PROMISE PORK
We decided on Saddleback Pigs for Breeding in 2006, keeping the gilts (females) from a batch of locally bred saddleback weaners. We now have 22 breeding females and two boars. Our original Stock Boar is from the Grand Duke line and our new young pedigree boar (Mynach Dictator) is from the Dictator Line. They are a docile breed with a good temperament and are prolific milkers rearing good strong offspring. The pigs have the run of three fields on the farm. They are great at clearing the ground. so much so that we are now fencing more areas for them to start roaming and grazing.

We rear them with their mothers for 10 -12 weeks then they are weaned and given some supplementary feed as they graze outdoors. They remain in their paddock until its time to satisfy your appetite. The traditional breeds take longer than the commercial pigs to come to the required size, thus the prices may be slightly higher but this is more than offset by the superb flavour. Some commercial breeds can be finished at approximately 16 to 18 weeks, our Saddleback Pigs can take 6 to 10 months before they reach the desired weight.(Pork from the younger smaller animal, Bacon and Gammon from the maturer older ones) This slow rearing approach enhances the flavour through the bonus of a little marbling and a layer of fat that enhances the cooking and eating qualities.

The pigs are reared slowly to develop a darker texture and a little more back fat than the modern breeds of pig, thus giving a fuller flavour and more succulent cuts of meat. We then hang the pork for 7 to 10 days, this is possible as there is a little fat covering, that protects and enhances the flavour of the meat. The slow reared pork meat is succulent with a rich darker meat and a superb flavour and crackling. The pigs are used for our traditional cuts with great crackling, award winning sausages with a very high 75% meat content, dry sweet home cured bacon and gammons and pancetta. We have also developed a range of homemade pork pies, pasties, sausage rolls and quiches using our meat.

We have had some assistance from the Welsh Assembly Government. We won a PORK INITIATIVE competition in December 2008, the prize being the development of a new brand and logo for our pork operation. We also had the opportunity for a fact finding visit to Italy to stimulate the development of new ideas. Look out for our new logo.