Who we are
We are a 75% whole-carcass butcher with a total dedication to supplying exceptional native and rare breed meat. Our pursuit of this leaves no stone unturned – breed, feed, age of animal, length of time ageing, butchery techniques; these are all things we have considered and refined.
Our goal is not to achieve the highest yielding carcasses. It is simply to produce products that are exceptional to cook and eat – be it a piece of beef or pork from our Himalayan salt room, or something from our award-winning range of sausages, for which we grind whole spices in-house daily.
For over a decade we have been working with some of the best local chefs an restaurants in the the west midlands – our community of chefs have become great friends and often visit us in store , without whom, it goes without saying, none of this would be possible.
Our farming community has grown with us over the years. A network of like-minded people that live and breathe producing the very best local free-range meat to the highest standards , they are people that we know and trust, all striving to produce the ultimate chef’s ingredients, now available to the home cook.
A note on native breeds
People often comment that our meat tastes ‘old-fashioned’ – like it used to when they were growing up, and we consider that a huge compliment.
A generation ago in Britain we farmed traditional livestock perfectly adapted to our climate and terrain. Traditional breeds are slower to mature and favour a grass and hay based diet.
Take the Dexter or Highland cow, for example – capable of grazing on no sustainable Comertial farming ground and producing stunning, highly marbled beef.
Similarly, the Middle White pig, a breed originating from Yorkshire, a breed known for its highly flavoursome pork due in part to its generous fat content.
These old, native animals suffered hugely with the introduction of breeds from the continent which are fast-growing, high yielding and lean animals. The financial incentives are clear. Our cattle are typically 4-6 years old with commercial animals as little as 14 months – but ,when it comes to flavour, to how these differ in the kitchen, there really is no comparison.
Our little business, based in Skipton, has achieved some great things over the years, but one of the most satisfying achievements is taking a drive around The Dales – there’s been a return to traditional livestock that’s clear to see – Dexter cattle, Belted Galloways and Highlands all dotted across the landscape. We’re incredibly proud to be at the heart of it and to bring these unique breeds to your kitchen.
Our Pork
Born & Reared Outdoors
All our pigs are born outdoors at Packington. Our sows live their whole lives outside with plenty of space to roam, wallow and be sociable. When the piglets are weaned, they are moved into large outdoor paddocks. Here the piglets have the benefit of well bedded, cosy tents, while still being able to run around outside. A happy pig is a healthy pig!
How we rear our pigs
All our pigs are born outdoors at Packington. Our sows live their whole lives outside with plenty of space to roam, wallow and be sociable. When the piglets are weaned, they are moved into large outdoor paddocks. Here the piglets have the benefit of well bedded, cosy tents, while still being able to run around outside. A happy pig is a healthy pig!
Healthy Happy Pigs
At fourteen weeks of age, our piglets are moved into large, naturally lit sheds, where due to our low stocking numbers, we can ensure the welfare of the pig remains paramount. Once in the sheds, the pigs also have access to a large outdoor run area. Tended by our farmers, the pigs are protected from the elements, with lots of space, natural light and natural ventilation, and deep straw beds.
During the summer, our generously sized, light and airy sheds allow us to create ventilation flow to keep the pigs cool, or provide shade from the hot sun. Likewise, during the colder months, we can protect them from frost, snow and plummeting temperatures, while still allowing them to play and be sociable outdoors. We ensure our pigs live stress-free, by always providing them with what they need, when they need it.
Happy as a Pig in Muck!
Packington pigs are reared to the highest welfare standards and have been well recognised by butchers and the RSPCA Freedom Foods, as the best you can get. With access to plenty of food and clean water, plus the comfort of deep straw and lots of room to stretch and socialise, our pigs develop and mature to produce the delicious meat you’ve come to expect from Packington. It may take longer to produce pigs in this way and cost a little more, but the results are worth it and all our customers agree.
