Pigs

Our pigs are kept outdoors,with shelter available to keep them warm and dry at night and when the weather is bad. They are able to satisfy their natural instincts to grub around in the soil and eat roots that they find.

From the time they arrive with us as 8-week old piglets, they are fed only on natural grains (no GM ingredients) and whey from the local cheesemaker. Because of their low-stress lifestyle, we have no need to include antibiotics in their feed to keep them healthy.

After slaughter, the meat is hung for 3-4 days before being carefully butchered. This, together with the pigs’ natural lifestyle, contributes to the richness of flavour of our pork.

Our bacon is dry cured using only salt to preserve it. Our sausages are made with a high percentage of meat and very little rusk. This allows most of the fat, essential during cooking, to drain, leaving a delicious meaty sausage.