March House Farm

The beef, lamb and pork is reared on a family run traditional Leicestershire farm, which consists of rig and furrow permanent pasture, rich in natural grasses and herbs. The land has been farmed by the same family for 4 generations, with small-hedged fields, protecting natural wildlife and the environment. The farms are run by Daniel Belcher with the help of mother and father Heather and Mike.

The beef herd consists of Angus and Simmental cows crossed with Lincoln Red, Simmental and Shorthorn bulls, producing single suckled calves. The sheep flock consists of Masham ewes crossed with Suffolk rams, producing lamb for the prime market. The small pig enterprise is based on the Gloucester Old Spot and Large White breeds crossed to get the best of each breed.

All animals are slaughtered locally and butchered in an on farm butchery by their own master butcher Stephen.  All the  beef is hung on the bone in the traditional manner for 21 - 28 days

Christmas 2012; orders now being taken for March House Farm free range turkeys