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.
Marlfield Farm
4 Marlfield Road Portaferry County
Down Northern Ireland BT22 1PH
Click here for a map. Delivery can
also be arranged.
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. 
