Cardona & Son

Out and about now

Taking orders - lots of different rare breeds to choose from!

As you can see after the GOS, the Saddlebacks (at rear) will be ready, followed by the Wild Boar. 

Wild boar, a nice looking hog.

Pedigree Gloucester Old Spots which are ready for the table now - only five left...taking orders!

Oink! Snuffle, snuffle.... Tamworth on the left, Wild Boar giving it large.

Mildred farrowed tonight

 I went to check on Mildred and there were 8  little ones born already!

A great moment to see that all is well and good, I hope the next couple of days goes well...

Nesting

There were signs of milk this morning and Mildred was nesting... Gathering all manner of bits and pieces to take back to the arc.

Mildred is due to farrow!

Mildred is now due to farrow in the next week. I've moved her to new pasture so that the piglets have lovely fresh grass to start on - otherwise they'll get stuck in the mud!

She will farrow in the most natural of ways - in an ark without rails as she is an experienced mum. I will be keeping a close eye on her and on the day of birth I'll spend all or most of the day or night with her, or nearby at least so I can check on her every couple of hours.

Exciting times!

Preserving our heritage

If we don't eat them they will not survive

Promoting the eating of rare breeds pork may, at first, seem an odd way of conserving them. But unlike wild animals, farm stock has to pay its way.

In fact the only way these breeds will survive is if we eat their non-breeding produce. These are farm animals as opposed to tigers or pandas and need a market to encourage people to keep them. The more demand there is for their produce, the less rare they become. In other words, by eating them you are helping to save them preserving our heritage.