What the Papers Say
‘Walk The Pork’ showcases a real flavour of the Brecks
Yesterday Scotts Field Pork kickstarted The Brecks Food and Drink Festival by holding it’s annual Walk The Pork event at it’s farm near Oxborough. An invitation only tour for butchers, customers and food fans……in attendance was MP Elizabeth Truss, Secretary of State for Enviroment, Food & Rural Affairs who said (about Scotts Field Pork) ‘It’s a fantastic success story and just one of a number here in The Brecks. What I hope events like this will do is help people understand the connection between landscape and the food they eat.’
EDP September 2014
Great British Food Hero
The Large Black Pig, a breed of domestic pig native to the UK, is rarer than the Siberian Tiger but Scotts Field Pork is home to nearly 60 of these precious sows. Owner Rob Simonds comes from a long line of pig producers and has made it his life’s work to keep the breed alive. ‘Although the pigs were incredibly popular at the beginning of the 20th century modern farming practices taken up in the 1960’s led to a rapid decline in numbers. However the Large Black Pig has an amazing gene pool and we can’t afford to lose it’s unique characteristics …..The reason a lot of rare breeds fell from favour is that they were too slow growing, so the resurgence of slow food in every sense of the word can only be good news’.
Great British Food – September 2013
Oxborough pig farmer’s walk to promote local meat
A herd of rare lop-eared large black sows and their litters were stars of the show at a walk organised to promote locally-sourced meat.
The breed, a threatened species, originates from the Old English hog but farmer Robert Simonds hopes to help its survival by doubling his herd of 60 sows.
Tourism officers, butchers, wholesalers and farm customers who run pubs, hotels, and farm shops joined the Walk the Pork event at Oxborough in Norfolk.
Producers can help to boost tourism
Calls have been made for Norfolk producers to work together to help each other and give the county’s flourishing tourism industry an extra boost.
The message came as butchers, farmers, hoteliers and tourism bosses from the region came together to discover more about local food sourcing and it’s role in protecting Norfolk’s economy as part of a Walk the Pork event at Oxborough.
During the event, visitors learned about (Scotts Field Pork’s) rare breed Large Black pigs and sampled some of the locally sourced and produced food and drink.
…. Rob Simonds who owns family run Scotts Field Pork and supplies pork to butchers and restaurants said ‘We all need each other …. It also demonstrates what local produce is available from a local animal and how rare breeds are viable if you have the right business market. ‘
As well as helping each other the local producers are said to help the county’s tourism industry. Tourism is worth £2.8bn to Norfolk’s economy creating 54,000 jobs.
Eastern Daily Presss – June 12th 2013
Large Black pig producer to increase herd size
The UK herd of rare breed pigs is to get a substantial boost as one of The UK’s biggest producer expands
Perfect Pigs …..
The Large Black Pig is extremely docile and suited to outdoor rearing – the unique topography of The Brecks means that it is an ideal place to rear outdoor pigs so having Large Blacks in The Brecks is a win win situation. The Breck’s soil is very free draining, the land is flat and as farming in this area is predominately arable there is access to straw & cereal feed. In return if used as part of the rotation pigs contribute to the fertility of the farm – adding fertilizer and humus to the soil.
The Brecks Explorerer 2013
Going Back to Black – Did you know ….?
Over a third of the fat in bacon is the same as the healthy fat found in olive oil, which is known to lower cholesterol levels.
Pork has more protein than chicken and is high in zinc,iron and B-vitamins.
Insulin and about 40 other medecines are made from pigs
Pork contains on average 45% thiamine (vitamin B1), three times as much thiamine as any other food. It helps in the conversion of carbohydrates into glucose, which in turn is used to produce energy for carrying out various body functions. Vitamin B1 is also required for the breakdown of fats & protein. It also improves the body to withstand stress and is often called the ‘anti-stress’ vitamin.
LandLove Magazine -January 2013
Best. Sausage roll. Ever. Strattons in Swaffham. Mmm-hmm tuck into that. – Al Murray June 2013 about The Brecks Sausage Roll made by Strattons from Scotts Field Pork
@robthepigman – We ate your amazing pork last night! I’m a convert! keep up the amazing work
Dr Pixie McKenna on Twitter September 2012
@robthepigman – Best pork I’ve ever tasted
Peter Waters on Twitter September 2012
Take pride in Norfolk’s wonderful food story
At Scott’s Field Pork, near Oxborough, Rob and Sarah Simonds proudly introduce us to their herd of Large Black Pigs, a rare breed now because it was deemed too slow-growing and not yielding enough meat for the post-second world war planners who needed to feed a bankrupt country. The Simonds are helping to re-establish it on the well drained soil of West Norfolk. I can vouch that this flavoursome creature produces beautifully succulent meat and the tastiest crackling.
