A day with Happy Pigs

We took along 16 chefs from the ‘Le Bistrot Pierre’ Group to meet Mark Hayward and his team at Ashmoor Hall Farm, in Woodbridge, situated in the beautiful Deben valley of Suffolk.

 

  

This is the home of Dingley Dell Pork, superbly flavoured, welfare friendly Suffolk pork. The visit was to show the chefs the difference from intensive reared pigs to outdoor reared.

 

The pigs are born, reared and grown outdoors in lush countryside, providing a stimulating environment that enables the animals to behave naturally. So Dingley Dell’s sumptuous taste is a testament to the quality of care that the animals receive.

 

All the pork the restaurant group uses is Freedom Food approved from the Dingley Dell farm. The chefs had a fantastic time and the visit was very educational with the visit covering all aspects of the farm and pigs.

 

The day was concluded with pork cutting demonstration to help show the chefs where specific cuts are taken from within the carcase. This was carried out by own meat trainer Kevin Bleasdale and a fantastic BBQ was provided to cook the pork to taste the fantastic flavours.