Practical Pigs Magazine No.15 Top tips for buying the famous woolly porker! Retour à l'édition précédente

As I write this late in April, we’ve got it all to look
forward to as another rearing season approaches
and we look forward to our next couple of
weaners. The enclosure has been spruced up, the
fence tested and the ark checked. We’ve got
straw and feed in stock, so all that’s left to do is
endure the frustrating wait until the pigs arrive!
The last of our fresh pork is but a distant memory
now and, to be honest, we sold far too much of it to
friends and neighbours who wouldn’t stop pestering for
more. Trouble is, we left ourselves decidedly short
– especially on the delicious, home-made sausage front
– which defeated the object, somewhat.
Visiting Jamie Emberson’s impressive homebased
meat processing unit, and seeing his shiny,
new mincing and sausage-making equipment, left
me itching to get to grips with some raw pork
again! I hope you’ll also find Jamie’s story – which
starts on page 36 – just as inspirational.
He’s taken an initial idea and really run with it,
demonstrating real self-belief in his own ability to
start producing top-quality pork products that
people will want to buy. It’s a heartening tale that
should bring hope to all with enthusiasm and
passion for our brilliant native pig breeds.