours – 198g of beef is used to produce 100g of finished product.

At BHB, they insist on the finest pedigree rare breed beef born and reared in the UK.

The only breeds used are Angus, British White, Old Gloucester, Sussex Red, English Longhorn, Red Poll, Shorthorn, Dexter, Belted Galloway and White Park.

They believe that beef that has been reared in a totally free-range and stress-free environment, feeding on grass, hay and silage, produces a meat that is not only succulent but also full of flavour.

Great for healthy snacking, biltong is full of protein with no nasty ingredients and supports a healthy lifestyle, whether as part of a personal protein plan or as an alternative to protein bars and shakes.

They are free from additives and while being gluten-free, are perfect for those people who have coeliac intolerances.

Also in attendance will be Trealy Farm with their famous range of charcuterie products, Madgett’s Farm with a range of game alongside their poultry, Frocester Fayre with a range of ready meals and pies alongside their meat range and Adey’s Farm with their organic beef, pork and lamb and succulent beef and lamb burgers off the griddle.

Meanwhile, over at Hinton Marsh Farm, two new products are being trialled – Chalk Down lamb loin, boned and rolled and stuffed with garlic, rosemary and thyme sausage meat.

During the cooking, the sausage meat, garlic and herbs infuses flavour into the lamb producing a very succulent joint.

Also new – rustic pork belly rolled with garlic and mushroom sausage meat.

What do you like most about Stroud farmers’ market?