tag:blogger.com,1999:blog-84117698787834499312024-03-21T11:48:56.442+00:00Rob The PigmanRob the Pigmanhttp://www.blogger.com/profile/17813595587701762570noreply@blogger.comBlogger68125tag:blogger.com,1999:blog-8411769878783449931.post-25017554444961014502015-08-01T18:22:00.000+01:002015-08-01T18:22:23.796+01:00What The Papers Say 2014 .........<div class="separator" style="clear: both; text-align: center;">
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We usually do this at Christmas time - look back at what the press had to say about Walk The Pork , Large Black Pigs and what we get up to at Scotts Field Pork. Last year however Sarah opened a new shop in December and is only just starting to draw breath......so here goes a belated look back (in no particular order) at 2014 starting with Stacia Brigg's feature in The Eastern Daily Press.<br />
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Stacia is the paper's feature writer and a huge supporter of all things foodie here in Norfolk - this is what she had to say about 'Walk The Pork'<br />
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'Yesterday Scotts Field Pork kick-started The Brecks Food and Drink Festival by holding it's annual 'Walk The Pork' event at it's farm near Oxborough, an invitation only tour of the pig paddocks for butchers, customers and food fans.<br />
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In attendance was MP Elizabeth Truss, Secretary of State for Enviroment, Food & Rural Affairs, whose constituency includes The Brecks and who has long been a supporter of the area's food producers. (She said)<br />
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'It's a fantastic success story and just one of a number of success stories in The Brecks. What I hope events like this will do is help people understand the connection between the landscape and the food they eat.'Rob the Pigmanhttp://www.blogger.com/profile/17813595587701762570noreply@blogger.com4tag:blogger.com,1999:blog-8411769878783449931.post-5936612113413268362015-06-13T11:47:00.000+01:002015-06-13T11:47:00.283+01:00Rare Breeds- Use them or lose them<div class="MsoNormal">
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The last thing that we looked at at ‘Walk The Pork’ was the benefits that a rare breed animal such as The Large Black Pig can
offer commercial producers today and Rob spoke briefly about this:</div>
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‘Large Black Pigs are like all rare breed animals – you need
to use them or lose them. They are our heritage, part of our rich farming
history and so like a great cathedral should be preserved, however if there is
no commercial reason to keep them then they become like a zoo animal that is in
danger of distinction.</div>
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Fortunately The Large Black Pig has many favourable
attributes that will appeal to the small producer so we have every confidence
that they will survive.</div>
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As a sow they have a
very docile temperament, they are great mothers, they produce reasonable size
litters, milk very well and produce great pigs. </div>
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The Large Black is white skinned but black haired so they don’t
get sunburnt and as they have more fat than a commercial pig are able to cope
better with the cold in the winter. Another benefit is that they cope well with
both indoor and outdoor systems.</div>
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Finally, Large Blacks have a great conversion rate - I feed
these sows about 20% less than I would a commercial pig which brings feed costs
down and although we don’t do it this way they would probably survive on a
forage based diet as they are natural grazers.'</div>
Rob the Pigmanhttp://www.blogger.com/profile/17813595587701762570noreply@blogger.com0tag:blogger.com,1999:blog-8411769878783449931.post-59202814082446154912015-04-23T19:52:00.001+01:002015-04-23T19:52:21.360+01:00Walk The Pork - The RBST<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: 12pt;">It is a matter of great pride that Rob's work is </span>recognised<span style="font-size: 12pt;"> by The Rare Breed Survival Trust. Although we produce 'tiger pigs' which are a cross between a Large Black Sow and a Duroc Boar - finding a way of making this meat palatable for modern tastes means that we have been able to increase the national herd of Large Blacks thus helping to secure their future.</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">We are very privileged that The RBST Chair, Gail Sprake agreed to speak at Walk The Pork 2014.</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">'Thank
you for the invitation to join you this morning and for giving me the
opportunity to talk to you all. It is a privilege to be standing here,
witnessing conservation in action.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Conservation
is at the heart of what RBST stands for.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">The
Rare Breeds Survival Trust is the leading national charity working to conserve
and protect the United Kingdom’s rare native breeds of farm animals from
extinction. We rely on the support of our members, the public, corporate sponsors
and grants and legacies in order to carry out the vital work we do. <o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">RBST
was founded over 40 years ago and since then no breed of British farm livestock
has become extinct.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">The
picture was not so rosy in the first 73 years of the 20<sup>th</sup> century -
breeds such as the Lincolnshire Curley Coated pig, the Small White and the
Dorset Gold Tip pig breeds, Glamorgan cattle, Limestone sheep, the Suffolk Dun
cow, all these breeds are consigned to the history books and their genetics are
lost - for ever. They cannot be re-created, and once they are gone, they are
gone. The UK has a rich and diverse heritage of native breeds across all
species, more than any other European country - we have nearly 60 livestock
breeds currently on our Watch List, and 74 native poultry breeds listed as at
risk. That makes a total of over 130 native breeds at risk from extinction.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">In
1973 when the Trust was formed, the Large Black pig was immediately placed on
the Trust’s Watch List as a “critical” breed. Today, 41 years later, the breed
remains on our Watch List and numbers have increased, with approximately 200 -
300 breeding females in the national herd.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">That’s
good news, but there is no room for complacency.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Our
vision is to secure the continued existence and viability of the UK’s native
farm animal genetic resources. We promote knowledge and the keeping of rare and
native breeds, we monitor breeding populations, we work alongside the
government’s Farm Animal Genetic Resources (FAnGR) committee, we support and
participate in research, and most importantly, we maintain and develop our Gene
Bank of rare native breeds. The National Gene Bank contains genetic material
from all of the rare breeds of cattle, sheep, pigs, goats and equines on the
RBST Watch List.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">We
aim to educate our farmers and livestock keepers as to the benefits of rare
breeds.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">We
work with partnership organisations such as Plantlife and the Wildlife Trusts,
most recently in the Coronation Meadows Project</span><span style="font-size: 12.0pt;"> launched by HRH The Prince of Wales who is Patron of all three
organisations, to restore wildflower meadows to the British landscape to mark
the 60<sup>th</sup> Anniversary of the Coronation. RBST takes every opportunity
to emphatically reiterate that these wildlife meadows need grazing animals and
the two are intrinsically linked. It is the rich diversity of our native breeds
of farm livestock that have shaped the landscape we see today.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">The Brecks is a classic
example of this - the flat, free draining, predominantly arable land provides an ideal environment for outdoor pig
production, and grazing animals. One of our rarest native sheep breeds, the
Norfolk Horn, is indigenous to this region, and when the Trust was formed in
1973 there were only 9 Norfolk Horn sheep remaining. I am pleased to say that
today the breed is in better shape and listed in Category 4, At Risk, on the
Watch List with 900-1500 breeding females. At the local Wayland Show in Watton
last month there was a line up of 14 shearling ewes in one class, testament to
the hard work and dedication of our Norfolk breeders who are passionate about
our local breed.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">Passionate is the
description that is totally apt when one considers keepers and breeders of rare
breeds. But these animals are not museum pieces, they are part of our farming
way of life, and a sustainable farming future and we have to use them, or lose
them.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">Sarah and Robert are a
great example to all keepers of rare breeds - they have taken one of our oldest
pig breeds, risen to the challenge of sustainable farming, and guaranteed a
future for this breed by using it. They have successfully educated the market
to the superior eating qualities of our traditional native breeds. <o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">I’d like to conclude by
sharing one final thought with you - the media reported last week on comments
made by the US Ambassador to Britain, Matthew Barzun, when asked by Tatler to
describe his ideal dinner party dish. He responded by saying “I’ll tell you
what I would not serve - lamb and potatoes. I must have had lamb and potatoes
180 times since I have been here. There are limits and I have reached them”. I
would have to say to Mr Barzun that it could not have been native breed lamb,
thoughtfully reared, knowledgeably produced and carefully prepared. </span><span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">Whether it is pork, beef,
lamb or mutton, the flavour, taste and eating quality of our native breeds is
beyond compare. As livestock keepers, we have to share the passion demonstrated
by Sarah, Robert and their family; we have to eat them to keep them, or, use
them or lose them.<o:p></o:p></span></div>
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Rob the Pigmanhttp://www.blogger.com/profile/17813595587701762570noreply@blogger.com0tag:blogger.com,1999:blog-8411769878783449931.post-81055581901040505052015-04-10T21:02:00.001+01:002015-04-11T18:15:07.525+01:00Walk The Pork - The Chef<div class="separator" style="clear: both; text-align: center;">
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In 2014 we were privileged to be nominated for The Field to
Fork Norfolk Food & Drink Award. One of our fellow nominees was Scott
Taylor – Head Chef at The Elveden Estate
and a customer of Scotts Field Pork .The Elveden Estate is not only the largest
in house farm in the country but it is also the gateway into The Brecks. We
were delighted when Scott agreed to talk at Walk The Pork about his role on the
estate as well as the estate’s policy for sourcing food in it’s restaurant.</div>
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‘ The Elveden Estate is 22,500 acres of Breckland of which
only about 10,000 acres is used for arable farming, most of the rest is managed
as part of various conservation projects. This means that The Elveden Estate Restaurant
is part of a a very large scale operation. One in six Ryvitas comes from this
farm in The Brecks as well as 6% of the
UK’s onions.</div>
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When I first arrived
at Elveden I found it quite difficult
to use estate produce in our restaurant. This is because our farmers usually
deal with a minimum order of 16 tonnes of onions for example, so finding a 10 kilo
bag for me was a real pain. To their credit they have bent over backwards to
try and accommodate me and this is because Lord Iveagh’s passion to use the produce
that is around us here in The Brecklands is shared by everyone who works on the
estate. If it is not supplied directly
by the estate it comes from small scale producers nearby, so we buy Red Poll
beef from a gentleman that is a tenant on the farm and we use Jacob lambs from
another. </div>
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We buy our honey from someone on the estate that has his own
hives – last year we bought 600lbs of Elveden Honey to be used in The Estate
Restaurant as well as The Elveden Inn. It is also the reason we like to support
Scotts Field Pork which is a brilliant
product as the pork has a fantastic flavour. We could use commercial pork but
that is not what we are about – it is important to us that we support small
farms in The Brecks.</div>
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One of the things that we make from Scotts Field Pork is The
Brecks Salami which is made from beef fat from the red polls mixed with the
pork to make a fantastic product that is then sold to our customers. The idea of the Elveden farm shop &
restaurant is to be part of The Brecks food web. As a relatively large
organisation we are able to buy quite a lot from the small producers that
surround us enabling them to increase their business and employ more staff. We in
turn provide employment locally and so the hopefully a large proportion of the
money that is made in The Brecks by visitors spending at the estate shops stays
in the area.</div>
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This philosophy has been developed further by the estate
helping local small holders to increase their businesses by for example purchasing
a flock of sheep which the small holder then buys back with a loan arrangement.</div>
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Here inThe Brecks we have a unique landscape. You can see this as you drive past the fields,the honeycombing of
sand, the soil, chalk and flint.
The productivity here is a credit to everyone that works on the land which is not
the easiest on which to grow. When you go up Lincolnshire way and see that lovely
dark peat soil it amazing to consider that we get anything out of ‘The Broken Land’.
