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Our pigs are traditional outdoor reared English breeds, mainly Large Black and Saddleback. Both of these are now Rare Breeds following the introduction of fast growing modern varieties which are often kept indoors in intensive pig units.
Large Black pigs originated in the West Country and are known for thriving out of doors. Their most distinctive feature is the enormous floppy ears which often make it difficult for the older pigs to see where they are going! Both they and the Saddleback make excellent mothers.
Both breeds are supported by the Rare Breed Survival Trust, a charity established in 1973 to save the remaining traditional breeds of British farm animals. Since then, no breeds have become extinct and some have increased to become mainstream. We believe that the gene pool represented by these traditional breeds and developed over many generations is too valuable to be lost and we actively support the work of the RBST. Ironically, by eating Rare Breeds you too can help to preserve them; it is only through developing the market for the unique qualities of these Rare Breeds that farmers can afford to keep them and build up the numbers.
Fortunately, it is becoming recognised that traditional breeds of pig have a better flavour than “commercial” pigs and the increased fat that they carry helps to develop this flavour, keeps the meat succulent in cooking and makes great crackling. Don’t just take our word for it, several well known chefs are enthusiastic users (and in some cases owners) of rare breed pigs.
Our pigs have a happy life growing slowly with lots of space for fun and games playing outside whenever mud permits. The sows farrow naturally on straw with plenty of room to move around and they then suckle the piglets for at least eight weeks. After weaning, the piglets stay in family groups for as long as possible although eventually we do have to separate the boys from the girls!
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