[Looking after the pigs] We apply the highest standards of animal welfare, and receive monthly visits from the farm vet who gives advice on animal husbandry and disease prevention. The pigs are bred and reared at Sandridge Farm in barns, and visitors are welcome. In summer months, some sows farrow (give birth) outdoors, but the Large White and Landrace breeds of pig do not have the skin pigmentation or the thick layers of fat to protect them from harsh weather conditions, and must spend winter in cosy barns, not on windswept hills.


The first question a new customer asks of our bacon is often ‘does it have any added water?’ The answer is no! I guarantee it will sizzle, not drizzle in your frying pan. It takes three weeks to cure our bacon, we often say that time is such an important (and these days such a rare and expensive) ingredient, that we should put it on the label. Our Wiltshire Cure has a sweet flavour, mellowed by time. Our Golden Rind Bacon is naturally smoked over oak and beech for two days, when you cook it, the kitchen will be filled with an appetising smokey aroma, the perfect wake-up call for slug-a-beds on a Sunday morning.

Not too Lean, please!

Pigs are natural re-cyclers, traditionally every dairy and cheese making farm kept pigs, feeding them on whey and surplus milk. My father fattened pigs on milk from his dairy, they were highly prizes by the Somerset miners because their bacon was more fat then lean, succulent and tender. Appetites have changed and our bacon is now leaner but we still believe a slight covering of fat is essential to the flavour and texture of our bacon. We do get the occasional fat pig and can offer fat bacon to customers who are frustrated by the trend towards super-lean 'supermarket' bacon