We currently keep four sows on the farm, a Gloucester Old Spot and three Large Blacks.
![A photo of "Squeaky", our Gloucester Old Spot sow.](https://i1.wp.com/www.thechristmasfarm.co.uk/wp-content/uploads/2014/09/Squeaky.jpg?resize=1024%2C678)
“Squeaky”, our Gloucester Old Spot sow.
![A photo of our three Large Black sows, basking in the sunshine.](https://i2.wp.com/www.thechristmasfarm.co.uk/wp-content/uploads/2014/09/Large-Blacks.jpg?resize=1024%2C768)
Our three Large Black sows, basking in the sunshine.
We choose not to farrow the sows twice a year, but instead give them a fallow period so each sow only produces a single litter of piglets each year. The pigs we’ve chosen give the best pork, but as they’re more suited to the temperate climate Southern England we feel only farrowing once a year places less of strain on them.
![A photo of some new-born piglets enjoying a feed from mum.](https://i1.wp.com/www.thechristmasfarm.co.uk/wp-content/uploads/2014/09/Piglets.jpg?resize=1024%2C678)
Some new-born piglets enjoying a feed from mum.
Like the lambs we keep breeds that are suitable for traditional cuts at a younger age, but equally as they mature are ideal for bacon. Being able to produce a range of cuts is important for variety but also a more traditional approach.
They spend time outside during Spring, Summer and Autumn, often with a pig ark for shelter, but during the winter we can bring them into a barn where they are able to bury themselves in as much straw as they need.
We feed them on a specially formulated organic diet and supplement this with more entertaining items such as excess vegetables from the garden, and they can often be found eating their straw bedding too!