THE BAKER'S PIG
Located on the edge of the Bannau Brycheiniog National Park, The Baker's Pig produce a range of award winning charcuterie from their own free range, rare breed herd of Berkshire pigs. They create cured and smoked hams, and slow-fermented, air-dried salami in small batches using a fully traceable farm-to-fork production system... where quality is key.
Andrew & Liz Baker are the founders of The Baker's Pig. They are passionate, self-confessed foodies who have transformed their love of pigs, wellies and the great outdoors to create a successful farm-to-fork food business. Andrew & Liz first started keeping Berkshire pigs nearly 30 years ago when they moved into a small rented farm in West Wales. Andrew says "Our main reason for moving to the countryside was to escape the bustle of the city and look for a better quality of life". Andrew & Liz reared free-range, Berkshire pork on the farm, grew their own vegetables and collected the chickens eggs. Life really was sweet, if not a little chaotic. Work commitments took them both away from pig keeping and out of Wales for a short while. After several career moves they settled back in South Wales and lived in Swansea. Liz says "We lived in a three storey townhouse with a garden around 10 foot square, before moving to an 11 acre ramshackled farm in Upper Brynamman".
Andrew and Liz bought Ty'r Cwm farm in 2011. Over the following seven years they both worked hard to re-instate a traditional farmhouse property that dates back almost 200 years. Once owned by the Amman Valley Iron Company, Ty'r Cwm farm can be found nestled at the base of the Black Mountain. Although the land had not been farmed since the mid 1970's, local residents still had very fond memories of it as a traditional working farm. Andrew says “We have received help and advice from neighbouring farms to bring the land back into good order. Today, we are committed to running the farm using sustainable farming methods.”
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