Butchers Farm Shop
Mike & his team of friendly butchers supply all your meat and game needs. We source the best quality meat, then age, butcher, and prepare the specific cuts to your specification, from our Butcher’s shop at Swallowfields Farm, near Bramshaw. Come and try our AWARD WINNING hand-linked sausages and traditional dry-cured GREAT TASTE AWARD WINNING bacon produced to our own recipe. You will be assured a warm welcome!
Here at The Farmers Butcher Ltd, we pride ourselves on the quality of the produce we sell, that’s why wherever possible we will source our products as locally as possible.
Being situated on a farm has its obvious advantages. the farmers here at Swallowfields Farm breed Angus cross Beef.
We also deal with other local farmers who supply us with more Pork, Lamb and Chicken.
Andrew & Sarah Parry Norton at Storm’s Farm, Cadnam supply us with Free-Range Pork, Ruby Red Beef, and PANNAGE PORK, which is turned out to forage in The New Forest, during the pannage season (usually from mid-September), where they can feed on the acorns and beech mast, which are harmful to the New Forest ponies and cattle, but not to the pigs, therefore doing a grand job and enhancing their flavour at the same time. Storm’s Farm is less than 3 miles from us, so super low food miles.
Sarah Harrison at Parsonage Farm, Bramshaw is our main supplier of lamb throughout the year. Grazed on grass and no additives, bringing a lovely tender well-defined carcass, full of flavour. And that’s only 5 minutes down the road. We love local!
Will Carter at Kilnyard Flock based in Hampshire also supplies free-range lamb into the shop, a smaller concern than Parsonage but still 100% committed to his flock of Hampshire Horn sheep.
Free-range Chicken comes from Noah’s Ark Farm based in New Milton a family-run concern which has been trading since the 1950s.
The Beef we sell is all bred in the UK and grass reared, much of it sourced locally (via Salisbury Livestock market) if it hasn’t come directly from our farm, or Storm’s Farm. The Farm Beef is New Forest Grazed. The flavour of the beef will vary depending on the time of year, due to the difference in the type of grass the cows are grazing on. All the beef we buy in is ‘on the bone’, then we then traditionally dry age our beef between 30 to 50 days. To ensure tenderness, flavour and happy customers.