It is however our unique heathland that gives rise to a habitat for plants which are not found anywhere else on this planet and this must give our animals which graze it a unique flavouring that wont be found elsewhere.</div>
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It is our relationship with our producers that creates
interest with our customers. Like Vanessa I am on first name terms with them
all and it is this that gives us a unique understanding of how the food has arrived
in our kitchens.</div>
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In short we are an example of a large farm working with lots
of small farms and I think this is the way the future lies to ensure the continued
success of us all.'</div>
Rob the Pigmanhttp://www.blogger.com/profile/17813595587701762570noreply@blogger.com0tag:blogger.com,1999:blog-8411769878783449931.post-52991245320891613612015-04-04T21:50:00.000+01:002015-04-04T21:50:13.924+01:00<h2>
<span style="color: #cc0000; font-size: x-large;">Walk The Pork - The Food Web</span></h2>
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<h3>
<br /><span style="color: #cc0000;">The story of a food web in The Brecks</span></h3>
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We were joined on Walk The Pork by Vanessa Scott from Strattons,
Scott Taylor of The Elveden Estate, Tony Potter of Impsons Butchers and William
Gribbon from Heygates Farms, businesses both large and small - all of whom in
some way contribute to ‘TheBrecks sausage Roll’ which is symbolic of the successful
food web that we are involved with here in The Brecks. With less than 100 food
miles being involved in it’s production it contributes towards the success of
several family businesses who in turn create employment for others.</div>
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<b>Vanessa Scott -
Strattons<o:p></o:p></b></div>
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Can I start you off with a thought , one which is part of
The CPRE report and was voiced by Monty
Don. ‘Mapping Local Food is a powerful
way to form our own connections to the land, landscape & nature. It’s a
chance to enjoy seasonal produce, to discover the best, most wholesome and
freshest food around us and the most distinctive varieties and taste. It is our
chance to support a food network that is rich with variety and diversity and
meaning. It’s our chance and we need to seize it’.</div>
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Now if you just hold that point I want to talk to you about
something that happened to me about five or six years ago. I was in a ‘gastro’
pub on the outskirts of Norwich and the owner was determined to bend my ear
about local produce. He knew that along with Richard Hughes of The Lavender
House I spend a lot of time talking about sourcing food locally and was keen to
point out that I had got it all wrong. At
the time he had a chain of hotels in small market towns and his philosophy was
to buy it in and bang it out cheaply. He was very proud of the fact that he was
a guest of honour at a dinner in London held by a national low cost catering
wholesaler as that was where is was buying all his produce from.</div>
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Now I will skip ahead to what we do here in The Brecks. The
Brecks Sausage Roll was my introduction to The Black Pig. The initial
introduction came from Liz Truss our local MP who introduced me to Rob at
Scotts Field Pork and it was through him that I met Tony of Impsons who is our
local butcher in Swaffham. A butchers staffed by people with proper skills,
they can talk about the meat and the cuts and tell you how to use the different
products that they sell – so if you read about something in a recipe book they
will happily present you with the cut you require for it.</div>
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The Brecks Sausage Roll which we produce in the cafe at
Strattons is made half and half from Scotts Field Pork as well as Heygates
potatoes and root vegetables from The Elveden Estate which people always find surprising
as they think it is such a ‘meaty’ sausage roll.</div>
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It is projects like this that keep me interested in running
our hotel, meeting the producers that come to the back door with their amazing
produce and stories.</div>
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A little footnote to my story.</div>
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The man all those
years ago who was selling breakfasts at £2 a head is no longer (strangely
enough) doing that . Our business goes from strength to strength and it is
because of items like our sausage roll which is a premium product (as they
retail at £2.75). This might be considered to be expensive, but it is because we have picked the best ingredients we can . We have picked
individual items that come from this area, that aren’t available elsewhere and
which not only tell the story of the unique landscape of The Brecks but gives
all our guests a unique visitor experience. It is a unique selling point which
we should never underestimate.</div>
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<b>Tony Potter of Impsons<o:p></o:p></b></div>
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Our involvement with this food web is through the Black Pig which
we take from Scotts Field Pork and sell not only to hotels in the area but in
the shop as well. We add value by producing a dry cure bacon which more and
more people are asking for as they are tired of the froth producing stuff they
buy from a supermarket. We also produce a sausage – The Brecks Banger which
goes into The Brecks Sausage Roll.</div>
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In our shop we probably have about 300 years worth of
combined experience. A local Tescos
opened recently and the butchers there have hours rather than years of experience,
something which the public need to know & understand if The British Butcher
is not to continue to be a dying breed. As with all rare breeds you need to use
us or lose us!</div>
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<b>William Gribbon –
Heygates Farms<o:p></o:p></b></div>
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At Heygates we farm about 6000 acres in around Swaffham on
The Brecks light, sandy soil. We predominately grow potatoes and have created a
brand called The Norfolk Peer. This is a high quality new potato that is sold
in supermarkets , markets like Covent Garden & national wholesalers as well
as more local ones in Norfolk. With The Norfolk Peer we have created a brand
out of a commodity and are proud that here in Norfolk we are producing something
of real quality. It is this potato as well has flour from our mills that goes
into the production of The Brecks Sausage Roll.</div>
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Rob the Pigmanhttp://www.blogger.com/profile/17813595587701762570noreply@blogger.com0tag:blogger.com,1999:blog-8411769878783449931.post-72156441944496778052015-03-20T19:28:00.001+00:002015-03-20T19:28:48.474+00:00Walk The Pork - The Farmer<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxHwfN_BKxC9VQYrf73vPmXf4SOqf0zeOLbsAAMmtJ2UMAI0gXg2Eoa5JA6JfXh3lBH0zoiaz-Ij37gQl3QFC87dPthEYXlU2e7RI_6WgsV8eGtwgQB0KxXgeHwGkj1zAdlTcgqfRBuf72/s1600/Walk-the-Pork_2014-082.web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxHwfN_BKxC9VQYrf73vPmXf4SOqf0zeOLbsAAMmtJ2UMAI0gXg2Eoa5JA6JfXh3lBH0zoiaz-Ij37gQl3QFC87dPthEYXlU2e7RI_6WgsV8eGtwgQB0KxXgeHwGkj1zAdlTcgqfRBuf72/s1600/Walk-the-Pork_2014-082.web.jpg" height="213" width="320" /></a></div>
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I started the business in 2004 with two in pig Large Black gilts
from a prison farm near Boston which we put in a field at the bottom of the
garden in Scotts Lane – hence the name Scotts Field Pork. We expanded to six sows
and a boar and moved to this farm in Oxborough in 2005. We continued to breed
the pigs pure but found that although the taste & tenderness of the meat
was most appreciated it was a little too fat for modern tastes. We decided to
cross The Large Black with a commercial boar and after a series of experiments
found that the Duroc Boar worked best by reducing back fat levels whilst
maintaining intramuscular fat and improving confirmation. This made the meat we
produce more appealing to our butchers and their customers and we have been
able to expand the herd to about a hundred sows – seventy of them pure bred
Large Blacks and about thirty Large Black cross Welsh sows using the Duroc as a
terminal sire.</div>
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We originally chose The Large Black Pig as it used to be the
commercial pig of choice for East Anglian farmers indeed my maternal grandfather
had a herd of Large Black Pigs as did my paternal great grandfather who kept
them in his Orchard at Blakeney so there is a strong family connection.</div>
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We also felt there was an opportunity to help a rare breed
by trying to create a viable business based on the breed’s favourable eating
qualities and it’s ability to thrive outdoors. This would give our butcher
customers a product not available in the supermarkets and thus enable them to
grow their pork sales.</div>
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In summary the business has four main aims. One is to
provide an income for us as a family & hopefully a full time member of
staff. The second is to increase the fertility of this Breckland soil on the
host farm, the third is to promote the Large Black Pig and encourage others to
do a similar thing with another rare breed. The fourth is to give our butcher
customers a branded product to help to increase their sales within the local
community</div>
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Rob the Pigmanhttp://www.blogger.com/profile/17813595587701762570noreply@blogger.com0tag:blogger.com,1999:blog-8411769878783449931.post-73012032642954932012014-10-22T20:50:00.000+01:002014-10-22T20:50:44.866+01:00Walk The Pork - The Minister<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJtAIiDe3I_Z0Nx7BzJkV33jnnfslh2XwfN8iEcFGvbbNxrIrAN9AF6i9V2n7nmTWnv585Zl1Du_Ou3sgdrLMUTlUGcyTzhXveHDtIV_9sFaB0FxFR9AqOUKfXlg7kaBO6QA_12lgzjMFd/s1600/Walk-the-Pork_2014-117.web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJtAIiDe3I_Z0Nx7BzJkV33jnnfslh2XwfN8iEcFGvbbNxrIrAN9AF6i9V2n7nmTWnv585Zl1Du_Ou3sgdrLMUTlUGcyTzhXveHDtIV_9sFaB0FxFR9AqOUKfXlg7kaBO6QA_12lgzjMFd/s1600/Walk-the-Pork_2014-117.web.jpg" height="268" width="320" /></a></div>
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This year we held ‘Walk The Pork’ as part of The Brecks Food
Festival – a three day event that takes place as part of the wider Norfolk Food
Festival over the third weekend in September. It is an opportunity for everyone
in The Becks to showcase their skills from ‘farm to fork’ and is supported by many local businesses including The
Elveden Estate & Heygates Farms. </div>
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We were delighted to welcome The Right Hon Elizabeth Truss
who as well as being Secretary of State
for The Environment, Food & Rural
Affairs is also our local M.P. Liz has taken a keen interest in The Brecks Food
Festival since she was elected in 2010, recognising its significance in
promoting both food & tourism in the local economy.</div>
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She kindly agreed to speak at Walk The Pork as the opening
event of The 2014 Brecks Food Festival.</div>
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‘It is fantastic to be here again at Walk The Pork. I
remember the first year that I was invited along. It was an incredibly hot day
and I was amazed to walk into a field and find as well as some black pigs the
most fantastic pork and bacon products on offer. </div>
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The pigs that you have here are a very rare breed producing
a fatter meat which is I believe is coming back into fashion as tastes change -
they certainly produce fantastic meat. Since that first walk I have seen The
Black Pig being sold in many local shops, cafes and restaurants. Yours is a
great success story and is part of the wider success story of The Brecks. We have The Brecks Food Festival that Vanessa Scott
of Strattons Hotel has been so instrumental in making happen to showcase other
great Brecks produce such as The Norfolk Peer potato which anyone can now buy
in their local supermarket. In season we
also have fantastic asparagus produced in the Brecks. I think that what the festival
is doing is helping people understand the connection with the landscape, it is
a incredibly unusual landscape with amazing bio-diversity which co-exists with
really fantastic products that people want to enjoy and eat. </div>
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I am pretty obsessed with local food. It’s a great movement
which is helping people connect with the environment and nature as well as our
history. It is great that the festival
is going from strength to strength. It is good for tourism and raising the
profile of The Brecks.</div>
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As DEFRA Minister I am very open to ideas about what we can
do to promote sustainable agriculture, to make sure in Britain we are eating our indigenous
food, our fabulous local food as well as getting the opportunity to export as
well.’</div>
Rob the Pigmanhttp://www.blogger.com/profile/17813595587701762570noreply@blogger.com0tag:blogger.com,1999:blog-8411769878783449931.post-47364235124470799462014-10-17T22:39:00.001+01:002014-10-18T15:45:47.467+01:00They Came, They Talked & Walked Some Pork<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJHwX8fIE43QPO7g7wRgIeoeoxlwpTzxKpxHigPgcIKHBPD1unj3HZfaX7FFrh7e3T8cuqNbtW-inlo4Ll2aoH00j9hxhcpfiz4PrKqzTIkUyrWbfnCzsWqMmERBHkhvLqt50GRPW4IR4/s1600/cooking+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJHwX8fIE43QPO7g7wRgIeoeoxlwpTzxKpxHigPgcIKHBPD1unj3HZfaX7FFrh7e3T8cuqNbtW-inlo4Ll2aoH00j9hxhcpfiz4PrKqzTIkUyrWbfnCzsWqMmERBHkhvLqt50GRPW4IR4/s1600/cooking+2.jpg" height="212" width="320" /></a></div>
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In this the prequel to our series of blogs about Walk The Pork 2014 we thought you might be interested in who comes along........This year we welcomed amongst others a government minister, Norfolk chefs & butchers & a couple of salami producers. Our guest list follows:<br />
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The Right Honorurable Elizabeth Truss - Sectretary of State for The Enviroment, Food & Rural Affairs<br />
Scott Taylor - Head Chef at Elveden Estates<br />
Charlie Mills - Bramfield Meats<br />
George & Henry Mills - Mills & Sons<br />
Mark & Mark Allen - Fleetwoods Butchers<br />
Tony Potter - Impsons Butchers<br />
Richard Hughes - The Lavender House<br />
Vanessa Scott - Strattons Hotel<br />
Les Scott - Strattons Hotel<br />
Jackie Kennedy - Marsh Pig Salami<br />
Miles Nicholas - Gog Magog Hills Farm Shop<br />
Charles Bradford - Gog Magog Hills Farm Shop<br />
Rosy Darling- Intwood Farms<br />
Gail Sprake - Chair RBST<br />
Tom Beeston - CEO RBST<br />
Neil Richardson - Barclays Bank<br />
Marcus Bates - BPA<br />
Susie Emmett - Greenshoots Productions<br />
William Gribbon - Heygates Farms<br />
James Walker - Chef<br />
