our history
In 2001 we bought our first pair of rare breed fatteners from Chatsworth House, we had recently moved to an eight
acre smallholding in West Yorkshire, high in the lea of the Pennines. Oinko and Piglet became our first livestock.
At the time we worked in the food industry manufacturing food ingredients, consequently, whenever something was overcooked or overproduced it found its way back home. On one occasion 200 kg of caramelised peaches kept them happy for weeks.
When it came time for slaughter we fully expected the meat to be of better quality than shop bought, however we
were not prepared for just how much better. The joints were marbled through with fat, giving a superb flavour, and
it had a generous layer around it. When roasted the meat remained succulent and the flavour was something remembered
from our childhoods but had not tasted for many years – it tasted of pork!
The sausage was a revelation. Industrial manufacturers seem to regards sausage as a means to dispose of anything that can be declared as “protein” or “meat” regardless of what it tasted like. They then blend in flavour enhancers, preservatives and colouring to make them look and taste like they think sausage should. next page
