Freqently Answered Questions
We get asked an array of weird and wonderful questions, we've broken down the most frequently asked to help you get to know what we do at Pipers Farm. We have a total open door policy with every part of our process, so if you have a burning question that is not featured here, send us an email to email@example.com or give us a call on 01392 881 380 and we'll be happy to help.
When you receive your Pipers Farm order, it will arrive in one of our recycled cardboard boxes.
Once you open your meat box you will find a wool pouch. The wool pouch is clever stuff, it keeps our meat cool during transportation. Made from 100% natural, sustainably sourced wool.
In your box, you'll also find your invoice and the Pipers Farm Journal - our seasonal newspaper full of news from the farm and recipe ideas.
You'll usually find an ice pack in your meat box too.
Ordering & Delivery
Yes, we currently have a minimum order of £30.
No, there is no subscription involved in ordering from Pipers Farm, just order what you want, when you want it and we'll get to work.
Express delivery (8am - 12pm) £7.95
Charges differ for Highlands, Islands and International deliveries. You can find these here.
If you place an order online, you will receive a live tracking code from our courier. The courier will keep you up to date with an estimated time or when you can expect to receive your delivery. Our customer service team will also track every parcel we send.
We deliver to the whole of the UK including offshore areas such as the Highlands and Channel Islands.
We deliver Tuesday - Saturday excluding bank holidays.
No, we use a trusted courier partner to deliver our meat boxes. You can find out more about our delivery here.
Yes, as long as you have given us a valid mobile phone number or email address our courier will send you a tracking code, you can track your order in real time to the point of delivery.
No, we work with 25 small-scale farms who each rear a small herd of our livestock. You can find more about our farms here.
At Pipers Farm you will find a herd of Red Ruby cattle and a flock of Suffolk sheep finishing on our lush grass. When weather permits we have a small passel of Saddleback hogs in the orchard. The only other livestock you'll find at Pipers Farm is our properly free-range pack of dogs!
Yes, all our ruminant livestock only ever have mother's milk before grass for their entire lives. They are never ever fed cereals or concentrates.
Our pigs, chickens and ducks eat natural wholegrain cereals as well as plenty of herb forage, apples, acorns, worms and any other treats they can find naturally.
We never ever routinely use antibiotics. If we have a sick animal it is treated individually, removed from the herd and its withdrawal time is tripled. Because we grow our livestock in such a healthy natural environment we have very rarely had to use antibiotics. In the case of our pigs, we have treated one individual pig with an antibiotic in the last 6 years.
Welfare is important to us at Pipers Farm, the welfare of our livestock and you as consumers. We have a common sense approach to using any medication, however, we will always favour the use of homoeopathic and natural remedies over chemicals.
No, we work with small-scale, farmyard based abattoirs.
Our poultry are all killed individually by hand on the farm they are grown on, so they never have to travel.
Please be warned some of the content below is fairly detailed, but we believe it is important to be completely transparent about such an important part of the farming process.
Our poultry are killed by hand on the farm where they are grown. It is important to us that our birds do not have to travel and have minimal stress during this part of the process. We ensure the bird's wings are tucked close to its body using a cone to reduce stress, we then stun each bird by hand and then cut the vein under their neck. This kills the bird instantly in the most humane way.
Cattle, Pigs & Sheep
Our cattle, pigs and sheep are all killed at a farmyard based abattoir. Our stockman Dave takes the livestock each week in our livestock trailer (it looks like a horse box). We only take four bullocks at any one time to ensure the journey is stress-free. Dave takes the livestock into the farmyard at the abattoir. The environment at the abattoir is similar to our yard at Pipers Farm, with farmyard buildings and an open courtyard. This is incredibly important to us to ensure the environment is as normal and stress-free as it possibly can be at time of slaughter. The livestock are led into an individual pen where they stunned one by one, by hand. The livestock do not feel any pain from the stunning. At this moment, for us, we believe the livestock are dead, however for them to officially dead their heart must stop. The carotid artery is cut to allow the animal to bleed out completely.
We have been featured on the BBC series Kill it, Cook it, Eat it. You can find short films here.
Still haven't answered your question?
Send us your question and we'll get back to you as soon as possible.