We allow all our animals to grow and mature slowly. Our beef cows are 3-5 years old before we send them to slaughter. Our pork pigs are 7-9 months old, and the bacon pigs are 9-12 months old.
We use the excellent facilities at Laverstoke Park Farm in North Hampshire as our abattoir, which is about a 30 minute stress free journey. We hang our beef for 4-6 weeks at Laverstoke in dry, hygienic conditions.
We then use a local independent butcher in the New Forest to help us with cutting and packing. He also has the facilities to make fantastic sausages and burgers, and a smokery for bacon and gammons.
We then freeze the produce quickly and carefully on the farm, to preserve quality, and normally have meat for sale all year.