Out and about foodie

Humbled by Pork!

Last week I was lucky enough to be invited to a press day organised by porc.wales, a new, assembly backed initiative to promote small producers of proper pork in Wales.

Wales and Pork have a history which goes far back (although not too far, as the pig was sacred to the celts) but up until the early twentieth century, when it was finally outlawed, many Welsh families kept a pig which was sent for slaughter to keep the family in meat – no part of the pig was wasted – it was true nose to tail eating.

The porc.wales press event was held at Humble by Nature, the Monmouthshire farm championing sustainability and tradition. Owned by television presenter Kate Humble, Humble by Nature offers a wide variety of practical courses as well as being a good family day out – with an excellent cafe and regular supper clubs.

A study conducted into the Welsh pork industry found that in general the herds were substantially smaller than those in England – and often comprised native or heritage breeds.

At Humble by Nature we enjoyed a masterclass in faggot making from Gloucestershire charcutier Ruth Waddington who, alongside husband Graham, runs Lydney based Native Breeds www.nativebreeds.co.uk which make delectable products with the best possible pork (I can very much recommend their British Frankfurter) and very much enjoyed the accompanying talk about paring foraged ingredients with meats to create a storyboard for the recipe. Liz Knight, from borders based Forage Fine Foods www.foragefinefoods.com is obviously extremely passionate and introduced us to delightful flavour bombs such as acorns, giant hogweed and chamomile.


Having finally produced our faggots we had a guided tour of the farm from farmer Tim Stephens and met the pigs, of course! Humble by Nature’s dedication to sustainability is obvious – their animals are extremely well cared for and look extremely relaxed.


Lunch was splendid, as you can see, a few green beans and some creamy mash on the side, not forgetting my first ‘stock shot’ of cooking liquor which was packed with flavour – the sticky toffee Spotted Dick which was followed was equally yum! A glass of Humble by Nature branded cider finished off the day perfectly (along with a little bit of foodie debate)

For further info on foodie and countryside courses search www.humblebynature.com


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