News

  • First Post

    The beef lamb and pork we produce at Townings Farm is all from our rare and traditional breeds of sheep, pigs and cattle grown slowly on the low weald pastures.

    The meat is hung and air dried in our chillers until the optimum flavour and tenderness is reached, at least 3/4 weeks for our beef, the meat is then expertly cut by our butchers in the farm butchery.

    Beef lamb and pork in your meat box is all reared at Townings Farm and the Chicken is free range from our neighbours at Heath Farm.