This autumn Richard has a drove of Gloucester Old Spot pigs, roaming throughout the woods, pastures and bogs of the New Forest. They are out in force to snuffle up the acorns and beech mast from the forest floor during pannage season. This year is an excellent acorn crop so there will be plenty for the pigs to eat, and the pannage season has been extended into December.
Pannage is the practice of turning out domestic pigs in a wood or forest in order to feed on fallen acorns, beech mast, chestnuts or other nuts. It is an historical right going back to William the Conqueror granted to local people on common land. Pannage is still an important part of the New Forest’s ecology: pigs can safely eat acorns as a large part of their diet, whereas excessive amounts are poisonous to the ponies and cattle.
The end result is pork that tastes as it would have done 300 years ago – fattened on a nutty diet in the most beautiful setting of mature woodland. This year the pork will be ready around the end of November from Stansted Park Farm Shop – you can buy individual cuts from our butcher in the shop, or you can pre-order a pannage pork box of selected cuts.
Your pork will be vacuum packed, weighed and labelled – ideal for the freezer – and can be sent by overnight courier throughout the UK.
A quarter box has the following cuts in approximate weights:
- 1 x boned and rolled leg joint of 1.5kg
- 1kg shoulder Joint (prepared as you like)
- 1kg spare ribs
- 1kg pork loin chops
- 500g belly
- 1 pack of sausages
The half box contains
- 2 leg joints of 1.5kg (or prepared as you like)
- 2kg Shoulder Joint either boned and rolled, diced or whole
- 2kg spare ribs
- 2kg pork loin chops
- 1kg belly
- 2 pack of sausages
The full box
We will send you a cutting list for this bespoke box so that you can get each joint as you would like – you can have chops or a rack, a whole leg or separate roasting joints as well as offal. This is ideal for home made charcuterie, air drying ham and party pieces.