MARCH HOUSE FARM

The Butchery

The hub of the March House Farm food journey, established in the year 1999

March House Farm Butchery

Masters Butchers Since 1999

The Butchery side of the March House Farm business was established in 1999 by Michael and Heather Belcher.

It began as a small enterprise selling our home grown beef and lamb at one weekly farmers market, this has grown to the now 7 weekly Markets across London and Leicestershire.

Our Core Values

At March House Farm we care for both our livestock and the land they live on. Regenerative and sustainable farming techniques mean that our animals are safe and well, whilst our soils keep good stores of the nutrients they need.

Both the March House Farm Butchery and Kitchen ensure that every part of an animal carcass is put to use, generating stocks, soups, gelatine and more, to complement our cooked products.

All our beef, lamb and pork is reared and butchered here by our six-strong team of Master Butchers has been born and raised on the farm which surrounds our farm shop.

All the beef is a native cross comprising of Angus and South Devon breeding cattle crossed with either an Angus or Shorthorn bull. This gives us a high quality carcass with great marbling and flavour which our customers demand.

The lamb comes from our flock of Mashams and Scotch Mule ewes crossed with a Suffolk ram. Again giving us a high quality carcass for the shop.

Our herd of Tamworth, Large White and Gloucester Old Spots sows are crossed to a Large White boar, giving the flavour of the traditional breed and carcass conformation of a modern breed.

Our butchers work using traditional techniques with beef hung for 28 days and lamb and pork for seven days