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Edenmoor (formerly Pipers Farm)
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A pair of grass fed, native breed pigs eating in a field.

Free Range Native Breed Pork

Our Native Breed pigs are properly free-range, reared slowly, living outside for their entire lives. Our pigs lead an active life happily grazing, foraging from the land, rooting and wallowing just like pigs should – very different from large scale industrialised pig farming elsewhere.

Learn more about how we rear our native breed pigs. Our pork has a distinctive, rich flavour and a fantastic texture, which is further enhanced and intensified by the maturing process - we hang our pork on the bone for three weeks resulting in a generous fat covering, along with beautifully sweet meat.

Over the years we have become famous for our slowly reared native breed pork, winning some of the country's most prestigious awards, including Great Taste Golden Fork for the Best Food Product in the South West.

Discover our award-winning nose to tail, no-waste range of Native Breed free range pork – from deliciously bronzed Pork Roasting Joints, pork belly and pork shoulder for a sensational feast to native Breed Pork Mince, Free Range Pork Neck and Free Range Pork Chops.

You will also find a range of Pork offal, Pork skin (for THE best Pork Scratchings or crackling) and pork bones - the often forgotten pork cuts, equally delicious and championed here by us.

Don’t forget to peruse our seasonal offering of tempting Free Range Pork recipes from a delicious silky pork casserole with diced pork finished with fresh herbs, to pork mince recipes like our irresistible cranberry topped Pork Pies – perfect for a summer picnic through to your Christmas party menu.

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Slowly Reared

Over the years we have become famous for our slowly reared native breed pork, winning some of the country's most prestigious awards, including Great Taste Golden Fork for the Best Food Product in the South West.

Family Farms

We work directly with three incredible, small-scale family run farms who work to our exacting set of standards to produce some of the best pigs in the country, in harmony with nature.

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  • We rear our pigs in harmony with nature as part of an incredible mixed family farm. Providing our pigs with a healthy environment results in fabulously flavoured pork that can be enjoyed with complete confidence. Our pigs are completely free range, enjoying a varied diet of pasture and forage crops such as kale, turnips and fodder beet. Pigs are monogastric animals, which means their digestive system is adapted to extract nutritional value from a wide range of sources. In traditional farming systems pigs have been very efficient processors of waste and by-products. Our native breed pigs are not genetically engineered to respond to highly processed industrial diets. Instead, they thrive on a wide range of simple ingredients ranging from cereal grains to forage to acorns or apples, and very importantly soil biota to nourish their own gut biomes. 
  • Pre-heat the oven to 240C and rub a little sea salt over the skin of the pork belly. Place in an roasting dish and put into the hot oven for 15 minutes. The heat will create the most amazing crunchy crackling. After 15 minutes turn your oven down to 160ºC and roast for 2-3 hours until the fat renders and the meat gives way.
  • A must for anyone wanting to add a little oomph to pies and casseroles, or add a whack of nutritious gelatine to your meal. To cook pigs trotters, use a meat cleaver to split four chops length ways. In a cast iron pan heat some oil, add the trotters and fry until browned. Add a knob of ginger, a couple of cloves of garlic and a pinch of salt and continue to stir. Add a splash of soy sauce, a tbsp of brown sugar, 100ml vinegar, 150ml pineapple juice and just enough water to cover. Place a lid on the pot an leave to cook for two and a half hours. When the trotters are cooked, remove the meat and remove from the sauce. Bring the sauce up to a simmer and reduce by half until it forms a syrupy consistency. Return the trotter meat to the hot pan and smother in the sticky sauce.