Berkshire pigs
Our pigs are the Yeoman herd of pedigree Berkshires. These hairy black pigs with white snouts, feet and tail tips are a hardy, outdoor rare breed, on the Rare Breed Survival Trust’s vulnerable list. Unlike pink pigs they aren’t prone to sunburn, and thrive outdoors in all weathers. Berkshires produce exceptionally succulent meat with an amazing texture that can’t be beaten whether it’s as pork, gammon, bacon or sausages. Intriguingly, they kill out with white skin (their hair is black, not their skin - check out that snout below) , so you don’t get black crackling or bacon rind.
Our pigs are kept in a group, outdoors, freely supplementing their diet with grass, herbs and roots, and have straw filled arks for shelter. Sows are brought into the cob barn just before farrowing and are back outdoors with their piglets when they are ten days old.
Meat boxes - pork, gammon/bacon: If you haven’t had any outdoor reared rare breed pork before you are in for a very pleasant surprise. From one pig you get approx 40 kilos of meat. We sell a minimum quarter of a pig at a time, minimum 10 kilos (as joints, chops, ribs, rashers, etc) - if you want less than that you could buddy up with a friend. The pork joints produce the most extraordinary crackling and the gammon steaks and joints are celebration food, with the bacon almost too good for a bacon sarnie; this is seriously superb stuff.
Prices:
Quarter pig - pork box: £80 collected/£95 delivered
Half pig - pork box: £160 collected/£180 delivered
Whole pig - pork box: £280 collected/ £310 delivered
Quarter pig - gammon & bacon box: £90 collected/ £105 delivered
Half pig - gammon & bacon box: £180 collected/£200 delivered
Whole pig - gammon & bacon box: £320 collected/£350 delivered
Whole pig - mixed pork, gammon & bacon box: £300 collected/£330 delivered
For more information about
livestock, pork, gammon and bacon boxes including approxinmate weights, please look at the price
list and do contact
us to place your order or with any questions. The mixed box will be delivered in two separate boxes, the pork arriving three weeks before the rest to allow for proper curing time for the gammon and bacon.
If you like your bangers, why not have a go at making your own? For ourselves we use half a pig (in one piece) and remove the meat from the bone, chop, mince and put through our ancient Kenwood; it's more fun than you can imagine and highly recommended for uncontrollable giggling sessions if you are not averse to plunging your arms into heaps of minced pork. We source our natural sausage skins here.
What our customers say:
"We are finally eating pork! It is stunning. We had a loin roast last weekend to which neighbours were invited (2 are serious foodies) and everyone was singing its praises. Yummy yummy wow! You can consider us regular customers". NS, Dartmoor
"The pork is just wonderful - we've had a pork belly and some of the chops - simply delicious! Look forward to receiving the gammon!" BL, Warwickshire
"Had some bacon yesterday, it was amazing!" MD Devon
"Had a slow roast of the gammon yesterday and it was to die for!!" HBL, Cropredy
Fame! Our Berkshires are now featured in Jack Byard's book "Know Your Pigs"
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