Edfords Care Farm has teamed up with FourAcres Smallholding to offer you an opportunity to buy premium quality meat in a whole new way.
Pick your own has long been popular with people wanting to know they are choosing the freshest product possible, often used as a family day to teach our children that strawberries don’t grow in punnets, well now this is the chance to show them more and come along and Pick-a-Porker.
Edfords Care Farm breeds pedigree rare breed pigs, keeping Gloucester Old Spots and Large Blacks which live outside all year around in our woodland these are some of the rarest old traditional breeds in the UK.
Come and join us and choose a pig for yourself. With your friends and family you can join the journey and take part in rearing high welfare pork, our pigs are all born and raised outdoors, we raise them slowly so they live up to 2 months longer than the pork in most supermarkets, over the six months you will have regular updates via email and be invited to visit the farm and have a look at everything we do whilst visiting your pig.
After five months we will email you to ask you what you would like us to do with your pig, we can have it butchered to your own specification and take home around 50-60kg of premium pork, this can include, sausages, chops, bacon, roasting joints, rib racks and many more options, the sausages can be different flavours your bacon can be smoked or not, if you wanted you could have the whole pig as sausages the choice is entirely yours and we’ll help you as much or as little as you need.
There is a second option for those who want to be really engaged with the process as we can have your pig delivered to us for a home butchery session in our Education Centre here at Edfords.
This is not as daunting as it may seem at first there is none of the gory stuff to deal with just a very large piece of meat to cut how you want it, we will guide you through everything and you will leave with all your pork and a few new skills.
Edfords offers other courses which we can discuss including sausage making and curing and smoking days so you can learn how to make an even wider variety of products.
All of this is set up to suit your needs and you can be involved as much or as little as you like, we arrange a payment plan with you too so you can spread payments from when you sign up to when you bring home the bacon.
Edfords will be collaborating on this with FourAcres Smallholding in Hautbois. FourAcres are a family smallholding run by Hannah and Stephen Nichols, they have experience of keeping pigs, sheep, cattle and a variety of poultry and share our passion for traditional rare breeds and raising them in the best possible way.
Hannah from FourAcres and Chris from Edfords already work together for the pig in a day courses at Edfords and will both be involved in the home butchery if this is your chosen option.
Your pig will be raised at whichever site is more convenient for you to make sure the farm visits are easily manageable, you will be welcome to visit either site while your pig is being raised and you can take this opportunity to learn more about raising livestock of all types.
“Where do Sausages come from?”
We feel it is important for children to understand where their food comes from, we live in a society where meat is all packaged to look the same and sold in supermarkets with no connection to the animals involved, it is easy to become detached from the facts of eating meat and we would like to show the importance of where your food comes from. Our pigs live for a minimum of 26 weeks, this doesn’t sound like a long time but in some cases it is 10 weeks longer than supermarket pork.
All our animals are born and raised outside and raised slowly as this is the most practical way to raise a traditional breed pig, we keep small litters of up to 10 together in any one area, they are free to wallow in mud, dig up the ground and run around, this is considerably different to supermarket pork.
We want you and your family to understand that we are better off eating less meat but making sure the meat we eat comes from an animal having had the best possible quality of life before it ended up on your plate.