Ethical pork Archives - Page 2 of 6

Sam Leach & Mary Holbrook – Rooting For Real Farms - 3rd Aug 2017

Mary Holbrook’s battered white van drew up outside Sam Leach’s Birch Restaurant in Bristol to deliver a half British Lop pig. Sam heaved it out and into the kitchen where he carefully and skilfully divided the cuts while explaining the different ways he uses the head, fat, bones, liver, tail and trotters. On the blackboard… continue reading

James Golding & Alan Bartlett – Rooting For Real Farms - 27th Jul 2017

James Golding, Chef Director at The Pig Hotel chain, believes that for taste and texture in the meat pigs must have a happy, unstressed life, and at the Pig Hotel in Studland, Dorset this means a shady patch of woodland with a view out to sea. ‘I am responsible for these pigs. As a chef,… continue reading

Amelia Freer & Helen Browning – Rooting For Real Farms - 19th Jul 2017

When you look at Helen Browning’s British Saddleback pigs rooting for worms and grubs in the organic fields and wallowing on hot days in cool muddy pools you see why they are happy and healthy and hardly ever need antibiotics. This is a world away from the barren concrete pens in factory farms where pigs… continue reading

Hugh Fearnley-Whittingstall & Peter Greig – Rooting For Real Farms - 12th Jul 2017

‘I want to eat pork from pigs that have been reared outdoors, free to enjoy the rooting, snuffling and social interaction that are so essential to them. In fact, that’s the only pork I’m prepared to eat,’ this is what Hugh Fearnley-Whittingstall told us as we filmed him putting a slow-cooked shoulder of pork ‘Donny… continue reading

Jemima Jones, Lucy Carr-Ellison & Ben Goldsmith – Rooting For Real Farms - 5th Jul 2017

Of all the rare pig breeds, Tamworths are the most closely related to the Forest Pig that roamed through the oak woods that covered the English countryside at the end of the ice age 10,000 years ago. That’s why Ben and Jemima Goldsmith’s Tamworths thrive so well eating acorns and rooting for grubs in a… continue reading

Mark Hix & Peter Gott – Rooting For Real Farms - 26th Jun 2017

Mark Hix’s quest for traditional British farm produce led him to Peter Gott’s stall in Borough Market where he was introduced to pork from Peter’s wild boar who spend their lives rooting and grubbing in mixed woodland above the farmhouse. The taste was a revelation, and Peter has been supplying Mark’s expanding chain of restaurants… continue reading

Damian Clisby & Harry Boglione – Rooting For Real Farms - 21st Jun 2017

Harry Boglione, who supplies his parents’ restaurant Petersham Nurseries with organic meat and vegetables from his farm in Dorset, told us that when he decided to become a farmer his dad thought it was ‘a complete and utter disaster’ but after a couple of years he changed his mind and became a bit envious, wishing… continue reading

Guest Blog – Buying Meat: The Questions to Ask Yourself, by Amelia Freer - 21st Nov 2016

We each approach life with a vastly different set of ideas, beliefs, concerns and expectations which guide our decisions. Respecting such differences in opinion is important in all walks of life, but I think it is particularly important when it comes to nutrition. What is right for one person may be wholly wrong for another. I… continue reading

Antibiotic resistant superbugs found in factory farmed pork - 6th Sep 2016

After decades of pumping antibiotics into livestock to compensate for inhumane and disease-inducing conditions, bacteria are now fighting back. A new survey of factory farmed UK pork from supermarkets found that 63% of pork samples were contaminated with antibiotic-resistant E.coli, bacteria that cause life-threatening kidney infections and blood poisoning. Pigs in factory farms are so… continue reading

In search of the elusive grass fed pigs - 2nd Sep 2016

Grass Fed beef and lamb are becoming quite common it would seem. Having 4 stomachs, one in particular called the rumen, helps makes this possible for those animals. This rumen is something that pigs chickens, turkeys lack. Its purpose in a cow is to host a mind boggling abundance of beneficial bacteria, which break down… continue reading

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