Posts Tagged ‘pigs’

Thursday, January 27th, 2011

The farm is sold at auction

Auction
The farm has been hemorrhaging money. When I bought the farm five years ago my bank manager asked me whether it would “wash its face”. “Of course”, I replied “once I get the hang of things”. The truth must be that I never quite did get the hang of things because the more we did, the more money we lost. Here are two examples of the difference between the dream and reality.
The dream: To keep our pigs outdoors and never subject them to the indignity of being penned inside.
The reality: The pigs became wild. I sold some to a farmer who keeps wild boars and he said my Middle Whites were the wildest creatures he had ever encountered, perfectly capable of jumping a four foot fence.
The dream: To keep a herd of rare-breed Galloway cattle.
The reality: An official from Defra turns up to test the cattle for TB. Two of the cattle show a positive reaction. The official immediately condemns them to death. He ticks a wrong box on the form, so that when they arrive at the abattoir they have to be thrown in the bin. Tests later show that the cattle were perfectly healthy all along. The official is uninterested in offering either an apology or adequate compensation. This has happened twice.

It has been a pleasure working with farmers in the area who, over the generations, have developed a cynicism and resilience which suits them to this life. Today, Ian Walker of Harrison Coward very skillfully extracted a good price for the farm. In the end it has washed its face. I’m left with my Wagyu cattle and a few pigs- and a little more cynicism and realism than I had when I started.

Thursday, August 12th, 2010

Jasper Ackroyd part 2- Making Bacon

Jasper and the pig Part 2
In all the time I’ve been raising pigs I’ve never had any great success with bacon. So when Jasper Ackroyd, who makes a living from curing bacon, offered to come to the Damson Dene Hotel to give a master class to my chefs, I couldn’t have been more chuffed. I provided him with the carcase of a Saddleback pig, split into two, including the head and the tail. Jasper asked for some kit, including “drug dealer’s” scales, to weigh the ingredients to the nearest gramme. I had brought in some Victoria plums from the garden, which Jasper seized upon to make a plum cure, which he devised on the spot. When I met with the chefs later I’ve never seen them so enthused. It was an inspiring day and Jasper will be back in a few weeks to taste what he conjured up today.

Wednesday, August 11th, 2010

Jasper Ackroyd- Living the Dream Part 1

Yurtville
Jasper Ackroyd doesn’t just dream of the Slow Life- he lives it. His home is a Yurt on an organic farm in Wiltshire. He lives “off the grid”, relying on a gas-fired generator and solar panels for electricity, but the generator will soon be replaced by a wind turbine. He eats vegetables grown on the farm and drinks unpasteurised milk straight from the cow. He rises with the birds and goes to sleep with the birds, so that in winter he lives in what he calls a state of semi-hibernation.
Jasper makes his living from curing meat. All is explained in his website- http://www.baconwizard.co.uk/, which also contains his fascinating biography. I met Jasper at a Slow Food meeting at Prue Leith’s house in the Cotswolds (see entry for July 17th) after which he kindly agreed to abandon the comfort of his Yurt to spend a few days in the Lake District teaching my chefs the art of curing pork, for which we have today supplied a whole saddle-back pig, cut neatly in two. About which, more later….