GWR Hole & Sons

Fresh Farm Meat

Cutting Room


We converted a traditional stone-built cart shed (now redundant on a modern farm) into a purpose built cutting room with the help of grant-funding from Dorset Rural Renaissance.


It has its own cold store to enable us to hang our meat for the requisite time – lamb approx 7 days, pork approx 5 days, beef approx 21 days; and is fully licensed with all the relevant authorities.



Cutting Room




We employ a qualified butcher to help John and our son Mark with all the preparation, cutting and packing of our meat within the premises; as well as making our own sausages and burgers, and curing our gammon and bacon.


We use a local smoke-house to smoke our bacon in the traditional way with oak shavings – we do not use artificial smoke flavourings.