Pipers Farm Saddleback Pork

It is no wonder our Pork has a stunning flavour. Our Saddleback pigs are grown slowly, spending the summer in cider orchards, munching grass and windfalls. After three weeks hanging on the bone (very unusual) and a spell in your oven, the meat is full of flavour and the crackling is fabulously crunchy.

'A piece of pork so intensely good, it almost had narcotic properties!' Rose Prince, Daily Telegraph

Crunchy & Crispy Crackling...

There can be nothing better than a wonderful piece of roast Pork - and certainly integral to a wonderful piece of Pork is the crackling! Rose Prince writing for the Daily Telegraph clearly agrees!

"To eat the crackling was to crunch on salted Toffee Crisp; the meat itself was buff coloured and oozed with the flavour of the orchard grass and apples, tender due to contentment."

Meaty Pork Casserole

Scrupulously trimmed, no extra trimming required. We use only muscles with enough character and texture to still be sweet & juicy after cooking for about 1½ hours.

'Just had to let you know that my friends have just left after our 'Sunday Lunch' and the loin of pork went down a treat ! I can honestly say that it is the best joint that I have had in years and even the crackling worked for me!' John Talbot, Sevenoaks

The Cider Summer House!

It is no wonder our Pork has a stunning flavour. Our Saddleback pigs are grown slowly, spending the summer in cider orchards, munching grass and windfalls. After three weeks hanging on the bone (very unusual) and a spell in your oven, the meat is full of flavour and the crackling is fabulously crunchy.