Dingley Dell: Because it’s Cool

Dingley Dell don’t sell directly to the consumer. You need to look out for their products in select butchers. You will also regularly see their name proudly stamped on menus of top restaurants across the UK.

The family farm on the east coast of Suffolk is run by two brothers who are committed to creating the best-tasting pork.

They are pioneering a system of breeding Red Durocs by monitoring their marbling. Brothers Mark and Paul Hayward believe it’s the key to creating great tasting pork.

The Haywards are working with one of the UK’s top meat scientists, Caroline Kealey. Kealey scans their pigs to assess the level of intramuscular fat (marbling).

They also run taste trials to assess flavour and tenderness.

Dingley Dell: Because it Matters

The quest to create ultimate pork means the pigs at Dingley Dell are genuinely free-ranging.

They are kept in family groups and the breeding pigs are regularly moved onto freshly grassed paddocks, which maintains the soil structure and avoids erosion. All the muck from their animals goes back onto the land.

Dingley Dell is committed to bio-diversity and have set aside around 20 football fields of their farm for nectar mixes to encourage bees in the summer.

They also plant about 16 football pitches with wild bird mix to provide cover and food for small mammals and birds throughout the year.

All their fields have a 6-metre wildlife corridor around them, which allow mammals to move across the fields.

They monitor the number and species of wildlife across all areas of the farm, so they can continually assess their impact.