The Duroc breed has at least 5% higher intra muscular fat (i.e. not visible within the muscle fibres) and we feel this provides juicier meat, which is better to eat. The pigs are reared outside in individual huts and as soon as they are big enough they can roam out onto clover rich pastures and are completely free range.

They lead a natural stress free life with the ability to socialise with other pigs which we believe all contributes to the quality of the organic pork meat. The pigs are fed on the ground so root naturally in the soil and pick up vital minerals . As well as pork cuts we traditionally dry cure our bacon and gammon and cook hams.