We're proud to work with Devon pig farmer Tom Lockwood, of Lashbrook Farm in Talaton who shares our high standards for producing the best local pork whilst using traditional and sustainable farming practices.

With plenty of space to eat, drink, lie down and root around, they ensure that their pigs have the best welfare possible. Fed with local corn, wheat and barley, their pigs reach maturity between 6 and 8 months.

Here at Darts, we only have guilt pigs (females) as they have a much sweeter and succulent flavour, and a perfect fat coverage. We receive the pigs from the abattoir in whole carcass form, which we hang in our dry aging chamber for 5-7 days. This helps the create a mouth-watering flavour and the best crispy crackling.

Leg of Pork


Belly Pork


Pork Ribs


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