Despite Joanne’s inexperience in the industry, the Happy Valley free range pig business was driven by a passion to offer pork to the public that was raised in a very natural environment. The business is based on 22 acres, and the small acreage requires vigilant management of the pasture, while regular rotations and long spelling of paddocks ensured the grass cover stays at optimum levels. The breeding program is very natural and simple, as the boar and sows live together in one paddock and the sow is moved to her own private paddock within two weeks of her farrowing date. It is only a young business with developing infrastructure, but Joanne relishes the small operation, and that, along with its openness on methods, is one of Happy Valley’s unique traits.