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Highlands Hogs, started producing and rearing pigs in early 2006.
Not only did we want to produce high quality pork but we also want to maintain high standards of animal welfare and full trace ability so our customers know exactly where their meat comes from.We were fed up with dry tasteless meat due to no natural fat or the typical watery mess you get when cooking bacon. We did vast amounts of research and decided that traditional breeds were the way forward. Rare breeds have a better natural ability to put down a good amount of fat, this helps aid the cooking process, not to mention that rare breeds also have a far superior taste to start with. Once you've tasted rare breed pork you will wonder why you ever ate the tasteless supermarket meat in the first place.Our farms other main goal was in conservation. These wonderful British pigs are some of the rarest in the country, some people ask 'then why should we eat them?', well apart from the obvious it's simply that they wouldn't be here if we didn't.The key to good pork is how the animal has lived, pigs are outdoor animals, they love to roam and forage and dig (Generally cause havoc). We don't believe in confining an animal, this will lead to poor health and unnatural behavior.Our pigs stay with their mothers until they are eight weeks old and then they are allowed to mature slowly and naturally the way nature intended them too. We get to know each pig individually as it grows here on our farm, we see that each pig has it's own character and many bring us much amusement along the way. This allows us to understand the pig better and cater for it's needs in a more natural way. Also having the ability of full trace ability is a benefit not only for us but for our customers as well.In our eyes farming is about producing food, naturally and traditionally. Food people can trust...

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