FREE RANGE PORK

The pigs that make our Pork joints and bestselling Lincolnshire, Old English, and Chipolata sausages are farmed at Heatherdene Farm in Chelwood gate by Richard and Linda Bates.

Richards family have had the farm since the 1940’s, previously a fruit farm, pigs were brought in to promote soil diversity on the land, but soon became the main focus.

At the Sussex Peasant we are thrilled to support such an experienced, knowledgeable and passionate local farmer. Richard now farms a large white cross breed to produce the most delicious pork, that creates the best crackling on your roasting joints.

At Heatherdene the pigs are really well looked after in large open straw barns, and in the summer they are out on the Wealden Clay,

With low stocking densities and a caring farmer, these pigs live contentedly — no vaccinations or medicated feed. Such husbandry and transparency are key to changing our food system.

WHY DOES IT TASTE SO GOOD?

  • Knowledge. Over many years of pig farming, Richard has worked out what really makes his pigs thrive.
  • The feed. Most pig farmers buy pre-mixed feed with unknown ingredients, but Richard makes his own — 75% from local wheat and barley — ensuring a consistent diet the pigs love.
  • Slow grown. A supermarket pig on average will be rushed through to get to their killing weight in 17 to 18 weeks, whereas at Heatherdene Farm this process will take 35% longer.
  • Local processing. The pigs are taken to a local small scale abattoir by Richard, they then return to the farm to be butchered and packaged before
    being sold on our trucks.
  • Fat profile. Slow rearing can lead to higher levels of omega-3 fatty acids and a better balance of omega-6 to omega-3 fats due to their natural diet and activity. Pork raised like this can contain more vitamins and antioxidants

Come to our markets to learn more, get to know us, and the local farms that grow your food.