Frequently Asked Questions

Why is there black hair on the pork rind?

If the pig carcass is cleaned up properly at the abattoir there shouldn't be black hair on the meat, however there will be black hair follicles that are visible when the meat is raw. These are below the surface of the skin and can't be removed. These are on all pork products that have skin on, but the white hair on commercially produced pigs isn't visible like the black hair of a Berkshire is. 
Once the meat is cooked as usual it's very hard to see the hair and, in our opinion, the exceptional taste and eating quality of a Berkshire far outweighs any visual detraction of black hairs in the rind.

Why does this pork look fatter than other pork?

Berkshires are a slow growing heritage breed of pig. They still grow in the same manner they always have, and haven't been genetically modified/selected to be leaner and faster growing in the same way indoor white pigs have been over the decades. 
One of their breed characteristics is that they are fatter and that is a trait we aim to balance with correct nutrition to get a good mix of intramuscular fat (marbling) with acceptable back fat levels so your meat is juicy and flavourful, but not just all thick back fat under the rind. 
We also like to remind consumers (as many chefs already know) that fat is flavour!
Pasture-raised pork such as ours also
has higher levels of healthy Omega-3 fatty acids and higher levels of vitamin E and Iron.

Why is being certified free range important?

We believe it's important as it gives credit to our 'free range' marketing claims. By being certified we have undergone thorough on-farm auditing and have extensive Standard Operating Procedures that we must comply with and daily records to keep to ensure all our staff are meeting the required standards.
We feel our certification is also important as it upholds a high level of animal health and welfare, environmental sustainability, HACCP compliance and staff training so that consumers know our farming practices are of a high standard for the benefit of the pigs and the eating quality of the products we produce.

Is free range the same as organic?

No. People frequently confuse the two. We are free range so that our pigs have full access to be outdoors at all times. We are not organic as we do have a drenching and vaccination program in place to ensure the optimum health of our animals and have the option to use antibiotics to treat a sick animal in the rare case this is required.
We also grow our own and wheat and barley for the pigs and as we are cropping on a commercial scale it is not viable for us to grow these in an organic manner or to source organic grains and pulses.
We believe that allowing the pigs to live in a more natural environment where they can be outside as much as they wish, can forage in the grass and have mud wallows, is a far more beneficial approach to their welfare and to the quality of the end product.

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