IT's breakfast time at Hillcrest Farm on St Briavels Common. Zeppelin-size sows snuffle their feed and piglets squeal as they jostle for grub.

Bringing in the buckets of food and water are Tony Osborne and his pigman Andy Gready. Tony was born at Westbury-on-Severn where his dad kept pigs and other livestock, "so I've been working on farms all my life," he says.

After school he went into engineering, employed at Dowty's for several years before working in London and abroad. He then went into residential care work, at Broadoak's Stepping Stones home.

Some 14 years ago he started the Blaisdon Herd of pedigree pigs.

"Rare breeds have always been a love of mine," he says. "They are much more interesting than raising 'commercials'."

He and wife Amanda also opened their own homes for adults with learning difficulties, at Mitcheldean, Lydbrook and Hillcrest.

"We involve the residents in the work of the farm," he explains.

"In summer months we go showing with the animals. They go off in four wheel drives and big trailers around the agricultural shows. It's very social. I can't wait for the summer months to come, although this year, of course, it hasn't been possible."

The herd is now around 250-strong, consisting of Gloucester Old Spots, Large Blacks and Saddlebacks. The boars roam outside all year, the sows are brought inside before farrowing.

The piglets are sent to market at between 18 and 24 weeks old, depending on breed.

"Hereford and Taunton are now the nearest markets taking pigs," says Tony.

"Fortunately we also have Ensor's...the meat then goes to Nick Brown at Gloucester who makes our sausages and suchlike. We have other outlets at Cheltenham, Ledbury and Malvern, but local butchers find it difficult to stock our meat. Their customers tend to want 'commercial' meat at lower prices."

He was enthusiastic about the success of the first farmers' market at Coleford last month.

"I couldn't believe it – they were queuing up! Normally we turn out between 25 to 30 animals a week, but because of foot and mouth we were down to half a dozen or so. For this week's market we are preparing a couple of dozen.

"It's not only sales on the day but a lot of follow-up orders as a result of word-of-mouth recommendations, which is always the best publicity. Another thing that was very cheering was that customers appreciated things like good old-fashioned bacon with fat on it. We offered to trim th fat but they said, 'Oh no, we like it'."

His stock is also in demand for breeding purposes, including overseas orders.

"The whole of Europe wants hardier stock which can live outside," he explains. "They want the better taste and texture it produces."

One imagines feeding them in winter on the windy ridge is a mite arduous, but Tony dismisses the suggestion. "It isn't work at all. I couldn't imagine life without them," he says.