Locally-sourced alternative food by-products are allowing a heritage pig farm in the heart of west Wales to produce pork sustainably and to a standard sought by leading chefs
22 January 2018
Hugh and Katharine Brookes of Penlan Farm, near Cenarth, finish their Mangalitza pigs at around 18 months because the breed is late maturing and take longer to finish than other commercial breeds. Today, thanks to the...