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Eastbrook Farm Organic Pork Belly
Batch Code: BELLY135
Purchased directly from Eastbrook Farm which is owned by Helen Browning's Organic. GB-ORG-05 Soil Association Certified.
Kill date: 2018-06-20
Frozen date: 2018-06-22
Use by date: 2019-12-21
TULIP FRESH MEATS (WESTERLEIGH),
Oakleigh Green Farm,
D B Foods Ltd,
Unit P & Q,
Batch #00173051 Julian: 173
Best Before: 21-Dec-19
Supplied / Made By:
Helen Browning's Organic [https://helenbrowningsorganic.co.uk/]
Organic Pig Famers
Organic farmers in Bishopstone, Wiltshire. I have personally known the farmers and farm for many years.
Eastbrook and Lower Farm together cover some 1500 acres, in a long thin strip running from the top of the Marlborough Downs down to the heavy clay land of the Vale of the White Horse. It's only half a mile wide, but it’s five miles from top to bottom. With the ancient trail of the Ridgeway dissecting the farm, and lots of footpaths too, it’s a great place to walk, ride and cycle across wonderful countryside, with heaps of wild flora and fauna, and all our fabulous livestock to admire too.
Helen's family has farmed at Eastbrook for 67 years, courtesy of their landlords, the Church of England. Helen's father, Bob Browning, took on the tenancy in 1950, and soon made a name for himself as a progressive young farmer, and one of the best shots and fishermen around. The farm Helen grew up on was in some ways not that different from today, with a mix of dairy cows, beef, sheep and arable crops….but Bob, like most farmers of his time, was pulling out hedges to enlarge fields, upgrading to ever bigger tractors (when he came here, it was mostly horses still) and benefiting from ever more potent chemicals to control weeds, disease and pests. With more modern crop varieties too, yields increased, but wildlife started to vanish.
When Bob gave Helen the opportunity to take over the running of the farm in 1986, she decided to experiment with organic farming, to see if she could grow good quality crops and animals, while making more space for nature too. Helen had been shocked, while doing her degree in ‘Agricultural Technology’, to see how so called state of the art pig and poultry systems were treating farm animals. So alongside the enterprises that were already here, she started to keep both pigs and chickens, to show that it was feasible to give these animals a good life, and make great products from them!
Helen was also determined to connect with the people who might want to eat our food, rather than just sell into commodity markets. She started a butchers shop in the local village, and from there attempted to sell our produce in a whole host of ways. The trials and tribulations of all this are too much for this short introduction, but she is always happy to tell you the warts and all stories as and when you can visit the The Royal Oak in Bishopstone.
The farm today
There’s a huge amount going on. A dairy herd, lots of calves and beef cattle, 300 Romney ewes, 200 British Saddleback sows, 400 acres of cereal and pulse crops and a small flock of laying hens. They have also started experimenting with orchard crops, berries and agro-forestry at Lower Farm. So there’s lots of food flowing from the farm.
General Product Information
This is the raw uncured meat product, purchased for curing. We always buy the best we can, from sources we know.