PIGSThe domestic pig is a large land mammal that traces its ancestry to the wild boar. It is likely the wild boar was domesticated as early as 13,000 BC, so as a provider of meat it has been around for a long time. Our Pigs are native breeds, using a Tamworth Boar to Saddleback and Gloucester Old Spot Sows. These combinations produce pork that has the succulence, flavour and texture that has for so long been missing from our palettes.
The Pigs, like the Poultry are very much part of the workforce and given the amount of food and space they require, its good to know that they too make a contribution. Trials with an adjacent dairy farmer have shown the benefits that an outdoor reared Pig can bring to the land through its natural instinct for ploughing and fertilizing. Our herd of Pigs fluctuated between 15-30. with new litters every 3-4 months. The rate of growth, amount of weight, condition and ultimately the proportion of lean meat to fat is all related to the rearing process. Slow grown out-door rearing makes for a happy Pig, but it takes about 8-9 months to achieve, requires plenty of rough land, and requires a good system of rotation. We now prefer to work in partnership with farms that specialise in quality pork |
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Our Pigs are 'Hop to Trot'
Legislation dictates that Pigs cannot be fed on the 'Scraps and the Swill' as in days of yore. Primarily, they cannot be fed with foodstuff that has had the potential to have been cross contaminated with a meat product, i.e. anything that has come through the processed or cooked food chain. Our belief in feeding the best that is natural and nutritious is costly, so imagine our delight when we started work with a local micro brewery.
As a supplement, our Pigs now get some of the by-products of the brewing process, namely the Hops, Mash and Yeast. Working with another local business is exciting. It is beneficial to both the Farm and the Brewery since we are reducing wastage and costs without any detriment to the quality. Watch out for the 'Ale of Leven Pork Pie'.
As a supplement, our Pigs now get some of the by-products of the brewing process, namely the Hops, Mash and Yeast. Working with another local business is exciting. It is beneficial to both the Farm and the Brewery since we are reducing wastage and costs without any detriment to the quality. Watch out for the 'Ale of Leven Pork Pie'.