Cheers pal. I will find out if they are swill fed. I imagine they probably are. It's some good tasting meat. I aren't an amazing chef by any means but I did 2 big shoulders from the last lot, in a roasting tray, scored the fat and rubbed salt in to help make crackling. 1 litre of scrumpy over the shoulders, 2 oranges halved, 2 apples halved, loads of garlic, half a jar of honey squeezed over the joints and a few pinches of various herbs.
Cooked for an hour without foil, 3 hours with foil and then half an hour without.
Served with roasted parsnips, roasted carrots and dauphinois potatoes