Links - Meat
These pages feature a number of websites that we've come across over the years or that have been recommended, and that we think might interest our customers and crew - the foodie sites are geared up to serve the domestic market, so we use them personally rather than as a business.
If you've found any good sites that you think would sit well here, do please send us a link and we'll have a look at it.
By the way, if you happen to find any links have stopped working please report them to webmaster@brunninngandprice.co.uk.
Meat
Donald Russell
A wealth of testimonials from all and sundry reinforce the reputation of this Scottish meat supplier - their Aberdeen Angus, lamb and chicken attracting particular praise. Their beef is hung for three weeks, lamb and veal is naturally reared, and they also offer a wide range of seafood including scallops, langoustines and oak-smoked salmon.
Fletcher’s of Auchtermuchty
A small family business run by vet John Fletcher, who looks after the deer on the hoof, and his wife Nicola, who runs the venison side of the business and writes and demonstrates extensively. The beasts are all free-range, and the Fletchers have developed a wide range of products - all the usual cuts of meat, alongside venison sausages, haggises, burgers, smoked and cured meats and pre-prepared meals. In an ideal world, all food companies would be like this.
Grasmere Farm, Lincolnshire
This family farm produces dry-cured bacon and hams and authentic Lincoln sausages from pigs reared on stone-ground meal, milled at their 18th Century watermill, Maxey Mill, on the River Welland. Their air-dried ham is hung for a minimum of four months, and an extensive range of their products can be ordered on line, by phone or by fax.
Heal Farm
An Exmoor farm run by Anne Petch, who started by specialising in rare breed pigs some thirty years ago, gradually diversifying into all manner of livestock following traditional low-intensity practices. Their home-reared Devon Red Ruby beef is hung for three weeks, just like our own.
This site isn't particularly good to look at (the front page is particularly unexciting), but it is nevertheless a hard working on-line catalogue.
Higher Riscombe Farm Organic Meat
This Exmoor farm, run by Nevil and Rona, is a traditional farm producing organic suckled beef calves, lamb, duck and Chistmas geese. Did you know that conventional free-range ducks are killed at six and half weeks after only free-ranging for two weeks? - Well, Higher Hiscombe ducks are slaughtered at twelve weeks having been free range for two months, so it’s worth exploring this site.
Pipers Farm
Peter and Henrietta Greig rear Red Ruby beef, pork, chicken and lamb, along with venison, geese and Bronze turkeys, and do so with a meticulous attention to detail. Red Ruby is a breed native to the West Country, and the meat is hung for a full four weeks for "incomparable tenderness and flavour”.
Richard Woodall
This family have been at it for over 170 years - they rear their own herd of some 180 sows, and in the curing of their meat they use no chemical additives or preservatives, no added water, and declare they cut no corners. Suppliers of Cumberland sausage, bacon, ham, Cumberland ham, air-dried ham, dry-cured bacon, home-cured bacon, Parma ham, dried ham, Prosciutto-style ham, smoked bacon, smoked ham and Royal ham. Looks like they've pretty much got the hang of the whole hammy thing.
The Real Meat Company
This campaigning operation, founded by Richard Guy and Gilly Metherell, state that they put welfare, purity and eating quality first. There are Real Meat Company shops, which are proprietor-owned franchises, and Real Meat Company stockists, which are independent shops who stock their produce, but you can order on-line here.
Woodlands Farm
Woodlands Farm in the Lincolnshire Fens, run by Andrew Dennis, specialises in organic free-range Bronze turkeys, which wander around the woods and paddocks, and organic Lincoln Red beef, which was voted 'Britain's Best Beef' in Country Life. Woodlands Farm beef is hung for three weeks.They also grow and distribute organic vegetables which are delivered locally the day after harvesting, and won the 'Box Scheme of the Year' in the 2003 Organic Food Awards.