Award Winning Burgers

£6.00

A pack of 4 x 8oz Ballakelly Farm, 100% Manx burgers.

Available in spicy Moroccan lamb, or pork and apple.

These burgers are big! Great value and full tummies with these massive 8oz burgers. That’s twice the size of a McD’s 1/4 pounder. Pro tip: get big baps!

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About our Pigs

The Ballakelly pig is born and bred on the Isle of Man. Blending aspects of the Yorkshire Large White and Landrace breeds with the less common Duroc, it is a unique and distinctive animal, raised to respond to the specific features of its environment. This is important because, as with all of our animals, we want the Ballakelly pig to thrive in nature. Unlike in intensive pig farming, where animals are bred to be smooth, pink and suited to the indoors, the Ballakelly pig is fit for living intuitively, inside and out. The Duroc characteristics of a larger frame, a seasonal coat and an auburn hide that doesn’t burn in the sun make ours a robust, hardy pig that chooses to spend time outdoors even in harsher Manx weather. Unlike on industrial farms, our sows have piglets in smaller, less uniform numbers. This makes for relaxed mums and healthy babies, living stress-free lives from their first day. Our pigs eat barley that we grow ourselves. It is an advantage to grow our own crops for feed, and to utilise the animals and how they bring nutrients to the land as part of our growing cycle. This is old school, but very sustainable. As such, the local land and climate can determine the character of our meat; Ballakelly pigs are as Manx as the hills, and our produce has low food miles in every possible sense. Nutritious natural diets, peaceful lifestyles make for pork that genuinely is bursting with flavour and taste. People tell us that Ballakelly pork tastes ‘like how pork used to taste’ – that is, less uniform, with juices and fats that melt and crackle as they should, and a greater depth and variety of flavour, within and across cuts. As part of our minimum waste ethos, even our sow mother pigs become remarkable meat. Loin bacon from sows tastes richer than classic bacon, with a distinct fat make-up and wider structure – which our customers at the markets actively seek out for this reason.

About our Sheep

In 1970, Ballakelly Farm’s Suffolk sheep were awarded as best in the UK (Have we got the name of the award/awarding organisation to support this claim). Now, overtime, Farmer Al has put his own hoof print on the hock and mixed in that very same Suffolk calibre with Texel and Bluefaced Leicester breed traits. The former two breeds lend our sheep its shape, musculature and leanness, while the rarer Bluefaced Leicester component introduces land hardiness, a light-yet-dense native weather fleece and a strong mothering instinct. Raising sheep on a luscious meadow diet is the best way to produce nourished, happy flocks, and grass-fed animals need to be truly at home in the outdoors. This is the strength of the Ballakelly sheeps’ breed blend: the same qualities that ensure an ideal home-grown diet also enable a free, intuitive life. The Ballakelly mutton is central to our minimal waste ethos because our lovely ewes become marvellous mutton. Mutton is darker and stronger than lamb, and these qualities are maximised by the process of dry aging. By breaking down and refining the structure of the meat in a humidity controlled environment – usually for four weeks – mutton behaves like spring lamb while offering a genuinely incomparable depth of flavour. Ballakelly lamb and mutton are robust, lean and powerful, with rich and well-defined melting fats. This is because sheep graze happily and exploratively and grass fed in a rotational system of fields that are themselves conditioned by the local weather and environment. Our sheep are crucial to our planned regenerative land practices. Ballakelly is unusual for the Isle of Man in raising sheep, pigs and cows together on one farm. It means we are ideally placed to rotate which animals when and where, so that we can utilise back into the land from what the animals give us.

About Our Cows

The Ballakelly cow is a blend of continental breeds Charolais and Limousin, sired with well-known breed, Aberdeen Angus bulls. In the interests of a happy cow, medium-sized Angus breeds cows of manageable weights for the mothers. The Angus also introduces a natural sturdiness and a coat and hide evolved for the Manx climate. The Ballakelly cow is well-suited for rotating about the farm, and it does exactly this, as much as possible, on acres of open spring and summer pasture. Our cattle run in groups of around 30 – we have worked out that this is an ideal number for producing content, well socialised cows. All our beef is 100% grass fed, without exception. At Ballak For up to 24 months, our cows eat grass, herbs and flowers on our acres of rain and sun-nourished meadow. For the next four to six months, they eat home-grown cereals blended with peas for additional protein. Our regenerative grazing techniques, and emphasis on growing the grains we feed our animals, significantly offset the methane emissions of the Ballakelly cow (if challenged, do we have the source of this claim on-hand?). Happy cows that are grazing have muscles that are developed in all the right ways. It means cuts of beef that are traditional and proper in their structure, size and fat content. The Angus lineage in our cows provides beautiful marbling, tenderness and fulsome flavour, and the natural grass diet enlivens full-bodied richness while increasing the vitamin content. We age our beef by traditional humidity-controlling techniques to elevate it even further. The process of dry aging significantly enhances texture and taste, for genuinely outstanding depth and melting softness. It takes time – four weeks, generally – but we think it’s worth it.

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