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Native Breed Pig's Skin
All you need is a hot oven and a pinch of salt to create pork scratching nirvana
Frequently Asked Questions for Free Range Native Breed Pork
How do you rear your native breeds of pigs?
We rear our pigs in harmony with nature as part of an incredible mixed family farm. Providing our pigs with a healthy environment results in fabulously flavoured pork that can be enjoyed with complete confidence. Our pigs are completely free range, enjoying a varied diet of pasture and forage crops such as kale, turnips and fodder beet. Pigs are monogastric animals, which means their digestive system is adapted to extract nutritional value from a wide range of sources. In traditional farming systems pigs have been very efficient processors of waste and by-products. Our native breed pigs are not genetically engineered to respond to highly processed industrial diets. Instead, they thrive on a wide range of simple ingredients ranging from cereal grains to forage to acorns or apples, and very importantly soil biota to nourish their own gut biomes.
How do I cook pork belly?
Pre-heat the oven to 240C and rub a little sea salt over the skin of the pork belly. Place in an roasting dish and put into the hot oven for 15 minutes. The heat will create the most amazing crunchy crackling. After 15 minutes turn your oven down to 160ºC and roast for 2-3 hours until the fat renders and the meat gives way.
How do I use pig trotters?
A must for anyone wanting to add a little oomph to pies and casseroles, or add a whack of nutritious gelatine to your meal. To cook pigs trotters, use a meat cleaver to split four chops length ways. In a cast iron pan heat some oil, add the trotters and fry until browned. Add a knob of ginger, a couple of cloves of garlic and a pinch of salt and continue to stir. Add a splash of soy sauce, a tbsp of brown sugar, 100ml vinegar, 150ml pineapple juice and just enough water to cover. Place a lid on the pot an leave to cook for two and a half hours. When the trotters are cooked, remove the meat and remove from the sauce. Bring the sauce up to a simmer and reduce by half until it forms a syrupy consistency. Return the trotter meat to the hot pan and smother in the sticky sauce.