TOP QUALITY TRADITIONAL MEAT PRODUCTS THAT ARE CAREFULLY HAND MADE BY THE JACKSONS WITH PROVENANCE AND GREAT VALUE GUARANTEED
WHO WE ARE AND WHAT WE DO
In August 2002, Keith and Rachael Jackson took on the lease of a smallholding at Orbost Estate on the Isle of Skye. The smallholding currently accommodates Soay Sheep, Highland Cows, and Wild Boar Cross Gloucester Old Spot (Iron Age) Pigs. We have our venison dealers license and selectively harvest wild venison from Orbost Estate's MacLeod's Tables. We are growing crops for forage and cutting hay/silage.
Traditionally hand processed with care, our meat products have superior flavour and quality - truly irresistible!
The aim of our business is to produce slow matured, free range, hand processed meat - raised and processed locally - quality meat with an identity. Combining traditional production methods with local sourcing reduces food miles in the production phase, and guarantees provenance. We encourage reduction of waste at source, and use natural methods for composting and field fertilization.
To view our fantastic value and best quality meat box offers click on the Meat Shop page.
ABOUT OUR PRODUCE
All our sausages are hand made, no junk sausages. Wherever possible we use fresh ingredients to make our mixes, and offer wheat free options.
Our ham is dry sweet - cured by hand - exquisite looking and even better tasting!
WONDERING ABOUT THE TASTE?? - Here are some of the chefs who have requested and used our products for cooking at special events throughout the UK, and some who regularly use our produce on their menus
John Kelly, The Chandlery Restaurant, Bosville Hotel, Portree, Skye
Simon and Kirsty, Glenview Hotel, near Staffin, Skye 2008 Taste Local Award for Best Small Hotel
Tristin Farmer, Chef de Partie, Gordon Ramsay At Claridges for the FWAG stand at the Highland Show 2008.
Scottish food gifts, hampers and boxes from The Isle of Skye
To see what Keith and Rachael Jackson are up to on the farm at Orbost go to keithandrachaeljackson.wordpress.com