All our pigs are born and reared outside in spacious paddocks which allow them to behave naturally and to grow in conditions which provide fresh – air, natural daylight, exercise and of course the minimum of stress. Particular attention is paid to keeping the pigs warm in winter (copious straw and well constructed arcs and shelters) – and cool in summer (shades and mud wallows). Fresh drinking water is available at all times and the pigs are fed on a cereal–based ration free of antibiotics and growth promoters. Whilst the herd is not organic we operate a system which ensures the highest welfare standards allowing us to produce the best pork at sensible cost.

Practices such as teeth-clipping, tail docking and castration are not employed and medication is strictly limited to those animals which require treatment for sickness or injury.

Sows farrow in small groups and the piglets are weaned at 5-6 weeks of age by which time they are well able to digest a cereal diet and can grow on without check. At weaning the sows are removed from the paddocks and put back with the boars – this reduces the stress of taking piglets away from their mothers and transporting them to an unfamiliar environment.

One or two weeks before the pigs are ready for slaughter they are moved to purpose built barns with outdoor runs which enables them to ‘clean-up’ be weighed and settled prior to transportation.

Our aim is to produce a quality pork carcase of 50–60 kg dead weight providing small joints with modest amounts of fat. The ‘Hampshire’ breed provides well marbled and succulent pork with glycogen in the muscle providing sweetness and flavour. Our bacon pigs are taken a little heavier and only gilts (females) are used as we find they make the best quality bacon and ham.

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