Pigs

The Wessex Saddleback pig would have been farmed in this area for a long time. All our sows are Saddlebacks, some of which we breed pure and some we cross with a Large White boar – another old, if improved breed.

 

The Saddleback sow is a wonderful mother, with a strong maternal instinct, it is milky, is affectionate, and has a great sense of humour! Whilst being intelligent and playful, they are also very hardy, the pigs are outside all year, moving from one forage area to another.

 

We feed our pigs on a frequently changing pasture, that includes grass, clover, weeds, slugs, worms and snails combined with our home grown triticale, beans, and organic sow nuts. We have experimented with a seasonal diet, and at times feed them with organic turnips, swedes and waste vegetables. We buy in extra organic potatoes and apples as necessary.

 

 

The pigs are put out on to the clover leys prior to their being ploughed, thereby adding fertility through their dung, which then helps to grow the next arable crop.

 

We wean the piglets late, at about 10 weeks (when the sow is fed up with them!); they are then slaughtered at about 5 to 6 months, having been allowed to grow slowly.

 

We believe the Saddleback makes a fabulous eating pig, with a full, traditional flavour but remarkable succulence.