Meats of Excellence
In the mid 70's John Penny began working for his dad Jack Penny on a farm. The farm reared dairy cows and sheep but predominantly focused on pigs.
Penny's had the pigs reared for a wholesaler which would take all the pigs that the farm produced. The contract with the wholesaler later collapsed leaving the farm with surplus and you can't exactly tell a pig to stop growing! It was John's decision to slaughter the pigs and sell them to friends and family. Penny's began to thrive and everyone wanted more.
A farm shop soon followed, a butcher was employed and Penny's began to sell lamb and beef. John watched from this butcher and learnt the craft of butchery. Tim, John's son, joined the business and it soon became clear to him that they wouldn't be able to sustain themselves with this trade.
Penny's began to diversify into supplying the hospitality industry and prides itself on supplying some of the best hotels and restaurants throughout the North West.
The Penny family with a great team behind them is still dedicated to consistently producing meat of excellence.
