Pork and Bacon
Pork and bacon from British rare breeds
Pork and bacon from British rare breeds raised naturally is something quite different from the run-of-the-mill produce offered in the mass market. Pork which is succulent, juicy, tender and full of flavour. Roasting joints with light crispy crackling. All the result of slower maturing in natural conditions from breeds developed for traditional farming methods. And real bacon, bursting with flavour!
A specialist pork producing breed originating around Wantage, it is renowned for its early maturing. The flavour is light and delicate and well worth looking out for.
The rarest of all our pig breeds, the Lop originated in the Devon/Cornwall area. Can be used for both pork and bacon production, and the meat is high is quality with good flavour.
A black pig with a white saddle around the shoulders from the Dorset/Hampshire borders and Essex, it is dual purpose, being kept for both pork and bacon. The skin is mostly black and the meat is top quality.
Gloucestershire Old Sopts
An old breed from the vale of the River Severn, they were traditionally kept in orchards so tht local folklore has it that the spots were caused by windfall fruit. The meat is well marbled and delicious, whether as pork or bacon, and is how traditional meat should be.
A west country breed renowned for its hardiness and mothering abilities, producing good-flavoured succulent pork and bacon. The black skin protects the pig from sunburn, making the Large Black ideal for outdoor production.
Originating from Yorkshire, the Middle White is early-maturing, making it a specialist pork breed. This pork is so highly regarded in Japan that they have built a shrine in its honour. Light in colour and well-flavoured, the meat is to be savoured. Young Middle Whites also make top quality suckling pigs for special occasions.
This ginger-coloured pig originated in the Midlands and is usually considered as a bacon producer, but pork from this breed is well worth looking out for, with its full flavour and high eating qualities.
Oxford Sandy & Black pigs
Oxford Sandy & Black pigs are bred by one of our specialist suppliers at Conundrum Farm, Berwick-upon-Tweed. Traditionally reared outdoors, the young pigs stay with their mothers until they are eating their own rations and are ready to be weaned. They are allowed to grow at a natural pace, grazing naturally and maturing slowly.
The meat from the Oxford Sandy and Black is "pork like it used to be", with a generous layer of fat which melts and adds flavour to the meat while cooking. Perfect crackling every time!