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Having tried many different breeds of pigs, we have opted to go with the Oxford, Sandy and Black to meet our pork and sausage requirements. The pigs are easy to handle, very friendly and the taste of the meat, as with all of the old traditional and rare breeds, is truly amazing. Once you’ve tried it you will not want supermarket pork again.
We keep the pigs outdoors all year, they have a pig arc for shelter, are able to forage and wallow and are free at all times to exhibit a pigs natural habits.When ready for slaughter the animals are taken to Snells in South Chard, generally they hang for about one week, before going to Complete Meats in Axminster for butchering into individual joints, which are then vacuum packed and labelled. Generally speaking the sausages are of the traditional butchers type, consisting of little more than meat or seasoning, but we do also experiment with different flavours from time to time.
We are able to sell joints and or sausages to callers, or we can arrange to deliver boxes of approx 10kg of meat, contact us for prices and delivery arrangements.
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