We rear Pedigree Welsh pigs, sometimes known as Welsh Whites. Listed as “at risk” on the rare breeds watch list, these native pigs are a larger breed and naturally lean, with the perfect ratio of tasty meat to succulent fat. Our pigs spend their lives outdoors foraging in grassy paddocks, except for a brief period when the young piglets are brought in for weaning. They grow slowly to maturity, and as well as natural forage enjoy a nutritious and varied diet, including plenty of fresh fruit and veg, sourced locally where possible. The result is pork with incredible depth of flavour – unlike anything you’d buy at the supermarket. The meat is darker, too, evidence of the pigs’ active outdoor lives and natural diet. From a butcher’s perspective, the meat is just what we want: the legs, loin and chops are lean and meaty, while the shoulders have a good marbling of fat – ideal for melt-in-the-mouth pulled pork.