This North Yorkshire food group butchers, cures, and packs pork products, and runs a farm in the Scottish Highlands, where it has 17,000 outdoor sows, producing 6,400 pigs per week, raised without antibiotics. It has eight sites throughout the UK and Ireland, and is one of only a few meat processors licensed to export to China and America. In March, executive chair Di Walker, 45, led a buyout backed by private equity firm CapVest, which acquired a majority shareholding for £180m.
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