Sarah De Chair - Chair of The Norfolk Food & Drink Festival<br />
Stephen Plume - The Sausage King<br />
James Skelton - NFU<br />
Andy Newman - Andy Newman Assoc<br />
Johann Tasker - Farmers Weekly<br />
Chris Hill - EDP<br />
Stacia Briggs - EDP<br />
James Rudman - NFU<br />
Graham Cormack - Tax Assist<br />
James Parry - CPRE<br />
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The focus this year was on local food webs, living, working & growing in The Brecks and 'use them or lose them' the focus on rare breeds.<br />
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We will over the next few weeks feature a series of blogs covering our discussions. Please join the conversation .............<br />
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<br />Rob the Pigmanhttp://www.blogger.com/profile/17813595587701762570noreply@blogger.com0tag:blogger.com,1999:blog-8411769878783449931.post-19174551260475429962014-10-17T21:59:00.000+01:002014-10-17T21:59:17.515+01:00There's nowhere quite like Norfolk<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwscEQu7d034ExZhyphenhyphenPcUB0YIzgWGEyGZOBgV08Lp5PhZTs9zZ2JFHqW5ZMwAElGpyv-Aso7mSdnm6CPyhyAPDsm2p_v_fuPyHsMkBqtr9qCTaHhGayhY74jjvjZtTl23qTKES6GDwNHH5p/s1600/_MG_7298.web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwscEQu7d034ExZhyphenhyphenPcUB0YIzgWGEyGZOBgV08Lp5PhZTs9zZ2JFHqW5ZMwAElGpyv-Aso7mSdnm6CPyhyAPDsm2p_v_fuPyHsMkBqtr9qCTaHhGayhY74jjvjZtTl23qTKES6GDwNHH5p/s1600/_MG_7298.web.jpg" height="157" width="200" /></a></div>
<br />
We had a lot of fun one day this summer with Visit Norfolk. You can see the results in The Food & Drink video <a href="http://visitbritain.tv/en/channel/53/visit-norfolk" target="_blank">here</a>. In this series of short films you will find many reasons to visit our amazing county - once you arrive you might find one or two to stay .<br />
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I did.<br />
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Rob the Pigmanhttp://www.blogger.com/profile/17813595587701762570noreply@blogger.com0tag:blogger.com,1999:blog-8411769878783449931.post-91760359844429350772014-10-12T19:51:00.000+01:002014-10-12T19:51:18.179+01:00Great British Food Producers <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYNuuGpjmzLTROCD1mD-KiXbsrVIK8np9XDsQoQI9_heRGCLUdCpBjcs2zPyULKXLHa3n15qFArEHbLha8R2OBOoiORpvU-xJaUBXaNtxAjatZzRFxrGagyLPuvUNsLXqf2NLLKigcOSaj/s1600/_MG_7279.web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYNuuGpjmzLTROCD1mD-KiXbsrVIK8np9XDsQoQI9_heRGCLUdCpBjcs2zPyULKXLHa3n15qFArEHbLha8R2OBOoiORpvU-xJaUBXaNtxAjatZzRFxrGagyLPuvUNsLXqf2NLLKigcOSaj/s1600/_MG_7279.web.jpg" height="213" width="320" /></a></div>
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We delighted to have been nominated by LandLove Magazine as one of their Great British Food Producers. We now need lots & lots of people to vote for us. You can do this by following the link to <a href="http://www.landlove.com/awards" target="_blank">Landlove Awards</a>.<br />
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All voters will be entered into a draw to win a fantastic three night break at <a href="http://www.kingsheadinn.co.uk/" target="_blank">The Kings Head Inn</a> in Yorkshire so it is a win win situation.<br />
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Good Luck to us all!Rob the Pigmanhttp://www.blogger.com/profile/17813595587701762570noreply@blogger.com0tag:blogger.com,1999:blog-8411769878783449931.post-47081506787251072572014-08-25T17:39:00.000+01:002014-08-25T17:41:36.359+01:00Goan Pork Vindaloo made with The Bhaji Man spices & Scotts Field Pork<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlFTg1_ehoGA-x3IusBvl6yPPa5ZmC9XDk3QP2dAYj2_XZ5KaL7OGIJqClz4_PXtQibrw3Lq9Xl4tzuCxOZtOBa6xrP3zzKFuOPR1TRYDQKeomnpSLjS69lnJ1NXma4KNYEFsMcCqKeFYj/s1600/20140825_133055_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlFTg1_ehoGA-x3IusBvl6yPPa5ZmC9XDk3QP2dAYj2_XZ5KaL7OGIJqClz4_PXtQibrw3Lq9Xl4tzuCxOZtOBa6xrP3zzKFuOPR1TRYDQKeomnpSLjS69lnJ1NXma4KNYEFsMcCqKeFYj/s1600/20140825_133055_resized.jpg" height="200" width="150" /></a></div>
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Rain stopped us going to <a href="http://theaylshamshow.co.uk/" target="_blank">The Aylsham Show</a> today so it seemed like the perfect day to use the spices that <a href="http://recipeinabox.bhajiman.co.uk/curry-kits/pork-vindaloo.html" target="_blank">The Bhaji Man</a> sent us with shoulder of Scotts Field Pork. No recipe for this just follow his link to get a Bhaji Man Goan Vindaloo spice kit.<br />
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A Bhaji Man spice mix ensures that you have all the flavour of a meal made from scratch with the convenience of using pre-selected spices.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjnxc8mGoD-Af9hNE0Tq8z4AU0hZIG467_Kg5QYkLJhHgv0TaMfD_coiTW4UNk5kDHnSgYdLeVw-Y-e2CS_etY_7g_3JNAy2WpbausQbxLpzurIgTtZNW6hZDolfdgdp0-qA-SHaIIy2j/s1600/20140825_135137_resized.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjnxc8mGoD-Af9hNE0Tq8z4AU0hZIG467_Kg5QYkLJhHgv0TaMfD_coiTW4UNk5kDHnSgYdLeVw-Y-e2CS_etY_7g_3JNAy2WpbausQbxLpzurIgTtZNW6hZDolfdgdp0-qA-SHaIIy2j/s1600/20140825_135137_resized.jpg" height="150" width="200" /></a></td></tr>
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This is not fat - it's flavour! Can you see that our pork is slightly darker in colour than commercial pork.<br />
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Once ground the spices are added to white wine & sugar to make a marinade for the pork</div>
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Onions are then caramelised and the pork and further spices are added<br />
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45 minutes later and hey presto! Goan Pork Vindaloo to be served with rice and cucumber raita</div>
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Rob the Pigmanhttp://www.blogger.com/profile/17813595587701762570noreply@blogger.com0tag:blogger.com,1999:blog-8411769878783449931.post-12558037316725931322014-07-19T13:15:00.000+01:002014-07-19T13:15:32.718+01:00The first taste of Summer - Norfolk Peer New Potatoes<br />
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<span style="color: #cc0000;">"Everybody raves about Jersey royals which are lovely, but these Norfolk potatoes are really special"</span></div>
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<span style="color: #cc0000;">James Barber - Head chef at the Brudenell hotel in Aldeburgh</span></div>
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A couple of weeks ago we were privileged to be invited to see the first of this season’s <a href="http://www.heygatefarms.co.uk/norfolkpeer.shtml" target="_blank">Norfolk Peer</a> new Potatoes lifted at Cockley Cley here in The Brecks.</div>
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Preparation for this season’s crop began last winter when the land was de-stoned to ensure the crop is not bruised. The seed potatoes are then planted systematically in furrows to ensure consistent tubor size at harvest.<br />
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In a recent blog we discussed the impact of irrigation upon cropping in The Brecks when it was introduced in the 1970’s. Mervyn Gribbon brought irrigation to Heygates farm in Swaffham and was instrumental in ensuring that growing potatoes became not only possible but profitable. His son William is continuing the family tradition on the same farm and is responsible for developing The Norfolk Peer brand.<br />
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What makes Norfolk Peer stand apart from the crowd? It is it’s freshness. The potatoes are lifted daily and available to the consumer within 24 hours. To ensure continuity of supply potatoes are planted from the end of February until early June and to ensure traceability consumers are able via The Heygates website to track the field that the potatoes they are eating were grown in!<br />
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For more information about where you can get your hands on these little treasures please follow <a href="http://www.heygatefarms.co.uk/wheretobuyretail.shtml" target="_blank">this link</a></div>
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Later in the year The Peer is followed by <a href="http://www.heygatefarms.co.uk/NorfolkKeepers.shtml" target="_blank">The Norfolk Keeper</a> – but that is another story </div>
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When a group of farmers in this part of the world meet up food always plays an important part of the proceedings and lunch at Heygates was no exception. Norfolk Peer Potatoes, our own Scotts Field Pork and the last of the seasons asparagus from Beachamwell all beautifully prepared and cooked by the team at Strattons Hotel & Cafe in Swaffham<br />
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Rob the Pigmanhttp://www.blogger.com/profile/17813595587701762570noreply@blogger.com0tag:blogger.com,1999:blog-8411769878783449931.post-25246886587614332962014-07-14T21:34:00.000+01:002014-07-14T21:34:39.931+01:00The Norfolk Show 2014<div class="separator" style="clear: both; text-align: center;">
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At this Year's Royal Norfolk Show Scotts Field Pork was showcased in The Cookery Theatre by Norfolk Food Festival Patron Vanessa Scott. She was joined on stage by my wife who talked about two of her favourite subjects - Large Black Pigs & The Great British Butcher - both endangered species!<br />
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Whilst Vanessa cooked loin of Scotts Field Pork in coconut milk with tomatoes and spinach Sarah spoke to the audience about our herd of pigs, the origins of The Large Black Pig and why their incredible gene pool needs to be preserved. With Mary Kemp (who each year runs The Cookery Theatre at The Norfolk Show) she discussed the importance of our butchers in Norfolk and again why their incredible gene pool needs to be preserved!<br />
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<h3 style="clear: both; text-align: left;">
So What is so special about The Large Black Pig?</h3>
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Apart from the fact that they are incredibly beautiful they are prolific and very good mothers. They are the UK's only black pig which means that with the onset of global warming they will be better able to cope with longer hotter summers. The meat that they produce is succulent and moist with a great flavour as it is marbled with intramuscular fat. Whatever cut you chose it really will be the best pork you ever have.</div>
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<h3>
..... and The Great British Butcher</h3>
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One of our local butchers Tony Potter of Impsons was asked a couple of years ago to add up the combined experience in years of his butchers. It came to 265 years. 265 years worth of advice and expertise that once it is lost cannot be replaced. As a family we are not rabid anti-supermarketeers and accept that they have a place in our society there is a big BUT though. The long threatened Tescos has finally opened it's doors in Swaffham and is having a profoundly negative effect on the town as we all predicted. The lads on the butchery counter there will not be able to look after the elderly or give advice on cheap cuts or indeed have the time to have a joke with their customers in the same way that the 'young' men at Impsons do. Beware Great British Public - if you dont use our Great British Butchers - you will lose them<br />
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<h3>
Loin of Scotts Field Pork in Coconut milk with tomatoes & spinach</h3>
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<b>About 1.2kg boned pork loin</b></div>
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<b>Salt and freshly ground black pepper </b></div>
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<b>3 tbsp olive oil </b></div>
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<b>10-12 garlic cloves, peeled</b></div>
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<b>100g fresh ginger, peeled and coarsely chopped</b></div>
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<b>2 large hot green chilli, chopped (remove the seed if you like)</b></div>
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<b>12-13 curry leaves (optional but make huge difference)</b></div>
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<b>2 tsp ground cumin</b></div>
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<b>1 bay leaf</b></div>
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<b>Seeds from 10 cardamom pods</b></div>
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<b>150g creamed coconut dissolved in 10-11tbsp boiling water or two cans coconut milk</b></div>
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<b>Squeeze or two of lime juice, to taste</b></div>
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<b>10 tomatoes, cored and spilt in two widthways and slow roasted for 2 hours</b></div>
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<b>Fresh spinach</b></div>
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<b>Fresh coriander, chopped, to garnish</b></div>
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•<span class="Apple-tab-span" style="white-space: pre;"> </span>Cut the rind from the pork, leaving a thin layer of fat (use the rind to make crackling – score it, scatter it with salt, and bake at 220C/425F/gas mark 7 until puffed up, crisp and golden). Score the fat and season the meat well all over, rubbing it into the surface. Tie the meat in a couple of places with kitchen string, so it will hold its shape, and set aside.</div>
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•<span class="Apple-tab-span" style="white-space: pre;"> </span>Warm the oil in a large casserole over a low heat and poach the garlic cloves until they just begin to take on a light golden colour. Scoop out the garlic with a slotted spoon and raise the heat under the pan to medium-high. Brown the pork on all sides, then set aside. </div>
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•<span class="Apple-tab-span" style="white-space: pre;"> </span>Take the pan off the heat and let the oil become cooler. Add the ginger, chilli, cardamom, cumin and bay, and sauté gently for a minute. Return the pork to the pan, turn it over in the seasoned oil, then pour over the coconut milk and bring to a simmer.</div>
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•<span class="Apple-tab-span" style="white-space: pre;"> </span>Cook the meat at a very gentle simmer on a low heat, covered, until cooked through and tender, turning it occasionally and scraping the bottom of the pan. This should take about one and a half hours, by which time much of the liquid will have evaporated. In the last 30 minutes of cooking add the roasted tomatoes to the pan and remove the lid of the pan.</div>
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•<span class="Apple-tab-span" style="white-space: pre;"> </span>Remove the meat and let rest for 10 minutes. Meanwhile add the spinach to the tomatoes and cover for i minute and continue to cook. Season to taste. Remove from the heat and arrange on four plates. Squeeze over the lime juice, grind on the pepper and sprinkle with coriander.</div>
