The History of Broom Mill and Broom Mill Farm

Nearly two decades ago Matthew and Tracy Betney moved to Broom Mill Farm with the intentions of developing the farm. The end result of over 19 years of hard work for Matthew and Tracy is a loyal customer base and a mouth-watering selection of traditional meat products second to none.

The whole ethos of Broom Mill Farm is to provide customers with traditionally prepared cuts of meat and meat products, second to none in taste and quality. All our produce has full trace ability, which means that we grow and produce our own animal feeds, and breed and rear our own livestock.

We can therefore very proudly inform our customers that we have complete confidence in the welfare, nutrition and quality of our stock and produce from start to finish. Striving to do things well, striving for perfection.

Broom Mill sits beside the River Gaunless at the beginning of Teesdale. The water mill and the farm date back to 1691 and the millpond has been reinstated to recreate the momentum for the wheel. This has provided a magnificent sight with the wheel actually turning - all aimed at harnessing the history, skill, passion and love of food.

The Betneys grow their own corn, mix their own animal feeds and look after their own animals. This provides them with an excellent resource for making their own meat products that are unique and not artificial. The Betneys give you the full story behind their products.

In striving to provide the best, Matthew and Tracy have been to Italy, to Pallavicina, a village in the region of Parma, to a family of master salami and cured meat producers where they have had a taste of passion for food in its true sense. 2007 will bring a year of new local products from this visit.

Using our own stock we can offer a range of Pork, Beef and Chicken. In addition we produce, for example, Special Sausages that are handmade on the farm using only the finest ingredients.

Traditional Dry Cured Bacon and Gammon: Green; Oak smoked; Quaker; Pancett and Teesdale cure have all been developed in house providing their own distinct individual flavour.

Salami and Air Dried Hams - New for 2007 is a range of salami developed from techniques which have passed through three generations of an Italian master salami producer. Three varieties have been developed and are suited to the local climate.