One of my favourite foods is roast pork… especially the crackling. Now, if you are like me and like roast pork and crackling, try buying pork anywhere with the skin still on. I have to ask my butcher to cut a piece specially for me and to leave the skin on. So having got fed up of having to do that, we decided to keep pigs for ourselves, and you’ve read some of the episodes of live with our pigs.
In recent months we’ve taken 3 pigs to the abattoir, and in fact, have been extremely pleased with the response from customers as to the meat. Our little artisan business has grown and developed organically through sending out emails to family and friends, spreading the word about our pork.
One of the comments we have had from some people is that the meat is often quite fatty. It is, that is the nature of free-range and rare breed. It was interesting to see the comments on Ear To The Ground, RTE’s farming programme last week where they discussed the Irish Pork industry. Take a look…. it is towards the end of the programme, but it is worth watching the conversion! http://short.ie/6eheh6
A Year In Redwood 
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