Buttle Farm in Compton Bassett is home to Robert and Sara, managing a herd of rare breed native British pigs. Born and raised on the farm in a free-range extensive system, Buttle Farm pigs live their whole lives in small groups, in a high welfare and natural environment, outdoors all year round. From these animals, Robert makes a range of award-winning charcuterie including bacon, salami and air dried ham in a converted barn on the farm, as well as selling fresh pork to leading restaurants and direct to the consumer. To receive our newsletter, including monthly farm updates plus produce availability and how to order from us, sign up here – news comes out every 3 weeks and you can, of course, unsubscribe at any time.
The guinea fowl roam free range around the barns and into the fields, eating bugs and seeds along the way, as well as delivering fabulously yellow, rich eggs for use in the kitchen. They may not be the smartest birds but they certainly are one of the more entertaining varieties.
Quality is the watchword at Buttle Farm – quality of life for the livestock, quality of meat and curing for the charcuterie, quality of accommodation in the holiday cottage. A small haven of luxury in a beautiful setting.
How to Buy from Buttle Farm?
As well as a few select restaurants, we supply pork and charcuterie direct to the public. We don’t have a shop on the farm, so we send out a newsletter every 3 weeks to let customers know what is available. To get our newsletters, click HERE
Restaurants, where you will regularly find Buttle Farm pork, include: Sunday roasts at the Lansdowne in Calne, specials boards at the White Horse in Compton Bassett and Claytons Kitchen in Bath.