Multi-Story Meat – Tales of a Welsh Hill Farmer
with Andrew and Liz Baker
Listen above or watch the YouTube Video
Who are Andrew and Liz Baker?
founders of The Baker’s Pig – Welsh Charcuterie and Smokehouse. They are passionate, self-confessed foodies who have transformed their love of pigs, wellies and the great outdoors to create a successful farm-to-fork food business. They create a delicious range of award winning air-dried, fermented and smoked meats on their farm, located on the edge of the Bannau Brycheiniog (Brecon Beacons) National Park.
Life really was sweet, if not a little chaotic.
Work commitments took them both away from pig keeping and out of Wales for a short while. After several career moves they settled back in South Wales and lived in Swansea. Liz says “We lived in a three storey townhouse with a garden around 10 foot square, before moving to an 11 acre ramshackled farm in Upper Brynamman”.
Andrew and Liz bought Ty’r Cwm farm in 2011. Over the following seven years they both worked hard to re-instate a traditional farmhouse property that dates back almost 200 years. Once owned by the Amman Valley Iron Company, Ty’r Cwm farm can be found nestled at the base of the Black Mountain. Although the land had not been farmed since the mid 1970’s, local residents still have very fond memories of it as a traditional working farm. Andrew says “We have received help and advice from neighbouring farms to bring the land back into good order. Today, we are committed to running the farm using sustainable farming methods.”
Andrew and Liz Baker talks about:
- The Baker’s Pig – Welsh Charcuterie and Smokehouse.
- Creating a successful farm-to-fork food business.
- Sustainable farming methods.
Talk hosted by Althea Finch at The PainFree Podcast, to see ALL TALKS click here.