Not open to the public.
A family-run farm in Aberdeenshire which produces traditional breed meats and charcuterie. Belted Galloway cattle remain outside all year (with access to shelter if they choose). Pedigree Oxford Sandy & Black pigs and have runs on grass pasture. Lamb and geese are also kept. Beef is hung from 3-5 weeks before being butchered. Pigs are slaughtered at least 6 months and fresh pork is available as well as dry-cured bacon and organic sausages. Lamb, hogget and oven ready geese are available, as well as a range of charcuterie including rillettes, goose fat, pancetta, corned beef, smoked beef sausages, pork pies and roast smoked pork.
Reviews & features
Val Buchanan on food from local allotments17 Sep 2010
The Larder: Chef's Choice
Nothing compares to fruit and vegetables freshly dug from a plot around the corner. Val Buchanan, of Buchanan’s Bistro, tells us why produce grown on local allotments is becoming an increasingly prevalent feature on her menu.