Pigs

“Our 200 Saddleback sows have a special place in my heart.”

Helen Browning

So much of my life has been spent learning, then championing a better life for these intelligent creatures. If we want to eat meat, then we should ensure that animals not only avoid suffering, but have some fun too.

Each sow will give birth (farrow) to around 10 piglets every 6 months. Before they farrow, they move into a small paddock with plenty of clean grass, and they will build a nest with straw in their mobile house (arc).  Once the piglets are around two weeks old, the electric fence which separates the sows who are giving birth at the same time is lifted, so that they can amalgamate as a group.

The piglets stay with mum until they are about 8 weeks of age (much longer than in most non organic systems) and then they move in the same group of siblings and friends into another grass paddock. We do separate the girls (gilts) and boys (boars) at weaning, as they can be sexually active by 5 months and that can lead to trouble, as we don’t castrate.

In the summer they will have a wallow, to keep cool, and in winter a huge pad of straw outside their arcs to keep them warm and dry, and out of the mud. It does get very muddy in winter!

It’s a good, if short, life. Pigs are ready for slaughter at about 6 months, growing incredibly fast on a diet of cereals, protein, whey from our Italian mozzarella makers, pasture and fresh air. They stay remarkably healthy, and while they have a couple of vaccinations, it’s very unusual for us to need to use any antibiotics.

We produce about 3000 pigs a year, all turned into delicious bacon, speedy sausages and hot dogs, plus fresh pork too. Do come to visit them at the farm, and taste them too if you like.

Helen Browning’s
Organic Farm & Food

Helen Browning’s
Royal Oak

Farm Safaris for livestock, landscapes and wildlife at Eastbrook Farm

We’re now combining  everything—the pigs, the cows and calves, the landscapes, the wildlife—deer, owls, badgers, flora and fauna generally, although not all of it appears on cue.  Our colleague James Andrews, expert at wildlife photography among other skills, will lead the ‘Safari’ tours, in the red land rover

Tackling the virus crisis ...

We have set up a farm shop at the Royal Oak in Bishopstone for groceries, organic meat and freshly prepared meals to take-away during the current restrictions on in-house dining. Please see our social media for updates and a full list of available produce. 

We are recruiting ...

Helen Browning's Royal Oak is seeking candidates for a new full time position: Retail manager & business administration; a full time post available within our hospitality and retail business, based on one of the UK’s most progressive organic farms.

Helen Browning's Organic
Helen Browning's Organic6 days ago
Recipe of the week: steak marinade🤩 This delicious recipe is perfect for a weekend treat! Check it out through this link https://helenbrowningsorganic.co.uk/recipe/steak-marinade/ and don’t forget to tag us in your #organiccreations 🧡 (this recipe has been borrowed from the AllRecipes website)

6 days ago
Check out our recipe of the week: the best steak marinade🤩 a perfect recipe for a weekend treat! Take a look through this link https://t.co/SjPpaiknhz and don’t forget to tag us in your #organiccreations 🧡 (this recipe has been borrowed from AllRecipes) https://t.co/2yTCmX8qL9 HelenBOrganic photo

To see more reviews or to leave us a comment please head over to our facebook page.

 Just wanted to say a big thank you to Tim and all the staff. Returned home after being thoroughly looked after everything was perfect. My girls have already made me promise to get some of your burgers when I'm next in – Jason

 Incredibly welcoming! Excellent food!! Peroni on draft!!! What more could you want in such an idiillic setting? – Dave

 Great social distancing measures in place. Food is as amazing as always! Well done Royal Oak and thanks to the team! – Sally

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