Halal Certification

The uniqueness of our business has never been an easy fit into how the wider halal industry works. The typical value chain only caters for the lowest common denominator of halal which is focused on how the animal is slaughtered not how the animal lived. Commercial viability and even attempted monopolising of the halal industry by big business and regulatory bodies stands in the way of complete consumer and small business confidence.

There is another issue. The term “Organic” is a legal term which as part of the definition for meat and poultry means the animal must be stunned. Our belief is that if it is safe and legal to do so then stunned halal should only be a second option to avoid doubt in the supply chain. In our opinion stunned slaughter for mass produced chicken is the biggest question mark on halal in the UK.

A U.K first for Halal Certification at farm level.

Since we started this venture we have always had a unique trust with our customers. Having said that as we start serving away from people familiar with us and newer customers we understand there is a need for transparency.

There are 3 layers to our certification.

1 Livestock is sourced from farmers who share our values beyond organic using regenerative farming principles. Some are certified organic to the point of zabiha and some have dropped their organic certification due to the high cost but continue the same ethos.

2 Livestock is transported and zabiha itself is performed at HMC certified slaughterhouses.

3 Both layers of certification are audited independently by Ihya Institute. Auditing is done by examining our documentation and visiting our farmers on behalf of the community.

Ihya Institute is an educational organisation based in Greater Manchester. https://ihyainstitute.co.uk/