You may have guessed by the lack of Whole Hogs coming your way things have not been running smoothly at SBF. We have been playing catch up all year with our production trying to get back on track since the storm last year. The storm itself was bad enough with all the major structural damage and power supply issues but the ensuing delays by the insurance company to even start repairs let alone finish had a far greater effect on our farm and business.
To cut a long and painful story short trying to successfully run breeding programmes under those conditions proved to be near impossible and consequently we have been very low on pig numbers this year, hence, the lack of pork in the past month. We had two choices send pigs down who are on the small side or stop production and wait for them to put some weight on. We have chosen the latter. The good news is as result the pork will be back on the menu in three weeks. Clearly we need lazier pigs that don’t run around as much!
The flip side of this however, is we have been able to focus on lamb, hogget and beef instead. This week the Dexter beef is back at the markets and we have some fabulous cuts for you silverside, topside roasts; standing rib roast;, T-bone, rump, porterhouse and fillet steaks; minced and diced beef; Osso Bucco; and beef burgers all preservative and gluten free.
In addition we have beautiful lamb and hogget with a range of cuts including lamb legs roasts; loin chops; diced lamb; shoulder roasts; rack of lamb; lamb shanks and neck rosettes. We will have plenty of tips and recipes for you tomorrow at the market one in particular I want to try is a slow cooked lamb shoulder which is cooked for 10 hours sounds delicious. On the sausage front we have our Honey and Hogget sausages; Merguez sausage our spicy North African inspired lamb sausage and new to SBF our butcher’s secret recipe beef sausage again all gluten and preservative free.
Whilst things have been quiet on the pig front at the markets it has been very busy on the farm. We have been finalising our breeding programme. Essentially the sows are put in teams with three sows per month meant to deliver piglets. We have a beautiful white board with our lovely sows and their team colours on there and a rather wonderful calendar of who is delivering when. Funny thing with pigs they don’t seem to be able to read English. Whilst Team A, with Jennifer, Josephine and Becky, have just delivered 27 piglets between them on time we were not so sure about the other teams. Team C, with Pixie, Charlotte and Stella, look like they might be pregnant fingers crossed they should farrow in September.
All good so far. To add to the complication we have two boars Alfie and Jack. Alfie appears to be firing on all cylinders but Jack we are not so convinced he is firing anything these days he is a tad long in the tooth (or tusk!). He has enjoyed the company of Nellie and Sophie for quite a while but since little action has taken place we put them down as Team E i.e. no piglets until November. Lo and behold this morning Nellie pops our five little piglets. Gets up for breakfast then goes back and delivers number 6 she is almost as cool as Usain Bolt!
Hopefully if the cyber pixies don’t get involved this newsletter comes with some photos of our lovely meat available this weekend please do not hesitate to contact me if you would like anything reserved for this weekend. Just email me on
with what you would like and preferably a mobile number. See you tomorrow.