The world’s most popular breeds of pork are British. Breeds like the Yorkshire or the Gloucestershire Old Spot are famous for their ability to produce creamy, delicious meat. As such we use exclusively native breeds, which boast the essential fat cover and rich succulence that other breeds cannot match. This strict attention to providence is coupled with our use of outdoor reared pork, for reasons of flavour as well as for ethical dining.
Britain’s Oldest Pork Breed
The Berkshire is Britain’s oldest recorded pork breed, originating in the Thames Valley in the 17th century. Sadly they are still at risk of extinction due to low numbers, but that’s changing as more people discover the Berkshire’s pork, which is some of the finest imaginable, and farmers are rearing more of these lovely hogs. Expect a memorable introduction to heritage breed pork, with concentrated porky flavour, and much less fat cover than more intensive breeds.
Tasting Notes: Sweet, Intense, Unsurpassed
The West Country Porker
This Gloucestershire Old Spot is one of Britain’s most treasured heritage breeds. A West Country porker, this breed was traditionally fattened up on windfall from cider orchards giving the meat its sweet and creamy flavour and beautiful succulence. Very popular with chefs, its quality owes to the layer of fat on its meat which bastes the meat as it cooks, keeping the pork moist and tender with long in the mouth flavour.
Tasting Notes: Herbal, Classic, Creamy
Bred Purely for Pork
The Middle White is a Yorkshire heritage breed, and best described as ‘beautifully ugly.’ Its docile nature and hardiness suit it to outdoor production where it can wallow to its heart’s content. This is Britain’s only dedicated pork breed, (as opposed to bacon), and has long been renowned for the outstanding quality of its fresh, uncured meat which boasts robust, porky flavour. An endangered breed, the Middle White is on the up, as smallholders and farmers embrace this wonderful creatures quality.
Tasting Notes: Long, Buttery, Fragrant
A real Heritage Breed Success Story
The Saddleback is ideal as an introduction to the quality of heritage breed pork. They are hardy fellows being good foragers amongst rough grazing, though they take much longer to mature than commercial breeds. This means well developed flavour and creamy character, and the meat is often almost nutty in character. We try and stock the Saddleback as often as possible, with it being a great all rounder, proving bacon, steaks and chops, and wonderful roasting joints.
Tasting Notes: Meaty, Nutty, Evolving
Boisterous Ginger Pigs
The hardy, boisterous Tamworth loves outdoor living, with the two most famous Tamworths, Butch and Sundance going on the run in the late nineties (if you recall). This breed doesn’t thrive in factory farming systems, so the breed has never really been intensively reared, meaning this breed’s integrity and flavour has remained preserved for centuries. With the marbling of fat through its meat and its outer layer of tasty fat, the Tamworth is renowned for its eating quality, and particularly famous for its marvelous bacon.
Tasting Notes: Dense, Aromatic, Caramel
The World's Most Popular Pig
The Yorkshire Pig is the world’s most popular breed. They’ve been exported to all corners of the globe due to their ability to get big quick, and provide consistent pork with strong, porky flavour. When sourcing our Yorkshires, we source hogs who are reared to maturity at a slow pace, in the great outdoors. This ensures the melting succulence when cooked, and the beautiful creamy character
Tasting Notes: Rich, Succulent, CreamyBreed Available Now