Our Saddleback and Welsh-cross pigs are properly free-range. They lead an active, outdoor life, spending their time happily grazing, foraging, rootling and wallowing like pigs are supposed to and properly using their muscles. This means their meat has a distinctive, rich flavour and a fantastic texture, which are further enhanced and intensified by the maturing process - we hang our pork on the bone for three weeks before our own butchers cut the meat by hand. Because our pigs are hardy outdoor types, their skin makes the crispiest, tastiest crackling! But don't take our word for it, take a peek at all the Great Taste Awards our Saddleback pork has won over the years. Now it's your turn to enjoy our fabulous selection so you too can cook mouthwatering casseroles and splendid roasts.