History

The term Large Black Pig is not just a description - it is the registered name of a specific breed of endangered Old World English hog that was once very common.

The Large Black is an orchard pig developed from the black pigs of Devon and Cornwall and the European pigs found in East Anglia. This hardy breed was developed by our ancestors to be raised outdoors, preferring to graze on a variety of grasses and vegetation in open pastures. The Large Black is ideally suited to small farms and sustainable agriculture operations - this is a pig that can produce a quality product for an ever increasing niche market. Thanks to micro-marbling of intra-muscular fat, the Large Black is extremely moist, juicy and flavourful.

Why eat Heritage Breeds?

Traditional livestock breeds remain in very few numbers on very few farms, championed by a dedicated breed of farmer that believes in the importance of genetic diversity in agriculture. These farmers recognize the value of breeds that may produce fewer offspring or take longer to reach market weight. But these farmers need to survive. When you choose to eat heritage meat, you support the traditional small farmer. The more demand for heritage meat, the more animals will be raised to meet the demand.

Simply put - eat it or lose it.