HADLEY'S FINE QUALITY MEATS

History of Hadley’s fine meat.

Pigs have been kept by the Hadley family for over a hundred years. on moving to the present establishment, they have been kept and reared for 70 years. The sows are housed in pig arch’s and have their litters outside. We take our pork from field to plate.

Like many farmers we found it necessary to diversify. Using butchery skills learnt as a young man we opened a butcher’s shop in 2004. Initially we sold our own pork and developed our own sausages. As the business grew, we started to sell locally sourced beef and lamb.

The pigs are fed on our own mix of feed which is impart grown on the farm and milled on the premises.

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Our meat is antibiotic free.

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The business has developed into doing outside catering for a variety of events, maintaining the quality of produce and cooked in a traditional way, cooked over charcoal.

Another service offered is private butchery. Where people who have home reared their meat can come and have the meat cut down ready for home freezing. There is an opportunity to learn some basic butchery skills. Jim is a great believer in passing his skills on to other people and the younger generation.

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