- The Fruit Pig Company only uses rare-breed pigs as recognized by the RBST.
- Pigs must live Free Range.
- Farrowing may take place within a building but dam and weaners must be returned to a free range environment within 10 days
- Weaners must stay with their sow for a minimum of 7 weeks.
- Weaners are not to be castrated, tail docked or have teeth clipped as a matter of routine.
- FruitPigs are fed on a diet of balanced feeds, supplemented by fresh veg & fruit.
- Breeders /finishers are expected to transport their stock to the pre-agreed abattoir.
- By the abattoir date, the ‘Meat Certificate’ must have been sent to The Fruit Pig Company.
- Prices agreed are per kg for dead weight cold carcasses as they hang in the abattoir. However, dead weight must be at least 65 Kg with an appropriate amount of fat cover (15mm-22mm on the loin is ideal dependant on loin size/proportion).
- The Fruit Pig Company will usually arrange for the pick up of carcasses from abattoirs.
- Producers should invoice The Fruit Pig Company in writing within 14 days of the kill.

Non of the above is rocket science I know. Please call me and we'll arrange to meet and discuss this further. Matt Cockin 07734 768 645.