Background

Johnby Hall Estate Free Range Pork  is a small free-range pig business that was started with just a couple of pigs to supply Johnby Hall Bed and Breakfast. Over the years,  it has expanded to include two sows, a boar, and two litters of piglets each year, supplying local restaurants, Hesket Newmarket Shop, and a loyal base of private customers.

Challenge

While summer provides ideal conditions for free-range pigs, the Cumbrian winter is far less forgiving. Persistent wet weather turns the ground into deep mud, making it difficult to keep pigs dry and healthy. The business had two winter sheds, but these weren’t enough to accommodate all the pigs, leading to welfare challenges and limiting the number they could keep over winter.

Solution

Grant funding supported by the Cumbria Business Growth Hub funded by the Rural England Prosperity Fund, provided by Westmorland & Furness Council, was secured to purchase new pig arks with raised wooden floors, allowing pigs to stay dry even in wet conditions. Two additional pens were also created to provide shelter from the mud on particularly bad days. These improvements meant that all pigs could be housed comfortably while still enjoying access to the outdoors.

Impact

The new winter accommodation has allowed Johnby Hall Estate Free Range Pork  to keep more pigs through the winter months, removing the pressure to send piglets to slaughter before the weather deteriorates. This added flexibility supports long-term growth, enabling more litters and greater productivity. The business now plans to expand its customer base, including becoming a regular supplier to the forthcoming café at Hesket Newmarket Shop. The pigs – especially Couscous, Baba Ganoush, and Hog (the permanent members of staff) – are thriving, enjoying warm, dry shelter during the harshest weather!