Iberian Pigs
As a chef, Brett has always admired Iberian pigs for the incredible cured meat they produce and the unparalleled quality of the fresh pork.
Following meticulous planning, the first Iberian pigs were received by Capability Graham for breeding from Spain in 2020.
Capability Graham and Harry Heath continuously work to develop the genetic lines while breeding to produce delicious marbled pork.
Tommy Rhodes, Head of Culinary Procurement & Sustainability, Compass Group
“We have been using both the Iberian and Duroc pork for the past 12 months. The quality, flavour and process are exceptional! They have elevated our dishes to enhance some incredible experiences for our guests.”
The pigs are typically reared to at least 9 months of age with the majority of this time spent grazing herbal leys across the farm.
Alongside grass, the pigs are fed a bespoke 100% soy-free diet with protein sourced from beans, peas, and rapeseed meal from the farm’s oil press. This rapeseed meal forms a valuable source of omega-3 that would traditionally be offered by acorns in their native Spain.
Cross breeds are also being developed that would be suitable for the British market, delivering the optimum carcass balance and eating quality.
Capability Graham fresh pork is available via Lake District Farmers.
Capability Graham has collaborated with Rare & Pasture at Fowlescombe Farm, Devon to produce a range of cured and fermented charcuterie.
Charcuterie is available via Rare & Pasture as well as Lake District Farmers.
