provenance
With the unrelenting pressure from supermarkets on farmers to reduce prices, it is hardly surprising that they focus on kilos in to produce maximum kilos out when fattening their pigs. Logically they therefore select breeds, principally Landrace, that grow most quickly on the least feed. Also, the consumer has come to expect very lean meat, combine these requirements and the optimum time to kill these animals is typically between sixteen to twenty one weeks. With the emphasis on rapid growth and lean meat, where do flavour and quality fit in? In short, they don’t.
We raise our pigs for flavour. They receive a GM free, medication free feed whilst taking minerals and nutrients from the free range pasture in which they live. We do not kill at less than eight months so that the muscles and flavour can fully develop. This is by no means the most cost effective approach, but we know that it produces a happier, healthier pig and therefore the very best finished product.previous page
