Alan and Jacqueline Pateman-Jones, who own Poole Batten Farm, are breeders of rare-breed traditional British pigs and purveyors of the highest quality pork to fine butchers, high-end restaurants and delicatessens, and the more discerning consumer. The early 16th Century Farm, set in 31 acres, sits in the picturesque Taw Valley countryside, 16 miles south east of Barnstaple in rural North Devon. Po
ole Batten breeds and raises Gloucester Old Spot, Large Black and Oxford Sandy and Black pigs. Day in, day out, it has a close working relationship with its stock and allows its animals to mature naturally and slowly. When necessary, the Farm buys-in breeding stock from other producers who are also committed to preserving rare and traditional breeds and to upholding the highest standards of animal husbandry. Poole Batten provides its animals with the highest levels of care, thus avoiding stress; the pigs are not sent to market (a stressful experience in itself), nor loaded, along with other animals unfamiliar to them, onto a transporter for a long drive to a distant abattoir. Poole Batten takes its own animals to a local, personally selected and inspected abattoir, where they know the pigs will be treated sympathetically. PORK OF THE FINEST QUALITY
Poole Batten pork comes from animals born, raised and allowed to mature at a natural pace, on grass, without hurrying the process or by feeding artificial growth promoters. The pork retains all the old-fashioned virtues of succulence, tenderness and full flavour, is sumptuous and delicious, and makes proper crackling. There is a little more fat than in commercial pork – but that’s where the tenderness and succulence comes from. The pork from each breed has its own characteristic taste and texture, which may even alter slightly through the seasons. Poole Batten produces pork for a superior taste – a taste that can’t be found in supermarkets and will have you coming back for more; once tasted never forgotten. THE GLOUCESTER OLD SPOT
The Gloucester Old Spot has held pedigree status since the early 20th century. It is believed to have originated in the Berkeley Vale, Gloucestershire. It is known as "The Orchard Pig", a large animal with a broad and deep body and large hams, with a very fine carcass producing top quality meat for all purposes. Gloucester Old Spot meat is very delicate, carrying a distinct layer of back fat and marbling within the meat, making it the bacon pig of choice for many. This has led to its success from being a very small breed 40 years ago to the largest of the pig breeds listed by the Rare Breeds Survival Trust. Gloucester Old Spot produce has won many awards and in 2010 was awarded the status of Traditional Speciality Guaranteed (TSG) by the EU Commission. THE LARGE BLACK
The Large Black, occasionally called the "Devon or Cornwall Black" has distinctive lop ears and a long, deep body. The Large Black is Britain's only all-black pig, the black skin being the reason for its decline as a commercial breed. The breed originates from the Old English Hog established in the 16th and 17th centuries. Large Black sows are renowned as excellent mothers with exceptional milking ability. The breed is much appreciated for its succulent taste and eating quality; it produces lean meat with very little back fat. The Large Black is a favourite of farmers who appreciate the breed's intellect and docility. Its strength, hardiness and ability to forage make it a valuable asset for pasture-based farming. THE OXFORD SANDY AND BLACK
The Oxford Sandy & Black is sometimes referred to as the “Plum Pudding" or "Oxford Forest Pig”. One of the oldest British pig breeds, it has existed for 200-300 years, traditionally a farmer's and cottager's pig heralding from the middle part of the country, especially around Oxfordshire. The Oxford Sandy & Black has reached crisis point at least twice in its past when numbers dropped so low that extinction was a real possibility. The current picture is very encouraging with the rarest
bloodlines slowly increasing. The breed has many good qualities, particularly its excellent temperament and mothering abilities. Prolific and hardy, it is particularly suited to outdoor systems and produces fine quality white skinned pork and bacon with superb flavour.
