St Piran’s Pork

Nick Dymond is a fourth-generation farmer who decided to turn his back on intensive farming, and turn back the clock! Nurturing the health of the soil and working alongside nature has become his primary focus, regenerating the land to resemble what it was like in his grandfather’s, and great grandfather’s, time. Nick’s 600 acres of arable land and the pig operation (his farm is four miles from the centre of Truro) complement each other perfectly, and he’s hoping to become carbon neutral in a few years time.

Nick believes that high quality, nutrient-rich, locally produced food should be the foundation of every schoolchild’s diet. He tries to keep his prices at or just below the supermarkets ‘finest’ brands. “There will always be cheaper meat out there,” he says. “But I think you really have to ask yourself, if the meat you’re buying is that cheap, how has that been achieved?”

He adds: “The market is something I now looked forward to each week and I’m proud to sell meat that is high quality, affordable and locally accessible.”