Our StoryBlythburgh Free Range pigs are born on the sandy soils of the Suffolk Heritage Coast. The piglets remain with their Mothers (sows) in insulated arcs for nearly four weeks until they reach a healthy size and strength to be weaned off milk onto solid food. This means the sows can have a well earned rest allowing them to recover after having so many hungry mouths to feed and the piglets are moved into large straw filled tents and huts that become their new homes.
Our pigs have large acre paddocks to roam in giving them the freedom to display natural behaviours like rooting in the soil and playing with their peers. This extra space and activity not only ensures a vastly improved standard of living and welfare, but it also results in the pigs growing at a slower rate. This is for the simple reason they are burning off more calories than a pig that is sat in a concrete pen all of its life. By growing at a much slower more natural rate, Blythburgh Free Range Pork aquires a flavour and succulence that pork used to have when your Grandma used to cook the Sunday Roast. |
