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Four generations of Padfield's have been farming in Renhurst Farm, Mark Cross. We, Annabelle and Richard, are not only following in the family's footsteps but are already progressing well with the next generation !
Pigs are bought in as weaners from free range rare breed sows and finished off in large straw yards. As a new venture we have their own boar "Billy' and four sows so there will be piglets in the spring. To ensure their stock are not fed GM foods we also mill our own cereals for the cattle and pigs.
Not only do we ensure the quality of their stock by feeding them wholesome (non GM) food and allow our animals to range freely on their meadows, we take special care of the meat once the stock is slaughtered. Hanging the meat properly maximises flavour and tenderness. Lamb and pork are hung for at least 7 days and beef over 21 days !.
All our meats are prepared and cut and, given notice, we can prepare cuts to your specific choice. Sausages are another speciality. Not only do they make well known varieties such as Olde English and
To place an order for special items please send an email or telephone us and you can pick it up at the next market.