Fresh Farm Organic Meats

The main event when it comes to meal time, whether you have reared the animal yourself or purchased the cuts from the butcher there is a huge amount you can do to produce your own fresh organic meats, for most this starts with sausage making but others turn to continental meats such as parma ham, pancetta and salami for there first bash at organic meat production.

Time here is a factor and if you are the kind of person who likes to get quick results then I recommend you turn your hand to sausage making, it is relatively quick and simple and with a little practise pretty easy to pick up, it also gives you a chance to impart your own style and flavours into your meat.

For those of you that are happy to wait a few weeks or have already tried sausage making then curing salami and pancetta is an excellent way to get into fresh meat production, the beauty about these meats is that you need very little in the way of equipment, just a good recipe and somewhere dry to let your meat hang free.

If you have the patience of a saint and like to let the excitement build then you can not go wrong with a home cured Parma ham. Nothing beats the moment when after months of hanging you unveil your organic meat parcel and cut your first slice.

Organic meats in the UK has become widely available and is now in most supermarkets so why not produce your own like we do here at Loose Farm.

If you thought growing your own vegetables was rewarding just wait until you have cracked your first egg, tasted your first home made sausage or sliced you first piece of Parma ham from the joint! I guarantee you will be so proud of your achievements you will want to share them with everybody!

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