We started the business in 1995, rearing pigs to sell to local markets. Things were going well until, like many rural businesses, we were affected by the Foot and Mouth crisis in 2001. Realising that we needed to diversify in order to keep the business going, we decided to butcher our own pigs to sell at local farmers’ markets which were becoming increasingly popular.

We soon outgrew our small converted butchery as demand for our meat products grew rapidly. So we took the decision to invest heavily in a state-of-the-art cutting plant. This enabled us to become licensed under the Food Standards Agency (FSA). This meant we could continue to supply both our existing customers as well as meeting demand from larger retailers.

As all the meat we supply comes direct from the farm we offer a premium product. We know the breeds of our livestock and take great pride in the way they are reared, hung on the bone, cut and packed.

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