PIGS, SOUTH YORKSHIRE: Stephen's family have farmed in the Moss Valley for over 100 years. Stephen and his wife Karen farm 220 indoor sows and 200 acres (81 hectares) of crops to make their own animal feed. The farm produces 5,800 Duroc pigs annually, reared from piglets up to five-and-a-half months old that are then sold for meat. The males (boars) are sold to a large meat processor and the females (gilts) go through Stephen’s butchery. His pork, bacon and sausages are sold locally to restaurants, hotels, cafes and farmers’ markets. The farm's produce has won the business a number of accolades, including being voted Made In Yorkshire food producer of the year 2022 and Yorkshire Post Rural Business of the year 2022.

In many commercial indoor systems, like Stephen's, the sows give birth in farrowing crates. This prevents them from lying on their piglets. They spend about a month in these pens. The piglets are weaned at 26 days old and the mother is then mixed back into loose pens with the other sows. After 5 days, she will come on heat again and will be artificially inseminated by the farmer. A sow is pregnant for three months, three weeks and three days. On average, Stephen's sows have 2.3 litters a year each.

Recently the farm has become more self-sufficient in energy by investing in wind turbines, a straw burner, and solar panels.