About Us

Twelve Green Acres & Black Pig Charcuterie

Dan Green is a fifth generation farmer who completed his two year national diploma in agriculture at Kingston Maurward College with distinction.

In 2001, Twelve Green Acres was born, with the vision of farming rare breed pigs under a free range system with high levels of animal welfare. This was achieved at Post Green Farm on a twelve acre field already in its final year of conversion to Soil Association standards.  Alongside his work on the farm, Dan found time to learn the art of butchery in a local shop, cutting sides of pork, making sausages and curing bacon.  By the Summer of 2002 the first pigs were ready to market. A butchery was set up on the farm where Dan processed the meat into retail packs for sale at the farmers markets.

In 2003 Dan and his wife Charlotte bought Roebuck Farm , a 15 acre smallholding in an area of outstanding natural beauty in the Purbecks, where they converted one of the existing barns into a state of the art butchery and commercial kitchen.

Here they rear  free range, rare breed pigs, which include their latest editions, the Berkshire Pig.  They also produce Longhorn and Red Devon beef nearby and have local wild venison when available.

Dan also tutors in the art of butchery and curing at Empire Farm, nr. Wincanton.  And after going on several Salami Courses in Italy and England, his newest venture is 'Black pig charcuterie' where he is starting to produce Salamis and a range of air dried meats.

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