Piggery
Pigs raised on space and good feed
A farrow-to-finish operation where dry, ventilated pens and disciplined hygiene produce strong, healthy pigs.
From farrow to finish
Farrowing
Sows farrow in dedicated crates with heat lamps for piglets, monitored around the clock through the first days.
Weaning
Piglets wean at four to five weeks into clean, draught-free nursery pens on a creep-feed transition.
Growing & finishing
Balanced grower and finisher rations bring pigs steadily to porker and baconer weights.
Herd health
Routine deworming, vaccination and veterinary checks, with strict biosecurity at every gate.
What we supply
Weaners
6–8 weeks, 15–20 kg — ideal for growers and smallholders.
Porkers
60–75 kg live weight for fresh pork markets.
Baconers
80–95 kg live weight for processing and bacon cuts.
Carcasses & cuts
Dressed to order for butcheries and bulk buyers.
