Wednesday, 29 March 2017

Eating pedigree pork helps keep rare breeds alive

We’re encouraging our diners to eat pedigree pork in a bid to help keep rare breeds being reared in the area from dying out.

Eating porkers such as Oxford Sandy and Blacks, sometimes referred to as the plum pudding or Oxford Forest pig, brings money into the porcine industry and helps breeding programmes develop.

Buying meat from these more unusual breeds who have had happy lives living near us in the heart of Devon is not only better for the diner, as they produce much tastier meat, but it’s also good for the producer as it makes it viable for them to keep these breeds going.

Our ethos has always been to provide good food, sourced locally wherever possible, while supporting other businesses in the community too. We’re hoping that by giving our customers more information on the provenance of the meat they are eating it will help them understand the importance of animal husbandry a bit better and also promote our wonderful suppliers who do such a fabulous job protecting rare breeds. It’s all about awareness really.

You can’t get any fresher or tastier produce than stuff reared nearby and also because we know our suppliers well, we know their animals are treated with respect and have happy and good lives.

The Oxford Sandy and Blacks breed has reached crisis point at least twice in the past when numbers dropped so low that extinction was a real possibility.

Pig breeders Donald and Mary Shere from Oakridge Farm near Bampton specialise in Oxford Sandy and Blacks and supply us with our pedigree pork. Make sure you try it next time you pop and see us. 

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