From The Farm

News

If you're watching the tour on telly, (hopefully munching on our Grand Depart sausages!) keep your eyes peeled for the local landmarks below, and our farms. Many of our herds and flocks are reared along the Tour route, so you'll be able to see the...

To celebrate our Royal Visit, and the granting of Protected Designation of Origin to the Herdwick Breed, we're giving away a selection of cuts fresh from the Lakeland Fells, bought from the first auction of certified Herdwick meat. There's...

With the lambing season beginning to draw to an end, it's been a marvelous month for sheep at Farmison & Co with our Herdwick lamb being royally recognized! Having recently gained Protected Designation of Origin, the Herdwick lamb can now...

Our Black Bacon Steaks are legendary. To get the distinctive taste our pork loins are cured for over a month. Firstly they're treated with sea salt and dark brown sugar, a little Yorkshire ale, plus a secret blend of spices.

There's been some terrific news this morning about one of our favourite breeds here at Farmison & Co, the lovely Herdwick, has been paid a visit by his HRH Prince Charles. The Prince of Wales is in our neck of the woods visiting the state...

At Farmison & Co we often get asked why eat rare (and native) breeds, if they're so rare. It might sound a little strange, but it is precisely because they're so rare we should eat their meat. That's because if there is shown to be a...

Decent chicken can be an difficult to find at times despite the fact we as a nation are eating so much of it these days, 25kg each on average. In contrast, in 1950 British people only ate on average a kilo a year of chicken. You can be sure...

One of our favourite breeds we sell here at Farmison & Co has got to be the Dexter. Firstly it tastes absolutely fantastic, often with buttery and nutty notes, and boasting the kind of marbling in its small neat cuts which makes rare and native...

Beef, as a meat, offers great variety though it's very important to understand your cuts and how to cook them in your kitchen. A carcass is divided into three main areas: Fore end The fore end of the animal is the hard working...

So Valentine's Day is coming up…and here's betting you haven't got round to booking a table. The thing is, you don't have to! It's not the only way to wisely woo your loved one, as eating in is the new eating out. We've rustled up the perfect...