I just love these Wessex saddleback pigs and you should have seen them running, grunting and even squealing as they ran towards the fence in anticipation of a feed. They are free range and live on a property near Perth in northern Tasmania and dare I say, are as happy as pigs in mud. They are being raised for the plate at the Red Feather Inn under the watchful eye of Lee Christmas who is the chef and teacher at the gourmet cooking school there.
Compared with the hybridised pigs in the commercial market, these pigs are pure breds of what is now a rare breed but one which used to be pretty popular in Tasmania in the days when dairy farms sent the cream to the butter factory and the skim milk to the pigs on the property.
Just as with seeds, it is critical that we maintain the genetic diversity in animals or risk disease wiping out the whole lot. We need to resurrect the old breeds and to do that we have to encourage free range pigs bringing high prices and a customer base which is prepared to pay more for meat that is sustainably and ethically produced. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa