Frequently Asked Questions

 * Why The Fruit Pig Company?

Our first pigs used within the business were fed loads of local fresh fruit and veg, so the name came from there. All of our friends who now supply us their pigs, do the same as a matter of course.

* If these pigs are rare breeds why eat them?

Rare breed pigs are expensive to keep and feed; they take at least twice as long to 'grow' as commercial stock. Without the demand for rare breed meat, many smallholders/breeders would not keep these pigs. The more rare breed pork we eat, the more breeders will breed.

* Are rare breeds better than the usual commercial breeds?

It's all a matter of personal choice. Rare breeds were not rare years ago. As demand for pork increased after the 2nd World War, faster growing, easier processing strains became popular for those farmers who farmed for this growing market. The modern commercial breeds of pigs put on less fat and grow to cull weight at 3-4 months within their indoor, heated pens. Rare breeds take at least twice as long to grow as commercial strains. Modern methods of pig production usually mean a sow's piglets are removed from the sow within days whereas rare breeders tend to leave young with the sow for 8 weeks (mum's usually quite bored of them by then!). Rare breed piglets are not castrated, teeth pulled or tail docked as routine. In short, rare breeds are ideal smallholders' pigs, living a longer, more natural life in family groups outside doing what pigs do best....they are friendliest, most efficient rotovators known to man.