“The Gloucestershire Old Spots was the first breed of any species in the world to be accorded Traditional Speciality Guaranteed status by the EU Commission in recognition of the special qualities of its meat.” -(RBST)
Our boar Basil, and his mates Ginger and Saffron, live a natural life outside. They have arcs to sleep in, but in summer we’ll often find them sleeping under the Whitebeam trees, or nestled in under the gorse. We feed them twice a day, and they supplement their diet by doing what they do best, rooting around the field, and acting as four-legged ploughs. They mate at their own pace, so we do not always have piglets on the farm. If you’d like to be notified when we have weaners or pork available, subscribe to our blog on this website, or follow us on Facebook or Instagram.
For breeding or for your kitchen. Our piglets stay with their mums for 8 weeks, and are then weaned. At that time, we’ll have a limited number that can move to your fields, to join your herd, or to raise for your kitchen. Minimum purchase will be a pair, for animal welfare reasons, as pigs need companionship. Exceptions may be made if the animal will be joining an existing herd. Cost will be at £45/ea. You must have a CPH# and proper containment to purchase our animals. If you have not raised weaners before, we will be happy to support you as you go.
Ready for the abattoir
Reserve your weaner in June, and we’ll raise it to six months of age, and take it to the Dingwall abattoir for you. From there, it will go to a local butcher where you’ll be able to pick it up ready for your kitchen. Prices (tba) will be per kilo, plus abattoir and butchery costs. Shipping may be available.
A la carte
We supply a few local butchers with our pork, depending on their needs at the time our weaners leave the farm. We also sell direct from the farm. Follow our blog or social media to hear when and where our pork will be available.