MEAT & POULTRY
Evenlade Traditional
Our farm is situated in the beautiful mid-Devon countryside, approximately 8 miles west of Tiverton. We rear our livestock slowly and carefully to produce meat of exceptional flavour.
Dexter Beef
A traditional breed, our beef is produced exclusively from grass-fed, registered pedigree stock and is a trademarked product. All dry-aged (hung) for a minimum of 21 days, we sell a variety of cuts (steaks, joints, mince etc) subject to availability. All our meat is vacuum packed and fresh where possible but, as a small producer we do not have the numbers of stock to guarantee this. If at all possible we recommend advance ordering and we will do our best to provide the required size and cut: we sell out fast!
French-bred Free-Range Sasso Chickens
Our chicken is a taste sensation and Gold Award-winner at the Taste of the West Product Awards 2013. The breed was developed as a flavoursome table bird which is suitable for a slow-growing free-range system. Chicks arrive in small batches of only 150-200 from a specialist organic hatchery at day-old. As they grow they are encouraged to spend their daytime outdoors. Due to the relatively long and happy life our chickens have, we produce beautiful large birds which can sometimes weigh up to 4kg. Whole fresh chickens (with giblets) and a selection of portions available weekly, with additional frozen available if demand outstrips supply.
For something a little different ask about our Black ‘Naked Neck’ gourmet table birds. We also occasionally rear a small quantity of Guinea Fowl, and also rear a few Geese for Christmas.
Wiltshire Horn Lamb, Hogget & Mutton
An unusual native breed which does not require shearing as it naturally sheds its fleece. Our registered pedigree Wiltshire Horn sheep produce flavoursome and relatively lean meat. We hang the carcass for 7-14 days depending on age.
Increasingly popular Hogget (sheep aged 1-2 years), and our Gold Award-winning Mutton (from sheep aged over 2 years), is seasonally available and we will do our best to fulfil orders at most times of the year.
For the best value ask about a half or whole carcass which can be butchered to your requirements.
Orders welcome for single items or larger quantities.
Everything we sell has been reared by ourselves and we are always delighted to answer any questions either in person at the market, by phone, or by email.
CONTACT:
Address: Janet & Andy Dale, Upcott Farm, Nomansland, Tiverton, Devon, EX16 8NT
Phone: 01884 860892
Email: janet.dale@btconnect.com
Website: evenlade.co.uk
LITTLE MEAD MEATS
Fifteen years ago we took the decision to diversify from farming alone and set up the family butchers. All our pigs are sourced locally, from farms and small holdings where we can be assured the meat is of the highest quality and the animals have led a stress free life. Everything we sell is produced by ourselves, using traditional butchery methods. Please do ask us at Minehead Farmers' Market if you would like something prepared to your own requirements.
Email: littlemeadmeats@gmail.com
Phone: 01398 341200
SOMERSET VENISON
We produce farmed red deer venison, fed on an all-grass diet at our family farm near Taunton.
Our venison is high in iron, protein and omega 3 oils and low in fat and cholesterol. It is tender and flavoursome, not tough and gamey like some wild venison can be. We do not use any GM or antibiotics.
We sell all cuts of venison from large joints to burgers and sausages at the farmer's market; and our products are freshly prepared locally, ensuring full traceability.
Orders for particular cuts or our boxes are welcome for collection from the market; we also sell a variety of different sized boxes by post.
CONTACT:
Address: Peter & Cathy Hurman, Somerset Venison, Washers Farm, Fitzhead, Taunton, Somerset, TA4 3LA
Phone: 01823 400 257
Website: somersetvenison.co.uk
THE ORIGINAL EXMOOR HAM COMPANY
Set up to give discerning customers a really good selection of hams with the personal touch of having them sliced for you exactly as you wish.
From choosing the right joint, and having been boned, we boil to correct temperature with herbs and spices and after cooling we smother the whole gammon with the chosen glaze, which might be marmalade, or even whortleberry jam.
We then bake in a hot oven until the glaze caramelises and while cooling drip honey all over so that as the meat firms up it draws the honey in, making it sweet to taste and a tang of burnt orange from the marmalade.
TRULY A UNIQUE LOCALLY MADE DELICIOUS EXPERIENCE!
CONTACT:
Phone: 01984 623872
Email: christo.chanter@talk21.com
MEET OUR OTHER PRODUCERS
BAKERY
CONFECTIONERY
DAIRY & EGGS
DRINKS
FISH & SEAFOOD
FRUITS & VEGETABLES
GOURMET FOOD
PLANTS & FLOWERS
PRESERVES