Pete Waters, EDP Editor – from Plough to Plate September 2012
Back to Black
…the key to the success of Rob’s business has been the support of local butchers and restauranteurs. “I feel that we are demonstrating that crossing a rare breed with a commercial pig can really work. What we have is a niche product that tastes great…but it is really important that small producers like me can sell to local butchers as we do not sell directly to the public. Without them smaller scale producers would not have an outlet for their produce….Keith Charlish of The Paddocks Butchery explains the meat’s distinctive taste has provided an important product line for his business…more and more people are asking for rare breed pork, having it enables a local butcher like me to sell a better quality product than they can find in a supermarket….people recommend it to friends who then come and ask for Scotts Field Pork in particular…”
NFU Countryside Magazine – September 2012
It is hard to Imagaine that these pigs, happily grazing in Norfolk are rarer than The Siberian Tiger…….
The first Large Blacks that Rob acquired came from a prison farm at HMP North Sea Camp near Boston in Lincolnshire five years ago. There were two and they lived at the bottom of Rob and Sarah’s garden. As the herd began to grow Rob and Sarah moved the pigs into their neighbours’ field. It belongs to Richard & Jenny Scott hence the name Scotts FieldPork.
KL Magazine August 2012
Black is back – in a big piggy way
Black is back on a West Norfolk farm where some of the rarest pigs in the country are happy, healthy and thriving. Rob and Sarah Simonds e carrying on a family tradition which goes back 90 years by rearing pedigree Large Blacks ….The lop-eared large Black is Britain’s only all-black pig and although it outnumbered all other breeds at the beginning of the 20th century it is now listed as a rare breed and there are only a few hundred registered sows left in the UK. ‘Our girls represent quite a large proportion of the national herd’ said Rob…..’
Lynn News June 2012
MP praises Norfolk farming food network
A succesful network of food businesses centred around the breeding of a rare Norfolk pig was hailed by an MP as a future model for sutainable agriculture…. (owner of Scotts Field Pork) Mr Simonds said ‘The best way to support this rare breed is to find a commercial outlet, otherwise they just become zoo animals and we need high standard butchers to stay in business….I am a small farmer and it’s really important that small producers like me can sell to local butchers and they can sell within their local economy. Without them, people like me would have no outlet for their produce.’
Watton & Swaffham Times, June 2012
MP Elizabeth Truss praises food network for rare-breed pork near Oxburgh
A Succesful network of food businesses centred around the breeding of a rare breed Norfolk pig was hailed by an MP as a future model for sustainable agriculture. South West Norfolk MP Elizabeth Truss was invited on a farm walk at Scotts Field Pork to see the Large Black sows owned by Rob and Sarah Simonds on 20 acres of rented land next to Oxburgh Hall. Other guests included some of the close knit supply chain of butchers, caterers, resteraunters and retailers – many of them from within a 10 mile radius of the farm – who have contributed to and share in, the success of the farm’s produce. They said customers recognise the value of a quality product with low food miles and rising sales had seen the farm’s herd grow from six sows to 50 in five years – with ambitions to take the total to 120 in the next two years to keep up with rising demand. Miss Truss said it was an example of how locally grown and marketed produce could help small businesses to be profitable, create employment and be part of a thriving commercial community
Eastern Daily Press May 2012
Free Range Pork
Rob Simonds comes from a background of commercial pig breeding but now continues the tradition begun by his grandfather Dr Andrew Kay who first kept a herd of Large Blacks in his orchard at The Manor House, Blakeney in North Norfolk in the 1920s.
Eat British – Spring 2012
‘ Ex Contract pig farmer – Rob’s downsizing exercise
A pig farmer who swapped managing 30,000 strong commercial herds for a 50 sow rare breed operation in East Anglia is now producing pork for the consumer market… In 2002 having spent seven years developing a successfull contract pig breeding business near Bury St Edmunds, producing 30,000 pigs per year, he decided to go it alone and at the same time downsized. Scotts Field Pork started with two Large Black Sows in a field at the bottom of the garden…
Business East November 2011
‘Native Breed is on the way back’
East Anglia’s native pig breed is making a resurgence thanks to a dedicated producer on the edge of Breckland and The Large Black, one of the country’s rarest pigs, is rapidly winning customers for incredibly tasty pork.
Eastern Daily Press Agricultural Review, Autumn 2011