#PigDay

I love pigs 🐖

A few years ago, I was fortunate to receive some funding from the The Henry Plumb Foundation to develop a project adding value to rare breed pig meat.

I chose to keep Gloucester Old Spots, which are a native breed of pig, made famous by their pink skin and black dapple spots as well as their flavoursome meat.

After attending a butchery course at the School of Artisan Food, I starting rearing pigs.

As part of the project, I was fortunate to have some mentoring support, which provided me with an invaluable network of contacts, insights into the world of food production as well as making a life long friend, who checks in on me from time to time.

Keeping pigs has helped me to become integrated within my local community. People are interested to learn about my pigs, which are highly intelligent animals and fun to be around too.

Everybody raves about how tasty my farmhouse sausages are and I share recipes and cooking tips on my foodie blog: www.nofussmealsforbusyparents.com

And so, rearing pigs is more than just an on-farm project and having a well-stocked freezer. They have provided me with an opportunity to learn new skills, network with inspiring business leaders, created an engaged community and the ability to share tasty food.

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Pig Day
Gloucester Old Spot Pigs