Passion, Respect & Excellence

We believe our family run business has prospered over the last 80 years as a direct result of the three watchwords that stand as pillars of our operation and that help set us apart. It’s our relentless drive for passion, respect and excellence that has allowed us and the generations before us to grow and flourish into the business we are today.

PASSION

We are passionate about provenance, and sustainable and ethical farming. These values drive our work to create an environmentally sound and welfare-orientated farm.

RESPECT

Our respect extends beyond our livestock to our land. We’ve partnered with Natural England to drive many environmental schemes on our farms. Our fields have grass margins around them, to protect hedgerows and encourage a safe environment for ecosystems to flourish. Many of our field corners are planted with wild bird seed mixes, or pollen and nectar mixes, to supply insects and farmland birds with vital food sources.

EXCELLENCE

Packington Free Range pigs and chickens are given large green and lush pastures to roam and time to mature. This is not only best for the animals’ welfare, it also results in first class meat. A fact recognised not only by our customers and numerous industry awards but also by celebrity chefs. After scouring the country, Michelin-star chef Tom Kerridge exclusively selected Packington Pork’s rind for use in his new pork scratchings range. While ‘The Hairy Bikers’ acknowledged our caring ethos and described Packington Free Range chickens as “some of the happiest in Britain!”

Our outdoor reared free range pigs are RSPCA Freedom Food accredited and Packington Free Range have been awarded a Good Chicken and Good Pig Award from Compassion in World Farming.

It’s A Family Affair

“Leaving a legacy for our children is very important to us,” explains Robert Mercer. “We have been farming these lands for 80 years and we hope to do so for generations to come.”

We are Robert and Alec Mercer, fourth generation farmers. Our family have farmed in the heart of rural Staffordshire since 1930. Together, we have a lifetime of working knowledge, passed down from our father, grandfather and great-grandfather. It’s this familiarity with the land, that’s helped us develop our traditional free range approach to rearing our animals, and passion to provide low-density, environmentally sound and welfare-oriented farms.

We believe a strong family unit has always been at the heart of farming communities. Our wives create mouth-watering recipes in Pip and Sal’s Kitchen, from our traditionally reared pigs and chickens.