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•<span class="Apple-tab-span" style="white-space: pre;"> </span>Serve the pork on the bed of tomatoes & spinach with minted new potatoes or rice. Serve the crackling on the side.</div>
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<br />Rob the Pigmanhttp://www.blogger.com/profile/17813595587701762570noreply@blogger.com0tag:blogger.com,1999:blog-8411769878783449931.post-63453373284197194052014-06-29T21:43:00.000+01:002014-06-29T21:43:39.993+01:00Sarah,Teacher, Shepherd & General Superstar<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: inherit;">Every year Sarah spends her Easter holidays helping us with lambing ( see our previous post) and when she goes back to school takes some of our orphan lambs into the primary school where she teaches. This year she took it one step further and took her reception class to visit Whitehouse Farm in Oxborough (see #OFS14 blog for more about owners Nick & Susie Emmett). Below she has jotted some thoughts about how she has used her shepherding experience to teach her class this spring.</span></span></div>
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<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: inherit;"><i>'And now on to children …</i></span></span></div>
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<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: inherit;"><i><br /></i></span></span></div>
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<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: inherit;"><i>Who was it said that, no one should
ever work with children or animals? … well I’ve done both. And the best
recipe is to mix them up together! </i></span></span></div>
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<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: inherit;"><i><br /></i></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: inherit;"><i>Oh,
this sounds like my great grandfather who mixed baking and farming. </i></span></span></div>
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<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: inherit;"><i><br /></i></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: inherit;"><i>I’ve always taken lambs into school, yet I
don’t think I’ve ever had a reception class so captivated as this year's have been.</i></span></span></div>
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<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: inherit;"><i><br /></i></span></span></div>
<div class="MsoNormal">
<i><span style="font-size: 12pt; line-height: 107%;"><span style="font-family: inherit;">The lamb visit to school motivated the
children to write, paint, role-play, sing and be very curious. One boy went to the shops and bought a book
about sheep, a</span></span><span style="font-family: inherit; font-size: 12pt; line-height: 107%;">nother girl scraped the
bark outside our classroom with her feet saying</span><span style="font-family: inherit; font-size: 12pt; line-height: 107%;"> </span><span style="font-family: inherit; font-size: 12pt; line-height: 107%;">“I’m digging
the ground like the sheep”.</span><span style="font-family: inherit; font-size: 12pt; line-height: 107%;"> </span><span style="font-family: inherit; font-size: 12pt; line-height: 107%;">I was really
surprised by this, we’d not talked about this behaviour and her reaction was entirely based on her
observations at Whitehouse Farm. For this particular girl it represented some
significant language development.</span><span style="font-family: inherit; font-size: 12pt; line-height: 107%;"> </span></i></div>
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<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: inherit;"><i><br /></i></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: inherit;"><i>One day we made a sheep pen in the classroom. It was full of noisy children pretending to be sheep trying to find their muddled up lambs. It was a lot of fun and pretty amazing when you think that a lot of the children in my class, live in challenging social conditions, and rarely go anywhere. A trip to the farm was a big deal for them.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: inherit;"><i><br /></i></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: inherit;"><i>Another day we visited a pop-up art gallery in our classroom created with pictures borrowed from my walls at home. We’ve
looked at what crooks are made of, made lamb shaped biscuits and are shortly to
explore meat and wool. The children were
so enthralled with all their newly gained language that they told Nick & Susie on a subsequent visit to Whitehouse Farm that the big sheep are called ewes, not
mummy sheep! <o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: inherit;"><i><br /></i></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: inherit;"><i>A huge belated thanks to Rob and Sarah for allowing me to
spend an idyllic Easter holidays helping out; even entrusting me to the care of
the orphans – all hand picked to be of special interest so that the children
could discuss a variety of sizes and colours, and mixed parentage.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: inherit;"><i><br /></i></span></span></div>
<br />
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 107%;"><i><span style="font-family: inherit;">My Head Teacher couldn’t believe I was brave enough to back my
van up to<a href="https://www.blogger.com/null" name="_GoBack"></a> the gates and just let 6 lambs go across the playground
and through a funnel made up of lines of children into a temporary pen. Each child had to weigh and make up their own
milk powder to feed a lamb. An exercise
in logistics enabling 30 children to do this.
Normally noisy children learned to be gentle and careful. '</span><span style="font-family: Comic Sans MS;"><o:p></o:p></span></i></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="MsoNormal">
<span style="line-height: 17.1200008392334px;">The logistics of getting photos to accompany this amazing story have proven a little too difficult to do. I am sure however that you can get the gist without them. I hope that the children at Sarah's school in future years will look back at these few weeks and realise how privileged they were to have her as a teacher.</span></div>
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<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: inherit;"><br /></span></span></div>
Rob the Pigmanhttp://www.blogger.com/profile/17813595587701762570noreply@blogger.com0tag:blogger.com,1999:blog-8411769878783449931.post-28280690147447152302014-06-21T16:09:00.000+01:002014-06-21T16:09:28.258+01:00Lambing 2014 - Guest post by Sarah Francis<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFgH07WXigczvTxgcH9RVtl1vzJRdKQF2wePn_Dn3Fa_i8BNxQGvKpbhnQxw80QcnDbsumMqz4rShWrHOLNi2OVQsjO4R7LZ9Ii9xJAt8Fjh-cWQuMUcGU8oZyawVI-WFXdfeK-RrQe4C1/s1600/lambs+and+macmillan+001.a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFgH07WXigczvTxgcH9RVtl1vzJRdKQF2wePn_Dn3Fa_i8BNxQGvKpbhnQxw80QcnDbsumMqz4rShWrHOLNi2OVQsjO4R7LZ9Ii9xJAt8Fjh-cWQuMUcGU8oZyawVI-WFXdfeK-RrQe4C1/s1600/lambs+and+macmillan+001.a.jpg" height="200" width="199" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sarah in the lambing field one very wet morning</td></tr>
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<br />
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<span style="font-family: "Arial","sans-serif";">We said it would be weekly - but we were lying! A broken computer has extended the wait but this is well worth it! Sarah's impressions of Lambing 2014.</span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Sarah has been a good mate for many years and has taken over from Nick Emmett as our mentor, helping us to build our flock of sheep here in The Brecks. </span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"> </span></div>
<div class="MsoNormal">
<b><span style="font-family: "Arial","sans-serif";">How long have
you lived in The Brecks and what brought you here?</span></b></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">I have lived
in the Brecks since 1987 when work with a national pig breeding company brought me
here. I remember complaining to my Aunt that I thought it would be flat and
boring, but I loved it from the start.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><b>What made you stay?</b> </span></div>
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<span style="font-family: "Arial","sans-serif";">I stayed as my farming career evolved and as my experience widened from
indoor pigs to outdoor pigs; I ended up being the second female in the UK to
manage a large outdoor breeding herd. Over time I grew to love the Brecklands for its
wildlife and landscape. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Arial","sans-serif";">Your day job
is as a teacher in Kings Lynn – so where did you gain your shepherding
experience? </span></b></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">My shepherding experience began as a child when I yearned and
dreamt of working on farms:<span style="mso-spacerun: yes;"> </span>my father
taught agriculture and I would accompany him on visits to farmers at every
opportunity I could. As a teenager I learnt to lamb by working on large flock ,at
Penshurst Place Kent, in my holidays.<span style="mso-spacerun: yes;">
</span>About 15 years ago I spent a period being self-employed and worked
largely as a shepherd in East Anglia, expanding my experience. In addition I
worked in Yorkshire, Northumberland and Devon, lambing large flocks.</span></div>
<div class="MsoNormal">
<br /></div>
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<span style="font-family: "Arial","sans-serif";"><b>What made you
give up working with livestock?</b> </span></div>
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<span style="font-family: "Arial","sans-serif";">I always enjoyed teaching others livestock husbandry
whilst I worked on the farms and I was seeking new challenges where I could
inspire the next generation of farmers. I remember talking about the lambing yard
and the classroom, at my teaching interview, where the similarities of rapidly
changing priorities are present in both situations. </span></div>
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<br /></div>
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<b><span style="font-family: "Arial","sans-serif";">How have you
enjoyed working with a small flock?</span></b></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Yes certainly
a change for me and not one I would have thought I would have enjoyed. However there
is nothing small about your flock and the outlook you have for local food
production. It’s a pleasure being involved in a small family business where
animal welfare is of the highest standards and where sensible commercial
decisions are made.<span style="mso-spacerun: yes;"> </span>It’s been great to
know every sheep and remember the origin of all the lambs…oh yes that’s the, ‘fir
tree lamb’…(who was born next to the fir tree.) .... something that when you are working on large flocks just doesn't happen.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjIsJ5uA-iHUS4zxUGFtxVVdU0z7AsUEoAWI-fK_NPpQ1F_maozG3TYgpzLBD9di8HgHXcvpLosUH20ufbDj3sh9tNH7N4P051jFP7NAKULS_B0yDSwUFacRRcbPyzV1jk0XKw9ONq_qBp/s1600/mother+love+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjIsJ5uA-iHUS4zxUGFtxVVdU0z7AsUEoAWI-fK_NPpQ1F_maozG3TYgpzLBD9di8HgHXcvpLosUH20ufbDj3sh9tNH7N4P051jFP7NAKULS_B0yDSwUFacRRcbPyzV1jk0XKw9ONq_qBp/s1600/mother+love+2.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mother Love</td></tr>
</tbody></table>
<br /></div>
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<b><span style="font-family: "Arial","sans-serif";">What do you
think about our New Zealand Romneys? </span></b></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">I must admit
I have always worked with clean faced sheep so originally I thought they were
ugly! I am now a convert watching their amazing mothering ability, their huge
characters, ease of lambing/milking ability. I can see why they fit your system
so very well and with the imported NZ genes believe they are the perfect choice
for a low input/ outdoor lambing system to fit in with the pigs and the clothes business!</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHXGEcSB1z-_HDC1LbIdTu1UQBK-lbN2_WHf7PMhSJC2gPQQUQnYiBW_msRvBYqv2jwopmLFRQxHYbMLBa4ai4ACMljXtyWGDecgvdrLxJmG1BeeWd9ix329s4QeSvg9Iw0e9uY5Dq9jwd/s1600/quads.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHXGEcSB1z-_HDC1LbIdTu1UQBK-lbN2_WHf7PMhSJC2gPQQUQnYiBW_msRvBYqv2jwopmLFRQxHYbMLBa4ai4ACMljXtyWGDecgvdrLxJmG1BeeWd9ix329s4QeSvg9Iw0e9uY5Dq9jwd/s1600/quads.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These quads were scanned as a single - delivered by Sarah they prove she hasn't lost her touch </td></tr>
</tbody></table>
<b><span style="font-family: "Arial","sans-serif";">What has been
the highlight this spring?</span></b></div>
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<span style="font-family: "Arial","sans-serif";">Realising I
had not forgotten my instincts as a stockman and a shepherd. Passing on my
experiences to others, including my class at school. Seeing a difficult lamb survive
after a few days support in the field. </span></div>
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<br /></div>
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<span style="font-family: "Arial","sans-serif";"><b>And the
lowest point?</b> </span></div>
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<span style="font-family: "Arial","sans-serif";">Going back to school when I wanted to carry on in the field!
However this soon changed when my class were inspired to learn all about sheep
following a visit to school by the orphan lambs.</span></div>
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<br /></div>
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<span style="font-family: "Arial","sans-serif";"><b>What is
special about keeping sheep in the Brecks? Why does it differ from other parts
of the UK?</b> </span></div>
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<span style="font-family: "Arial","sans-serif";">Traditionally sheep were grazed the heathland of The Brecks with very hardy breeds like The Norfolk Horn. With the advent of irrigation things changed. A ready water supply meant that now high value crops could be grown so sheep were replaced by carrots & spuds. A change of government policy which encourages farmers to ensure that at least some of their farm reverts to grass means that there is currently a bit of a stock renaissance here in The Brecks. </span><span style="font-family: Arial, sans-serif;">We still need hardy native breeds though!</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgOOeEL2MzQ73pXez8p9entPGF77X1u-YPYZxCe2o6aBR6LdrnzO55RQEZYSdffVFbzDOECIs41V4n2S1enf5h3YD91KAZAWfLpb6teev5wlykdHVLq4CevpD53zsXVmEJhFddP86KjGs0/s1600/sarah+vic+pic.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgOOeEL2MzQ73pXez8p9entPGF77X1u-YPYZxCe2o6aBR6LdrnzO55RQEZYSdffVFbzDOECIs41V4n2S1enf5h3YD91KAZAWfLpb6teev5wlykdHVLq4CevpD53zsXVmEJhFddP86KjGs0/s1600/sarah+vic+pic.JPG" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vic Francis feeding orphan lambs</td></tr>
</tbody></table>
<b style="font-family: Arial, sans-serif;">I understand
that shepherding is a new skill for your husband Vic – how has he taken to it?
