11 chefs came to Oaklands pigs yesterday to see how we rear our pigs, and find out about the differences between commercial pigs and rare breeds.
They met the sows in the field and saw how rare breed pigs are raised, and how this improves meat quality amd taste.
We discussed lots of technical foody things like muscle texture, intra-muscular fat, and the effect of stress on meat.
They also got the chance to cuddle 2 week old piglets.