Winston Churchill Venison - About the product

Our venison is harvested by our own team of stalkers, from local hills and woodlands in and around the Cowal Peninsular in the county of Argyll. It is all wild and comes from nature, feeding on natural grasses, heathers and herbs.

Each carcass is numbered giving information on the date of death, location where it was shot, age of the animal (we can tell this from the teeth on the lower jaw) and which member of our team was responsible for bringing it to and preparing it for the Larder.

This allows us to have complete traceabibilty of each animal. All carcasses are hung in refrigeration for a period that is dictated by the age of the animal ie the older they are the longer they hang. Some of the older animals hang up to three weeks whilst calves and yearlings hang only a few days. This ensures that our products are consistent

Our, in house butchers then process the carcasses down into packs which go mainly for retail either at farmers markets or into farm shops or mail order. Given we have such a close connection with our animals we take a special pride in our product and it’s presentation.