Rooting For Real Farms

Share this:

Marchioness Tracy Worcester and dozens of campaign supporters squeezed into a London tube carriage in a stunt designed to replicate the conditions factory farm pigs are kept in. The Farms Not Factories campaign aims to strengthen the consumer revolt against these horrific conditions where overcrowding and stress suffered by pigs mean they have to be routinely given ever stronger antibiotics to stave off disease. © Jeff Moore

Farms Not Factories have launched a new video series ‘Rooting For Real Farms’ connecting top chefs, such as Hugh Fearnley-Whittingstall and Mark Hix, to the high welfare farmers who provide them with pork.

Each video shows a famous chef preparing a delicious pork dish while describing the significant difference in taste and texture between high welfare and factory produced pork. The chefs explain why they would only ever serve high welfare meat to their customers who are increasingly concerned about cruel and unhealthy practices in factory pig farming.

Hugh Fearnley-Whittingstall says: “I want to eat pork from pigs that have been reared outdoors, free to enjoy the rooting, snuffling and social interaction that are so essential to them. In fact, that’s the only pork I’m prepared to eat. The alternative-intensively reared, antibiotic-laden meat from stressed animals confined in high numbers in cramped indoor conditions – is simply not acceptable. Choosing free-range or organic pork is a no-brainer for me because of the welfare issues alone – but I can assure you it tastes far better too!”

Also appearing in the videos are the charismatic farmers who raise their pigs in natural, humane and healthy surroundings, such as Peter Gott who raises his woodland wild boar on a Cumbrian hillside and Peter Greig who runs the award-winning Pipers Farm co-operative in Devon. The passionate farmers describe the be nefits of raising happy pigs in spacious out door or deep straw conditions, as opposed to intensive units where pigs are crammed into barren concrete cells.

‘Intensively reared pork doesn’t taste of a lot. It’s not until you get into the proper free range pork, they’ve got lots of land to roam around in, those are the ones that are tasty,’ says Mark Hix.

 The video series calls on consumers to only buy meat with a high animal welfare label, namely: RSPCA Assured, Outdoor Bred, Free Range or Organic
You can see all the videos on the Farms not Facories website at http://farmsnotfactories.org/

 

Stay in touch with Locavore!

 

Get our monthly Newsletter and weekly updates every Friday