Meat farm’s popular butchers
A family-run farm has been celebrating the skilled work of its butchers.
Canalside Farm, in Great Haywood, is marking National Butchers Week with a series of events and social media posts.
The butchery has been open for more than 10 years and co-owner Anna Barton said: “We’ve been running a competition for someone to create a flavour of sausage on social media and we’ve been try to give people an insight into the farmers we use.
"We use locally-reared lambs and beef from Eccleshall and pathogen-free pork. We wanted to highlight where our meat comes from and why we support local farming.”
The butchery has built up a reputation for its homemade products, which include burgers, meatballs, pork pies and 15 different varieties of sausages, including pork and tomato and Cumberland flavours.
It has also grown during the last decade from one full-time butcher to four.
Mrs Barton said the butchery had been a popular part of the farm, partly due to its range of products, but also due to its staff.
She said: “I think the excellent quality of the products helps, but I also think it’s the butchers themselves.
"They’ve all got very individual personalities and are really passionate about the job and the meat they produce and provide.
"Some of the butchers are keen cooks as well and are great with the advice of how to cook a lamb shoulder and more of the unusual cuts of meat that people aren’t comfortable cooking.”
Head butcher Tom Lea said the relationship with customers helped to shape what the shop produced and its good reputation.
He said: “We have a great relationship with our customers.”
