In January Jamie Oliver challenged the British public to take more notice of the conditions in which pigs are kept, but very few pork farmers will let the public onto their farm to see conditions for themselves. But, one Suffolk farmer is so confident of the standards of his free range pigs that he has agreed to do just that on Food Safari’s Free Range Pork in a Day on Saturday May 16th.
Food Safari is a new venture which offers field to fork experiences and Free Range Pork in a Day will take attendees on a pork journey starting from a farm walk at Blythburgh Free Range Pork, to a butchery demonstration and hands-on sausage and charcuterie workshop and feast at The Anchor, Walberswick.
At Blythburgh Free Range Pork on the Suffolk coast near Southwold, attendees will see for themselves the high welfare standards of led by award-winning farmers, Jimmy and Alastair Butler, who are passionate about producing great tasting pork. Blythburgh pigs are free to roam in large paddocks giving them the space to display natural behaviours like rooting in the soil and playing. Not only does this improve their welfare but it also means they grow at a slower more natural rate and this in turn results in flavoursome, succulent meat.
Alastair Butler says: “We are firm believers that the future of British pork lies in the public understanding more about where their food comes from and then people can make informed decisions about what they eat. think Food Safari is a wonderful way to show people our farm and make the connection between farming and flavour. Remember a free range pig is a happy pig and a happy pig surely tastes better!”
Back at Food Safari’s base, The Anchor at Walberswick, traditional Suffolk butcher Ray Kent will who’ll show attendees how to tackle a pork carcass. Recent reports have suggested that there is a resurgence of interest in the forgotten cheaper cuts, like shoulder and belly, and Ray will show us all of these as well as suggesting their uses in the kitchen.
Following the butchery demonstration, Mike Keen, The Anchor’s Head Chef, will show attendees how to create their own sausage recipes which will be barbequed for lunch. Mike will also show participants how to create charcuterie and ham in your own kitchen. The day will wrap up with a relaxed pork lunch with beer and wine expertly selected by The Anchor’s own Mark Dorber.
Saturday May 16th , 10am-5pm
Cost: £150 per person, £250 per couple to include a pork lunch, drinks and your own butchery to take home.
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