Products

Iron Age Meat

We are now taking bookings for our Soay sheep fresh meat. Soay is NOT at all like lamb, perhaps more like a cross between mutton and venison. It is extremely lean and very flavoursome, we recommend slow cooking it for the best results. We keep soays both to preserve the breed, as a vital, native conservation grazer and as a slow food, with excellent sustainable credentials. Soays take a minimum of 18 months to grow to weight here and often longer; as opposed to traditional lamb, which would normally be taken at 6 months or earlier. While traditional lamb is fatty, Soay is lean as it has not been commercialised through hundreds of years of breeding. This means less meat, but many believe a higher quality and flavour.

Eggs We sell very free range eggs, fed on Organic feed* from the farm gate and at a local produce sale at Abercych Producers Market. Well sell both duck and hen, coming from our Welsh Harlequins, Khaki Campbell and very rare Shetland Ducks; and our hens which are a combination of Warrens and Pure bred Rhode Island Reds.

We hope to have a wider range of eggs available in 2025 *Note: We are not an organic status farm currently, but we only feed our poultry Organic status feed.

Vegetables

After a terrible year of weather and slugs seriously impacting a lot of our chemical free veg, we shall be scaling back the range of veg we offer from the farm gate and at local markets

As a result of climate change it is becoming increasingly unpredictable as to what the growing season will look like and, as we are a very small producer and grow naturally, it is costing us a lot more than we make to grow a good range at a commercial scale. We are also finding it difficult to fit in alongside everything else. We will continue to grow some crops in the same fashion (and of course a bit for ourselves) but with the weather and the slug army we saw this year, we have decided that we spend a disproportionate amount of time on the veg.

Coming 2025! We anticipate our Rare Breed Oxford Sandy and Black pork sausages and bacon will be available in 2025 - watch this space!
One of the reasons we are scaling back in some areas (such as veg) is so we can concentrate more on produce we have been working on for the last few years. OSB is slow grown, taking approximately twice as long as commercial pork. We also keep our pigs in significantly better standards. Our pigs are outside in all but the harshest weather, with arks and movable pens, they have access to wide array of plants and roots, along with their normal feed. Their feed is made up from local produce, meaning we can keep all aspects of the food mileage very low, over 99% coming from within 3 miles of the farm. This makes our pigs extremely sustainable and we hope to improve this further in coming years, with more of their fodder grown on site. We are always working to makeour Livestock more sustainable, as should be the goal of every producer.