Set in the Cotswolds and located in the picturesque village of Long Compton, the abattoir has been in existence since 1958.
Formally known as Checketts the company changed it's name to Long Compton Abattoir in 2001. Martin Stevens and Michael Mason the current directors, were both former employees of Mr Checketts and have taken the business forward, improving the premises year on year to keep abreast of hygiene and welfare regulations.
We specialise in private slaughter, but still maintain the wholesale meat side of the business, providing high quality meats to customers both new and old.
Due to its rural surroundings Long Compton is fortunate in that it can purchase livestock from within a five mile radius so as to ensure minimum travelling time and therefore incur less stress to the animals.
As well as normal meat production we produce the finest sausages,burgers and dry cured bacon for our customers.
Recently we have been asked to process some less common species such as Alpacas and Water Buffalo, so we sought FSA approval and can now provide this service.
At Long Compton Abattoir we have the capability of hanging beef in a chiller specifically designed and built to mature carcasses in the driest conditions possible. Because the chiller does not experience fluctuations in temperature from pork or lamb carcasses, there is no spoilage due to moisture in the storage environment.
Carcasses are hung for a minimum of 14 days and then cut to customers requirements. All packs are individually labelled with the weight and name of each cut.
Lamb and Pork carcasses are also cut, packed and individually labelled with the same care and attention that our customers have come to expect. If you require sausage or bacon production, every part of the process is done onsite. The bacon is Sweet Dry Cured and then sliced, packed and labelled. We only use the finest seasonings in our sausage and bacon production, ensuring a consistent and second to none flavour.