Chris and Nigel Wildman are farmers in the Yorkshire Dales National Park. It's here that they rear the rare breeds of Oxford Sandy and Black pigs. They also have a flock of sheep that graze the lush pastureland around their farmyard.
Chris and Nigel are talented butchers and charcutiers, as well as being passionate farmers. They prepare their own lamb and pork for their local markets and restaurants. But as well as this, they also make the award-winning chorizo that goes into Pipers crisps. It's a delicious blend of the finest quality pork, smoked paprika and spices. It is then traditionally dry cured for three weeks to develop the intense flavour you love.
Great tasting, quality crisps that are made using local potatoes.