I set up The Tasty Hog in 2008 and since then I have steadily grown. I am passionate about locally reared food. As well as rearing the pigs myself, I get the bread rolls from a local bakery.

I believe a pig roast can be the perfect centre piece for any occasion.  Your guests will love seeing and most importantly smelling the pork cook prior to service.

We will cook, carve and serve at your venue, meaning you can relax and enjoy yourself hassle free.

We set up and serve from our own black gazebo, check out our pictures on the photo tab.  I work throughout the Midlands and further a field if required.

The Farm

My family’s farm is located in Brinklow, Rugby, Warwickshire. Dad is the third generation of our family to farm there. He rears beef cattle, sheep and pigs.

I bought my first sow when I was 12 years old and reared her piglets and sold the pork as freezer packs. I used the proceeds to buy my first car at 17. I now have 10 predominately Gloucester Old Spot Sows and Gerald the Gloucester Old Spot boar.

Pigs

I prefer Gloucester Old Spot pigs because the mature more slowly than commercial breeds. Therefore , having a greater depth of flavour and a little extras fat, which is perfect for pig roasts. And not to mention the Gloucester Old Spots produce the best crackling!

Sausages

This year I have developed my own sausages using the surplus pigs. These are completley homemade and hand linked. I beleive in using the best joints of pork (I think sholder and belly is the best combination) to create the best sausages and I’m sure you’ll agree. I have developed different flavour variations and I’m always looking for new ones. Some of the flavours we currently have are:

• Traditional Pork
• Pork and Apple
• Pork and Onion
• Pork and Apricot
• Pork and Cracked Black Pepper