We take pride in selling free range meats and rare breed and are accredited by the Rare Breeds Survival Trust as a Rare Breed Butcher.
What makes our meat different?
Rare breeds thrive in non-intensive, natural farming environments free of growth promotors, hormones and antibiotics. Accordingly, the meat develops better, truer flavour as it matures more slowly.
Caldecott's Holly Farm
Three generations of the Caldecott family have farmed at Holly Farm and have an enviable reputation for raising turkeys for Christmas. But three years ago they started rearing chickens with the express desire to neither compromise on welfare or quality.
The chickens they chose to raise are a derivative of the Rhode Island Red and the White Cornish Chicken, a slow growing breed, perfect for free range conditions and delivering a flavour and texture you will not find elsewhere.
The chicks are kept indoors until they are three weeks old after which they have free-range accommodation that allows them access to fresh grass and the opportunity to scratch, peck and forage as nature intended. They are fed a supplementary diet of fresh grain, but no growth promoters or additives.
In case you think they sound familiar, they've been used by Hugh Fearnley Whittingstall on his TV programmes, Rick Stein on "Food Heroes" and have been highly rated in the Daily Mail by food writer Tom Parker Bowles. You will also find them served in top restaurants and hotels.
The Blackwell family has been farming in the Coggeshall area of Essex for four generations and for many of these years they have concentrated on traditional farm fresh geese and turkeys for the Christmas market.
Free Range Bronze Turkeys
Bronze Turkeys, the name derives from the colour of the plumage, are a slow-growing strain which enables the development of firm-textured meat with a fuller, delicious flavour. They are raised free range in large grass paddocks at Herons Farm.
The type of goose raised on on Herons Farm is the Norfolk goose. They arrive at the farm as day-old goslings in April and May and like the turkeys are reared slowly in grass paddocks - just 40 to 50 to the acre. After July when grass loses its value they are fed on Heron's home produced wheat.
As a guide a small goose will feed up to 4, medium up to 7, and large up to 10. Although geese are comparatively expensive, they are economical as there is little or no waste. Plus, there is the added bonus of a good quantity of fat drained off during cooking and this keeps well in refrigerator or freezer. It is invaluable for cooking roast potatoes with a delicious flavour or it can be used to make an exceptionally light pastry.
Blythburgh Free Range Pork
Jimmy Butler, with the support of his wife Pauline, took the concept of free range pig farming and made it into a business. He had a passion for pigs and wanted consumers to have a choice and for them to be able to choose free range it needed to be readily available.
Jimmy is a larger than life character who is well known and liked within the pig industry and his local community in Suffolk. His free range pig farming journey has seen him work with the Hairy Bikers, named the first ever Farmer’s Weekly ‘Pig Farmer of the Year’, win the coveted British pig industry’s ‘Chris Brant Award’ and crowned the East Anglian Daily Times ‘Suffolk Food Hero’.
You can read more about Blythburgh Pigs on our Pork page.
Bridge Farm, Chelsworth, Suffolk
The business is owned by James Buckle and his family, and is managed by veteran stockman Michael Mumford, who has worked there for two decades. They keep around 1,200 ewes.
Michael strongly believes that lamb is best enjoyed as a seasonal meat, and his lambs won’t be ready for the market until at the earliest around May. The key sale months are June, July and August.
You can find out more about this on our lamb page.