Neuadd Fach Baconry

We aim to provide the best tasting products by attention to detail. Our pigs are fed a ration that is mixed on the farm ensuring a superb carcass to start with. Our carcasses are hung for 5 days before they are processed. We measure the cure for our bacon and gammon very accurately to ensure a consistent product. Our curing takes 10 days, and then we slice and package very carefully to ensure the product looks good. The proof of our care is in the eating. The 'Taste' is paramount to us, and many people say that once you taste our bacon you don't want anyone else's.

We were delighted to have won Gold Awards for our products in the Great Taste Awards over the years, culminating in the Best Speciality in Wales for our Back Bacon in 2006 - in fact ours was the best bacon sample out of 129 entries nationwide in that year.

Ithyl Brown is a native of Caersws and bought Neuadd Fach, Llandinam in 1963. It is a 35acre smallholding, which is in the valley just off the main A470 road a mile from the village of Llandinam .

Lynda was bought up in Uxbridge in Middlesex, and came to live at Neuadd Fach with her sons David & Philip, when she married Ithyl in 1979.

In 1979 the farm supported a Dairy Herd. In 1982 sheep were added, and in 1986 a brand new building was put up to 'loose house' the pigs.

In 1998 the market for pigs collapsed and we were losing £10 a pig, and were in danger of losing the farm. In 1999, we persuaded the bank to lend us even more money to build a Baconry to process our pigs into Bacon, Gammon etc.

The Baconry was opened in October 1999, by our local MP Lembit Opik. We processed 2 pigs a week to start and employed 2 part-time people. Today we have 5 people working part time for us, and process 10 pigs a week.