Wessex Saddleback Pigs

The Wessex Saddleback is a striking looking black pig with a white belt, extending from one fore-foot over the shoulder to the other resembling a saddle. The ears are lopped forward.

Wessex saddlebacks quickly found favour with small holders and is regarded as an excellent eating pig, traditionally used as a "baconer" and grown out for compact roasting joints and hams. An ideal smaller pig, the Wessex is well suited to small acreage production and the traditional dry curing that produces the tastiest hams and smallgoods.
Like many food production activities on farm, by the middle of the 20th century pig farming was becoming more and more intensive and like so many outdoor and black breeds, it lost favour with the change in rearing methods and market demands, and had become rare in this country by the 1980s.

Well fed free range pigs will mature more slowly than those kept indoors and have well muscled meat that is more complex in flavour.

Wessex Saddleback pigs are slower maturing than other commercial varieties, and it shows in the flavour and texture. We think that our Wessex Saddlebacks produce some of the best tasting pork-naturally succulent and full of flavour.

There is high demand by chefs and foodies we know who treat our pork like a menu special event and are prepared to wait for the right carcass and then utilise our animals’ nose to tail.  They are very popular among slow food enthusiasts in our region too.

Please contact us if you would like to join the waiting list for a piglet to grow out, are looking for a breeding pair or would like to know more about placing an order for a family sized freezer pack.