Eoin established The Wooded Pig in 2016. Having learnt about outdoor pig husbandry while working in New Zealand, he then went on to study charcuterie production in Northern Italy. Eoin and his artisan team practice ethical and regenerative agriculture in order to craft the best possible food produce but also to ensure a nature friendly farming network.

The Wooded Pig provides a haven for the pigs who roam freely amongst ash, oak & beech trees, allowing them plenty of shade in the summer and endless mud to bathe and dig in when it rains. The pigs’ diet is also supplemented with barley grown on the farm. It all makes for very happy pigs and delicious, hand crafted charcuterie.

Curing meat is a long process involving butchering, spicing and drying. These age old traditions are carried out on the grounds of The Wooded Farm thus ensuring full traceability, the highest possible food production standards and reduced food miles. It’s one of the many things that makes us special.

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