We went on a visit to Alba, Italy to find out about the truffle. Whilst we were therer we had the most wonderful pork we had ever tasted, only to find that it was locally grown by the restaurateur. The flavour was incredible and totally unlike anything we had eaten here. A couple of glasses of wine later and it was a case of, “why can’t we produce pork like this, we have the room". So the story began….
Knowing nothing about pigs we had to decide now what to do. We went on a weekend course to a rare breed pig farm in Devon to find out all about rare breed pigs and what to do with them and loved every minute.
Now being fired up with enthusiasm, knowledge and the love of the pig it was time to begin.
We bought four rare breed weaner, Berkshire, Middle Whites & Lops and transported them back to The Wheatsheaf in the back of our car. Ian, our Devon farmer, told us they like soft music so we played classical music to them all the way home; they were very quiet and peaceful until the music stopped when they became noisy and restless. We had already built straw arcs with plenty of room for them to move around and they settled into their new home with ease.
We now have 38!
Our pigs live outdoors with shelter if they want it. They have plenty of space to root, roam and laze at will. Their meat develops slowly, surrounded by a natural layer of fat and is firmed by a good level of exercise. Pigs are sociable animals and like being with other pigs, so we keep them together. Our pigs are happy pigs; consequently our pork is the best it can be. Pete, the landlord, lovingly tends to them, making sure they are well fed, watered and healthy. When the time comes for them to leave us we take them to Laverstock Park for slaughter, which is still in Hampshire, so they don’t have far to travel. You can’t get pork more local than ours - direct from our garden!
Gastronomically, it’s been a revelation and a complete joy to us. Jenny went to River Cottage to find out about the butchering and preparation. We use all parts of our pigs and have made our own brawn, black pudding, sausages, terrines, pates, pork scratchings and stock - not to mention the more prime cuts for our chops, pork belly, etc., etc. We are about to embark on bacon and a Wheatsheaf pork pie.
Interesting pig facts:
*The Chinese have written records of pig keeping that date back to 7,000 B.C. and perhaps the oldest written recipe for pork dates to 500 B.C. – suckling pig, stuffed with dates, wrapped in straw and pit roasted;
*Pigs are very intelligent, ranked only behind humans, whales, dolphins and primates;
*Christopher Columbus took eight pigs with him on his second voyage to the New World in 1493;
*Whilst most domesticated farm animals are slaughtered only after their usefulness, pigs are not useful until after they’re, ahem, gone! Sheep are bred for wool and milk, goats & cows for milk, chickens for eggs. Apart from the truffle hunting pig, the pig is bred solely for dinner.
As well as pigs we have 14 quails, whose eggs we use on our menu. We did have rare breed silver lace and Cotswold leg bar chickens, also for their eggs, but they became fox fodder when the local fox got in and killed them. We do intend to try again with chickens and are also going to have a go at raising bees for our own honey.