the number one pig place

We're townies by birth, but have accidentally fallen into a way of life that some people call the curse of sourcing.  It's the danger of being a foodie.

It's starts with cooking, then goes on to wanting to find the best ingredients available, and then snowballs into trying to control all your intake.

For us a vegetable plot came first; then chickens for eggs; then pigs for pork; then sheep for lamb & hogget; then chickens for meat; and then dexter cattle for beef.

The aim of course is complete self-sufficiency, but it ain't easy, and we want to be able to share our experiences with you!