Rare breed, free range, outdoor pigs raised by Anna Rankin at Micklefield Hall Farm, Sarratt
The pigs we breed at Micklefield Hall are Oxford Sandy and Blacks, a breed created 200 years ago by crossing a Tamworth with a Gloucester Old Spot.
All our pigs are free range with plenty of outdoor space in which to enjoy themselves. We limit each paddock to just one sow and her piglets and let them forage and wallow to their hearts’ content.
In short they have a wonderful life on the farm!
The resulting pork has more flavour and a better texture than mass produced pig meat. We can supply you fresh or frozen meat, whole pigs for spit roasting, 1/2 pigs whole or butchered to your own requirements, fresh or ready to freeze. Selections include leg joints, belly, loin and chops.
The Micklefield Sausage
Made from fresh shoulder meat, natural herbs, spices and rusk (with no preservatives, artificial flavourings or colourings) – just the real taste of real pork. Eat them fresh or freeze for later.