Heritage breeds are important to us, farming them is our way of preserving a piece of agricultural heritage. Both of the breeds we rear on Springwater Farm have been chosen because of their natural instincts to forage to supliment their diet, as well as making great mothers, and great eating.
Flavour is of the utmost importance to us, a key factor in why we grow the breeds we do, in the way we do. Our pigs live a life longer than a conventionally farmed pig, and live a properly free-range lifestyle. As well as foraging for much of their diet they also have access to the very best organic feed; a mixture of simple organic cereals. This is our formula for creating incredibly flavoursome pork - with an old fashioned deep but sweet taste.
We have our animals butchered locally, but to our specifications. We like our pigs to be butchered in to respective cuts according to how they cook and eat. They are seamed our muscle by muscle and jointed, steaked, diced or minced according the the muscles natural attributes.
Our pigs have a good layer of fat so the shoulders are excellent for making sausages, Due to their outdoor lifestyle they have also had months of beautiful sunshine beating down on them so their skin makes excellent crackling; we celebrate this by boning and rolling our pork legs and leaving the skin on our belly joints.