A small scale business selling free range, traditional breed pork and charcuterie products, Plum Pork combines two traditional British pig breeds – the Gloucestershire Old Spot and the Tamworth.

Sourced from their own breeding stock of just two Gloucestershire Old Spot sows and one Tamworth boar, the free ranging pigs are slowly reared at Rootfield Farm.

Dairy farmer, Nick Mackenzie (33), along with wife Jo Ewart Mackenzie (31), a writer and former PR consultant, established the cottage industry after giving friends and family presents of the fresh pork from their first litter in April.

The homegrown meat proved so popular, the couple decided to try selling the pork commercially and already have a prestigious customer list.

Steven Devlin, chef and co-proprietor of Rocpool Rendezvous in Inverness, was the company’s first customer.

“Almost all of the produce we use at Rocpool is sourced locally so I was delighted to hear about the new venture,” he said.

“I put the loin chops on as a dinner special and they sold out within two hours. When the next batch is ready I’ll definitely be ordering more.”

Other restaurant customers now include Fairways Leisure and Café 1, both Inverness. The company has also had enquiries from retail outlets including the House of Beauly and Ryefield Farm Shop at Tore.

Jo said: “We’re thrilled with the initial response we’ve had to the pork and this has given us the confidence to set up the company. People who have tried it comment that they have never tasted pork like it before, while older customers say the meat tastes like they remember pork tasting 30 years ago – full-flavoured and succulent.

“I think the taste is down to the slow-growing nature characteristic of traditional breed British pigs and the fact our porkers have a happy, healthy outdoor life.

“They feast on a daily porridge of bruised barley and creamy milk from the dairy, supplemented by vegetable peelings from our kitchen, and roam around in spacious enclosures with views to Ben Wyvis!”

The couple are officially debuting at this year’s Black Isle Show, where they will be retailing their pork to the public for the first time.

Nick, a member of the Black Isle Farmers’ Society, added: “It seems appropriate to launch Plum Pork at the show, although it will be a bit of a change for me this year being an exhibitor rather than a customer.

“I’m really looking forward to it and am excited about the business, which is a tiny operation at the moment but who knows where it might lead, especially in light of the continued climate of instability in today’s UK dairy industry.”

In addition to the fresh pork, the Mackenzies plan to produce a charcuterie range under the Plum Pork brand comprising pancetta, proscuitto and chorizo.

Former food columnist for The Scotsman, Jo, said: “The importance of reducing food miles in a bid to tackle climate change and support local economies is well documented, but this can be difficult to do when you have a penchant for continental produce like Parma ham or Serrano ham, for example.

“Most mountain regions in continental Europe have their own charcuterie particular to that region; we want to develop our own range, produced right here in the Highlands.”

Printer friendly version

Email this article to a friend