The Whole Hoggs was founded by Peter & Susan Whelan in 2010.

By talking to butchers and chefs, Peter realised there was a shortage of genuine free-range pork.

The main ethos of The Whole Hoggs operation  is to use traditional artisan methods to re-produce the tastes of old.  We have an on-farm smokehouse using turf from a local bog to smoke our dry cured bacon.