Monday, 18 September 2006

Pork brings pleasure

"We have started on the pork- it's better than any I've had before! ". When you get comments like that you know you are doing something right. Those 6 Berkshire pigs are being feted in kitchens from Cardiff to Bristol and Devon to Warwickshire. The grass in the pig paddock is making a swift return, following the fabulous ploughing that six unringed noses made throughout the summer. They unearthed mounds of sizeable stone which I am slowly picking up and chucking in the link box, carting it off to use as much needed hard core in gateways. The absence of the pigs is quite tangible - they made plenty of affable noises, pungent smells and being so many of them, spent most of their time playing in a sizeable space, learning how to hoist themselves into the water trough and create wallows to cool themselves off on hot days. Sentimentality bows out though, when the freezer needs filling and it is months since you were offered a decent bit of pork.

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