Produce pork, bacon, ham and sausages in their own butchery from pigs bred and reared on their farm in the beautiful Moss Valley in North-East Derbyshire.
The family has lived and farmed there for a hundred years in farm buildings dating from the 9th, 14th and 16th centuries.
Their pork is bred for taste, tenderness and succulence, a characteristic of the Duroc breed that they use, which has enhanced “marbling” within the meat. The pigs are taken by Moss Valley Meats to a local abattoir, which minimises stress and enhances meat quality. As they only use their own pigs, there is complete traceability of products.
The whole farm is assured under the Genesis Farm Assurance scheme, which audits the pigs and the crops annually, and requires veterinary inspections every three months alongside rigorous standards for food safety and animal welfare. All pigs are fed on the highest quality diets based on cereals and soya protein, some of which they grow and mill themselves.
Moss Valley Meats strive to reduce the carbon footprint of their business, and the farm now has 85Kw and 15Kw wind turbines to complement its straw burner (which is carbon neutral) and a water bore hole as well as 4KW of solar PV.
Check us out:
- Website: www.mossvalleyfinemeats.co.uk
- Facebook: facebook.com/mossvalleyfinemeats/
- X: @MossValley
- Instagram: @mossvalleyfinemeats