Long Acre is a mixed woodland and pasture holding on the eastern edge of Nidderdale. Daniel keeps a small herd of Tamworth and Gloucestershire Old Spot pigs that move on a six-week rotation between oak coppice and clover ley.
The pigs are slow-growing by modern standards: 11 months to finish, compared to the industry average of six. They put on intramuscular fat in a way modern hybrids cannot, and the result is a depth of flavour and a melting texture in the belly and shoulder that surprises first-time customers.
Daniel deliberately keeps his numbers low. He says the woodland will only carry 60 pigs without losing its character, and he has no interest in pushing that figure.
“A pig that has not rooted in soil has not really been a pig.”