We believe that it is most important to ensure that even when one of our rare breed pigs is being reared for meat that the standards of butchery and of the abattoir are the highest possible. By using a small private abattoir we can ensure that our pigs are not stressed (An adrenaline 'rush' can taint the meat) and we also make sure our pigs are not put in pens with other stock with whom they might fight. Not only will fighting cause stress and the production of adrenaline but it can also causes capillary bleeding that affects the meat texture and appearance.

All meat is hung before being professionally jointed to individual requirements, wrapped and boxed ready for the freezer. Both our butcher and abattoir are fully licensed with a meat inspector present at all times. The standards of hygiene, quality and care of the animals could not be higher. We do not allow our pigs to remain overnight before dispatch and arrangements are made to ensure that any waiting time is minimal. Below are pictures of our master butcher, his son and the ever present government meat inspector. We send our thanks to David, James, Stephen and all the family for the kindness they have shown to both our animals and the customers we have recommended.