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We pride ourselves in only supplying locally sourced British Pork. We have a regular supply of pigs from a number of pig producers in Eastern region and from these, we supply pig carcases, primal cuts and pork trim.

We have a strict selection process for our pork to guarantee quality and consistent results. All our carcasses are individually serial-numbered and slap marks are read and recorded. We use MLCSL classification/grading equipment to provide independent backfat measurement and the lean meat percentage calculations.
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HG Blake is a member of the British Quality Assured Pork Standard, part of the British Meat Processors Association. Our membership number is 58. It is renewable annually in July. In order to maintain membership, HG Blake is subjected to a planned annual inspection, and one unannounced inspection each year to ensure HG Blake meets their strict Welfare and Traceability standards.

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Producer Case Studies

Lilwall Farm

Pig farmer, Richard Lilwall, has been breeding and rearing pigs on the family farm for over 40 years. Through knowledge passed down through the generations, Richard has control of every stage of the breeding and rearing process, right through to the end, so can guarantee full traceability.

Our philosophy is simple: “We control the entire process. I can tell when the pig was born, what it was fed, the whole process.”

The pigs are housed in deep litter straw yards and fed on a wheat and barley feed ration that is milled on the farm. The combination delivers a high quality, succulent and tasty meat that is hard to beat.

The herd is managed and monitored by British Quality Assured Pork (Red Tractor).

Blythburgh Free Range

Blythburgh pigs are born outside and spend their entire lives outdoors in the fresh air. They have freedom to roam and root around in large sandy soil paddocks at St Margaret’s Farm on the picturesque north Suffolk coast. Large airy tented barns, full of straw bedding, provides shelter when they need it. This extra space, and activity, not only ensures a vastly improved standard of living and welfare, but also results in the pigs growing at a slower rate, as they burn off more calories than a pig enclosed in a concrete pen for it’s entire life. By growing at a much slower, more natural rate, Blythburgh Free Range Pork acquires a traditional flavour and succulence that has been largely lost in today’s mass produced pork.

Scotts Field Pork

In the shadows of Oxburgh Hall, you will find Scotts Field’s herd of free range rare breed Large Black pigs. Born and reared outside, the pigs are grown slowly and are free to roam in spacious paddocks to encourage their natural behaviour.  Although rare today, the breed is indigenous to East Anglia, and the meat produced is renowned for being flavoursome with a succulent texture.
Owner, Robert Simonds has a background in commercial pig breeding. These days however, he concentrates his efforts on continuing the tradition started by his great grandfather in the 1920’s. Dr Andrew Kay first kept a herd of pedigree large blacks in his orchard at The Manor House, Blakeney, North Norfolk.

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