It’s hard to believe it was only 2008 when I butchered my first side of Berkshire pig from the Irvings’ farm. It was the beginning of an adventure in charcuterie, and as I sit here about to make another batch of saucisson sec, I can’t help but feel grateful. Since that first side, we’ve done 18 – most from their farm, all done in my garage, generally done like this.
Alan and Nicola are wonderful, hard working folks tackling not only the animal husbandry business, but the meat processing side as well – specializing in British sausages and cured products they grew up with. They’ve filled a void in the charcuterie game around here, no question, and it’s keeping them busy. So busy that a lot of the pork they process is from other local farms – something Nicola talked about on camera, but didn’t make the edit.
In this video, Nicola talks about Berkshires, feed, what got them started, and shares some frustration about a general lack of understanding on the consumer’s part about nitrites [which I share]. One piece that got me quite excited is their plan to start rotational pasturing their pigs on their 80 acres – when they do, I’ll be writing about it.