Again, our meat comes from pedigree stock - Berkshire and Gloucester Old Spot pigs. We believe that old traditional breeds make the best meat. Sadly though intensive farming over the years has lead to a serious decline in both Berkshire and Gloucester Old Spot numbers.

Neither of these breeds suited the intensive farming method or factory farming, where large numbers of pigs are kept indoors with no outside access. The breeding sows being confined to narrow farrowing crates for long periods of time.

The way that we rear our pigs couldn't be more different from factory farming. The animals are raised with a minimum of intervention, meaning no iron injections, no teeth clipped, no tails clipped, the aim always being to make their lives as stress-free as possible.

As the public became aware of the practises involved in intensive farming the demand for good quality, ethically-raised pork rose dramatically. Which was just in time for these 2 breeds. They are both on the Rare Breeds Trust watched list the Gloucester old spot being listed as minority breed and the Berkshire pig is a vunerable.

So by eating our pork you're doing your bit for conservation.

And as if that wasn't enough - it tastes pretty good too!

Occasionally we have “guest” pork Middle Whites. One thing that all these rare breeds have in common is excellent meat.  The pork, sausages, bacon and ham they produce is moist and succulent and has excellent "crackling". We are firmly of the opinion that rare breeds should be supported in order the keep the breeding lines intact and this fabulous meat on our tables.

We cure our own bacon and hams on the farm. Our sausages have a world-wide following even Terry Wogan called them delicious. Made to a secret recipe by our butcher Nick, they've won several awards over the years.  They are without a doubt what my daughter misses most about home when she's in New Zealand, well after us, her family, of course