Welcome to Franklin Farm.
Originally family farmers from Zimbabwe we resettled to the beautiful rural Dordogne countryside in France during 2004. We have a flock of 300 ewes, a drift of 20 pigs, a small herd of 20 goats, 4 cats, 4 dogs, 3 children (big and small), some chickens and ducks. Both the butchery and farming sides of our enterprise are run by ourselves Gavin and Helen Franklin with help from our lovely children.
Keeping food local and produced in a sustainable, ethical way using as few inputs as possible, working within the limitations of our environment, but maintaining the health and well being of our animals is important to us. We manage our pastures with movable electric fence and our animals graze for the most part all year round. We have barns that we use during inclement weather or if necesary during lambing time. Whenever possible we try to lamb outside as well. Mr.Fox can sometimes complicate the process and then we may have to shuttle between field and barns to protect the lambs.
Our lamb and goat products have a delicately flavoured meat with a low fat cover. We do not use any genetically modified grain in the supplementary food we mix ourselves to feed to the animals at certain times of year. Occassionally we have to supplement our sheep with hay as well during the hotter or wetter times of year.
The butchery is located in a hamlet called “Le Grand Bâtard” in the commune of Eygurande et Gardedeuilh, which is in the Dordogne but very close to the Gironde, Charente and Charente-Maritime borders. It is a fully certified farm butchery and has been in operation since 2011. We sell all our own produce direct to the public, no middle men or women are involved. All our own meat products are prepared from the whole carcass which is delivered and collected from our small, local, fully certified abattoir only 25 minutes from our farm using our own transport and maintaining the cold food chain on the return trip.
We are not yet in a position to produce all our own pork so due to the high demand for our products our super tasty, pork comes either from our drift of Gascon and Berkshire pigs or from pigs that come from a local farmer M.Larignon in the Charente who producs all his own food for his pigs on his farm.
We make British and continental style sausages including Cumberland, Lincolnshire, Breakfast, Italian and fresh Chorizo, porkloints, cuts and bacon. Our home produced lamb, as well as being prepared into joints and chops, is also made into a range of meatballs, burgers and sausages depending on time of year, the weather and client demand.
We have lamb and pork available all year round. You can find us either via the local markets at Riberac, in the Dordogne and Sainte-Foy-la-Grande, in the Gironde. We also have a few delivery routes in the local area and the butchery is open on a Saturday morning, 11am till 1pm. Click on the "Finding Us" tab for maps and more information.
SIRET:47845018200017
Originally family farmers from Zimbabwe we resettled to the beautiful rural Dordogne countryside in France during 2004. We have a flock of 300 ewes, a drift of 20 pigs, a small herd of 20 goats, 4 cats, 4 dogs, 3 children (big and small), some chickens and ducks. Both the butchery and farming sides of our enterprise are run by ourselves Gavin and Helen Franklin with help from our lovely children.
Keeping food local and produced in a sustainable, ethical way using as few inputs as possible, working within the limitations of our environment, but maintaining the health and well being of our animals is important to us. We manage our pastures with movable electric fence and our animals graze for the most part all year round. We have barns that we use during inclement weather or if necesary during lambing time. Whenever possible we try to lamb outside as well. Mr.Fox can sometimes complicate the process and then we may have to shuttle between field and barns to protect the lambs.
Our lamb and goat products have a delicately flavoured meat with a low fat cover. We do not use any genetically modified grain in the supplementary food we mix ourselves to feed to the animals at certain times of year. Occassionally we have to supplement our sheep with hay as well during the hotter or wetter times of year.
The butchery is located in a hamlet called “Le Grand Bâtard” in the commune of Eygurande et Gardedeuilh, which is in the Dordogne but very close to the Gironde, Charente and Charente-Maritime borders. It is a fully certified farm butchery and has been in operation since 2011. We sell all our own produce direct to the public, no middle men or women are involved. All our own meat products are prepared from the whole carcass which is delivered and collected from our small, local, fully certified abattoir only 25 minutes from our farm using our own transport and maintaining the cold food chain on the return trip.
We are not yet in a position to produce all our own pork so due to the high demand for our products our super tasty, pork comes either from our drift of Gascon and Berkshire pigs or from pigs that come from a local farmer M.Larignon in the Charente who producs all his own food for his pigs on his farm.
We make British and continental style sausages including Cumberland, Lincolnshire, Breakfast, Italian and fresh Chorizo, porkloints, cuts and bacon. Our home produced lamb, as well as being prepared into joints and chops, is also made into a range of meatballs, burgers and sausages depending on time of year, the weather and client demand.
We have lamb and pork available all year round. You can find us either via the local markets at Riberac, in the Dordogne and Sainte-Foy-la-Grande, in the Gironde. We also have a few delivery routes in the local area and the butchery is open on a Saturday morning, 11am till 1pm. Click on the "Finding Us" tab for maps and more information.
SIRET:47845018200017
