The succulence and flavour that Longhorn beef provides, is due to the intra-muscular fat or 'marbling' within the meat. To further enhance the mouth-watering taste, the cuts of beef (1-5) are hung for a minimum of two weeks before butchering.
For current prices please see the link to the list at the top of this page.
1) Topside/Silverside2) Rump3) Fillet4) Sirloin5) Forerib6) Brisket7) Backrib8) Stewing Steak9) Braising Steak10) Skirt11) Mince
For our current price list, please click here..
The proper, old-fashioned, true flavour of traditional pork has been sacrificed over the years as supermarkets have encouraged farmers to keep/rear faster growing and significantly less tasty breeds of pig. Our native breed, free-range pork is succulent, full of flavour and with good old fashioned crackling.
For current prices please see the link to the list at the top of this page. We also do a range of speciality sausages which changes regularly. We will update the list below to reflect our current range.
Upware bangers (Indian Spices)
Red Onion MarmaladeSpinney Porkers (bacon and garlic)Cheese & Pickle Apple & CiderTomato & BasilMarmiteVenisonBeef PastyBeef, Horseradish & Leek
All speciality sausages are currently £9.99 per kg.
All our venison is obtained from deer grazed at Spinney.
Lamb is available from the Farm and at Burwell Farmers's market on the second Saturday of every month. Half lambs available to order for collection in Autumn and Winter. Please call or email, limited lambs available. Price and availability subject to change.
For further information, or to place an order directly with the farm, please contact us using the link at the top of this page.
A limited quantity of eggs are available which we deliver weekly to Soham and Wicken. These are laid by our white leghorn, cream legbar and goldline hens. If you would like to place a regular order, please let us know.