Image: British Saddleback Weaner
"Geraldine" is two months old,
she is British Saddleback and she is for sale,
Call us,
If you interested in Geraldine.
Our youngest piglets are just two weeks old.
Our pigs are born, bred, reared and finished on Brawl 29.
If you have an interest,
call us and leave your contact details
and we will come back to you.
Image: pigsbed
Image: freerangepigs
We cannot call ourselves "organic", however, we are the closest you can come to it,
Our livestock eat only the best, silage, fruit, vegetables, and bruised barley,
all sourced from the most reputable farms around Caithness & Sutherland and
in addition,
we grow food specifically for our livestock.
And
they forage, as any pig is destined to do.
We do not use GM, products or artificial supplements,
No chemicals are used on or in any pig,
No nose rings, ear piercing, tail docking, no mutulation of any kind.
No chemicals are used on our ground, therefore, everything which is grown for them is as natural as can be
Our pigs are a cross between the Gloucester Old Spot and the British Saddleback,
their meat is succulent and tender and they make the best bacon!
Below are a few comments from a few of our many customers,
who return, time and time again, to sample our pork.
Some years ago.........
our guests, make their own comment as to the quality of our pork!
When my husband and myself stayed with John and Linda the meals were great,almost everyday we had a huge breakfast which included lovely tasty bacon, which we enjoyed tremendously, for the evening meals we had both gammon and pork dishes too, and were the best dishes we have tasted. Hope to revisit very very soon to taste more of their tremendous food.
Maggie & Dougie Watson, Methil, Fife.
Linda and John's pork.
We were fortunate to have tasted several choice cuts of pork from John and Linda.
The pork was lean and tender with a hint of sweetness plus a 'je ne sais quoi' which one veteran of pork consumption (and a retired meat grader) was quoted as saying that "He could taste the wild herbs that the pigs ate".
This pork is simply sublime and is honestly the best our family has ever eaten.
Cooked slowly, it melted in the mouth and not one scrap was wasted.
We would highly recommend this product and would be proud to promote it as one of the hidden jems of Scottish produce.
The Bryce Family
Perthshire
"We enjoyed Johns' home bred pork when we visited our friends in Brawl earlier this summer. We stayed for a few days and feasted on Linda's delicious home cooked meals and home baking.
We can certainly recommend the pork. It is so tasty - a very good quality meat."
Brian and Sue Fair, Scottish Borders.
Being a regular visitor to John & Linda's I look forward to Linda's cooking and would happily eat the pork every night. On one occasion John asked my wife Kitty if she would like some pig's liver but she replied that she only liked lamb's liver. John persuaded her to try the pig's liver and assured her she would be pleasantly surprised. Pleasantly surprised was an understatement as my wife said she had never tasted liver as good as that in her life!
Bob Warrender, Fife.
Image: Henry the 3rd
Henry is our third Boar, he is known around these parts as "Henry the 3rd".
Henry is a pedigree Gloucester Old Spot, he is four years old and is in his prime,
We have several British Saddleback sows.
Both breeds are considered as "Rare" and countrywide farmers and crofters alike are seeking to increase their numbers considerably.
Our pigs are the "mainstay" of our croft.
On Brawl 29, we practice the outdoor system of breeding our pigs.
Our pigs are born and bred, reared and finished on Brawl 29.
They are free range, and sleep in rough shelters which are erected throughout our croft land.
We provide them with plenty of clean fresh straw and during the harsher winter months we supplement their diet, with fresh vegetables, silage, bruised barley and oats, which is sourced from a variety of farms in Sutherland & Caithness.
Some insight may be found here;
The "Rare Breed pig" has a slower growth rate and therefore, where a pig of a commercial nature may be ready for slaughter at three or four months old, the rare breed is not considered "mature" until they are six or seven months old and it is not unusual to find animals of one year or over on farms like ours.
Piglets are usually weaned at around two months old,
by this time they are capable of feeding themselves, however, we ourselves do not interfere with this process and have found that piglets can still be taking milk from mum well into their fourth month of life.
Depending on the piglet itself, it's health and general wellbeing is a deciding factor on when the piglet can be sold.
Weaners are normally available on Brawl 29 and are sold at two-three months old.
WE CURRENTLY HAVE A SURPLUS OF FREE RANGE RARE BREED PIGS FOR FATTENING / FINISHING
FOR SALE FROM £15 UPWARDS, CALL US OR EMAIL US.
or
WHAT ABOUT A FINISHED PIG?
SUITABLE FOR WHOLE HOG ROASTS, FOR THOSE SPECIAL SUMMER PARTY DAYS.
WHY NOT ORDER YOURS TODAY?
or
JUST TO FILL YOUR FREEZER.
THE ABATTOIR AT KEISS, WILL SLAUGHTER AND BUTCHER YOUR PIG,FOR YOU.
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