About Padfield porkies
Padfield Porkies is a family-owned business that takes great pride in rearing all of our own pigs on our farm. Our pigs are transported a short distance to our local abattoir before being brought back to our on-site butchery, where we process them into a variety of high-quality cuts, including joints, sausages, burgers, and steaks etc. We also cure our own gammons and bacon using traditional methods, with no injections.
In addition to our delicious cuts of meat, Padfield Porkies also offers a variety of cooked items made fresh in our on-site catering kitchen. From sausage rolls and scotch eggs to pies, pasties, ready meals and lots more we have something for everyone to enjoy. Perfect addition to your shop shelves.
Our award-winning products are available for delivery twice a week to pubs, farm shops, restaurants, and cafes. We are honoured to have recently received recognition for our excellence in the Wiltshire Life Awards 2nd for Best Food/ Drink Producer, Southwest Farming Awards 2nd in the Best Family Farming Awards for the whole of the South West, and 2nd in South West Wedding Awards for best caterer in the south west.
We are confident that our products will exceed your expectations. Come and taste the difference at Padfield Porkies!
Meet the family
John Padfield
I was the second generation of Padfield’s to farm here in Seend. It was my wife Sandra and I who started the catering business enabling my two daughters Becky and Sammie to return home and follow their passion further.
I love watching how the farm has changed from originally just producing pigs to now seeing consumers love our own pork products.
Sandra Padfield
I was not brought up with a farming background but that all changed when I met my husband John. My duties vary from feeding the pigs first thing in the morning to butchering, delivering the raw produce, accounts, hog roasting and I especially enjoy walking our dogs.
Sammie Padfield
I came back home to the business in 2011 after studying a National Diploma in Agriculture at Sparsholt College Winchester. Due to my passion for learning more on the butchery side of the business, I started going in with our butcher who has taught me so much and we are now turning our produce into award-winning sausages and bacon.
Becky Hood
I came back to the family business in 2012 after obtaining a first class degree in food production and supply management at the Royal Agriculture College Cirencester.
I enjoy all aspects of the family farm as every day is different; from working on the farm itself to serving customers in our pantry. When the summer season is in full flow I’m out serving hog roasts rolls to people at shows, festivals and private hog roast events.
