This North Yorkshire food group butchers, cures, and packs pork products. It runs a farm in the Scottish Highlands, where it has 20,500 outdoor sows, producing 7,500 pigs per week, raised without antibiotics. Executive chairwoman Di Walker, 46, oversees production at eight sites throughout the UK and Ireland. In June, it acquired Leicestershire pork producer TS Bloor & Sons for an undisclosed sum.
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