March House Farm 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 are Angus and Simmental cows crossed with Lincoln Red, Simmental and Shorthorn bulls, producing single suckled calves. The sheep are Masham ewes crossed with Suffolk rams. They farm Gloucester Old Spot crossed with Large White pigs.
All animals are slaughtered locally and butchered in the 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.
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