Our Butchery

In 2008, we converted a traditional stone-built cart shed with help from a diversification fund into our own butchery so we could offer the best of what our farm has to offer. We hang our meat as long as we can to maximize tenderness and flavour (lambs up to two weeks, beef up to four weeks, pigs one week) and we are on site in the week cutting/packing meat, making sausages and burgers and curing/slicing our own cured and cooked meats.

We are located just off the road enroute to Kimmeridge with easy access and free parking, please see the map below for more details.

The rolling Purbeck hills are ideal for sheep farming, with it's rich clay soil and moderate climate virtually guaranteeing 12 months grazing throughout the year. As a result, the lambs are outside all year, and almost entirely fattened off grass with a little supplementary feeding in the colder months.

Our ewes are North Country Mules and Poll Dorset Horn crossed Mules, and the rams we use are Suffolk, Dorset and Hampshire Downs, Dorset Horn, Texel and Charolais. We lamb in January, March and May which means that we can guarantee fresh lamb all year round.

Typical cuts of lamb available on a regular basis and their usual prices are listed below (please note that prices can vary slightly!) Feel free to ask about other cuts if you don't see them here.

All our beef cattle are bred from our Fresian dairy herds using Limousin, Charolais and most recently British Blue bulls, and the resulting Friesian cross animal never fails to please! They are fattened on grass outside in the summer, and over the winter they are housed in straw yards with a mixture of our own silage and barley making up the diet. Our beef is hung in our cold stores for up to 4 weeks, in order to maximise tenderness and flavour.

Typical cuts of beef available on a regular basis and their usual prices are listed below (please note that prices can vary slightly!) Feel free to ask about other cuts if you don't see them here.

Our pigs are the only animals that are not born on the farm as we buy our pigs in from a farm near Glastonbury. They are the traditional white pigs which finish quickly with not too much fat. Breeds includie Hampshire, Landrace, Large White and Pietrain, and we bed them indoors on barley straw and fed with our own home-grown barley and milk from the dairy. The resulting pork, ham and bacon are succulent, full of flavour with excellent crackling!

We offer a variety of high meat content sausages (80% plus pork) including traditional recipes like plain pork sausages and chipolatas, pork and leek, pork and chorizo to name a few. Our gammons, back bacon and streaky bacon are dry-cured to our own recipe, some of which we get smoked locally for 36 hours over oak or apple chippings.

Typical cuts of pork and bacon available on a regular basis and their usual prices are listed below (please note that prices can vary slightly!) Feel free to ask about other cuts if you don't see them here.

The Isle of Purbeck has always had a high population of wild deer, what with plenty of woodland, undulating hillsides, grassy fields and marshes around the Purbeck valley there is plenty of food and cover for them! The deer population here is predominantly Sika, so between August and March we do our best to source Sikas from our own farms if possible, and then source Roe deer locally between April and July. Venison is a very healthy meat and extremely lean, and once hung appropriately is extremely tender. Typical cuts of venison available on a regular basis and their usual prices are listed below (please note that prices can vary slightly!) Feel free to ask about other cuts if you don't see them here.