Home Reared, Rare Breed Pork - "Old Fashioned Pigs; Old Fashioned Flavour"

Keeping intelligent animals like pigs in factory conditions is something we find most unpalatable, and whereas we condemn no-one for doing so in a futile effort to compete on price with imported produce that has been reared under heaven-knows-what conditions we will have nothing to do with it ourselves.

Our pigs live in family groups (herds) as they did in the wild prior to domestication. They receive no antibiotics or growth enhancers, and take as long as they take to reach maturity - a time that can vary considerably even with members of the same litter. But patience has its' rewards and the difference between 12 week old commercial pork - fat free, colourless and devoid of flavour as it is, and its' naturally grown counterpart is simply astounding. The meat is much darker and has a covering of fat - you don't have to eat it if you don't want to, but fat is where food is stored - so that is where the flavour lies! Cook and discard if you must - but in that order, please!

Oh, yes; and you get to taste real crackling - that most wonderful of delicacies that has been virtually denied to a whole generation.