Meet and eat Blythburgh Free Range Pork

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.



**Book by Friday 24 April and get 20% off** email info@foodsafari.co.uk

Blythburgh Free Range Pork - January 22nd

Like anyone who's travelled up the A12 towards Southwold and Lowestoft, I've been familiar with the Jimmy and Alastair Butler's Blythburgh Freerange Pigs for a few years. They've almost become as much as landmark of this part of the north Suffolk coast, as the stunning Blythburgh church. So it was great to get meet one half of the team on a wet and stormy January morning.

The light sandy healthland soil around Blythburh has limited agricultural use but it is, apparently, the best land for outdoor pig-keeping in the whole of the UK. Unlike most free-range reared pigs, the Butler's spend all of their lives outside and have 80 times more space to run around in than conventionally reared pigs. This, they say, is reflected in the quality of the meat.

The pigs freedom to roam develops good muscle and tender meet. Being exposed to the sun and weather maintains the pig's skin in better condition leading to superior crackling on roasting joints. The breed of pig adds to the flavour, JSR Cotswold Gold sows are a blend of lines, including traditional breeds, specially bred to thrive under outdoor conditions. The Butlers run 1200 of these sows on 120 acres in addition to the 75 acres utilised by the growing pigs.

The pigs are fed a natural diet containing no antibiotics or growth promoters. They are grown about 20 per cent slower than normal pig production which makes the animals more mature at slaughter - which again contributes to the juiciness and flavour of the meat. The piglets remain with their Mothers (sows) in insulated arcs for nearly four weeks until they reach a healthy size and strength to be weaned off milk onto solid food. This means the sows can have a well earned rest allowing them to recover after having so many hungry mouths to feed and the piglets are moved into large straw filled tents and huts that become their new homes.

Alastair tells me that they are one of the only pig farmers that are happy to have people visit their site because they are confident in what they are doing and know that people will not see any of the shocking practices, like castration and tail docking, revealed by Jamie Oliver's recent programme, Jamie Saves Our Bacon. Those with beady eyes will have spotted Jimmy in the studio and some footage filmed on their farm.

Blythburgh Free Range Pork is a perfect partner for Food Safari, focussed on providing a high quality product with impressive animal welfare and a conviction that the future of British pig farming depends on the public wanting to know more about where their food comes from, rebuilding connections with farmers and demanding a responsible food chain.