THE WHOLE HOG
Re-examining how we rear, kill & eat pigs.
A serious look at how we treat and eat pigs
and a celebration of the pig as a fantastic food animal.
The 2009 Euro-toques Food Forum at Brooklodge took place on Sunday, 6th of September, examining the theme of pig farming in Ireland and how we can improve the quality of pork we produce. The line-up of the forum was as follows:
Trevor Sargent TD, Minister of State in the Department of Agriculture, Fisheries and Food with responsibility for Food & Horticulture.
On the Pig’s Back
Helen Browning, Tenant Farmer of Eastbrook Organic Farm & Soil Association Director of Food & Farming
Running a commercially viable outdoor/organic pig operation – rearing happy, healthy, profitable pigs – examining different systems and options for outdoor and indoor/outdoor pig production & strategies for wet climates
This little Piggy went to Market
John Paul & TJ Crowe, farmer & butcher/processor at Crowe’s Farm, Dundrum, Co. Tipperary
Setting up organic pig production - growth in outdoor pig farming & demand for slaughter and processing facilities – marketing free-range/organic pork and product demand – potential returns for farmer
SESSION 1 QUESTIONS & ANSWERS
PIGGY IN THE MIDDLE
Break for tastings of artisan pork products
Everything but the Squeal
Ed Hick, Fourth generation pork butcher, J. Hick & Sons, Dun Laoghaire
Taking a nose-to-tail approach to how we process and eat pigs – The challenge of imports - Regulatory & Practical barriers – Loss of traditional skills, educational deficit & attitudes - Speciality markets
The Pigs of my Dreams
Massimo Spigaroli, Chef, Rare-breed pig farmer & artisan producer, Antica Corte Pallavicina, Parma, Italy.
The inspirational story of how Massimo revived the local native black pig breed– why the old breeds offer better quality and flavour – what pigs and skills can produce – the true value of the pig; the cost of production, the price for the chef/consumer and the return for the producer
SESSION 2 QUESTIONS & ANSWERS
Comments, Ideas, Questions & Suggestions from you;
the farmer, processor, butcher, producer, regulator, industry representative, chef…..
Report on Speeches and Proceedings
Chefs say we need to raise the bar in Irish pork production
6 September 2009
Euro-toques event is Positive story for Irish Pork Producers
11 September 2009
List of Outdoor Pig Producers, Butchers and Artisan Producers of Pork Products