</b><span style="font-family: Arial, sans-serif;"> </span></div>
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<span style="font-family: "Arial","sans-serif";">Actually not bad! I was impressed when walking through the field when he
decided to walk around a bunch so he didn’t disturb them. He
has adored rearing the orphans and the opportunity to watch them grow and
develop. And he has been spotted galloping in the garden with the lambs…oh how
embarrassing!</span></div>
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<b>
</b><br />
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<span style="font-family: "Arial","sans-serif";"><b>Will we see
you in 2015? </b> </span></div>
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<span style="font-family: "Arial","sans-serif";">You would have to lock me up to prevent this! I have farming in my
blood and you have given me a wonderful opportunity to indulge one of my lifelong
<a href="https://www.blogger.com/null" name="_GoBack"></a>passions. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUIsLTjvrLMnafMTlwPvicYn2C-HBduudYVi6dcct8quHN1e-wu6A2SV6Lsh6J4yG66M4Bg9LdU223ey9ndmVlz8xTZPZ2cLsTF7TYYtY1A66AIwq89xs_JJhrVwoFCjrlvn2EMMNa3aD1/s1600/lambs+and+macmillan+012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUIsLTjvrLMnafMTlwPvicYn2C-HBduudYVi6dcct8quHN1e-wu6A2SV6Lsh6J4yG66M4Bg9LdU223ey9ndmVlz8xTZPZ2cLsTF7TYYtY1A66AIwq89xs_JJhrVwoFCjrlvn2EMMNa3aD1/s1600/lambs+and+macmillan+012.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rob & Vic</td></tr>
</tbody></table>
<span style="font-family: "Arial","sans-serif";">Sarah will definitely be back with us in the lambing field in 2015. She is however returning to the blogisphere slightly sooner as she has done a follow up blog which talks about using lambing as a way to teach and inspire her class.</span></div>
Rob the Pigmanhttp://www.blogger.com/profile/17813595587701762570noreply@blogger.com0tag:blogger.com,1999:blog-8411769878783449931.post-14365493230193922722014-06-17T21:53:00.000+01:002014-06-17T21:53:37.970+01:00.... And a little bit more from #OFS14<iframe allowfullscreen="" frameborder="0" height="270" src="//www.youtube.com/embed/pwRnkcMLzEk" width="480"></iframe>Rob the Pigmanhttp://www.blogger.com/profile/17813595587701762570noreply@blogger.com0tag:blogger.com,1999:blog-8411769878783449931.post-4024317410006361182014-06-12T10:01:00.000+01:002014-06-12T10:01:32.547+01:00Black is back at The Royal Norfolk Show<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRia9Gj1_FDCRcyQe9SFm8AmCR3iUmqFRZ4gwkLiJfd_dhipf9uZOvmi_85sAtXzhCQW0ex4G-SWn1q4voWt2x2B5j5Oe0GD0LjwOE3jEjI8F9H6a93b0bI5JBcfJchValmiHIXoX2YuXF/s1600/vanessa+scott.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRia9Gj1_FDCRcyQe9SFm8AmCR3iUmqFRZ4gwkLiJfd_dhipf9uZOvmi_85sAtXzhCQW0ex4G-SWn1q4voWt2x2B5j5Oe0GD0LjwOE3jEjI8F9H6a93b0bI5JBcfJchValmiHIXoX2YuXF/s1600/vanessa+scott.jpg" /></a></div>
<br />
<br />
With only two weeks to go until The Royal Norfolk Show takes place on Wednesday & Thursday 25th & 26th June things are hotting up at Scotts Field Pork.<br />
<br />
Because of the need to maintain a high health status we do not show our pigs as unfortunately at the moment we don't have space for a quarantine area once they return home - there is also the issue of time as well!<br />
<br />
The Large Black Pig will however be well represented at the show by other breeders and it is well worth getting to the ring early to watch judging on the first day.<br />
<br />
Our big news about this years show is that Vanessa Scott is very kindly showcasing our pork in her cookery demonstration which takes place in The Cookery Theatre at 3.30 pm on the Wednesday.<br />
<br />
'Mrs Pigman' will be on stage with her talking about our herd of Large Black Pigs and why it is so important that the gene pool from these fabulous animals survives.<br />
<br />
Please come along to the cookery theatre and support Sarah & Vanessa - lets see if two Norfolk gels can get more bums on seats than a celebrity chef!<br />
<br />
(If by any chance you would like to see James Martin Cooking as well pop along an hour or so earlier)<br />
Rob the Pigmanhttp://www.blogger.com/profile/17813595587701762570noreply@blogger.com0tag:blogger.com,1999:blog-8411769878783449931.post-92153943925200573192014-06-08T20:44:00.001+01:002014-06-08T20:44:40.237+01:00#OFS14<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNVJfMkl_f3K-S7Mc1kblpZ16at7NNsXpJZcAQqLQsaqcIjrjZ2CnTm83lYhiK8f9X76qWVspcgfj_s_mzJuTeIuAJKKvtSi57EHI0CUVXQ_sAepJ3i6WEjE-mnH72VKO3km-nodlXFg3b/s1600/open+farm+sunday+011+(640x640)+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNVJfMkl_f3K-S7Mc1kblpZ16at7NNsXpJZcAQqLQsaqcIjrjZ2CnTm83lYhiK8f9X76qWVspcgfj_s_mzJuTeIuAJKKvtSi57EHI0CUVXQ_sAepJ3i6WEjE-mnH72VKO3km-nodlXFg3b/s1600/open+farm+sunday+011+(640x640)+(2).jpg" height="200" width="200" /></a></div>
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Open Farm Sunday was hosted yet again by The Emmett Family
at their family farm in Oxborough. This year however it was Nick & Susie’s
daughter Liza who took charge of organizing the event. A young woman of many talents – when she is
not helping her father with lambing or teaching tourists in The Med how to sail
she can be found at local boutique hotel Strattons in Swffham where she is a
member of the front of house team.</div>
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As always we took one of our sows, this year it was Gloria’s
turn, with her piglets for children to guess the name of her piglets.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw98DW-oWpzmjZfa8C-HnnIIl0XkWl51Tt_OHum-rFmjm87Lv_CFUYVZLK7J3KAuZoCltUP5gV0IobDI6x4nWMaA6MKEYkD1ZajRH-1dqc_r6w8tCGem7DaeE2cZ_i29grdVFOcxAxRdqe/s1600/open+farm+sunday+001+(640x640).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw98DW-oWpzmjZfa8C-HnnIIl0XkWl51Tt_OHum-rFmjm87Lv_CFUYVZLK7J3KAuZoCltUP5gV0IobDI6x4nWMaA6MKEYkD1ZajRH-1dqc_r6w8tCGem7DaeE2cZ_i29grdVFOcxAxRdqe/s1600/open+farm+sunday+001+(640x640).jpg" height="200" width="200" /></a></div>
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There were also lots of sheep related activities such as Joe
Emmett shearing the families flock of mules<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsCThC_oHTNKe7fN3oQmBRpk9Hg7tQRCl6SieeIEOKnMudn7Ph7eost93x1hI0OubGqXt_tZMCxCh4rsL91VJkR9kCSHKLNrwznF92WLKJq22ekuws3KW-5ILEZ-eg_eapNVZXJIc1R4ql/s1600/open+farm+sunday+021+(640x640).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsCThC_oHTNKe7fN3oQmBRpk9Hg7tQRCl6SieeIEOKnMudn7Ph7eost93x1hI0OubGqXt_tZMCxCh4rsL91VJkR9kCSHKLNrwznF92WLKJq22ekuws3KW-5ILEZ-eg_eapNVZXJIc1R4ql/s1600/open+farm+sunday+021+(640x640).jpg" height="200" width="200" /></a></div>
<br />
and local shepherd Emma weighing
lambs with the help of her son, James.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinFC0dk2Scba5N2YBvcATz8f-Hjlkehyfv4RDYqeW_uDM43PzXj7ETLCmFzL4CEBlXQg2bYt58YgfVi9ejodEtanSETvYXdYSctKlgeIU8auUngU6J14iEW-Z7R2SpAQNfP0p7QR7-fEsV/s1600/open+farm+sunday+023+(640x640).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinFC0dk2Scba5N2YBvcATz8f-Hjlkehyfv4RDYqeW_uDM43PzXj7ETLCmFzL4CEBlXQg2bYt58YgfVi9ejodEtanSETvYXdYSctKlgeIU8auUngU6J14iEW-Z7R2SpAQNfP0p7QR7-fEsV/s1600/open+farm+sunday+023+(640x640).jpg" height="200" width="200" /></a></div>
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Team Cake as always did a a cracking job.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjSBN3lDtOJlhTCOl__wE-EnAAL3Y_IaYkzdJ3FQ8YtJypRc2IFQWIJy5iZVjDpaU-66JogYm4uDnR3oA6uEWl2eMl7OIeYz1ngANmo-1Zj41MXCNVVUqkpwIKvUSX2GfEtwCdxJqxEnWP/s1600/open+farm+sunday+025+(640x640).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjSBN3lDtOJlhTCOl__wE-EnAAL3Y_IaYkzdJ3FQ8YtJypRc2IFQWIJy5iZVjDpaU-66JogYm4uDnR3oA6uEWl2eMl7OIeYz1ngANmo-1Zj41MXCNVVUqkpwIKvUSX2GfEtwCdxJqxEnWP/s1600/open+farm+sunday+025+(640x640).jpg" height="200" width="200" /></a></div>
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The sun shone and fun was had by all.<o:p></o:p></div>
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There is however a more serious side to all this and that is Education, Education, Education.</div>
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As well
as the expected chorus of how they could never eat anything so cute as our
piglets this afternoon I spent time with a local lady who thought I was joking
when I told her that the majority of pigs in this country are born and live indoors then are slaughtered having never been outside. It is a system of farming that although
I chose not to follow does not horrify me as much as it did her, which once
again proves the huge disconnect in this country between the food that people consume and where it
comes from.<br />
<span style="text-align: center;"><br /></span>
<span style="text-align: center;">We all owe a huge debt of gratitude to not only to The Emmett Family but also to the 400+ other famers here in
The UK today who have tried today to help consumers make that connection with
the food that they eat – whether it be on a Brookfield or Mega Dairy scale
farm.</span></div>
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<o:p></o:p></div>
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Rob the Pigmanhttp://www.blogger.com/profile/17813595587701762570noreply@blogger.com0tag:blogger.com,1999:blog-8411769878783449931.post-30368264525853356282014-04-06T20:28:00.000+01:002014-04-06T20:28:58.458+01:00Lambing Live #NorfolkStyle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzBKSYOPv1s6GPheqZdp9I5EmqzA2iZ33r4sKv6NBGxHOnVdme2E674PSgc_70CaJr45vusEaEqoJxC7wO5HKgikLPlMdrMh6O7CStJBV6s0PgcqiFfYshAYa8-FMSNKAsH1fSitl3-Zo3/s1600/pigs+&+sheep+16.3.14+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzBKSYOPv1s6GPheqZdp9I5EmqzA2iZ33r4sKv6NBGxHOnVdme2E674PSgc_70CaJr45vusEaEqoJxC7wO5HKgikLPlMdrMh6O7CStJBV6s0PgcqiFfYshAYa8-FMSNKAsH1fSitl3-Zo3/s1600/pigs+&+sheep+16.3.14+003.JPG" height="320" width="306" /></a></div>
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<div class="separator" style="clear: both; text-align: left;">
If you would like to keep up with what is happening in the lambing field on a daily basis please either <a href="https://twitter.com/RobThePigman" target="_blank">follow us on Twitter</a> or <a href="https://www.facebook.com/pages/Rob-The-Pigman-at-Scotts-Field-Pork/351937311483335?ref=hl" target="_blank">Like us on Facebook</a>.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
We will be posting a weekly blog as well.</div>
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<br />Rob the Pigmanhttp://www.blogger.com/profile/17813595587701762570noreply@blogger.com0tag:blogger.com,1999:blog-8411769878783449931.post-29182926017078111452014-04-05T19:54:00.000+01:002014-04-05T19:54:05.665+01:00Wissey Valley Lamb<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJgF2wlLSNLGLB4P8SF7CfyrbHUPpuHumaiS9hbf_tB8_c-dtvVonyoeGRmNa_pv0cnAT0PK76s2Vac3Tj_FkNl3cX0mU0a2R-asGoecnO_BbJc2Y_l-GVTkBHQM0CfdwS54WPUpgcv1u/s1600/wissy+valley+017.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJgF2wlLSNLGLB4P8SF7CfyrbHUPpuHumaiS9hbf_tB8_c-dtvVonyoeGRmNa_pv0cnAT0PK76s2Vac3Tj_FkNl3cX0mU0a2R-asGoecnO_BbJc2Y_l-GVTkBHQM0CfdwS54WPUpgcv1u/s1600/wissy+valley+017.JPG" height="190" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The River Wissey February 2014</td></tr>
</tbody></table>
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<span style="font-family: "Arial","sans-serif";">As we are about to start this year's lambing we thought it might be an idea to give you some background to Wissey Valley Lamb - where & how the lambs are reared as well as the breed that we use. </span></div>
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<span style="font-family: "Arial","sans-serif";">The Wissey Valley</span></h3>
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<span style="font-family: "Arial","sans-serif";">The River
Wissey rises close to Bradenham Hall in Norfolk which co-incidentally was the
inspiration for L.P.Hartley’s novel, The Go-Between. The river then flows for
just over 30 miles through the heart of The Brecks before joining The Great
Ouse south of Downham Market. It is in the villages on the banks of The River
Wissey that we graze our sheep.</span></div>
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<br /></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-language: EN-GB;">A description of our stretch of the river is to be found in John Cowper
Powys' novel <span style="mso-bidi-font-style: italic;">A Glastonbury Romance</span>
