A PINT of beer and dip in the pool is the secret of one county farmer's success.

But it is not Craig Walsh, of Lucies Farm, Colletts Green, near Worcester, who enjoys these daily luxuries - it is his pigs instead.

Mr Walsh, aged 56, breeds Berkshire pigs for the world-wide delicacy kurobuta pork, an exclusive and sought-after Japanese dish.

Rearing the pigs outdoors and feeding them grain and beer produces tender meat, rich in tasty fat.

And, at £7.60 a pork chop, foodies are queuing up to get their hands on the cuts - the very first batch of which were delivered back to the farm last week.

Mr Walsh, who is originally from Hawaii, said diet was very important but the exercise and relaxation that his pigs got from a swim in the family's indoor pool went a long way towards the quality of the final product.

"The pigs have a wonderful life and feel the sun on their backs. They really enjoy swimming and have an excellent time living in the fields.

"We have a huge waiting list for the meat as it is the latest rage at the moment. We have had so many enquiries from people keen to try the fantastic Kurobuta pork."

Mr Walsh and his wife Marjorie began farming the pigs after the success they

had rearing another delicacy, Kobe beef.

The couple originally kept Highland cattle as pets and showed them. But Mr Walsh knew about Kobe beef and began to rear a herd in the Japanese way.

He said: "I began trying to out-Japanese the Japanese. The only difference between the way we rear the cattle to the pigs is that we massage the cows every day with sake (Japanese rice wine). We only started taking the pigs for a swim because they didn't like the massage, but it works just as well."

The beef is aged after slaughter and produces a marbled meat. It melts at a lower temperature to traditional beef and the fat gives a tender flavour. It is mainly eaten in thin slices in Japan but is commonly made into gourmet burgers nowadays.

"When we first started selling Kobe beef it was a lot rarer than today but we still have a waiting list as people see James Bond eating it and want to try," said Mr Walsh.

The beef goes for £89.53 per kilo and food lovers, as well as Japanese living in this country, are Walsh's best customers.

But there is one major drawback to the farmer's way of life.

He added: "The trouble with breeding animals in this way is that it breaks your heart to send them to the abattoir. It is like sending your dog to be killed.

"But we always treat them well. The first lot of pigs I sent off last week had a lovely comfy bed of straw for their final night with us."