Crashing Boar Charcuterie

 

Charcuterie is produced from our own pigs on our small high welfare dairy farm.

 

Our free-range ‘Iron Age Pigs’ are a similar breed to the Iberico pigs of Spain. They are Wild Boar crossed with Tamworth - one of Britain's purest and oldest traditional breeds. This slow growing pig is very active, hardy and friendly.

 

Our pigs are raised in woodland and on pasture. We keep them in matriarchal family groups – weaning naturally at 6-9 months. They enjoy foraging for food, supplemented by a seasonally varied diet - whey from our sheep and goat milk cheese production, acorns, sweet chestnuts and apples gathered locally, as well as a British pea and bean mix. Growing pigs from whey produced by cheese making has been an integral part of farming for centuries. 

 

Our recipes are deliberately traditional and simple, long cured without excessive salt, allowing the natural flavour of this exceptional product to shine through.

 

More on Iron Age Pigs

Joe Henson, the father of Adam Henson, developed the Iron Age pig in the 1970s for a BBC documentary about pre-historic living. He crossed a Tamworth sow (one of Britain's purest and oldest traditional pig breeds) with a wild boar from London Zoo. The goal was to recreate an animal that looked and behaved like the early domesticated livestock of the Iron Age. One of the key features was young piglets with stripes.