.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3UrBUo3FMciBoH0T3xLPLRgIveoF_UFnl4jVCPtawK9tZary46sqgBgbKNXj5yZ0ZQO13fkQim9H_HwF1MmbM5wYbktJZd2e4yrmGLn62Bc6gP0qizVZK8UqrHEYgf8rrZ1sBJ0y_qc7_/s1600/george,+garry+the+pet+lamb+&+ruby+the+dog+playing+ball.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3UrBUo3FMciBoH0T3xLPLRgIveoF_UFnl4jVCPtawK9tZary46sqgBgbKNXj5yZ0ZQO13fkQim9H_HwF1MmbM5wYbktJZd2e4yrmGLn62Bc6gP0qizVZK8UqrHEYgf8rrZ1sBJ0y_qc7_/s1600/george,+garry+the+pet+lamb+&+ruby+the+dog+playing+ball.jpg" height="131" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ruby the Dog & Garry The Lamb 2013</td></tr>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-language: EN-GB;">'Past deep, muddy estuaries the boat shot forward, where the marigolds
grew so thick as to resemble heaps of scattered gold, flung out for largesse
from some royal barge, past groups of tall lombardy poplars, their proud tops
bowing gently away from the wind, past long-maned and long-tailed horses who
rushed to look at them as they shot by, their liquid eyes filled with entranced
curiosity, past little farm-houses with great, sloping red roofs, past massive
cattle-sheds tiled with those large, curved, brick tiles so characteristic of
East Anglia, past sunlit gaps in majestic woods through whose clearings tall,
flint church towers could be seen in the far distance past huge black
windmills, their great arms glittering in the sun as they turned, grinding
white flour for the people of Norfolk.....'</span></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-language: EN-GB;">First mentioned in The Doomsday book in 1086, The Wissey was navigable
from ‘Oxenburgh to King’s Lynn & Cambridge. By the 1750’s there were wharfs
at Oxborough Hithe and boathouses further up river at Northwold and this
stretch of the river remained busy until the arrival of the railway in 1882. It
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<span style="font-family: "Arial","sans-serif"; mso-fareast-language: EN-GB;">Me & my sheep in The Brecks</span></h3>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-language: EN-GB;"> </span></h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkLR_8AfMkLcCoMWG1fF5QQHjRWr37IVx7zJwT9_ReGpva4bnRH4QVFU3iaft7Zyvz0pK4JW3iOtdphCH6_jK6Fhszl3JwACnJKvQj_ZJtpbgxmM44ZgGhKeBJHPPOPglwEKw_-dDspzmj/s1600/20130407_061814.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkLR_8AfMkLcCoMWG1fF5QQHjRWr37IVx7zJwT9_ReGpva4bnRH4QVFU3iaft7Zyvz0pK4JW3iOtdphCH6_jK6Fhszl3JwACnJKvQj_ZJtpbgxmM44ZgGhKeBJHPPOPglwEKw_-dDspzmj/s1600/20130407_061814.jpg" height="119" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lambs born in the frost 2013</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="font-family: "Arial","sans-serif";">Although the
sandy Breckland soils are perfect for the out wintering of livestock, the light
land becomes a problem in the summer particularly as we are in a low rain fall
area, consequently the grass simply does not grow. </span></div>
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<br /></div>
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<span style="font-family: "Arial","sans-serif";">Traditionally
farmers would have moved their livestock to graze along the banks of the river
where there would be plenty of grass during the summer months and it is this
natural method of farming that we are trying to replicate. This is why we lamb
outside in April, ensuring lamb growth coincides with the grass growing season.</span></div>
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<span style="font-family: "Arial","sans-serif";">Although my
grandfather ran sheep on his farm near here, next to the sugar beet factory at
Wissington my first real experience working with them was when I spent a year
in at his cousin’s sheep station in New Zealand, a country where all stock are
reared extensively on a <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5dsn84byShZa1YEsC948EFhjPn1lkloxNlO_WF63oVzfo5Jw9NhWPiAkAJ7dNGn7MO4Dqe1EsNgRaY4KayFKS9JFS4XOJp_Td3uaHZagbY4tUlhyzeHjhM_JBQENSU1lRcSijlLJ6aM7O/s1600/Jessica+with+rob+&+2+butchers.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5dsn84byShZa1YEsC948EFhjPn1lkloxNlO_WF63oVzfo5Jw9NhWPiAkAJ7dNGn7MO4Dqe1EsNgRaY4KayFKS9JFS4XOJp_Td3uaHZagbY4tUlhyzeHjhM_JBQENSU1lRcSijlLJ6aM7O/s1600/Jessica+with+rob+&+2+butchers.JPG" height="200" width="163" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Mills Brothers meeting Jessica </td></tr>
</tbody></table>
grass based system.</span></div>
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returned to the UK I moved into pigs and had no real contact with sheep until
we needed to replace our lawnmower about 4 years ago. At the time buying a few
ewes seemed the cheaper option! </span></div>
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<span style="font-family: "Arial","sans-serif";">Since then,
with the help of shepherd friends Nick Emmett and Sarah Mills, we have
gradually started to increase the size of the flock. We now have 60 ewes which
we hope to expand into a commercial flock over the next couple of years.</span></div>
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<span style="font-family: "Arial","sans-serif";">Romney Sheep</span></div>
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<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">We started
with Jacobs but are gradually moving over to Romneys so called after the flat
marshland in Kent where they come from and a breed that will easily cope with conditions
in The Brecks . </span></div>
<div class="MsoNormal">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR4_6osvbfQoxn4QSIN2ywrnJy3sffn3tRHLOOA7mtpldYQSe6cehDeYf_xagZKKoZL-NapgAmuaQ9BfYYepCfQH9holhf8GHyYzZ3nYlj1HwyLc2UePWPMvA2SfkXmPLlbAbEd1Y4ryfH/s1600/tups+for+2014+lamb+(2).JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR4_6osvbfQoxn4QSIN2ywrnJy3sffn3tRHLOOA7mtpldYQSe6cehDeYf_xagZKKoZL-NapgAmuaQ9BfYYepCfQH9holhf8GHyYzZ3nYlj1HwyLc2UePWPMvA2SfkXmPLlbAbEd1Y4ryfH/s1600/tups+for+2014+lamb+(2).JPG" height="131" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of this year's tups</td></tr>
</tbody></table>
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<span style="font-family: "Arial","sans-serif";">We have been very
influenced by <a href="http://www.wairereuk.com/" target="_blank">Chris & Caroline Hodgkins</a></span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"> </span><span style="font-family: "Arial","sans-serif";">, winners of the ‘Farmers Weekly’<span style="mso-spacerun: yes;"> </span>Sheep Farmer of the year in 2009. They too
farm extensively and over the years have worked hard to build their flock of
Romneys to over 3000 ewes.<span style="mso-spacerun: yes;"> </span></span></div>
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<br /></div>
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<span style="font-family: "Arial","sans-serif";">They chose
this particular breed because of it’s ‘Easy lambing and good mothering ability,
producing sheep with a strong constitution, high fecundity (number of lambs
born), high growth rates (early maturing), good muscularity and structural
correctness Longevity.’ </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">All of which
sounds pretty good to me…… </span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Chris
continues ‘We work with the ewe’s natural behaviour and operate a minimal
shepherding strategy……’</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">To find out
more about this breed and the way that Chris and Caroline farm on The South
Downs you can follow the link above to their website.</span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">By buying
breeding stock from The Hodgkins and following their low input way of farming
we intend to increase our flock to about 300 thus securing a home for The
Romney in The Brecks. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">We will
continue to market Wissey Valley Lamb through the group of local butchers that
sell Scotts Field Pork.</span></div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDNtSMstC2VNQHKtcglQGq44vXQGffupxMv3CH_KFEuD8TFsBSHcRAFHJPXo7ydf7-A6kQOz2NtbXvt91vW4TlybDpqORbrgwDdFJkTsJ9SPh2NwSJBIfg8K8_lliS2SID9yMGLxGS6Icc/s1600/slow+roast+shoulder.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDNtSMstC2VNQHKtcglQGq44vXQGffupxMv3CH_KFEuD8TFsBSHcRAFHJPXo7ydf7-A6kQOz2NtbXvt91vW4TlybDpqORbrgwDdFJkTsJ9SPh2NwSJBIfg8K8_lliS2SID9yMGLxGS6Icc/s1600/slow+roast+shoulder.jpg" height="238" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slow roast shoulder of Wissey Valley Lamb</td></tr>
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<br />
<h3>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-language: EN-GB;">
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<br /></div>
<br /><br />
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<span style="font-family: "Arial","sans-serif"; mso-fareast-language: EN-GB;"> </span></h3>
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<br /></div>
<br />
<br />
Rob the Pigmanhttp://www.blogger.com/profile/17813595587701762570noreply@blogger.com0tag:blogger.com,1999:blog-8411769878783449931.post-14001727697834387342014-01-29T09:41:00.000+00:002014-01-29T09:41:17.033+00:00Fleetwoods, Gorleston<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ8o7f8s5-fpDYdjNmVJj2wx2IFevY_cDYwGHfWvQk3je-lTDuDxJnMuyQNP38I0tHRcmGsRSpEwtBnlfNs10G8VfSK995IySlZm5EcX2bvaw4eV-f6pXIKsFBhFFD9dmGUi6WH9ONFyj_/s1600/shop+front2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ8o7f8s5-fpDYdjNmVJj2wx2IFevY_cDYwGHfWvQk3je-lTDuDxJnMuyQNP38I0tHRcmGsRSpEwtBnlfNs10G8VfSK995IySlZm5EcX2bvaw4eV-f6pXIKsFBhFFD9dmGUi6WH9ONFyj_/s1600/shop+front2.jpg" /></a></div>
<div style="text-align: center;">
75 High Street</div>
<div style="text-align: center;">
Gorleston</div>
<div style="text-align: center;">
Norfolk NR31 6RQ</div>
<div style="text-align: center;">
Tel: 01493 662824<br />
www.fleetwoodsbutchers.co.uk<br />
<br />
</div>
<div style="text-align: center;">
<h3>
<b><span style="font-weight: normal;"><span style="font-family: inherit;">A STORY OF PASSION AND PRIDE</span></span></b></h3>
<h3>
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<span style="font-family: inherit;"><span style="font-weight: normal;">
</span></span><div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit;"><span style="font-weight: normal;">Mark Allen has a passion for Food.<span style="mso-spacerun: yes;"> </span> </span></span></div>
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<span style="font-family: inherit;"><span style="font-weight: normal;">This is obvious from the moment you walk into
his butchers shop on Gorleston High Street.<span style="mso-spacerun: yes;">
</span>His fantastic counter beautifully presents some of the best meat that
Suffolk and Norfolk has to offer including our own Scotts Field Pork.</span></span><span style="font-family: inherit;"><span style="font-weight: normal;"></span></span><span style="font-family: inherit;"><span style="font-weight: normal;"> </span></span></div>
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<span style="font-family: inherit;"><span style="font-weight: normal;">To persuade you of this I am going to let a picture paint a thousand words....</span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWN_hoqCcTPMcwVUI2QVKhJFg7McSCsYI6oMomciYwwXvkQSq_YL2UaOBAaGzLwFHLfo8xnnAZnWlAJQb1Qx3_DmOsu4AtnB7Ke6LdlYvqLadeKc8O1KYInmhW3-h2Paso-xLgeioQ1QTv/s1600/shop+pictures+001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWN_hoqCcTPMcwVUI2QVKhJFg7McSCsYI6oMomciYwwXvkQSq_YL2UaOBAaGzLwFHLfo8xnnAZnWlAJQb1Qx3_DmOsu4AtnB7Ke6LdlYvqLadeKc8O1KYInmhW3-h2Paso-xLgeioQ1QTv/s1600/shop+pictures+001.JPG" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The pork counter at Fleetwoods</td></tr>
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<span style="font-family: inherit;"><span style="font-weight: normal;"></span></span></div>
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<span style="font-family: inherit;"><span style="font-weight: normal;">Mark was one of the first butchers to take Scotts Field Pork and I think that he will agree that when we first came across each other it was like a meeting of minds. As a stockman I spend my life working to rear as near perfect a pig as I can - it makes every wet & cold day worthwhile when you meet someone like Mark who is just as passionate as you are about the meat that you produce.</span></span></div>
