Saddleback Pigs
A native, British breed the saddleback is an amalgamation of the Wessex and
Essex pigs. The
saddleback was recognised in its own
right in
1967.
It
is a striking pig with white belt on a black body. A very docile breed, they
make excellent mothers having large litters and plentiful milk.
Unlike commercial
pork which is ultra-lean, wet with the fat and lean separating, Saddleback pork
is
robustly excellent by contrast, succulent, flavoursome and with
crackling to die for. Rare
breeds are the ancestors of the modern factory pigs. They mature slowly and
because they live outdoors they need to develop the muscles and fat needed to
survive outside. This gives them a higher fat content and a special taste and
texture and the meat remains moist and succulent. Because of this they are
unsuitable for modern factory farming methods.
Our pork is
succulent and delicious and I can guarantee it will be unlike any other pork you
have tried before. We can offer all cuts and often supply 1/2 or whole
pigs for people to freeze at home. People often say that pork does not
freeze well, however we freeze many cuts ourselves and can honestly say there is
no difference... the crackling is still fantastic and the meat moist.
We currently
supply some top restaurants in London but are keen to introduce our product for
the general public to enjoy at home. We also make our own sausages from
100% shoulder meat and are happy to discuss bespoke recipes including rusk or
breadcrumb free for coeliacs.
FREE RANGE SADDLEBACK PORK
