Living the dream – new cookery school opens
A Lincolnshire pig farm has opened a cookery school, which has run virtual events with…
Features
“I came in as a bit of a renegade” – reflections on two decades at the heart of the NPA
As he steps down from the PIG, Richard Longthorp gives his view on why a…
The farrowing crate conundrum
Nick MacIvor, a consultant for AM Warkup, outlines his thoughts on the development of farrowing…
“If you want your industry to prosper, you need to stand up and have a say” – Richard Lister interview
Richard Lister is standing down after six years as NPA chairman. He spoke to Alistair…
Pork set for another strong year in retail
AHDB crunches the numbers from a range of retail data to reveal an optimistic outlook…
Marginal gains towards a net-zero target
AHDB explains how a combination of small actions by producers and technology will help the…
![1 Lead pic Cwm_Farm_Charcuterie_004 (1)[14122]](https://www.pig-world.co.uk/wp-content/uploads/2021/02/1-Lead-pic-Cwm_Farm_Charcuterie_004-114122-351x185.jpg "‘Buy a little salami off me!’ – promoting unique Welsh charcuterie on social media")
‘Buy a little salami off me!’ – promoting unique Welsh charcuterie on social media
Andrew and Ruth Davies are farmers, innovators, pioneers, marketeers and, above all, passionate about what…
Flying Visits and the Dirty Dozen – how Dingley Dell is inspiring chefs and marketing quality pork
Dingley Dell, winner of the 2019 National Pig Awards Marketing Initiative of the Year, knows…
The circular route to sustainable pig diets
With an ever-increasing focus on farming’s environmental footprint, principal National Pig Awards sponsor ForFarmers is…
This is about staying relevant’ – Pilgrim’s sets out new sustainability strategy
Pilgrim’s Pride wants to put sustainability at the heart of everything it does. In the…