The Search for Flavour

If you are going to eat meat then eat the best and by the best we mean traditional pigs that have had a variety of diet, have grown outdoors with the sun on their backs (or rain) and have enjoyed healthy life as much as possible and result in best flavours and texture resulting in a mouth watering, full flavoured pork.

Hardy outdoor pigs live a world away from the pink factory farmed cousins. Traditional pigs such as the Gloucester Old Spot and Saddleback cannot cope with the stress of intensive farming; they thrive in outdoor conditions where they are left to mature at their own rate in a relaxed environment.

We believe a happy healthy pig makes for better pork and bacon products.

Outdoor, traditional breeds are fed a basic diet of cereal pellets topped up with a wide variety of fruit and vegetables. The local allotments (including ours) provide a bountiful supply of vegetables that have gone to seed or surplus to requirements. From spinach to peas, from turnips to beetroot, the diet of fresh vegetables brings out the best in the pigs and therefore the meat they provide.

In addition the low stocking density (eight-twelve pigs per acre) ensures there is fresh grass, nettles, brambles, wild plants and roots (the natural feed for their piggy ancestors) available at all times for pigs tend to graze frequently rather than just one or two feeds a day.

The pigs are free range, they live outdoors from the moment they arrive as weaners, after they have been introduced to rest of the herd (normally an hour or so of snuffles and squeals of delight) they are part of the family and follow their peers to water, to food and their bed.