We keep a Welsh boar called Gareth and two sows that live outside all year round. Our sows are Gwyneth, who is a Welsh pig, and Sparkle, a Gloucester Old Spot. Each sow has between 1 and 2 litters of piglets each year, averaging 10 piglets in each litter.
The weaner piglets are then reared outside until ready to go to the butcher at around 6 months old. The Welsh pig produces lean pork but without any loss of flavour. Crossing to the Old Spot, which is a much heavier pig that can often run to fat, results in a good, balanced carcass.
Our pork is then sold as whole and half sides, sausages, chops, bacon and gammons.