Northern Ireland's premier free-range poultry
producer
Nestled on the shores of Strangford Lough just outside
Portaferry, Northern Ireland, Marlfield Farm has been supplying free
range oven-ready turkeys, geese and chickens for over 35 years. With
a focus on quality, rather than quantity, we have grown a highly
regarded reputation that has helped win contracts with some of the
premier butchers in the region, particularly for the busy Christmas
period. At the same time we have maintained a loyal base of on-farm
retail customers that appreciate the superior taste that our
sympathetic rearing and high welfare standards produce.
All the birds are
free-range and enjoy access to lush acres of Portaferry pasture
boasting some of the best views in the country. As a result, foliage
accounts for a large part of the birds' diet with the rest made up
of wheat grown here on the farm in Portaferry. As everyone knows
good food and exercise are the key to a happy life and so too for
the birds. This shines through in the meat we produce by
intensifying the flavour of the farm's traditional breeds,
especially chosen for taste rather than weight gain, the latter a
trait of more intensive poultry units. Adding to the flavour of the
meat is the fact all the birds are dry plucked and hung for at least
seven days prior to dispatch, two key areas where the supermarket
bird misses out.
Our free range turkeys and geese for Christmas will be available
for collection on 23rd December. The farm is located 3 miles north
of Portaferry, Northern Ireland. Click here
for a map.
Marlfield Farm 4 Marlfield Road Portaferry County
Down Northern Ireland BT22 1PH
All the birds are
free-range and enjoy access to lush acres of Portaferry pasture
boasting some of the best views in the country. As a result, foliage
accounts for a large part of the birds' diet with the rest made up
of wheat grown here on the farm in Portaferry. As everyone knows
good food and exercise are the key to a happy life and so too for
the birds. This shines through in the meat we produce by
intensifying the flavour of the farm's traditional breeds,
especially chosen for taste rather than weight gain, the latter a
trait of more intensive poultry units. Adding to the flavour of the
meat is the fact all the birds are dry plucked and hung for at least
seven days prior to dispatch, two key areas where the supermarket
bird misses out.
