Our Pigs and Process
All the pigs at Parshalls Farm are Large White x Landrace, a low fat breed, which are reared outside and live in huts filled to the top with straw to snuggle into on cold nights. We grow our pigs up to 100kg (bacon wright), and feed them twice daily on a grower ration to ensure the correct nutrition intake.
The pigs only have to travel 6 miles to a licensed abattoir - this short distance key in reducing stress to the pigs to a minimum.
At Parshall's Farm, we have our own butchery which is approved and SALSA accredited. We also have a full HACCP plan and documentation in place.
Because Anna weans and feeds the pigs, and then processes all the Bringing Home the Bacon products, having oversight of the entire process from start to finish, the exceptional quality of our bacon and sausages is ensured. Our range is very much home produced, rather than mass produced.
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