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Telephone 01963 370239
The Peckholdsash Herd of Pedigree Gloucestershire Old Spot Pigs was founded in 2003 by Chris Bailward with 12 breeding sows
from Wales. His son Jim has since joined the business.
The Sows are farrowed indoors in large pens and the weaned pigs are taken outdoors and allowed to roam in large enclosures
in families of 12 -20 pigs. Each enclosure has an ark which is filled with straw in which the pigs live. They are fed a
diet of ground cereal grown on the farm and mixed with a GM free protein and mineral mix bought in from a local feed merchant.
They are allowed to root through the ground and eat the natural vegetation, acquiring in the process a distinctive flavour.
The ground on which the pigs are kept has received no artificial fertiliser or chemical sprays since 2002.
The pork, when cooked, retains a succulence which has been largely lost in commercially bred pigs. The pigs finish at
about 30-40 weeks of age at a carcase weight of about 150 lbs (70kg). Our simple system allows us to take some of the pigs
on to greater weights for curing for bacon and ham: however the costs of production are greater than in a battery pig system
and this has to be reflected in the price charged
Pigs are generally available but the breeding cycles mean that there may be a lack of supply at certain times of the year.
As we establish more markets we may increase numbers to satisfy demand and, as the gestation period for pigs is under 4 months
this can be achieved fairly quickly.
The pigs are slaughtered on Tuesday and can be delivered halved and ready for cutting from Thursday onwards. We can also
supply jointed pork and sausages, either fresh or frozen, if required.
For further details call Chris 01963 370239 or 07801 960175 or Jim on 07813 911107
By buying from us you will be supporting the local economy and caring about the welfare of the animals involved in the
industry. With your support there can be a fairer deal for all, including the animals.
Many thanks.
Muddy Wallow pigs
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Our Business Philosophy
Patience and fair treatment will produce the best long-term return. We are aiming to produce a consistently high quality
pork meat using a traditional slow growing technique. Using a longer growing cycle for the pigs, incorporating time out in
the fields eating what they find, we can develop both flavour and texture through their diet and plenty of exercise. The
extra flavour from the ground cover they can grub and get hold of and the exercise getting it gives a good muscle tone for
a superior pork texture. The length of the growing cycle also ensures that the pigs grow at a natural rate optimising their
growth and development and minimising health problems.
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Chris Bailward took over running Peckholdsash from his aunt in 1983. He developed it into a mixed output farm with beef and
arable interests but with all of the problems that the UK beef industry has faced in recent history he had to explore any
diversification that might be available to him. Chris's interest in environmental issues led him to bring in forestry alongside
farming and he has planted a large area of land with broadleaf native trees such as oak and ash, which has created a perfect
pocket of nature for the long term. This care and attention attracted Chris to traditional pig farming, believing that the
slower, more extensive techniques produce a far superior end product and leading to the introduction of the Gloucestershire
Old Spot pigs to Peckholdsash in 2003.
Jim Bailward completed a countryside management course at Kingston Maurward college in Dorset, followed by a 2 yr plumbing
course, and with huge interest in the environment and renewable energy, Jim joined the family business in 2005. He and the
stockman Andrew are involved with the day to day running of the farm and Jim is also involved in the selling and development
of our products. Jim and his father are now producing biodiesel fuel to power the farm vehicles
Andrew Ray: Andrew has been with us from the start. He joined us on a youth training scheme and has proved himself to
be an invaluable member of the team. His skill with the animals and deft hand for any job have kept the farm running smoothly
come rain or shine.
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