We keep four traditional breeds of pig at Ballymaloe Cookery School:
They are fed with a mixture of grain with spinach and chard from the glasshouses. Strict regulations following the Foot & Mouth outbreak in Ireland some years ago stipulate that pigs may not be fed with food scraps. They keep us in a supply of quality, flavoursome organic pork for our students to cook with.
Pigs take all the nutrients out of the soil, therefore we add lovely mineral-rich seaweed to our soil to nourish it again.
