Porkers kept in luxury tents are tastier

13 August 1997

Porkers kept in luxury tents are tastier

FARMER Mick Eadle, of Redways Farm, Beckley, Oxfordshire, is keeping 100 pigs in two 15ft (4.6m) luxury tents to produce tastier sausages.

He says the fresh air and natural and healthier environment improves the
quality of the meat. They are slaughtered at 20 weeks.

Pig manager Robert Bishop insists: “A happy pig is a more flavoursome one.”