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Bone in Mangalitsa pork belly smoked 7hrs in apple wood. How juicy can you get?
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Last week I said goodbye to two of my pigs Snap and Alby. I’ve had them for nearly two and a half years feeding, scratching, playing and chatting with them morning and night every single day. They were loved dearly as pets and had an exceptional quality of life that I am proud of. Taking them to the abattoir was an inevitable but deeply emotional step on this sustainable farming journey. We were in tears the whole way there and every side exit on the road had me fighting the urge to turn around. The men handling them in these last moments were wonderfully compassionate and delicate - stroking their ears while gently ushering them out of the trailer. Every second from the pigs arrival is recorded on camera with the footage kept for months as they have nothing to hide. It is quick and painless with the upmost care taken to cause no harm or stress. (We’d also given them a few pints of Guinness each to desensitise and calm any nerves). When I spoke to the man about how affirming this was he said “it doesn’t cost more to be kind.” This is of course in stark contrast with how most pigs and other animals are kept and handled. With many not even seeing the light of day and living their whole lives in cramped squalor. Being fed antibiotics daily just to stay alive. These days the price you pay for meat directly corresponds to their care. Low cost = terrible quality of life. I urge you to eat meat less often and with the money you save buy better quality meat. These animals are far more intelligent and sensitive than we dare to admit and IF meat is to be part of our diet they deserve respect and a high quality of life.