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Slow Maturing for Better Flavour

irtually all the rare and traditional breeds we deal with mature more slowly than the hybrids and more widespread breeds used in the mass market.

It is not difficult to appreciate that a pig, say, that has taken 25% longer to reach pork weight, will have developed more flavour than its commercial counterpart. The same argument applies to sheep and cattle. Remember, most of these breeds became endangered because they did not suit intensive farming and feeding. Their growth rates are much more natural!

The rare breed pigs are fed on a lower protein diet than their commercial counterparts for a more natural growth rate without growth promoters. Cattle and sheep are finished primarily on grass whereas most commercial stock is fed much more intensively.

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