My family has been dairy farming for generations but my wife and I only started our pig herd up in the summer of 2004. We weren’t interested in commodity production and wanted to produce food that we really believed in, that we ourselves wanted to eat day in, day out and we wanted it to be a partnership between us and our animals.

All of our pigs are kept on a free range system, high on the chalk hills that characterise our farm. They are reared slowly, in keeping with the breeds history and fed on a cereal based diet, supplemented by grass, maize, apple pulp and whatever else they forage from the earth.

The pork is all cut and packed in our small butchery on the farm by our own highly experienced butchers.

We also dry cure our own bacon and hams. All deliveries are made by ourselves for free and we supply a wide range of customers, including 5 michelin starred restaurants, a secondary school and our local village shop.