Precious Porkers


Zoe Allcorn & Gary Allcorn




The British landscape has been devastated by intensive farming of
cereals and other non-food crops and the quality of our meat is being
ruined by intensive rearing methods. The customers' willingness to buy
cheap meat with no consideration of how it is produced 
is driving
this supermarket culture. We need an alternative to this supermarket
food and our solution is to make the move back to locally produced food.

We are certainly not vegetarian. We don�t object to eating meat, we
simply want our meat to come from animals that have been well treated
during their life and allowed to grow in the open air. We also want our
food to be as local as possible in order to reduce our carbon footprint.
It may cost a little more but we know that the animals have been
treated well and the resulting meat will be outstanding in comparison
with factory farmed meat.


We are looking to produce the highest quality meat. The Berkshire breed grows more slowly and produces a better quality meat. We currently have 5 breeding sows and a boar. 

The Berkshire originated in the Thames Valley. Although
primarily black in colour, the Berkshire carcass dresses out completely
white, and has a high proportion of lean meat to fat. The flesh is fine
in texture, and has a distinct flavour.