Pannage: the ancient autumn tradition in the New Forest

Every year, hundreds of pigs are released in the New Forest in the ancient tradition of pannage.

Pannage pigs in the New Forest. 
Photo by Annie Spratt on Unsplash

 Pigs in the forest

Every autumn, the famous free-roaming ponies and donkeys of the New Forest are joined by hundreds of pigs. They have been turned out by their owners to hoover up the fallen acorns and beech mast in a tradition known as pannage.

Clearing the ground of these acorns stops the cattle, ponies and horses of the New Forest from being poisoned.

The pigs are unharmed by the acorns as it’s thought they process them differently and their saliva neutralises the toxins.

New Forest ponies. 
Photo by Annie Spratt on Unsplash

Pannage season in the New Forest

Domestic pigs are turned out by the New Forest commoners. Around 600 are turned out, although it’s reported as many as 6,000 would be let loose in the 19th century.

A pannage pig can be any breed, but they do need to have a nose ring to prevent them damaging the forest floor.

They are released in September on a date agreed by the Court of Verderers (forestry officials) for at least 60 days. 

Pigs foraging for acorns in the new Forest

Photo by Annie Spratt on Unsplash

The ancient practice of pannage

Historically, pannage is the legal right to pasture swine in woodland, a practice which was prevalent in mediaeval England. It’s one of six ancient rights granted to the commoners.

The right of common of mast, otherwise known as pannage, has been going on for a thousand years.

This ancient form of forest management – virtually extinct outside the New Forest- began when William the Conqueror proclaimed the area a Royal Forest in 1079.

Pannage pork

Once they’re recalled for the winter, the pigs are fed on an ordinary diet before being slaughtered for Christmas.  Their eight weeks roaming free means the meat is leaner and has a more intense flavour. Pannage pork can be found in farm shops around the New Forest, although supply is limited: the number of pigs released for pannage is dependent on the crop of the year’s acorns. The highly sought-after meat is increasingly compared to Iberico pork:  both are flavoured by an acorn-rich diet and the meat is more tender than standard pork.