Whistlebare is a small farm on a windswept hill between the wild Northumberland coast and the Cheviots. We moved here when the arrival of our young family made us more interested in the food we eat and the environment we live in.

We want to produce the very best meat you have ever eaten. With this aim we rear traditional breeds of livestock in harmony with nature. All our animals are kept extensively, outside in family groups. They are weaned naturally and fed on a varied organic diet. Our pigs are pedigree Large Blacks, the cattle are pedigree Aberdeen Angus and even the chickens are pure Marans, Light Sussex or Welsummers.

Producing great meat only begins with a superb animal. Hanging is essential to bring out the flavour, texture and tenderness you expect from the finest cuts. Our beef is hung for at least four weeks and our pork for about one week. Our pride, however, resides with our bacon which we cure ourselves to old fashioned recipes.

We hope that you enjoy our website and that you would like to try some of our produce.

Alice and Dominic Elsworth