THE newly-formed Crediton Pig Club met earlier this month at the Lamb Inn in Sandford.

This club has been established with the support of Sustainable Crediton, and particularly aims to boost interest in locally-produced pork from traditional breeds of pigs.

Membership is proving attractive to both smallholders interested in rearing pigs, and families who want to liaise directly with a pork producer.

Members heard an illustrated talk provided by Kim Brook on rearing pigs, with particular reference to quality issues, accompanied by a useful handout.

As a member of the British Pig Association, Kim breeds Oxford Sandy and Black pedigree pigs and was able to advise smallholders on registration of pigs, movement, importance of hygiene, worming, housing, bedding, fencing, feeding and other matters such as the need for water availability.

A key factor in raising pigs is good hygiene alongside control of feed and, of course, kitchen scraps are no longer allowed to be fed to pigs. The meeting also discussed some of the less commonly seen cuts of pork which are now becoming more popular, and the best cuts for making your own sausages. Favourite pork recipes are being collected by one member.

A half pig share offer was outlined at the meeting which can be taken up by members in 2016.

Costs for half a pig, about 20 kg of finished pork, are comparable to shop prices, and members can meet the pigs as they grow up!

Members are also keen to promote interest in good quality pork from local suppliers, and the specialty sausages available in Crediton from Cox Butchers, were particularly noted.

Other smallholders have expressed interest but for various reasons may not be able to rear pigs this year, or are looking to rear pigs in a different way such as in woodland - something which might be possible to develop in future years.

A further meeting is planned in March and anyone interested in getting involved with the Crediton Pig Club can get in touch through the Sustainable Crediton website: https://sustainablecrediton.org.uk/food/pigs .

Alan Quick