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<span style="font-family: inherit;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: inherit;"><span style="font-weight: normal;">Before I hand you over to the great man himself I must remind you that <a href="http://www.fleetwoodsbutchers.co.uk/index.html" target="_blank">Fleetwoods Butchers</a> are in Gorleston. Mark's business is retail only, so he is not dependent on the tourist trade that so many coastal butchers rely upon. He does however have loyal customer base of Norfolk customers some of whom travel up to 20 miles to come to his shop. Why I am I pointing this out to you? Because Mark runs a very successful business that is an integral part of Norfolks local foodweb providing employment and ensuring that for every £1 that is spent in his shop 75p stays in the local economy. <br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb4ekmtXyk6laJjwsXH2EAD4uz0WbUgzKIeMQBTG1G4ZfqUuHrjB46Gm2WyNKwy11nN5E63IoXdoIbK2Rg1RnWtrmbzqKXsEji-P-nSbdw4raEtKyyupaJieXlJEdOAitOZZ36Z5BMosub/s1600/shop+pictures+011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb4ekmtXyk6laJjwsXH2EAD4uz0WbUgzKIeMQBTG1G4ZfqUuHrjB46Gm2WyNKwy11nN5E63IoXdoIbK2Rg1RnWtrmbzqKXsEji-P-nSbdw4raEtKyyupaJieXlJEdOAitOZZ36Z5BMosub/s1600/shop+pictures+011.JPG" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mark (centre) and the lads at Fleetwoods</td></tr>
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<span style="font-family: inherit;"><span style="font-weight: normal;"><b>Why did you become a butcher?</b></span></span></div>
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<span style="font-family: inherit;"><span style="font-weight: normal;">When I left school I did a two year catering course at Yarmouth College and it was after this I got a job with John Fleetwood at his shop in Gorleston. It was under John that I did my butcher training and continued to work for him until his retirement when I took the shop over from him.</span></span></div>
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<span style="font-family: inherit;"><span style="font-weight: normal;"><b>What is it that sets you apart from other butchers in the area?</b></span></span></div>
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<span style="font-family: inherit;"><span style="font-weight: normal;">I think the main thing that sets us apart from a lot of butchers, not just those in the area is that I can tell you the farm that every animal in this shop came from. We source our meat from the very best farms - which is<b> </b>why we stock Scotts Field Pork of course! I think as well that of all our meat the pork has the most food miles which is just under 100 from field to fork.</span></span></div>
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<span style="font-family: inherit;"><span style="font-weight: normal;">Another thing that we are re-knowned for in the Yarmouth area is our Butchery Demonstration Evenings which are something I get a lot of pleasure from. We invite our producers to join us and a few of our customers to talk about the way that they produce their meat. I then give a butchery demonstration pointing out the different cuts and how they can be cooked and then we have a tasting session usually something that has been cooked by my son who also works with me in the shop.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir1_Ap6ORtYTYgpRWEoNKxfL2wQsACQUhM2EyOOL2__Lue7AufJ6lXP9TyR6h_h71uD7xagTIkMX6us0y0Mq0baZZFzmVHcqUtwtKsYzEOEoe_GWDrBz5PdtL50wSRL_fxdRR4jdhkDwau/s1600/pork+taste.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir1_Ap6ORtYTYgpRWEoNKxfL2wQsACQUhM2EyOOL2__Lue7AufJ6lXP9TyR6h_h71uD7xagTIkMX6us0y0Mq0baZZFzmVHcqUtwtKsYzEOEoe_GWDrBz5PdtL50wSRL_fxdRR4jdhkDwau/s1600/pork+taste.jpg" height="168" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Mark and Rob at October's Pork Butchery Demonstration</b></td><td class="tr-caption" style="text-align: center;"><b><br /></b></td><td class="tr-caption" style="text-align: center;"><b><br /></b></td></tr>
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<span style="font-family: inherit;"><span style="font-weight: normal;"><b>What are you most proud of at Fleetwoods?</b></span></span><br />
<span style="font-family: inherit;"><span style="font-weight: normal;">At Fleetwoods we pride ourselves on our customer service.We are always happy to give our customers advice on buying different cuts of meats as well as to suggest ways of cooking the more unusual and cheaper ones. </span></span><br />
<br />
<span style="font-family: inherit;"><span style="font-weight: normal;"><b>What is your favourite cut of Scotts Field Pork?</b></span></span><br />
<span style="font-family: inherit;"><span style="font-weight: normal;">I like to roast a shoulder. It has a slightly sweeter taste than leg and because of the intramuscular fat very succulent. We always have a slightly fatter carcase in my shop which ensures that the meat as it cooks stays moist.</span></span><br />
<span style="font-family: inherit;"><span style="font-weight: normal;">All the sausages in our shop are made from Scotts Field Pork and for a mid week meal my favourite is cracked black pepper. </span></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb81g6uYJg4AslF9bh35iYCKhas9ZfI_fdmnTE-aYjC9LbTr1It9BZwGjPFUHdO_jFDDZKTxN9_ayB6pErESpc_y5lI2BESx5_dF5KcRtzGMzbgJQEPn7kvZaLw4yPxN-96He3sQl39zH7/s1600/shop+pictures+004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb81g6uYJg4AslF9bh35iYCKhas9ZfI_fdmnTE-aYjC9LbTr1It9BZwGjPFUHdO_jFDDZKTxN9_ayB6pErESpc_y5lI2BESx5_dF5KcRtzGMzbgJQEPn7kvZaLw4yPxN-96He3sQl39zH7/s1600/shop+pictures+004.JPG" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasting joints at Fleetwoods</td></tr>
</tbody></table>
</div>
<div class="MsoNormal" style="text-align: left;">
<br />
Who is your favourite Chef and why?<span style="font-weight: normal;"> </span><span style="font-weight: normal;"> </span><br />
<span style="font-weight: normal;">It must be Delia Smith not only because she supports Norwich City but also because she has always supported local producers. My favourite cook book however is Flyod on Meat.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis90TbeAK8hOlfZG35DP9YeBXwKAPwkVWLrPjWgh9Wyf7O2XibKNu-V68XWpqpTs6U8mDkCtQdIwU-izcE4muROU__vbuexbxscB57n7AhQOO46KF8KdAjtiR1PhwJWQq4E7kiw0HOekg0/s1600/shop+pictures+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis90TbeAK8hOlfZG35DP9YeBXwKAPwkVWLrPjWgh9Wyf7O2XibKNu-V68XWpqpTs6U8mDkCtQdIwU-izcE4muROU__vbuexbxscB57n7AhQOO46KF8KdAjtiR1PhwJWQq4E7kiw0HOekg0/s1600/shop+pictures+005.JPG" height="133" width="200" /></a></div>
</div>
</h3>
<h3 style="text-align: left;">
Are you a cook & do you have a favourite recipe?<span style="font-weight: normal;"> </span></h3>
<h3 style="text-align: left;">
<span style="font-weight: normal;">I am an amateur cook but one of the lads in the shop, Matt is a trained chef so he is always around to give me some tips. My favourite recipe is <a href="http://www.fleetwoodsbutchers.co.uk/page40.html" target="_blank">Rolled Pork Belly stuffed with fennel, wholegrain mustard, lemon & thyme</a></span></h3>
</div>
<div style="text-align: center;">
<h2>
</h2>
</div>
Rob the Pigmanhttp://www.blogger.com/profile/17813595587701762570noreply@blogger.com0tag:blogger.com,1999:blog-8411769878783449931.post-44475184690387873992014-01-17T20:29:00.000+00:002014-01-17T20:40:35.290+00:00Mills & Sons, Southwold<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zbkLDzuXYZNtDyzXPNz1EK64AorAlcAljIjzqMduy886tNjTCl3NYbGnMPWLWUzrDE_LC2lEXJZ6HST36FYimZ3ClqdMz3uMUfGv5zn0-FTD7N77uAdjcLZ23dvPr_VkOf8FXuoS7e1x/s1600/mills+&+sons+sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zbkLDzuXYZNtDyzXPNz1EK64AorAlcAljIjzqMduy886tNjTCl3NYbGnMPWLWUzrDE_LC2lEXJZ6HST36FYimZ3ClqdMz3uMUfGv5zn0-FTD7N77uAdjcLZ23dvPr_VkOf8FXuoS7e1x/s1600/mills+&+sons+sign.jpg" height="89" width="320" /></a></div>
<div style="text-align: center;">
Mills & Sons</div>
<div style="text-align: center;">
23 Market Place</div>
<div style="text-align: center;">
Southwold</div>
<div style="text-align: center;">
Tel: 01502 722104</div>
<br />
In the first of our occasional bash at being Hello Magazine rather than pig farmers we are delighted to be interviewing George Mills (the noisier of he two Mills brothers) for our blog.<br />
<br />
We are particularily proud to be supplying Mills & Sons as the business is being managed on a day to day basis by two young lads - George & Henry Mills . It is so refreshing to see young and enthusiastic butchers in what quite frankly is becoming an old man's business - a bit like pig farming really! <br />
<br />
It is imperative that young men like The Mills boys succeed if High Street butchers are to survive and flourish thus ensuring an outlet for locally produced food. There are few opportunites for our young and ambitous people these days however butchery is the exception. You can start as an apprentice at 16, work hard and ten or fifteen years down the line open up your own business - we certainly cant do that in farming.<br />
<br />
Please read the blog and next time you are in or near Southwold pop in and say hello to these fine young men.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVsOnW-Jg6I_t5J4Lkjku2Ken83dAQ9PaiG5TvGvWC6O_uk_OQi0rmPaIRtfUIFRlUG8joBIWjXM7SFZXzMDJDSAjFGEpmUMKy7d2I98gIOCUSC1EOItlQWkddndrhvc4Beao9uetB3LU3/s1600/Henry+at+mills+&+sons+024.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVsOnW-Jg6I_t5J4Lkjku2Ken83dAQ9PaiG5TvGvWC6O_uk_OQi0rmPaIRtfUIFRlUG8joBIWjXM7SFZXzMDJDSAjFGEpmUMKy7d2I98gIOCUSC1EOItlQWkddndrhvc4Beao9uetB3LU3/s1600/Henry+at+mills+&+sons+024.jpg" height="200" width="118" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Henry Mills</td></tr>
</tbody></table>
<div style="margin-left: 36.0pt;">
<span style="mso-list: Ignore;"><br /></span></div>
<div style="margin-left: 36.0pt;">
<span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span>How long as Mills & Sons been going? <span style="color: #806000; mso-themecolor: accent4; mso-themeshade: 128;"> </span></div>
<div style="margin-left: 36.0pt;">
<span style="color: #806000; mso-themecolor: accent4; mso-themeshade: 128;">Since Oct 1, so we’ve just finished our first quarter. How
time flies when making snags!</span></div>
<br />
<div style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span><span style="color: #806000; mso-themecolor: accent4; mso-themeshade: 128;"><span style="mso-spacerun: yes;"> </span></span>So how long
has there been a butchers shop on this site? </div>
<div style="margin-left: 36.0pt;">
<span style="color: #806000; mso-themecolor: accent4; mso-themeshade: 128;">To the best of my knowledge, there has been a Butcher in
the good ship No. 23, since 1837, when one James Oldring was granted permission
to ‘kill and take rabbits’ from the common for sale in his shop. </span></div>
<div style="margin-left: 36.0pt;">
<span style="color: #806000; mso-themecolor: accent4; mso-themeshade: 128;">Predating Mr Oldring, there seems to have been an earlier
Shop and ‘the shambles’ (slaughterhouse) a few doors down, so a long old time!</span></div>
<div style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span>Why did you chose Southwold to open a shop? </div>
<div style="margin-left: 36.0pt;">
<span style="color: #806000; mso-themecolor: accent4; mso-themeshade: 128;">Well, as a family, we’ve always relished having Southwold
just a few short miles from our doorstep. Dad has known the shop through his
work at Bramfield Meats for many years now, I suppose he saw potential and when
the opportunity arose, we jumped at the chance. </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQzsKRNwKxiofZnlGG0q1va8YRStuAZOYtjgKw73DTn6mCxJ48RuU55YF7omHhh4s7HsgltyYzIRow4W4rE_MexLe5RJzjzDOEU7eA5aISVdc3nDJT2mX-Rt-85Q5zVpon0324Zxgyk3qG/s1600/the+boys+at+mills+&+sons+019.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQzsKRNwKxiofZnlGG0q1va8YRStuAZOYtjgKw73DTn6mCxJ48RuU55YF7omHhh4s7HsgltyYzIRow4W4rE_MexLe5RJzjzDOEU7eA5aISVdc3nDJT2mX-Rt-85Q5zVpon0324Zxgyk3qG/s1600/the+boys+at+mills+&+sons+019.jpg" height="106" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">George Mills (right) with some of the other lads at Mills & Sons</td></tr>
</tbody></table>
<div style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span>Southwold and the Suffolk East Coast is renowned for
great places to eat out. Which is your favourite& why? </div>
<div style="margin-left: 36.0pt;">
<span style="color: #806000; mso-themecolor: accent4; mso-themeshade: 128;">We’ve enjoyed so many beautiful roasts over the years, and
favourites do tend to come and go with the management, but Sunday last we had
an undeniably good time at <a href="http://www.britishlardersuffolk.co.uk/" target="_blank">The British Larder</a> down near Woodbridge; Roast Beef,
Venison loin (cooked just so), lovely French red wine and some strong upselling
