Jason from Farmer’s Choice Free Range in the South Downs says COVID-19 caused an increased demand that was driven both by strains on supermarkets and customers being more interested to know where their food comes from. With their high welfare system it was tough to keep up with demand because their traditional pig breed takes longer to grow and they didn’t want to upscale the quantity in case it undermined their animal husbandry and caused food waste further down the line.
Share This Article
Related ArticlesView All
From Salt to Smoke is a butcher and charcuterie business that started up during the coronavirus, sourcing their pork from… Read More
👨🌾 Craig runs the The Good Life Projects in Shepton Mallet. His core belief is that, in order for us… Read More