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Ethos

At Heatherhurst Grange we have a strong ethos which revolves around a bench mark in sustainability.

“Six steps to happiness

STEP ONE – OUR VERY HAPPY PIGS

Heatherhurst Grange produces high quality pork from rare breed free to roam pigs that live naturally without restriction. Our Pigs are housed in wooden pig arks, in a large enclosure with freedom to root and roam at their will. They live in a sunny woodland plot with natural shade provided by oak trees, a muddy wallow, fresh water daily, healthy natural diet and lots of human contact.

STEP TWO – KNOWING WHAT YOU EAT

Our Pork is bred from selected traditional Rare Breed pigs bred at Wildcorft Rare Breeds in Puttenham, in the Surrey Hills. All piglets are raised naturally by the sow for 8 weeks and that is when we collect them for the short 10 minute journey to Heatherhurst Grange. They live happily with us until they are between 26 and 34 weeks old at which age they produce the quality pork we are renowned for.  Many commercially reared pork units slaughter their pigs as young as 16 to 18 weeks old.

STEP THREE – FEEDING REGIME

Once weaned from the Sow, our pigs are fed a twice daily portion of “Pig Nuts” as supplied by Frosbury’s Animal Feeds in Guildford. This is premium pig feed and its primary ingredients are; Wheat, Barley, Rape Meal & Molasses. The feed does not include any GM ingredients, nor does it include growth enhancing or weight gain additives. Fresh water is also provided every day. This diet of pig nuts is supplemented daily with fresh uncooked vegetables and fruit, as well as the odd acorn from the surrounding Oak trees.

STEP FOUR – EQUALLY IMPORTANT

Once ready, we personally take our pigs for the short journey to our local abattior for a very quick, efficient, humane dispatch and butchering in keeping with DEFRA and The Food Standards Agency regulations and guidelines. Our local abattior provide state of the art facilities which have been constructed with the welfare of the animal as a priority. Animal stress is reduced to the absolute minimum in the animal holding area preventing any adrehenaline rush that would taint the meat. When ready the carcass is then cooled slowly over a 24 hour period to ensure maximum flavour, after which it is delivered to our butcher and cut to order.

STEP FIVE – AN EATING EXPERIENCE TO REMEMBER

The total number of food miles to get this pork to your plate is kept to a minimum, including delivery of the finished product. Our aim is to produce a small scale, high quality local product that you can be confident has had the best possible treatment from beginning to end.

STEP SIX – YOUR ‘PORKY PARCEL’

Each pork parcel constitutes a quarter of one pig, made up of a variety of cuts and joints listed on our order page. Nothing has been added to the pork, except for the sausages which have been enhanced with some herbs and seasoning.

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