What is meatbox?
meatbox members subscribe and receive a lovingly-packed regularly delivered box of delicious cured meats, biltong or other treats either once a week, twice a month or once a month.
How does payment work?
We offer easy secure payments by credit card or debit card through Stripe or Paypal. You will be charged in full for your meatbox prior to it being sent out to you. Subscription payments will be collected on the anniversary of your subscription and again will be collected in full prior to your meatbox being shipped.
When do you deliver?
Your first subscription box will usually be sent out within 1 business day of your order being placed. Meatboxes are sent via Royal Mail or Parcel Force and will normally arrive with you with 48 hrs of shipment. Subsequent meatboxes sent as part of your subscription will be sent out on the anniversary of your first box. If you require a cured box ti be delivered on a certain day, please choose DPD as shipping option at checkout and choose a date for the delivery.
One off purchases or gift:
These are sent on the day of ordering (if received before midday) or the next working day. Meatboxes are sent via Royal Mail or Parcel Force and will normally arrive with you with 48 hrs of shipment.
How will I know my box has shipped?
We will send you an email confirming when your order has been shipped.
What is in the box?
Each box’s contents depends on what type of box you order. Within the theme of the box you’ll get an assortment of delicious meats that differs every month. Also, all meat snacks are individually sealed and wrapped, so you can easily share the love should you wish!
Where do you deliver?
We deliver everywhere in the UK and the EU. We cannot deliver to the Americas, Asia or Australasia.
Do I need to sign for my delivery?
For standard shipping, NO. The meatboxes are designed to fit through the average UK post box slot so should be posted through your letter box if you are not at home.
How do I cancel my subscription?
You can cancel your subscription at any time by logging into your account and managing your subscription. Cancellations are immediate and you will no longer be charged for your subscription.
Can I send my meatbox to someone else?
Yes you can change the delivery address on your account up to 24 hours before your subscription anniversary date. Just remember to change it back if you want to start receiving them again.
How does the Meatbox Club work?
The meatbox Club enables you to earn 10 Meatbox Club Points for every £1 spent when you order from us.
You can then use these points in the form of a discount on future orders. Every 100 Meatbox Club Points = £1 off. Effectively a 10% discount every time that you shop.
You can also earn referrals by giving your friends a £10 off coupon and claiming your own £10 off coupon when they make a purchase and use theirs.
Can I return the packaging for recycling?
You can return your fresh meat packing (foil bags and ice packs) to us to recycle at any time. We recommend saving up a few bags (say 5) and ice packs (say 10 packs) and then popping them in one of our boxes to send back to us.
Simply follow this link: http://www.royalmail.com/
You can arrange for the parcel to be collected or just drop it off at the post office and they will do the rest.
Can I change the meatbox that you will send me?
You can change the meatbox that you have chosen for your subscription at any time by logging into your account and managing your subscription.
My Saucisson has what looks like mould on it, is this normal?
The moulds that grow on our saucisson from moons Green and Deli-farm Charcuterie are natural, and in fact beneficial to the ageing of salami & harmless.
Their salamis can have both white mould (penicillin nalviogense) and blue/green mould (penicillin glaucum). Both are harmless strains, similar to the mould that is found on cheese.
All of our salami are enclosed in natural casings which is what the mould grows on. If you would like to remove the mould wipe with a little white vinegar or olive oil & then remove the casing before eating.