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Digital Subscriptions > delicious. Magazine > October 2018 > ”WE’RE KEEPING A CORNISH TRADITION ALIVE”

”WE’RE KEEPING A CORNISH TRADITION ALIVE”

Pig-rearing wasn’t part of this former bank manager’s game plan, but Sally Lugg’s efforts show what can happen when you mix a family legacy with a bit of serendipity. Lucas Hollweg travelled to a model family farm in Cornwall to find out the story behind a sausage that’s worth saving

delicious. 2017 PRODUCE AWARDS WINNER

Primrose Herd award-winning hog’s pudding

”We’re astounded by Primrose Herd’s work ethic and commitment to making a wonderful product from contented pigs”

On a bright Cornish day, the blue sky broken by powder puffs of white cloud, Sally Lugg gently coaxes two pigs out into the sunshine from their corrugated-iron arc, set in a hillside paddock behind her home. “Come on, Penny, you grumpy thing,” she says. “Come on, Sam. It’s me, your friend. Good boy.” From a nearby shed comes the sound of contented grunting and squelching.

Another sow sprawls lazily on the straw-lined floor, surrounded by a brood of feeding piglets. “Everyone’s resting,” Sally says. “They’re having a siesta.” Sally and her husband Bill have been rearing free-range rare-breed pigs on their farm near Redruth for more than 20 years. Neither of them started out with any farming experience. “My husband was a plumbing and heating engineer and I was a NatWest bank manager,” says Sally. “We were living on a busy road in town, and when this house and land came on the market we decided to buy it.”

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About delicious. Magazine

Ease into autumn with the October issue of delicious. magazine. Cosy up with Ottolenghi's simple comfort food, Debbie Major's satisfying sausage casseroles and the perfect autumn dessert – sticky toffee apple pudding. Follow the MasterChef finalists' guide to running your own supperclub and perfect your baking with our ultimate scone recipe and DIY garibaldi biscuits (aka squashed flies!). Our hearty vegetarian midweek dishes and main-meal soups will also keep you toasty and warm this month. Plus, don't miss all our fab foodie competitions and reader offers.

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