The 'Slow' in Slow Pig references not only the way we rear our pigs, the method of cooking, and our Citroen van's 30mph top speed, but also the Slow Food movement, which strives 'to reconnect people with where their food comes from and how it is produced so they can understand the implications of the choices they make about the food they put on their plates....to encourage people to choose nutritious food, from sustainable, local sources which tastes great'.
Our animals are free range and live a happy outdoor life which makes for a better tasting end product. We only use our own meat so you can be completely satisfied as to provenance. We keep mainly Mangalitza and Saddleback pigs. Saddlebacks are probably our more well known breed, predominantly black with a distinctive white 'saddle'. Mangalitza are a Hungarian breed, a curly coated pig of three different colours, Swallow Bellied, Blonde and Red. We have the Swallow Belly - as the name suggests black with a white under belly, and Blonde varieties. Leader of the pack is big blonde tank of a boar, and gentle giant, Napoleon.
We also have a fold of Highland Cattle, see Instagram for pictures of our first calf born in April, and a small herd of sheep which we like to keep until they are technically Hogget, a lamb over twelve months old and which has fantastic flavour, particularly when slow roasted with lots of fresh ground spices and served in a van made flatbread.
*But our van is pretty
There's more to us than meets the eye. All the meat we serve is bred and raised by us at our farm on the Pembrokeshire Coast, and we're passionate about changing the way people eat. Our food is fresh and homemade. We put a lot of time and care into what we do. That includes our livestock, our food, and the labour of love that was the rebuild of our Citroen van which kicked off the business back in 2014..