and bacon from British rare breeds raised naturally is something
quite different from the run-of-the-mill produce offered in the mass
market. Pork which is succulent, juicy, tender and full of flavour.
Roasting joints with light, crispy crackling. All the result of
slower maturing in natural conditions from breeds developed for
traditional farming methods. And real bacon, bursting with flavour.
Bacon from rare breeds lends itself to dry curing which is slower
process which eliminates the water used in mass production which
causes it to steam while it cooks and leaves a white salty residue
in the pan and limp, tasteless rashers. Dry-cured bacon is a delight
not to be missed – how real bacon used to taste.
Meat from different breeds varies as do the eating
qualities of different varieties of apples or potatoes. Here are
some notes on the breeds we offer from time to time. We've also
prepared a guide to the different cuts
available: click here.
A specialist pork producing breed originating around Wantage, it is
renowned for its early maturing. The flavour is light and delicate
and well worth looking out for.
The rarest of all our pig breeds, the Lop originated in the
Devon/Cornwall area. Can be used for both pork and bacon production,
the meat is high in quality, succulent, with good flavour.
A black pig with a white saddle around the shoulders from the
Dorset/Hampshire borders and Essex, it is dual-purpose being kept
for both pork and bacon. The skin is mostly black and the meat is
top quality and full-flavoured.
Gloucestershire Old Spots
An old breed from the vale of the river Severn, they were
traditionally kept in orchards so that local folklore has it that
the spots were bruises caused by windfall fruit. The meat is well
marbled, sweet and delicious, whether as pork or bacon, and is how
traditional pork should be.
Originating from Yorkshire, the Middle White is early maturing
making it a specialist pork breed. This pork is so highly regarded
in Japan that they have built a shrine in its honour. Light in
colour and well flavoured, the sweet meat is to be savoured. Young
Middle Whites also make top quality suckling pigs for special
A west country breed renowned for its hardiness and mothering
abilities producing good flavoured, succulent pork or bacon. The
black skin protects the pig from sunburn making the Large Black
ideal for outdoor production.
This ginger coloured pig originated in the Midlands and is usually
considered as a bacon producer but pork from this breed is well
worth looking out for with its full flavour and high eating
The Welsh breed is the newest recruit to the ranks of rare breeds
and is a little more ‘commercial’ than other rare breeds with a
generally leaner carcase.
Watch out too for other products from these breeds
such as speciality sausages, mouth watering hams and gammons,
faggots, Bath Chaps, patés, pies, brawn, etc.
You may sometimes see black bristles in the skin on
the pork; treat this as a sign of quality.