Since then we have increased our herd to eight breeding sows and two boars. This allows us to rotate the pregnancies and gives each sow a rest between each litter. We also keep the piglets with their mother until they are naturally weaned at around 8 weeks â?? commercial pig farms generally wean piglets at 3 weeks. The pigs are free range and forage in spacious woodland pens. This means contented pigs and tastier meat!

On top of growing our meat locally we also produce our own English Oak charcoal. It is made at the Weald and Downland Open Air Museum using traditional methods. Since the roasting process is long and slow this allows the oak smoke to gently flavour the moist succulent meat.

We have two custom-built hog roasting machines; one double which is used for roasting two pigs and a single machine for one pig. For something different we can also provide our own wild boar, wild venison (from West Dean Estate), lamb (from local farms) or a combination if desired.

West Dean Forest Hogs attends many of the events held at the Weald and Downland Open Air Museum and we sell venison during the Chilli Fiesta at West Dean Gardens.

At West Dean Forest Hogs we pride ourselves on the care and attention our pigs receive. We believe that due to their large open pens and stress-free living they produce a fantastic and tasty product.

For more information please contact Marc Odin on 01243 811874 or 07979870261. Email marcodin@dsl.pipex.com

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