Photo via facebook.com/WakefieldGrange
Since its opening in June 2013, Wakefield Grange Farmgate Butchery on the Fleurieu Peninsula has been supplying locally-reared, grass-fed and hormone- free beef and lamb, and grain-fed, free range ethical pork to a discerning South Australian public, hungry for affordable, premium quality meat that has been produced sustainably.
Wakefield Grange has in a very short space of time forged an outstanding reputation not only for its product traceability and animal welfare practices, but also its commitment to the local community—when the farm is unable to offer home-grown produce, supplementary stock is always sourced from local Fleurieu farmers.
Wakefield Grange is now set to launch a Pozible crowdfunding campaign in order to raise funds to create a commercial kitchen and curing room at their farmgate butchery near Yankalilla.
The Nose to Tail Campaign aims to help Wakefield Grange create an on-site facility in which to produce a wide range of house-cured smallgoods and farm fresh charcuterie products. Sophie and Nathen Wakefield actively promote a whole-animal approach to both butchery and meat consumption, and the creation of this new facility will enable them to utilise secondary cuts of meat and offal as part of their ‘nose to tail’ approach to sustainable farming practices.
In addition, the commercial kitchen will not only enable Wakefield Grange to produce its own range of unique charcuterie products, but it will also be available to lease by other primary producers who want to sell their wares to the public. It is also envisaged that the kitchen will be the venue for a variety of on-farm community and education events hosted by Wakefield Grange.
The curing room will be used to produce in-house traditionally cured smallgoods such as biltong, prosciutto, chorizo and bacon, providing a valuable addition to the range of sustainably-produced, locally-reared meat on offer to Adelaide food lovers who want to enjoy farm fresh produce.
“Our approach has always been to pay homage to the entire beast by employing sustainable butchery practices,” explains Sophie Wakefield. “Ensuring that we use the whole animal is central to this philosophy, and so our vision of an on-farm kitchen and curing room means we can further develop this ‘nose to tail’ approach and offer the Adelaide public an even greater range of quality, locally-reared meat.”
The Nose To Tail Campaign, which commences on 20 June, aims to raise $30,000 from funders before August 19. People who wish to make a pledge can do so by visiting here, from 20 June onwards. In the meantime, you can keep up with the latest from Wakefield Grange by following on Facebook, Twitter and Instagram.
In recognition of their support, Wakefield Grange is offering funders a range of tempting Rewards, ranging from fresh meat, smallgoods and charcuterie
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