Bri­tish Sad­dle­back

Country Living (UK) - - The Good Life -

Their hardy na­ture means Bri­tish Sad­dle­backs are par­tic­u­larly suited to roam­ing out­doors, and the free-range meat from this large, lop-eared pig is now in great de­mand from butch­ers and restau­rants, thanks to its su­pe­rior flavour. The breed is an amal­ga­ma­tion of two tra­di­tional va­ri­eties – the Wes­sex Sad­dle­back and the Es­sex. Both were black and white belted pigs, but the rise in pop­u­lar­ity of white pig breeds (faster grow­ing and larger) saw num­bers of both de­cline, and they were of­fi­cially merged in the 1960s.

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