TWO pig farmers from Pembrokeshire have been chosen as ambassadors for the Welsh pork industry.

Michelle Evans from Cosheston and Andy Eastwood from Cresselly feature on the new Porc.Wales website which is designed to encourage people to eat local pork. Michelle and Andy are just two of a small handful of producers who were picked to tell the story about why pork produced in Wales is so special.

With a growing and innovative Welsh pork industry, Porc.wales has been created and launched by Hybu Cig Cymru – Meat Promotion Wales (HCC) to showcase the fantastic pork which Wales produces.

Michelle and her husband started keeping pigs as a hobby before deciding to go into rearing them to sell at local farmers’ markets. Then in 2014 they set up Slow Pig, a hot food van serving up slow roast pork, handmade burgers, chorizo and their own frankfurters at food and music festivals, weddings and events across Wales.

She said: “We now keep around 50 pigs at our farm, where they are free to roam outdoors in pasture and Beech woodland. We raise mainly Saddleback and Magalitza breeds; the latter are a rare, curly-coated Hungarian breed known for their high fat content, making them particularly suited to charcuterie. Our pigs are reared to 14 - 19 months and because they’ve taken longer to rear, this makes for a tastier product and we think that makes all the difference.

“The connection between the farm and the van means that we use the whole of the pig, meaning we get to try out lots of interesting dishes, and that nothing is wasted, from beautiful slow-braised pigs’ cheeks to a Welsh favourite, homemade faggots. Our trademark dish is the Crispy Pig Burger, slow-roasted pulled pork, shaped into a patty, then coated in a panko crumb, deep fried and served with an apple slaw.

“Our pigs are reared in small herds and are free-range means they have the best standard of living. Slow Pig customers care about food provenance and don’t mind paying a little extra for a premium product.”

Andy Eastwood moved to Yerbeston Farm in Cresselly in 2004 after working in the hospitality industry. With no farming experience, he started raising Saddleback pigs whose pork is made into pork pies which he sells in his farm shop. He also supplies local catering companies, pubs, restaurants and tourist attractions and has won awards for his sausages and burgers.

Highlights of the new website include recipes, a blog and features exploring how to use different cuts of pork. Porc.Wales will also link consumers directly with pork producers and butchers – enabling them to source pork produce locally.

Melanie Hughes, HCC’s Market Development Officer said: “The Welsh pork industry is growing and it has a fantastic story to tell which we can all be very proud of. We believe that the pork produced in Wales stands out for many reasons; the climate and the landscape, not to mention the expertise and knowledge of the pig farmers which has been handed down through the ages. The sector is also innovative and has a new generation of passionate artisan producers who make award-winning products.

All the credit goes to Wales’ producers, which is why they were chosen to tell the story for themselves and, like both Michelle and Andy, become ambassadors for the industry.

“This new website will inform foodies about the wonderful people and products we have in this sector of the meat industry in Wales and hopefully encourage the public and catering establishments to buy good quality, locally produced pork. We’d urge other farmers, producers and butchers to sign up to this fantastic opportunity and feature their business on the website.”

For further information see www.porc.wales