Punchards Farm Prime Cuts
We have started the sale of prime pork, beef and veal. All are reared by us here on the farm, and are sold from our fridge and display freezer.
- Pork (sausages, shoulder, leg, and chops)
We have raised a few pigs on the farm for many years. We feed them our surplus skimmed milk, home grown rolled wheat and windfall apples.
With their diet of skimmed milk, they produce exceptionally good pork and sausages are very tasty.
We keep the food miles to a minimum by sourcing our stock from Rattlesden breeder David Goodchild, and butchering at Grange Farm, Woolpit.
The next batch of milk-fed pork will be available fresh in early July.
The beef is bred and reared by us from our herd of Jerseys crossed with Aberdeen Angus. Jerseys and Aberdeen Angus are noted for the quality of the beef they produce and we rear them via a traditional suckler herd and grass-fed method.
Before butchering at Grange Farm, Woolpit, the sides of beef are hung for a minimum of three weeks. This maturation process contributes to the tenderness and superb eating quality of the meat.
The first batch of beef proved very popular and we are currently sold out.
Our beef supply is very limited this year but will pick up in 2011. We expect to have more fresh beef in August/September this year.
About Punchards Farm Rosé Veal:
Rosé veal (or ethical veal) should not be confused with the cruel white veal still produced in continental Europe. At Punchards Farm we raise our calves to the highest welfare standards. Unlike continental veal calves, ours have plenty of space, light, roughage and a nice straw bed. These conditions result in very tender meat with a pink colour and delicate flavour.
We are almost sold out of the current batch of rosé veal but we do have some diced veal and mince left.
The next batch of fresh rosé veal is expected to be in November and will include a selection of steaks, escalopes, osso bucco, top rump joints, diced veal and mince.
