Pigs that knock spots off others

4:19pm Monday 18th February 2008

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A FREE-range food company is starting to make its presence felt far beyond the boundaries of East Lancashire.

Set up 18 months ago, Ribble Valley Meat Company is run from Ribchester and its appeal is starting to go regional.

Owned and run by 28-year-old Jim Beary, the company specialises in the rearing and sale of pedigree Gloucester Old Spot pigs.

Classed as a native and rare breed, it was overtaken in the mid-20th century by leaner, high yielding breeds which were more attractive under the demands of intensive farming.

Now, though, with food retailers putting emphasis on knowing where the meat comes from, Jim believes his investment of £300 in six gilts (pigs which have not yet had piglets) was a sound one.

He said: "I was brought up on pig farms around Lancashire and I wanted to carry on farming. I chose Gloucester Old Spots because they produce a better quality of meat and I could only afford to set up in a small way at first.

"The meat is slow maturing so it's got more flavour to it and is more marbled and fatty. It's an old fashioned pig."

The pigs are reared outdoors and the meat - in the form of gammon, bacon, sausages and pork joints - is available in shops such as Bashall Barn, near Clitheroe, and Craw-shawbooth deli Riley's.

The company's profile was raised further by the website - www.ribblevalleymeat.co.uk - and Jim said that hotels and restaurants across the north west were starting to take orders from him.

He added: "They want to know were the meat comes from and that is becoming increasingly important."

A member of North West Fine Foods, Jim and his products will be present at the Real Food Festival, Earl's Court, London, in April as he tries to find new fans for the Ribble Valley reared pork.

l Bacon Connoisseurs Week runs until Saturday. It is an industry initiative which pro-motes the virtues of good bacon.