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Producer of the Month: Louise Trowbridge, The Uncommon Pig, Dorset

Producer of the Month: Louise Trowbridge, The Uncommon Pig, Dorset


Producer of the Month: Louise Trowbridge, The Uncommon Pig, Dorset

The common verdict after tasting pork from the Uncommon Pig is the marvellous depth of flavour, the marbled texture of the meat and the fantastic crackling. When you consider the loving care bestowed on the pigs by Louise and her family, this comes as little surprise. 

Louise and her husband Luke produce truly wonderful pork. They farm free range Berkshire pigs on their 300 acre dairy farm in Stour Provost, North Dorset. Despite having four children, the pigs are definitely the VIPigs of the family enterprise with their welfare being paramount. They are served top quality food, more often than not by the children, and they have more mud to roll in than they could ever wish for and some of Britain's best countryside to roam in. Even their short final journey is as stress-free as possible. Only the best for these Berkshires, who, as Royal favourites, are a prestigious breed noticeably defined by their black and white markings and placid natures. 

The Trowbridge's dairy farm produces milk for the award-winning local cheese maker Barber's of Dicheat in Somerset. They decided to diversify into pigs 18 months ago, selling directly from the farm to customers. With a large family to feed herself, Louise is keen to offer affordable good quality food and dispel the myth that free range meat is overly expensive. 

  • Why do you do what you do? 

We decided to farm pigs 18 months ago when we were trying to find another source of income from the farm. Pig seemed the perfect animal because they use less land than dairy cows and the whole family can be involved in rearing them, with the children feeding them for example. We started with four pigs. We were astonished at how amazing that first joint of pork was- it really was delicious. So we bought a sow that went on to have a litter and started to sell joints to local pubs. From then on we started selling to some butchers in London, restaurants, farm shops and quality local butchers. 

  • What achievement are you most proud of? 

Winning best Dorset food product in Taste of Dorset 2012. 

  • What is your most memorable moment? 

The first time I went to the abattoir. I had seen shocking online footage of animal cruelty and was worried that I wouldn't be able to cope. However, I was amazed and pleasantly surprised by how humane, hygienic and orderly the whole process is.

  • If you were Prime Minister, what one thing would you do to encourage more people to eat British food? 
I would focus on children. I would make planting vegetables and farm visits a compulsory feature on the primary curriculum. Every primary school should have its own allotment and growing space and there should be yearly visits to local farms. By year 5 every child should have experienced planting a vegetable, studying its growth, harvesting it and cooking it for their peers. So many invaluable life lessons learned in one practically free process. All grass roots stuff. Children need to learn how our food is grown and where our food comes from then they would not need expensive campaigns to know that it makes far more economical, environmental and practical sense to eat a British cucumber than a foreign one.

  • What is your favourite food and why? 
Roast shoulder joint of pork from one of our Berkshire pigs. The succulent taste always reminds me of the first Uncommon Pig joint we had. It was so good it changed our lives. 

  • What are your predictions for the future of British food?  
Thanks to the hard work of many British food producers and supporters, the increasing awareness amongst consumers of the quality and value of UK produce will continue. This will begin to have a more noticeably positive effect on the nation's health and bank balance. 

  • If you were an advertising executive what slogan would you use to promote British food?  
Feed the local economy - eat British. - Best budget tip? Buy cheap cuts from decent meat. 

  • What's on the menu this evening?  
Cold pork with homemade pitta bread and coleslaw. 

  • How can people get hold of your produce?  
Have a look at our website theuncommonpig.com We sell a variety of meat boxes and can arrange next day delivery nationwide. We now supply the independently owned supermarket Dike & Son in Stalbridge. Alternatively contact me directly T: 01747 83813 M:07789 774852 E: louise@theuncommonpig.com