We slow grow our Saddleback pigs in our cider orchards. They eat a pure natural diet of grass, windfall apples and acorns. All of our award winning Saddleback Pork is hung on the bone for three weeks. This gives our pork a stunning depth of flavour and that fabulously crunchy crackling that we are famous for. Enjoy our rustic roasting joints, casseroles for slow cooking or easy portions for quick and simple suppers.