Phone Orders: 07800 587116 | sales@salcombemeatcompany.co.uk

The Salcombe Meat Company

ABOUT THE SALCOMBE MEAT COMPANY

 

The Salcombe Meat Company was founded in 2016 by Alex Brazier who rears his own traditional breeds of Devon Closewool and Herdwick sheep on the outskirts of Salcombe, South Devon. He began rearing six of his own sheep in 2014, and that flock has since grown to 53. As well as producing his own lamb and hogget, he prides himself on supplying the very best quality beef, pork and venison to retail customers and some of Devon’s top restaurants and hotels, including The Victoria Inn, Salcombe and South Sands Hotel.

 

“High animal welfare results in exceptional tasting meat,” says Alex. Having worked previously in the hospitality industry and in the butchery trade, he is passionate about knowing exactly where his own food comes from. “Provenance is so important to us – all of our premium quality meat is produced in South Devon by farmers who really care about their animals,” says Alex, who ensures each animal has the best possible life and death: “Animals should be reared outside where they are free to roam all year round and feed on grass. Our traditional breeds are slow-growing which results in better marbling and more complex flavours. Animals should live long enough to mature naturally and also be slaughtered in a humane way.”

 

Buying Devon lamb, beef, pork and venison from The Salcombe Meat Company ensures a short supply chain and Alex guarantees that 100% of his meat is sourced from reputable farmers. The Salcombe Meat Company guarantees that every steak, chop and rasher is fully traceable back to a particular animal reared locally.

 

“Whenever you’re buying meat, always ask where it comes from, find out about the farm’s welfare standards and how the animals have been kept. I believe in eating a little less meat but buying the best quality you can afford – it’s tastier, healthier and better for the environment too.”

 

Alex believes in a nose-to-tail philosophy and butchers all the meat himself at his farm unit in Loddiswell. He is currently developing recipes for charcuterie and he has built his own smoker, so The Salcombe Meat Company will soon be producing a range of terrines, pastramis and biltong. He enjoys experimenting with some of the cheaper, lesser-known cuts of meat: “We roast up pig’s trotters, slow cook a lamb shoulder and lamb neck fillet is incredible in a curry. The top rump of beef is an amazing roasting joint. We also cure brisket beef for 14 days and smoke it then fry it to make crispy beef bacon – delicious!”

 

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