Just as farmers in Japan massage their cattle to make the beef more tender, at The Torridon we stroke our pigs for the tastiest bacon.

Our latest two Tamworths arrived in October and they will be reared here until Spring when they are approximately eight months old.

Their sty has fine sea views as well as straw heating and though they were timid at first, they seem to enjoy the stroking now.

But these are no pets. Ultimately, their’s will be a tale of wonderful sausages, bacon, pork pies, pork loins and fillets and Bruno’s celebrated dishes made with speciality cuts.

Just as we have our own herd of Highland cattle supplying fantastic beef for the Torridon restaurant, we believe the best pork comes from pigs we have looked after ourselves.

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