I'm an 8th generation farmer here at Hillside Farm, on the very edge of beautiful Morecambe Bay. Here we keep Galloway cattle, Herdwick sheep, but our main focus is Free Range Pigs.
The idea of Foragers grew from a desire to offer an alternative to current methods of intensive farming and the mass-produced over-lean tasteless meat it produces. At Foragers we are committed to keeping our scale of production small. This allows us to keep our animals in a manner that maximises their well-being and their ability to produce meat with plenty of flavour.
Our award winning pork comes from our own herd of Free Range traditional breed pigs, which are renowned for their good nature and excellent flavour.
Our pigs are genuinely free ranging and are reared outdoors to exceptional welfare standards. They raise their piglets outside, all year round where possible (although even free range pigs appreciate a nice warm straw barn in the depths of Winter occasionally!) and they love to root and forage in the rich soil here at Hillside farm.
Being free to roam, graze and forage means that our pigs get plenty of natural exercise and a very varied diet. Both are increasingly recognized as being crucial to producing great tasting pork.
From succulent roasting joints with mouth watering crispy crackling to real meaty sausages bursting with flavour, Foragers guarantee to sell only fresh, high quality meat with full traceability.
We are also keen to maintain traditional techniques and recipes alongside developing new ones. Our hand-made sausages use only natural ingredients and casings and our bacon is dry-cured and air-dried by hand.
If you like our produce, why not joins us to learn more on one of our artisan courses? Find out how we produce our wide range of pork, bacon and charcuterie, and then have a go yourself!