Heal Farm Launches Hot-Smoked Range

An award-winning West Country producer has launched a new range of hot-smoked rare and traditional breed meats.

Heal Farm's Hot-Smoked range picked up Gold, Silver and Bronze prizes at the Taste of the West Awards 2007 and received praise from leading chefs and retailers at the recent Speciality & Fine Food Fair.

Owner and managing director of Heal Farm, Anne Petch, said: "For over 30 years, we at Heal Farm have been committed both to supporting local farmers and championing traditional breeds, and each of the products we make uses only the purest, natural ingredients.

"Our new Hot-Smoked meats are made using a 500 year old smoking system which we believe is unique to us in Britain, and we were delighted to introduce them to the thousands of visitors at the Show,"

The range includes beef, pork and ham, venison, lamb, poultry, game and various sausages. During the smoking process, locally-reared and rare breed meats are cooked over a log-fire smoker to produce tender meat with an intense aromatic flavour.

"Our Hot-Smoked range is made using an old Eastern European method of smoking, which comes from the rich culinary traditions of the National Park area of Malopolska in Southern Poland," said Petch

"There, families have raised their own animals and preserved their own meat for generations and it is this honest and traditional way of smoking that inspired the creation of our Hot-Smoked range." The meats are packaged in black sleeves with the Heal Farm logo. Each pack introduces Heal Farm and its history and includes a recipe card and serving tips.

The packs have retail prices which start from £1.92 for Pork Loin (circa 80g) to £4.45 for Devon Red Ruby Beef (circa 150g). All packs are sold by weight. Heal Farm can also provide whole joints of all its Hot-Smoked rare and traditional breed meats for slicing, ideal for food service and delicatessen counters.

For further information about Heal Farm please contact Anne Petch or Nigel Grumbar on tel 01769 574341 or email nigelgrumbar@healfarm.co.uk

User Login

Spotlight

Webinars 
Guides 

Most read

Social

Should the meat industry pay for compulsory abattoir CCTV monitoring?

Calendar