Why Eat Rare Breed Meat?
Old-Fashioned
Pork and Bacon
The eating quality of meat from rare breeds is far superior to that of commercially developed breeds and is due to their genes and the fact that they are slower maturing. This means that the animal is older when it reaches the correct level of 'finish' and thus it has developed more flavour.
Contrary to previous information provided by 'health experts', it has been acknowledged that some fat is necessary for a healthy, balanced diet and in pork this produces meat that is succulent, full of flavour and produces crispy crackling.
At Clash Farm all our Saddlebacks are fed on a linseed-enhanced diet, which produces significant levels of Omega-3 fatty acids in their meat and fat, resulting in a product with health-boosting benefits built in.
Nearly all the top chefs agree that meat from rare breeds really does taste better and, in supporting the traditional breeds, you are playing your part in helping to conserve breeds that are in danger of being lost to future generations.