REGENERATIVELY FARMING HAIRY COWS & WOOLY PIGS IN HARMONY WITH NATURE
Protecting venerable breeds is important to us, pedigree breeding them is our way of preserving a piece of agricultural heritage & conserving a rare breed. The Mangalitza pig we rear here on Springwater Farm has been chosen because of their natural instincts to forage to supplement their diet, as well as making great mothers, and great eating. The Mangalitza is well know for their impressive health benefits...
Flavour is of the utmost importance to us, a key factor in why we grow the breeds we do, in the way we do. Our pigs live a life longer than a conventionally farmed pig, and live a properly free-range lifestyle. As well as foraging for much of their diet they also have access to the very best non GMO & soya free feed; this is achieved by using rolled barley produced other local farmers to ensure our pigs diet is of high quality but our impact on to the environment is still kept minimal.
Mangalitza is a very slow growing breed of pig, so no animal is commecerially pushed to fatten faster than they naturally would which adds deeper flavouring & marbling to our pork.
This is our formula for creating incredibly flavoursome pork - with an old fashioned deep but sweet taste.
On top of this, mangalitza pork is known for its holistic health benefits found in their fat & rich marbling. Their pork can contain three times higher omega 3 than many varieties of fish & the fatty acid composition of Mangalica pork strongly resembles that of human breast milk.
Food miles is another core aspect of our regenerative ethos, so we try to minimise our impact through choosing to have
our animals butchered locally at a small scale, organic certified family run abattoir, but to our specifications.
We like our pigs to be butchered in to respective cuts according to how they cook and eat. Our produce is butchered into appropriate cuts muscle by muscle and jointed, steaked, diced or minced according the the muscles natural attributes.
We firmly believe in a nose to tail approach when it comes to food waste and utilising every part of the animal which has been sacrificed for you.
Our pigs have a good layer of fat so the shoulders are excellent for making sausages, Due to their outdoor lifestyle they have also had months of beautiful sunshine beating down on them so their skin makes excellent crackling; we celebrate this by boning and rolling our pork legs and leaving the skin on our belly joints.
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Don't hesitate to contact us. By farming slow growing breeds they way we do means we have a limited amount of meat to sell each year.
To order contact Amelia on 07803 594973, if meat is unavailable we can add you to our waiting list.
Alternative email us through our "contact us page"