Trevor Barclay's fan base includes Robert Ditty, who uses the bacon produced at this scenically located farm on the edge of the Sperrins in both of his shops - and takes pride in explaining on his website how they are reared, slaughtered, butchered and cured.
The Moss Brook Farm pigs are pedigree Landrace, born and bred on the farm, and the delicious meat boiling bacon, dry-cured rashers, and mild-cured gammon - they provide is sold at the farm, and at St. George's Saturday Market in Belfast (bottom right, beside the fish, 9am-2pm).
And it's not just meat and sausages that you can buy at the market, you can have a bite to eat while you're there, as they cook up their rashers, sausages and burgers to serve in lovely big crusty Belfast baps - and you can have a directly imported Italian coffee with it too (and buy some beans to take home, if you like it).
And then there's the pig-on-a-spit - the Moss-Hog Spit Roast - which they offer for special events. You may spot the cheery red and white livery of their van and trailer out on the roads, and these enterprising people now offer it at the market too. Well worth a visit.
