Welcome to John May Family Butcher

Encompassing rolling pastures, towering rocky cliffs, sandy beaches, medieval towns and moorland national parks – this is Devon.

First published in 1927, Henry Williamson led us through this diverse landscape with his highly influential novel, ‘Tarka the Otter: His Joyful Water-Life and Death in the Country of the Two Rivers’ and many thousands of tourists experience the ‘Tarka Trail’ each year.

For all its romance, dramatic panoramas and holiday tranquillity, there still beats the heart of a thriving industry –farming.  Devon and the South West offer some of the finest livestock in the country and this is due in no small part, to the uniquely diverse geography of sheltered hillside pastures, the sea air rolling in over the craggy cliffs and wide open moorlands. It is here, at what is known as the ‘Gateway to Exmoor’, you will find the historic market town of South Molton and John May Family Butchers.

‘Tradition is a Step Forward’

With today’s ‘stack it high and sell it cheap’ attitude, animal welfare is unfortunately not very high on the list of priorities. Box fed livestock and overcrowded poultry houses, production line slaughter and processing can only lead to an inferior product. Mass production processes add water during bacon curing to speed the process up and, we hasten to add, that milky residue in your frying pan is the water coming out! Sausage products containing emulsifiers to ensure all the gristles and rinds can be pureed and incorporated. This is the future we are told. Fortunately, here at John May Family Butchers, we don’t listen to that!

Our philosophy that ‘Tradition is a Step Forward’ is just that: a step forward. Not a step into the past. Prepared and when required, packaged in our state of the art, future proof and 5 star hygiene rated premises, all of our Beef, pork, lamb and poultry is sourced from selected and vetted, higher welfare producers (read more). This product is then prepared with the craft and skill amassed over the 200 years’ experience our butchers have between them.

All of our West Country Beef is a minimum of 28 day dry aged. We dry cure our own bacon from West Country Pork and when smoked, using our own Applewood process. All of sausages and burgers are made on the premises using only natural spices and herbs and the finest West Country Pork, Lamb or Beef.

The end product is an unrivalled taste sensation that results in clean plates every time. Clean plates equals great value.

Tradition – higher welfare, superb product and great value – a step forward