Every autumn, the New Forest comes alive with one of its most important and time honoured traditions: pannage. Rooted in centuries of commoning history, pannage is a practice that connects woodland conservation, animal welfare and seasonal food production in a way that is truly unique to this landscape.

At Hockey’s Farm Shop, pannage season is one of the most anticipated times of the year. It represents everything we stand for - traditional farming methods, strong local provenance and food that reflects the rhythms of the New Forest. This year’s season has been particularly special, running for longer than usual and producing pork of outstanding quality.

With pre-orders now being processed by our butchers, Graham and Tom, and more pannage delicacies arriving on the counter after next weekend, now is the perfect time to explore what pannage is, why it matters and what customers can expect from this exceptional seasonal pork.

What Is Pannage?

Pannage is an ancient practice that dates back over a thousand years and remains a vital part of New Forest land management today. During pannage season, commoners turn their pigs out into the Forest to forage freely on fallen acorns and beech mast.

This serves an essential ecological role. Acorns are toxic to ponies and cattle, and pigs instinctively clear them from the forest floor, helping to protect other grazing animals while maintaining the health of the woodland ecosystem.

The timing and length of pannage season varies each year and is determined by the Verderers of the New Forest, based on the acorn crop. Traditionally, the season lasts around 60 days during the autumn months, but nature ultimately decides.

An Extended Pannage Season in 2025–26

This year, the New Forest experienced a bumper crop of acorns, resulting in an extended pannage season that ran until 4 January 2026. The abundance of natural forage allowed pigs to remain out in the Forest for longer than usual, continuing their vital conservation role while benefiting from an extended period of free-ranging, natural feeding.

An extended pannage season is relatively uncommon and has a noticeable impact on the quality of the pork produced. With more time roaming freely and feeding on acorns and beech mast, the pigs develop meat with greater depth of flavour, natural sweetness and excellent marbling. This prolonged foraging period enhances everything that makes pannage pork so distinctive, making this year’s produce particularly special.

Why Pannage Pork Tastes So Exceptional

The flavour of pannage pork is a direct reflection of how the pigs live and what they eat. Feeding naturally on acorns and beech mast gives the meat a subtle sweetness and rich, nutty undertone that cannot be replicated through conventional farming systems.

The pigs’ active lifestyle also plays a crucial role. Free-ranging over large areas of woodland results in well-developed muscle and beautifully balanced fat, producing pork that is succulent, full-flavoured and incredibly versatile in the kitchen.

Whether slow-roasted, grilled, cured or turned into sausages, pannage pork delivers depth, texture and character that sets it apart from standard pork.

Animal Welfare, Sustainability and Provenance

Pannage is widely regarded as one of the highest-welfare systems of pig rearing in the UK. The pigs spend weeks outdoors, expressing natural behaviours, rooting, roaming and feeding as pigs are meant to do. There is no intensive housing, no artificial feeding regimes and no rushed growth.

For customers who care about where their food comes from, pannage pork offers complete transparency. It is seasonal, local and deeply connected to the New Forest landscape. Buying pannage pork supports commoning traditions, conservation efforts and farming systems that prioritise animal welfare and environmental balance.

Pannage Pork at Hockey’s Farm: What’s Available

If you have pre-ordered pannage pork, our butchers Graham and Tom are currently processing these orders this week, preparing each cut with traditional skill and care.

For customers who did not pre-order, more pannage pork will be available on the counter after next weekend, offering the chance to choose from a range of freshly prepared cuts, subject to availability.

Pannage pork products include:

Pannage pork sausages, including gluten-free options
Chops with exceptional flavour and succulence
Spare ribs ideal for slow cooking
Leg joints perfect for roasting
Hand and shoulder cuts for traditional dishes
Green gammon joints ready for curing or slow cooking

As with all pannage pork, supply is limited and availability reflects the seasonal nature of the product.

Cooking and Enjoying Pannage Pork

Pannage pork rewards simple, confident cooking. Because the meat is naturally full of flavour, it needs very little embellishment.

Roasting joints benefit from slower cooking to render the fat and keep the meat beautifully moist. Chops are best cooked hot and fast, rested well and served simply. Spare ribs shine when cooked low and slow, while sausages are perfect for breakfasts, comforting suppers or classic family favourites.

Our butchers are always happy to advise on cuts, cooking methods and portion sizes, helping customers get the very best from this exceptional pork.

A Truly Seasonal New Forest Product

Pannage pork cannot be produced year-round. Its availability depends entirely on nature, the acorn crop, the season and the Forest itself. That makes it one of the most authentic examples of genuinely seasonal British food.

For those who value eating with the seasons, supporting local producers and experiencing food that reflects place and time, pannage pork is unmissable. This year’s extended season has made it even more special, but it remains strictly limited.

Don’t Miss This Year’s Pannage Pork

With pre-orders now being fulfilled and fresh pannage pork arriving on the counter after next weekend, this is the moment to enjoy one of the New Forest’s most distinctive food traditions.

Pannage pork is more than just exceptional meat. It is the result of centuries-old practice, shaped by the Forest and prepared with care. Once it’s gone, it will be another year before it returns.

For anyone who appreciates provenance, seasonality and outstanding flavour, this year’s extended pannage season has delivered something truly special and it’s not to be missed.