our history
We took shoulder meat, back fat and meat trimmings, added a little rusk, natural seasoning and herbs and filled them into natural hog casings. Roasted in the oven they were out of this world, we became committed converts to free range, rare breed pork overnight.
Over the following four years we experimented with most of the British rare breeds and finally settled on the Oxford Sandy and Black and Large Black as our preferred breeds. We started breeding and rearing our own fatteners, selling the very best pedigree pigs to other breeders. We were hobby farming and whatever we produced was sold weeks in advance to friends and neighbours. There was no need for a sales effort, the product sold itself.
In early 2006 we decided to move our family and livestock to a more temperate climate in Devon, to embrace smallholding full time. We commenced a breeding programme which produced four healthy litters of piglets in the first eight months. We have also built our own butchery so that we can complete the chain from field to plate. We breed, fatten and butcher on our own land – only the slaughter is done out of house at a local abattoir.
For us we are fulfilling a long held dream, we don’t want to be a large player, not even medium size. We enjoy what we do and want to continue to do so by keeping it small, sharing what we produce with like minded people.previous page
