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Midgham Pigs....are happy pigs!!!! |
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Sammy Sykes has been rearing Gloucester Old Spot pigs in woodland since May 2003. You can now buy this delicious local pork butchered to your requirements for £95.00 per side. |
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SOME OF THE FACTS |
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| Habitat |
A pigs natural habitat is in woodland and our pigs home is in ancient woodland situated on the side of the Avon Valley, at the Western boundary of the New Forest, where the top soil has remained untouched and uncultivated for as long as time itself. Midgham Pigs live exclusively out doors where they are free to roam and express their natural behaviour. |
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| Diet |
A pig knows what tastes good, along with the natural roots, leaves and anything else within 6 inches of the surface that takes its fancy we supplement their diet with a non gm pig nut. This natural diet is a major factor in making our pork taste so good. |
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| Age and Size |
"Porkers" The official name for pigs between 50 and 60 Kg. Even the fastest growing Midgham Pigs take six and a half months to reach porker size with some taking up to eight months. To give you an idea commercial pigs only take 15 weeks to reach this size. |
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| Breading |
All of our breading stock is registered with the British Pig Association. The Gloucester Old Spot breed consists of 137 boars and 678 sows. Midgham Pigs have caped our production to 10 sows make up 1.5% of the entire registered breading stock in the UK. The sows have 2 litters per year producing 18 healthy piglets, this compares to over 3 litters for commercial pigs. |
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How to order |
Telephone Sammy on 01425 650237 or email sammy@pigsdirect.com |
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| What do you get |
As long as you buy half a pig, which some people share with a friend you can have it butchered any way you like. |
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| Shoulder Joint | Sometimes known as the hand (normally boned and rolled). You can have it as 2 joints or one whole joint. Alternatively one or both of the joints can be made into sausages giving you 5 and 10 packs respectively. 4 Sausages to the pack | |
| Loin | This can be all chops, a large roasting joint or a small joint and 8 chops. | |
| Belly | This come can be flat or rolled. | |
| Leg | Whole or in 2 joints (normally boned and rolled). | |
| Sausages | 5 packs. 4 sausages to the pack. | |
| Optional |
Head, trotters and tail. |
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| Best way to cook |
Keep it simple, just dry of the skin and rub in a good handful of salt. Remember start the joint off at room temperature. Delia Smith: "Put in to an oven at 245C for 20 minutes, lower to 190C for 35 minutes per pound". Please do not serve rare!. |
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| How long will it freeze |
Because all of the joints have been professional butchered and vacuumed packed, freezing for 6-8 months does not noticeably detract from the quality, but it will be long gone before this time. |
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What some of our customers say |
Rory Sweet, North Wiltshire |
"The best pork I have ever tasted" |
| Joss Humbert, New Forest |
"I recommend it to all of my friends" |
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What the experts say |
Hugh Fearnley-Whittingstall |
"The best tasting meat comes from happy and contented animals", Radio 2, 21/06/2004 |
| Jamie Oliver | "Try and buy regional produce from your own area", Jamie's Kitchen channel 4. | |
| Rick Stein | "Happy pigs a rooteling and a tootaling, I reckon you can taste the difference", BBC2 Food heroes. |