In response to all the legitimate questions being asked of the meat industry, our ethos is to use meat that has been grown using sustainable and wildlife-friendly farming methods. Organic grass fed beef is at the forefront of our products.
Most of our meat comes from our own farm, Fowlescombe Farm, where we raise organic, grass-fed rare and native breed animals using regenerative farming methods. We also work with other farmers who adopt similar standards, so by buying our products you support a movement towards low intensity, regenerative farming. One such farmer is David Wilson of Fir Farm in the Cotswolds. David raises Saddleback pigs on clover leys and turnip-fields supplemented by an organic soy-free diet based around oats.
Pigs living in small groups in the woods, free to root in the undergrowth 24/7
Cattle grazing in multi-generational groups with access to streams, reed-banks and trees, and eating a varied diet of different pastures and mineral-rich herbal leys.
Sheep grazing the valleys and browsing the hedgerows
Cattle kept outdoors for the majority of the year. They spend as little time as possible in our spacious barns and only come indoors when the land starts to churn underfoot in the wet months.
Our charcuterie is recognised across the industry. In 2021 we’ve won the prestigious Best New Product Award 2020/21 from British Charcuterie Live, received a number of Taste of the West awards and won the Soil Association’s Boom award for charcuterie in 2021.
Our Head Charcutier is Graham Waddington. Graham has trained in across Europe and the UK and has been making charcuterie for nearly seventeen years in Britain. His salamis and specialist hams have won national food awards and sold to Michelin-Starred chefs.
Great charcuterie always starts with great meat. The highest quality meat is very often reared and produced in small quantities by specialist farmers who have a passion only for quality and no desire for quantity. Like a seasonal menu, our range changes frequently in accordance with what is ready on the farm and is at its best.
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