From farm to table

We passionately believe that rearing animals well – allowing them to grow slowly, to roam freely and to eat properly – produces the very best, tastiest meat. To give you an insight into the journey of your meat from farm to table, here’s what happens with our pigs.

  • BORN ON THE FARM
    All our pork, bacon and hams start life as piglets born on our farm in Killyleagh, County Down. We do not buy in pigs to fatten for meat from any other producers or farmers.

 

  • ALWAYS OUTSIDE
    Our pigs are reared 100% outdoors. They live with their mothers until they are 15 weeks old, and with their brothers and sisters all their lives.

 

  • FED ON HIGH QUALITY FEED
    We feed our pigs on high quality outdoor pig meal, which is a mixture of oats, barley and soya.  We supplement this mix with vegetables and fruit, and the pigs are allowed to forage and root in the woods.  

 

  • ALLOWED TO MATURE
    At about 50 weeks of age our pigs are taken in a small trailer to an abattoir in Ballymena, County Antrim. All our pigs are tattooed with our unique farm number. These same numbered pig carcases are delivered back to our farm in Killyleagh.

 

  • BUTCHERED BY US
    We butcher the pork by hand, make all the sausages and cure and smoke all the bacon and hams ourselves on our own premises.