Ethical Pig Farming in Brittany: Our Free-Range Duroc x Pietrain System

At our smallholding in Brittany, France, we raise Duroc x Pietrain pigs in a free-range, outdoor system based on respect, observation, and regenerative principles.

Our focus is not on intensive production or rapid weight gain, but on the quality of life each animal experiences. The pigs are raised outdoors with space to root, explore, and express natural behaviours, a far cry from the conventional indoor pig farming systems found widely in our region.

In many industrial systems locally, it is common for 600 or more pigs to be raised indoors in large sheds. We consciously choose a different path. For us, animal husbandry is about responsibility, welfare, and integrity.

Our pigs live outdoors throughout their lives and remain with us for approximately eight months before being taken to the abattoir. At this stage, they typically reach around 120 kg, but weight is never the goal.

We prioritise natural growth rates, outdoor access and welfare, stress-free living conditions, and respectful handling throughout their lives. This slower system allows the animals to develop in a way that feels aligned with nature rather than industrial targets.

We believe strongly in whole-animal utilisation. When an animal is raised and taken for food, it should be honoured fully. Nothing is wasted.

From each pig we produce English-style sausages, traditional bacon, pork chops, ribs and mince, roasting cuts and freezer portions. Even the bones are used, often going into nourishing meals for our dogs.

After butchery, every cut is hand-labelled, vacuum-packed, and stored for the months ahead. It is practical work, but it is also a way of keeping the connection between animal and table tangible at every step.

Beyond their use in cooking and feeding animals, we are looking at roasting and processing bones outdoors as part of a biodynamic-inspired approach to soil building and compost systems. The intention is to return more of the animal’s nutrients back into the landscape in a meaningful way, contributing to soil fertility and long-term regeneration on the farm.

This is still an evolving practice for us, but it reflects a core principle of our work: closing loops wherever possible and reconnecting food production with soil health.

Recently, we have been making traditional raised pork pies and picnic pork pies. These are classic British recipes that take time, patience, and skill: hot water pastry, seasoned pork filling, hand-raising each pie, and slow baking for the perfect texture.

It is a time-consuming process, but the results are so rewarding.

These pies represent more than just food. They are part of Glen’s heritage (his grandfather was a master baker) and they offer us a direct connection between land, animal, and table.

Our approach to farming and food production is rooted in a simple philosophy:

Know your animals. Respect your animals. Use every part with care.

In a world where food systems are often hidden and industrialised, we believe in transparency and connection. Our pigs are part of a visible, living system, not an anonymous production line.

Every product we make carries the story of the land they lived on, the way they were raised, the hands that cared for them, and the traditions we continue through food.

We are often reminded how common intensive pig farming is in our region. Large-scale indoor units prioritise efficiency and output, often at the cost of animal welfare. We choose a different path. A small-scale, regenerative, outdoor system where animals are given space, dignity, and care.

It is not the easiest way to farm, and it is certainly a lot of work for Pig Farmer Glen, but it is the one that aligns with our values. And when we sit down to eat, we are reminded that food can carry meaning, story, and respect, not just flavour.