Twice a day Anna Rankin of Micklefield Hall leaves her office where, with husband Jamie, she heads a team managing the 350 acre estate and running events.
She dons a sturdy boiler suit pulled in with a bungi cord and sets off on a farm truck to feed her pigs. They are all Oxford Sandy and Blacks, a rare breed renowned for their gentle temperament and producing flavoursome pork. The pigs are reared naturally and free range at Micklefield and given plenty of space with each family having a patch of their own
“ We limit each paddock to just one sow and her piglets and let them forage and wallow to their hearts’ content. “
The whole operation has a local core.
“ The meat is butchered by John May, Stratton Bakery give us stale bread and buns for a top up ( they have pig feed daily) and we supply Andre at the Peppermill with our pork as well have many other local clients. We have a long list of online customers. We sell fresh or frozen, whole pigs, half pigs whole or butchered as well as leg joints and chops.”
The pork has a good texture too compared with mass produced pig meat and is popular with chefs and foodies
“ It’s excellent meat “ adds Andre Vazquez of The Peppermill “The flavour is the best. We buy the sausages which are delicious – they have herbs added but no preservatives or artificial flavouring and we order the pork occasionally for roasts.”
With pigs named Ethel, Harriet, Eleanor and Geraldine we wonder how Anna can bear to part with the pigs.
“ We only name the pigs we keep. The eldest Boadicea is retired and very comfortable in her own woodland! ”
To order,
Tel 01923 778898
or email: anna@micklefieldhall.com
