Everything in a Fern & Fetch bag can be traced to a farm, a field and a season. This page lists where the main ingredients come from, how we cook them, and what is in the finished food.
Sourcing
| Ingredient | Farm | Distance from the kitchen |
|---|---|---|
| Chicken | GAEC du Vallon, Saint-Alvère | 14 km |
| Beef | Ferme de Lascaux-Haut, Montignac | 42 km |
| Lamb | Élevage Delpech, Causse de Gramat | 96 km |
| Turkey | Les Volailles de Manou, Sarlat | 38 km |
| Salmon | Certified organic farm, Loch Duart, Scotland (the one exception to the 150 km rule) | 1 400 km |
| Sweet potato, pumpkin, carrots | Roussel family, Rouffignac | 21 km |
| Oats, brown rice, quinoa | Coopérative Bio du Périgord | 30 km |
| Cranberries | Organic growers’ cooperative, Landes | 140 km |
How we cook
- Fresh meat and vegetables arrive on Monday and Thursday mornings and are cut the same day.
- Each 40 kg batch is cooked in a steam kettle at 85 °C for 90 minutes. Low heat keeps amino acids intact and avoids the acrylamides that form during extrusion.
- The cooked mix is pressed into small pieces and dried for 18 hours at 55 °C in our drying room.
- We add cold-pressed rapeseed oil, kelp, a vitamin and mineral premix from an organic-certified supplier, and nothing else.
- A sample of every batch goes to an independent laboratory in Bordeaux; the certificate number is printed on the bag.
Typical analysis, adult complete meals
| Crude protein | 28 % |
| Crude fat | 14 % |
| Crude fibre | 3.5 % |
| Crude ash | 7 % |
| Moisture | 10 % |
| Omega-3 | 0.6 % (1.4 % in Wild Salmon & Quinoa) |
| Calcium / phosphorus | 1.2 % / 0.9 % |
What is never in the bag
No meat meals or by-products. No wheat, soy or corn. No artificial colours, flavours or preservatives (the food is preserved by drying and by mixed tocopherols from sunflower). No sugar, no salt beyond what the ingredients bring. No palatants sprayed on afterwards: the food smells of what it is made from.
Certification
Fern & Fetch has been certified organic under EU regulation 2018/848 since March 2020 (operator FR-BIO-01-24-1177). The certificate and the last three audit reports are available on request, and a copy hangs in the farm shop.
