This little piggy didn’t go to the (super) market
Real chefs buy their pork from farms not factories and they’re asking you to do the same. The Rooting for Real Farms campaign launched this week highlights the difference between high welfare and low welfare pork.
Tue 27 Jun 2017
Hugh Fearnley-Whittingstall, Mark Hix, Tom Hunt, Amelia Freer, Jemima Jones and Lucy Carr-Ellison are among the celeb chefs making a case with Farms Not Factories for buying pork that’s been reared outside, organically and antibiotic free. They've paired up with their real farmer-suppliers who rear slow growing and native breeds of porkers for a series of videos.
Marx Hix prepares pork dishes sourced from Peter Gott's wild boars who run free in a Cumbrian forest
Not only does high welfare pork taste better but it’s better for you - your meat shouldn’t be full of antibiotics.
Harry Boglione, who supplies high welfare pork for chef Damian Clisby at Petersham Nurseries says: “I am yet to give a pig antibiotics. They’re incredibly resilient creatures, so if you’ve got to give them antibiotics, you are doing something incredibly wrong.”
A high welfare farm also looks after the animals better.
Hugh Fearnley-Whittingstall says: “I want to eat pork from pigs that have been reared outdoors, free to enjoy the rooting, snuffling and social interaction that are so essential to them. In fact, that’s the only pork I’m prepared to eat. The alternative - intensively reared, antibiotic-laden meat from stressed animals confined in high numbers in cramped indoor conditions - is simply not acceptable."
Farms Not Factories have an ongoing campaign asking people to #TurnYourNoseUp at factory farmed pork. Look for the RSPCA Assured, Outdoor Bred, Free Range or Organic labels next time you fancy a fry up.