from the waitress. </span></div>
<div style="margin-left: 36.0pt;">
<span style="color: #806000; mso-themecolor: accent4; mso-themeshade: 128;">Atmosphere, good staff, great cooking, and a drinks menu
that reads like an encyclopedia - can’t go wrong really.</span></div>
<div style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span>You are a family run business what is it like working with
your dad and your brother? </div>
<div style="margin-left: 36.0pt;">
<span style="color: #806000; mso-themecolor: accent4; mso-themeshade: 128;">It’s going well so far! We like to think that our
accumulated skills and experiences complement each other nicely, and there’s
trust too. Also we don’t have to worry too much about upsetting each other
because, by this point it’s all been done & said before hasn’t it?</span></div>
<div style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span>What is it that sets you apart from other butchers in
the area? </div>
<div style="margin-left: 36.0pt;">
<span style="color: #806000; mso-themecolor: accent4; mso-themeshade: 128;">We’re a most obliging bunch here at Mills and Sons, always
happy to help, whether it be opening a door for our customers, sourcing an unusual
item from our equally obliging suppliers, running to Norfolk for a Rare breed
Turkey or serving that last customer desperately scratching on the window half
an hour after you’ve closed, we’re not ones to say no (often).</span></div>
<div style="margin-left: 36.0pt;">
<span style="color: #806000; mso-themecolor: accent4; mso-themeshade: 128;"><span style="mso-spacerun: yes;"> </span>Additionally we have
a counter chock-a-block full of the most beautifull, well sourced, well fed,
well hung and smartly butchered local produce available. Including Sotherton
Beef, Rackham’s Red Poll and some exceptional, prime and prettily finished
Large Black pork! </span></div>
<div style="margin-left: 36.0pt;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWd4iumrQeovBrbUFznXPWWTx-9D4zGYf7yA1KMLMdAwrOir1qZ_DGgyahOim8SM0E8n5waJiqVCQcQXWVz6TffJjbp4ybD2fmGwNk8P8Fo9UuIcExaPtbldGG4WUTh-XzVt7jlgk7w0am/s1600/pork+counter.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWd4iumrQeovBrbUFznXPWWTx-9D4zGYf7yA1KMLMdAwrOir1qZ_DGgyahOim8SM0E8n5waJiqVCQcQXWVz6TffJjbp4ybD2fmGwNk8P8Fo9UuIcExaPtbldGG4WUTh-XzVt7jlgk7w0am/s1600/pork+counter.jpg" height="200" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The pork counter at Mills & Sons</td></tr>
</tbody></table>
<div style="margin-left: 36.0pt;">
<br /></div>
<div style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span>Where do you see yourself in 10 years time </div>
<div style="margin-left: 36.0pt;">
<span style="color: #806000; mso-themecolor: accent4; mso-themeshade: 128;">Right here, with the smell of cooking sausages wafting up
the stairs, watching Southwold going about its business and telling yourselves
how the last 10 years have gone.</span></div>
<div style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span>How important to you is the provenence of your meat
& why? </div>
<div style="margin-left: 36.0pt;">
<span style="color: #806000; mso-themecolor: accent4; mso-themeshade: 128;">It’s absolutely key, obviously the breeding of any given
beast will predetermine quality to some degree and bad butchery could ruin
decent meat, but provenance entails everything essential to good meat; the
conditions the beast lives in, the soil, the diet, transportation to the abattoir
and so much more is all reliant on the expertise of a good producer.</span></div>
<div style="margin-left: 36.0pt;">
<span style="color: #806000; mso-themecolor: accent4; mso-themeshade: 128;">Good provenence goes hand in hand with a good attitude,
from farm to fork. </span></div>
<div style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";">
</span></span>What is it about scotts field pork that you like </div>
<div style="margin-left: 36.0pt;">
<span style="color: #806000; mso-themecolor: accent4; mso-themeshade: 128;">Rob’s passion, commitment and expertise for the pigs that
he’s farming is paying dividends, we’re particularly keen on the generous
finish, that extra few millimetres of fat (when compared to so many lean
commercial pigs) gives the meat such a lovely, long sweet flavour. The best
pork chops I’ve had yet, fine eating and a bit of a nostalgia shot for the pork
industry. </span></div>
<div style="margin-left: 36.0pt;">
<span style="color: #806000; mso-themecolor: accent4; mso-themeshade: 128;">I love the fact that it’s Rare Breed, indigenous to these
parts, bred on a small scale and absolutely delicious.</span></div>
<div style="margin-left: 36.0pt;">
<span style="color: #806000; mso-themecolor: accent4; mso-themeshade: 128;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6fdrV1lHurkhNQP1C18E5qXVbU99XICRLWzcKy6H_0oV31mWZoIrsulXCuAO1AndJILXTs_8LRwac070aQq2XorpCF6p5RlMp4EPBCxCDgWgAwJqhGq4dbXQwj4yx2nqj4bA9PuTAs3Zk/s1600/suppliers+board.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6fdrV1lHurkhNQP1C18E5qXVbU99XICRLWzcKy6H_0oV31mWZoIrsulXCuAO1AndJILXTs_8LRwac070aQq2XorpCF6p5RlMp4EPBCxCDgWgAwJqhGq4dbXQwj4yx2nqj4bA9PuTAs3Zk/s1600/suppliers+board.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The suppliers board</td></tr>
</tbody></table>
</span></div>
<div style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";"> </span></span>What
do you think about slow roasting? Do you think it is necessary? </div>
<div style="margin-left: 36.0pt;">
<span style="color: #806000; mso-themecolor: accent4; mso-themeshade: 128;">It depends …. for beef in particular a good casserole dish
can be a true companion, like having a loved one meet you in the kitchen when
you come home from work but better smelling, and quieter. Beef brisket in
particular.<span style="mso-spacerun: yes;"> </span>For pork however, there’s
less occasion to do so, a shoulder can cook up lovely nice and
slow, belly too and I suppose pulled pork’s becoming quite fashionable<a href="https://www.blogger.com/null" name="_GoBack"></a> and rightly so…</span></div>
10. Do you have a favourite recipe that you would like to share with us? <br />
<div style="margin-left: 36.0pt;">
<span style="color: #806000; mso-themecolor: accent4; mso-themeshade: 128;">Yes we do! </span></div>
<div style="margin-left: 36.0pt;">
<span style="color: #806000; mso-themecolor: accent4; mso-themeshade: 128;">Well for today at least it’s going to be <a href="http://www.bbc.co.uk/food/recipes/porkchopswithapplesa_92491" target="_blank">cider braised pork chop on the bone</a> (on the bone, nice little bit of fat), fried up, with bacon-y creamed
cabbage, lashings of mustard all over the shop and some of those sweet little
chantenay carrots. </span></div>
<div style="margin-left: 36.0pt;">
<span style="color: #806000; mso-themecolor: accent4; mso-themeshade: 128;">Ever so simple and always hits the mid week spot - two of
your five a day to boot!</span></div>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Z0iBv4jt-kARme8BTLGlrZ5PK6711PiZHQQrBU7fMVe2YQ5w3o918eU7ershF_TYP4FN4v4EDJ85bEGhweOhK2JOepoHfoMqHoFWJKRwUQRFxaChyphenhyphenxNmw7VfgLCnrBrmrpPoRSVMkcHK/s1600/love+at+mills+&+sons+029.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Z0iBv4jt-kARme8BTLGlrZ5PK6711PiZHQQrBU7fMVe2YQ5w3o918eU7ershF_TYP4FN4v4EDJ85bEGhweOhK2JOepoHfoMqHoFWJKRwUQRFxaChyphenhyphenxNmw7VfgLCnrBrmrpPoRSVMkcHK/s1600/love+at+mills+&+sons+029.jpg" height="320" width="244" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Proving that the pulled pork at Mills & Sons reaches parts other meats can't reach!</td></tr>
</tbody></table>
<br />Rob the Pigmanhttp://www.blogger.com/profile/17813595587701762570noreply@blogger.com0tag:blogger.com,1999:blog-8411769878783449931.post-89643750923357905662014-01-14T20:57:00.000+00:002014-01-14T20:57:24.760+00:00Great British Food Hero<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLZULKoWEL64kyFAaYIjGjb_vBi56o3pDJxzQ4IygVD7tL94PBi0N8MLflJZAo1VCPyIEIVB8s5U1WJr8eKZJw9Nt6a8TwqriNyLLIP1V2HezvOEY0YPGN3t2JgQ5zuyMd4WIPtrUZxAt/s1600/GBF2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLZULKoWEL64kyFAaYIjGjb_vBi56o3pDJxzQ4IygVD7tL94PBi0N8MLflJZAo1VCPyIEIVB8s5U1WJr8eKZJw9Nt6a8TwqriNyLLIP1V2HezvOEY0YPGN3t2JgQ5zuyMd4WIPtrUZxAt/s200/GBF2.jpg" width="150" /></a></div>
In their September edition <a href="http://www.greatbritishfoodmagazine.com/" target="_blank">Great British Food Magazine</a> featured Scotts Field Pork in their occasional series on Great British Food Heroes.<br />
<br />
'The Large Black Pig, a breed of domestic pig native to the UK, is rarer than the Siberian Tiger but Scotts Field Pork is home to nearly 60 of these precious sows. Owner Rob Simonds comes from a long line of pig producers and has made it his life's work to keep the breed alive.<br />
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"Although the pigs were incredibly popular at the beginning of the 20th century modern farming practices taken up in the 1960's led to a rapid decline in numbers. However, the Large Black Pig has an amazing gene pool and we cant afford to lose it's unique characteristics. They are very docile and brilliant mothers. In addition to this their black hair (they have pink skin) means they do not suffer from sunburn unlike most other pigs" says Rob.<br />
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"But the thing that really makes these animals so special is the pork that they produce. Once you have tasted it you suddenly remember what pork used to taste like. It is very sweet and succulent and is a completely different meat to that sold on the supermarket shelves."<br />
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" ....The reason a lot of rare breeds fell from favour is that they were too slow growing, so the resurgence of slow food in every sense of the word can only be good news."<br />
<br />Rob the Pigmanhttp://www.blogger.com/profile/17813595587701762570noreply@blogger.com0tag:blogger.com,1999:blog-8411769878783449931.post-24150375594395260052013-12-30T16:26:00.000+00:002013-12-30T16:26:14.660+00:00Brecks Delicacy hits the spot with comedian Al Murray<div class="separator" style="clear: both; text-align: center;">
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Back in June Al Murray comedian extraordinaire and judge of the 2012 British Sausage Week, paid a visit to The Brecks. Whilst staying in Swaffham he tasted the local sausage roll (made of course with Scotts Field Pork) and tweeted to his 296,783 followers that The Brecks Sausage roll was “Best. Sausage roll. Ever. Strattons in Swaffham. Mmm-hmm tuck into that.”<br />
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<a href="http://www.edp24.co.uk/news/brecks_delicacy_hits_the_spot_with_comedian_al_murray_1_2242453" target="_blank">Result!</a></div>
Rob the Pigmanhttp://www.blogger.com/profile/17813595587701762570noreply@blogger.com0tag:blogger.com,1999:blog-8411769878783449931.post-84128358167905470492013-12-29T21:22:00.001+00:002013-12-29T21:22:35.737+00:00Producers can help to boost tourism<br />
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We are very proud of the county that we live in and continue to benefit from the support given by both local & regional press including The Eastern Daily Press who joined us again to Walk the Pork this summer:-<br />
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" Calls have been made for Norfolk producers to work together to help each other and give the county's flourishing tourism industry an extra boost.<br />
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The message came as butchers, farmers, hoteliers and tourism bosses from the region came together to discover more about local food sourcing and it's role in protecting Norfolk's economy as part of a Walk the Pork event at Oxborough.<br />
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During the event, visitors learned about (Scotts Field Pork's) rare breed Large Black pigs and sampled some of the locally sourced and produced food and drink.<br />
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.... Rob Simonds who owns family run Scotts Field Pork and supplies pork to butchers and restaurants said 'We all need each other .... It also demonstrates what local produce is available from a local animal and how rare breeds are viable if you have the right business market. '<br />
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As well as helping each other the local producers are said to help the county's tourism industry. Tourism is worth £2.8bn to Norfolk's economy creating 54,000 jobs. "Rob the Pigmanhttp://www.blogger.com/profile/17813595587701762570noreply@blogger.com0