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Coswinsawsen Curly Tails
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Curly
Tails came into being because we wanted to eat good quality meat. As
dairy farmers we had a good understanding of animal husbandry,
so diversifying into the production of meat to fill the freezer was simple.
To begin with we just provided for ourselves, then as friends tasted our meat they wanted some for their freezers and the word spread until people began to source their meat from us and ask "do you do lamb?" or "what about bacon?". Today there is quite rightly a growing concern about the origins of the food that we eat. Traditional butchery skills are necessary if you want good meat, many of our customers had become disillusioned with watery pork and tough, dry beef and lamb. We breed our own animals on the farm and feed good quality assured feed. It is important that the rearing process is as stress free and free range as possible. Our pork is produced from traditional and rare breeds of pig, Oxford Sandy and Black and British Lop. The porkers are fed a diet of corn in the traditional way, and until weaning and weather permitting, they are free range with their mother. At weaning they are loose housed in straw bedded barns. The small flock of breeding ewes is mostly homebred from Dorset and Suffolk ewes. The lambs are extensively grass reared to give full flavoured and tender, succulent meat. Our beef is currently produced from cattle bred from our own Hereford bull out of the dairy herd. We feel the importance of a native beef sire is part of the key to good textured meat. As with the lambs the bullocks are extensively reared at grass to give the meat the real flavour of beef. From spring 2005, by which time we will have ceased milk production, our beef will be produced from our Aberdeen Angus suckler herd. The meat is professionally butchered in licensed premises where all hygiene laws are strictly adhered to. All of the meat is hung, the pork for a week and the beef and lamb for two weeks. This develops the flavour and tenderness of the meat. We have pork green sweetcured by our butcher to produce gammon, collar and back bacon. This succulent meat will freeze very well. Our customers can have a parcel of meat butchered to their own requirements and packed ready to freeze if they order fresh, or they are able to purchase individual cuts from our deep freezes subject to availability. With each parcel (a side of lamb or pork or a 1/2 or 1/8 of beef) comes a recipe file to help stir the taste buds!
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Curly Tails enterprises 2004 SRD/FGP |
