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!”
‘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.