We have raised rare breed pigs at Top Barn for five years, always three at a time and nearly always the same breed, the Oxford Sandy and Black. After enjoying a spring, summer and autumn of Top Barn hospitality the pigs repay us in late autumn with delicious pork, sausages, bacon and gammon. We sell some of the meat, eat much of it ourselves and hope that it enhances our guest breakfast menu.
Nov 06 2017
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