About Us

Team TGA

Dan Green is a fifth generation farmer who completed his two year national diploma in agriculture at Kingston Maurward College with distinction.

Moving onto Crichel Estate in 2000 he gained experience in pig production. After this, he felt it was time to put his ideas of farming and direct selling into practice and so, in 2001, Twelve Green Acres was born, with the vision of farming rare breed pigs under a free range system with high levels of animal welfare. This was achieved at Post Green Farm on a twelve acre field already in its final year of conversion to Soil Association standards.

Alongside his work on the farm, Dan found time to learn the art of butchery in a local shop, cutting sides of pork, making sausages and curing bacon.

By the Summer of 2002 the first pigs were ready to market. A butchery was set up on the farm where Dan processed the meat into retail packs for sale at the farmers markets.

Demand grew quickly and so Dan employed the services of Colin Greenbaum, a butcher by trade but also a keen amateur chef.

The range of products soon developed and in 2003 a combined shop and kitchen was introduced at the farm. Dan and Colin started to experiment with different recipes for pies, pates, scotch eggs, quiches, sausage rolls and faggots. Much of Colin’s time is spent turning out these much loved pastries.

After the successful response of all the pork products Dan wanted to expand the range  further to include beef, lamb, chickens, eggs and geese for Christmas. This meant a lot more investment financially and physically.

Last but not least is Dan’s wife, Charlotte Green who joined forces in 2003. When she’s not being mum, she can be found behind the scenes in the office trawling through the mountain of paperwork, helping customers, selling at farmers markets and supporting her husband.

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