Pork Range - Stark House Farm

Farming goes back a long way at Stark House Farm. In 1660 Hugo Knight made an inventory of all his possessions, including his horse blankets, cheeses and warming pans. Today, in 2004, we are rearing Hereford cattle and Saddleback pigs. Reg Evans has worked here since 1948 and seen many changes but there has been one constant - a dedication to the welfare of the stock.

Our pigs run outside in paddocks; the Saddleback is a strikingly handsome black pig with a white belt over the shoulder. Interest in the breed has resulted in an increase in recent years with about 250 pedigree sows in the country.

Last year, three piglets from Stark House Farm joined a shipment of eighty rare breed Saddlebacks and Large Blacks to the Kingdom of Bhutan, an enterprise sponsored by the United Nations.

Saddlebacks are renowned for being excellent mothers. Our pigs farrow outside in paddocks, only coming inside into straw filled sheds for the worst of the winter weather.

The pork from this breed is as good as it gets, with superb flavour and crackling. The bacon is cured in Gloucestershire, a fine unsmoked variety that wins universal approval.

We welcome the current public interest in traditional methods of husbandry with the emphasis on quality and welfare, not mass production. Rick Stein has included us in his book of Food Heroes. To us, he is a hero for publicly championing our efforts.

Supplied as standard butcher for whole or half- leg cut into joints, belly in rashers and loin in chops and joints. Customers are invited to specify their own particular requirements which we will butcher to order. Don't forget our superb tasting, Gloucestershire cured bacon. For those who remember how bacon should taste!

Go to the Farms Direct order form