Pigs in Clover, Cardeston

16th September 2009

If you've notice the Pigs in Clover sticker on Bellstone you may be wondering what it is all about. Pigs in Clover are based in Cardeston. We spoke to Gwen...

Cardeston
01743 340222
pigsinclover.co.uk

Could you describe your farm for us?

We farm approximately 60 acres in Cardeston, just 4 – 5 miles outside Shrewsbury. We surrounded by beautiful countryside, and views across to Minsterley and beyond.


How long have you been farming?

We’re new to farming, and have been on a very steep learning curve over the last couple of years. Because we are new, we bring lots of fresh ideas on how our meat should be marketed, and we are passionate about how valuable our traditional pigs are, and we worry that if they’re allowed to die out, then they’re gone forever.


Why pigs, and rare breed pigs at that?

Pigs are the most interesting, and intelligent of farm animals. Show me a sheep that’s got a personality! They are also underrated, and unsubsidised. Since the 50’s, so much of the bacon that we eat is completely tasteless and produced overseas, but in this country, we can produce the best tasting pork in the world, but small-scale traditional pig farmers are a rare breed themselves as it’s been so difficult to make any money. Now, that’s changing as more and more consumers appreciate that higher welfare standards make for better tasting meat. As for rare breeds, well, there are currently less than 200 British Lop breeding sows left. There are 2000 tigers left, and so much fuss is made about the tiger we just think it’s time that a proportionate fuss is made about endangered pigs. And the only way these breeds are going to survive is if they’re financially viable i.e if we eat them.


How many pigs do you typically have at any given time?

The number of pigs we have varies between 50 and 150 depending on litters. Today, we have 63. We aim to have up to 50 breeding sows within 2 years, which is not a huge number compared to more commercial herds, but this will mean that we are producing around 1,000 pigs for sale each year, which should keep us busy.


If there is such a thing, can you describe an average day on the farm?

There is no such thing as an average day. Last Friday was a strange day. It poured all day Thursday, and by Friday morning the mud was over wellie-top height. Feeding was a struggle, as I was on my own as my husband and daughter were enjoying a short break in Disneyland. I had to battle in each pen to fill the trough. Then the fun started, as we’d sold 3 Lop weaners and I had to catch them ready to be collected. It was like mud-wrestling, I was covered, head to foot, in thick mud. Of course, the pigs were covered as well, so I couldn’t read their tattoos until I caught them, which meant I had to catch them all. It took ages. The worst thing was, it was only so muddy as we’re having new drainage put in, and all the top spoil has been churned up by the diggers, so when it rained instead of grass, it turned to thick mud immediately.

Normally, we feed the pigs twice a day, check them over and spend some time with them, check their water supply and straw and that’s it. Pretty easy really, as pigs are very clean animals and don’t need mucking out as they never poo or wee in their houses, unless their ark is too big - then they treat part of it like an en-suite. I do spend quite a lot of my time on marketing – talking to customers, updating my blog, going to see potential new customers, and I do have another full-time job running my estate agency!


Do you find your business is seasonal?

Not really, but different items sell better at different time, such as large joints of pork or ham at Christmas, and sausages for the barbeque in the summer.


As the name of your business might suggest, you care about your pigs. How important is animal welfare to you?

Animal welfare is the driving force behind everything we do. I have to be able to look at my pigs in the eye, and feel that I have made their lives as good as I possibly can. I find it so hard to understand why it is permitted to sell meat in this country which is produced in countries where the welfare standards are so much lower than ours. There is no logic to this, as it means that pig farmers overseas are able to produce pork at a far lower cost than we can. Remember, pig farming is practically the only type of agricultural activity that is not subsidised by the EU. But higher welfare means a better tasting product, and this is a message we have to get over to consumers. Difficult these days, when so many families shop just on price, and for this I blame the supermarkets.

To improve matters, we could start with welfare. Any meat product sold in this country must be produced to our welfare standards.

Secondly, food labelling must be clearer. If a pig lives and dies in Hungary, or China, then the packet should say so. It should not mislead customers by saying ‘produced’ in the EU, or UK if it’s only been processed here, after it’s dead.

And thirdly, if a retailer, or restaurant, is happy to sell mass produced meat, then they should be prepared for their customers to know the conditions that these animals are kept in, I would even go so far as to say such information should be displayed at the point of sale. Why not? If they think such pictures and details would put customers off, then they shouldn’t sell it.


What are your products and where can we buy them?

Our products are for sale directly from me, by ringing 01743 821878, or 077366 15436. Alternatively you can order from our website www.pigsinclover.co.uk or visit us at Airedale Farm, Cardeston. We’re happy to show you our pigs, but just call first to make sure we’re at home.


Do you have plans to supply local restaurants?

We would love to supply local restaurants, and we’re currently talking to several local owners and chefs. We would like to see the name of the breed on the menu. We would also like to supply local, excellent B & B’s as their reputations are largely founded on the quality of their breakfasts, and you can’t have a good breakfast without fantastic sausages and bacon.


Can you recommend one of your products to us, what should we add to our list of must eats?

If I were to recommend one product, it would be our back bacon. It’s thick, juicy and delicious.

Thank you Gwen. Hopefully people all over Shrewsbury will be eating your delicious pigs soon.