I’m Suzy Williams, and I run a family smallholding, Tŷ Siriol, in Swansea. What started off as a hobby for me and my husband Martyn turned into a real passion for discovering the source of great tasting porc.
Our farm has since flourished into a five acre plot with 50 purebred Pedigree Welsh pigs, and we are continuing to grow. Though the farm may be young, we are most definitely traditional. We believe in working with nature to produce the best quality porc. This is why as the seasons change, so does the way that we care for our pigs.
We believe that happy pigs make for tastier porc and that’s why, like many Welsh farms, we pride ourselves on the attention and care we are able to give to every one of our animals.
We understand the effect our unique climate and landscape in Wales can have on the quality of our meat, and so we move our pigs inside during the winter months to limit the fat on the end product. Every one of our pigs lives a relaxed and happy life, and this ultimately leads to tastier porc. From keeping our pigs in their sibling groups to using a nearby abattoir, our pigs are moved as little as possible to reduce stress to an absolute minimum.
Farming is the most difficult, yet the most rewarding, job I have ever had – and that’s why I love it. Every day I have the chance to work closely with local producers and Welsh businesses. Everything on our farm is local – all of our straw is sourced just down the road from Paviland Manor in the Gower, and we regularly attend Welsh food festivals and farmers’ markets to ensure that our produce reaches local customers too.
