Having been given some funding from the Henry Plumb foundation I took on a project adding value to rare breed pig meat. I took part in a 2 day butchery course which incorporated curing and smoking. I then sourced my own Gloucester Old spot weaners at 8 weeks old and took them through to finishing. I took the pigs to our local abattoir for slaughter, our local butchers purchased two carcases and I took two carcases home. I then made my own sausages and cooked for friends and family. I’ve still got lots of joints in the freezer and regularly enjoy cooking pork dinners. I also appreciate the work that goes into rearing pigs, the cost implications of their feed and how rare breed pigs such as Old spots carry more fat than commercial pigs.