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Rother Valley Organics is a family run business headed by brothers, Shon and Simon Sprackling. Their farms stretch from Rogate, north of the South Downs, through Chilgrove and right on to Thorney Island on the Hampshire coast and boast some of the finest organic grazing land in the country. The brothers philosophy is simple - to produce fully traceable organic beef and lamb in a natural way. It is a traditional mixed farm where crops and livestock are cultivated and reared naturally, without GMOs, artificial fertilizers, synthetic pesticides, growth-promoting hormones or routine antibiotics. Shon and Simon have cattle & sheep - specially selected for the quality and taste of the meat they produce - and they insist on the highest welfare conditions - literally from pasture to plate.
The beef comes from a herd of over 400 Aberdeen Angus cattle. This is a closed herd, which means that no breeding animals are bought in from the open market. This is important in terms of keeping the herd healthy and BSE free..
Instead breeding takes place within the herd naturally and calves remain with their mothers until weaned. The cattle live outside all year round and because they are a native breed, they are ideally suited to this way of life. The meat is renowned for its deliciously rich flavour and is hung for at least 21 days - to relax and tenderise it - making it wonderful to cook with and even better to eat..
Lamb comes from the farm's crossbred organic sheep, including Romney Marsh, Suffolk, Poll Dorset and Swaledale-chosen for their mouth wateringly lean and tasty meat..
The animals thrive on the variety of grazing the farm offers.
This includes, high clover rich herbage on the hills to lush river bottom pasture and sea frontage salt marshland, incorporating wild plants such as sorrel and wild herbs like rosemary, marjoram and thyme. Much of the land farmed is either as SSSI (Site of Special Scientific Interest) or an ESA (Environmentally Sensitive Area) and by grazing such land, Rother Valley Organics is helping to maintain it as a habitat for rare plants, wildlife and birds, such as the skylark and lapwing.
The organic pork comes from a "ginger" pig and is full of flavour. It is free range and reared around a hill in North Hampshire. |
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