The Missing bits from 2012 (Part Two) - Pictures from 'The Farm walk'

On May 25th last year we opened the gates to Scotts Field Pork for the day and welcomed about twenty guests. These included interested members of the press, the famous butchers with whom our business would not exist, our local MP Elizabeth Truss and her aide Fiona Walker.

The sun shone upon the righteous that day - I think it was the only weekend the entire summer when we had no rain.

Needless to say we had a fantastic time talking about Large Black Pigs to a captive audience and as usual 'our girls' wowed their guests. The response we have had since has been incredible form being nominated for both The Norfolk Food Hero & Countryside Alliance Rural Enterprise Awards to articles in both regional and national magazines and newspapers the latest being January's edition of LandLove Magazine.

Before I let the pictures paint a thousand words I would like to say a belated thank you to the neighbours and friends who helped us on the day - Oxburgh Hall who allowed us to use their car park, Debbie Hartley who did the on site catering, Lynda Eddy who co-ordinated the day, Susie Emmett who planned our PR campaign and last but not least Mark of Browns Kitchen and his amazing chefs who showed how our strong our  local food chain is by serving tea at his restaurant after the walk.

Many Thanks to all who came - we hope to see you again later this year.

Lunch ...

Consisted of Mrs Hartley's  famous sausage rolls and a pig cake she baked with Charlie's ham rolls & Johns pork pie - all made of course from Scotts Field Pork (except the cake which is a portrait!)

Rural Enterprise Awards

Its a pig's life

On Tuesday we welcomed The Rural Enterprise Awards judge William Burton to Scotts Field Pork. Someone was smiling on us as it was one of the few rain free days that we have had this winter.

Feed Time

William had come to see the set up that we have here at Oxborough and to discuss with us our role in supporting a local food economy.

Like most people who visit our herd of Large Blacks he was impressed not only by the animals themselves but also the system that we use to rear them. Although we are not organic the layout of the paddocks is heavily influenced by Helen Browning. Unfortunately we do not have enough space to follow her system precisely but have tried to accomodate her theories within the acreage that we have available. Although we have recently introduced a basic vaccination programme for our sows this is really an insurance policy only. Touch wood they have for the past seven years maintained a high health status with no routine medication and it is my opinion that although The Large Black is renowned for being a very hardy breed Helen's system has contributed to their welfare.

Rob showing William the sandy soil

We also discussed the suitability of The Brecklands for outdoor pig rearing - sand over chalk is very free draining and thus makes a prefect enviroment for pig keeping which in turn makes a valuable contribution to the farm rotation by increasing the soil organic matter. This leads to a significant yield increase on subsequent crops.

The Large Black pig of course has a valuable gene pool which we are keen to maintain -fans will already know this includes hardiness, docility and the ability to produce and rear large litters. The pork that is produced has a succulent texture and in our opinion is the best you will taste.

No 223 - a real beauty!

We then retired to our local Hostilery The Bedingfeld Arms for coffee and Scotts Field Pork Sausage Sarnies -these were supplied by Impson Butchers At the pub we talked about the relationship we have with our butchers and in turn their relationship with their customers. Together we offer an affordable unique product that can compete on price with the supermakets but in terms of service and quality is unmatchable.

William asked where we saw ourselves in 10 years time - here in the pub with a pigman up the road Rob joked - but a dream would be to see other small herds of Large Black pigs with farmers selling their pork to local butchers throughout the country. This way the Large Black would be as rare as the Gloucester Old Spot rather than the Siberian Tiger and that would be a real achievement for everyone involved in the preservation of this wonderful animal.