• 72 Pigs 72% 72%
  • 60 Acres 60% 60%
  • Wild & Free 100% 100%

The Whole Hoggs was founded by Peter & Susan Whelan in 2010.

The journey started with Peter’s interest in rare breed pigs, in actual fact if you go back far enough, it probably started when Peter at the age of 4, was brought on a farmhouse holiday and ended up bottle feeding piglets just born on the farm.

By talking to butchers and chefs, Peter realised there was a shortage of genuine free-range pork.  With this in mind he decided to start producing a range of products using every part of the pig.  The main ethos of The Whole Hoggs operation  is to use traditional artisan methods to re-produce the tastes of old.  Similar to the days when every small farm had their own pigs and made their own black pudding and cured their hams up the chimney. We have an on-farm smokehouse using turf from a local bog to smoke our dry cured bacon.  The cure is made each week by Peter with no nitrates or nitrites.

All of the pigs are born on the farm and live a long and happy life in a 60 acre natural woodland which is their natural environment.  Welfare of the pigs is foremost in our system.  The pigs do not get any injections and the land gets no artificial fertilisers unlike many who over-use the word “artisan”, we produce our own produce in small batches using local ingredients.

We regularly invite customers to join us for pre-arranged farm visits and see for themselves the methods used to keep the tradition going. We attend The Honest2Goodness market in Glasnevin every Saturday and we have an on-line shop.  Our products are available locally at our farm shop, in Smyth’s Garage, Slane and Gerry’s Fresh Foods in Drogheda and Skerries.

I’ve been working & buying from Peter for many years now, his passion for his work is one I’ve never experienced before which show throughout his produce. We have never experienced any problems & will continue to buy from him for many years to come.

Executive Head Chef Boyne Valley Hotel

Peter is a top class producer, the quality of his pork is at the pinnacle of Irish cuisine which it what we want to provide to our customers. We need our suppliers to provide a AA Rosette experience & he dose.

Scholars Townhouse Hotel

We have been using The Whole Hoggs for years, his pork is supper quality & he creates our own black pudding for us which is a real point of difference on our menus. He loves those piggies & it shows in the flavour & quality.
Hilary O'Hagan

Executive Chef 3fe Coffee/Five Points Dublin

Peter Whelan & The Whole Hoggs are dedicated passionate producers, treating their free range Irish Grazer Pigs with TLC & it shows.
Derry Clarke


Having worked with Peter & Susan over many years all of us sharing great passion I have used & endorsed Peter’s pork with many top chefs & restaurants. I’ve visited his farm on several occasion with customers & been nothing but impressed with his passion for farming, etiquette & the quality of his products.
Michael Berminham

The Market Butchers/M&K Meats