Pigs use their wallows for many things especially covering their skin from the sun to avoid sunburn...
Monday, 15 July 2013
As happy as a pig in...
With the recent warmth the pigs have been making the most of their attention and facilities. Our indoor pigs have been having regular baths and those outside have been making the most of their wallows...
Pigs use their wallows for many things especially covering their skin from the sun to avoid sunburn...
Pigs use their wallows for many things especially covering their skin from the sun to avoid sunburn...
Learning to butcher a pig...
Ever fancied learning a new skill? Keep livestock and fancy exploring the production process? Well we haved and do and wanted to see if we could teach others...
Doug had asked if he could help with the butchering of a pig and so we thought lets see if we can transfer the skills needed...
Looks like success to me...
If you fancy a go then why not search our blog for our step by step guide to butchering your own pig and keep your eyes peeled for our adult courses in pig keeping, butchery and sausage making which will be coming soon...
Doug had asked if he could help with the butchering of a pig and so we thought lets see if we can transfer the skills needed...
Looks like success to me...
If you fancy a go then why not search our blog for our step by step guide to butchering your own pig and keep your eyes peeled for our adult courses in pig keeping, butchery and sausage making which will be coming soon...
Thursday, 4 July 2013
Join us at Fibre East...
Fibre East is a regional event that brings together all things natural fibre...
Spinners, producers and crafts people will all be present and of course the sheer sheep experience will also be visiting with the road show...
and the Farm will be open to visitors...
Spinners, producers and crafts people will all be present and of course the sheer sheep experience will also be visiting with the road show...
and the Farm will be open to visitors...
Monday, 1 July 2013
The Great Escape...
Anyone who keeps livestock especially sheep, realise that to our stock the grass is always greener on the other side of the fence...
In this case it was just as green but loaded with fruits, vegetables and interesting plants to munch...
Still eventually all the escapees were rounded up and we can rest assured that this years lamb will have been fed a truly varied and healthy diet of fresh fruit and the best pastures...
In this case it was just as green but loaded with fruits, vegetables and interesting plants to munch...
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| After a bid for freedom, a mad dash back to the fields and barn... |
Still eventually all the escapees were rounded up and we can rest assured that this years lamb will have been fed a truly varied and healthy diet of fresh fruit and the best pastures...
Thursday, 13 June 2013
Suffolk Show... The start of a Showing Season...
The production of livestock, especially rare breed livestock is a passion as well as a vocation and sometimes it is nice to sse that your hardwork pays off. Kelly our Livestock technician has spent years cultivating Redbornes stock and ensuring that we produce a high quality stock and each year enters stock into Agricultural shows...
Suffolk show is the first of the year for us and this year we entered a Gilt and Sow...
Holly our Sow won first place in the coloured pigs class, first place in the saddleback place and reserve champion of the coloured pigs overall...
It's important to ensure that stock is produced to the highest standards as it benefits the pigs in the long term. The rare breed pigs that we keep have shrinking gene pools, the careful management of teh quality of the stock becomes ever more important. Those with the strongest attributes build a better breed...
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| Waiting for the big moment... |
Suffolk show is the first of the year for us and this year we entered a Gilt and Sow...
Holly our Sow won first place in the coloured pigs class, first place in the saddleback place and reserve champion of the coloured pigs overall...
It's important to ensure that stock is produced to the highest standards as it benefits the pigs in the long term. The rare breed pigs that we keep have shrinking gene pools, the careful management of teh quality of the stock becomes ever more important. Those with the strongest attributes build a better breed...
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| A fine and well controlled pig... |
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| After 15 minutes of fame a well earned tummy rub is needed |
Thursday, 21 March 2013
Lambing 2013...
Spring is in the air all be it only just and it is lambing time again. We use contraceptive sponges to deliberately control the period during which our lambs are born. Sponging involves a progesterone sponge sitting against the cervix for two weeks. After two weeks it is removed and the ram is able to serve the ewes. in Theory approximately 147 days later they should give birth...
With 30 ewes including 12 first time Mum's this year is keeping us fairly busy...
The lambs have been well received, cuddled to their very limit and of course will be raised to show students the entire food chain from 'Field to Fork'...
With 30 ewes including 12 first time Mum's this year is keeping us fairly busy...
The lambs have been well received, cuddled to their very limit and of course will be raised to show students the entire food chain from 'Field to Fork'...
Not Just For Christmas...
At Redborne we produce a whole range of Fayre for Christmas from Bronze and Norfolk Black Turkeys right through to Hams and Sausages...
The thing is; not only do we produce food all year round, not just at Christmas but we also sell all year round...
With this in mind why not have a look at a few of our Alternative suggestions to see that Turkey and Ham is not just for Christmas...
Ingredients:
1 x Redborne Ham (2-4kg)
1 x 1.5 litre bottle of Idris Fiery ginger beer (Other ginger beer will do as long as it is the full sugar version
6 tsps of Redborne Honey
1 x Savoy Cabbage (Finely Chopped)
1 x 500g pack of Redborne Streaky Bacon
Assorted Vegetables for roasting
Method:
1. Soak the ham for 24 hours in a big pot of cold water, change the water at least twice
2. Place the now soaked ham in a slow cooker and cover with ginger beer. Cook for 6 hours. If using a pan and the hob, simmer gently in the ginger beer for at least three hours and for larger joints as long as 5 hours
3. Remove the joint from the ginger beer
4. Carefully remove the skin leaving as much of the fat as possible
5. Gently warm some honey and smear liberally over the top of the fat
6. Place in a preheated oven for no more than 20 minutes
7. For the cabbage cut the bacon into lardons and fry on a high heat until crisp
8. Add a little butter and place the finely chopped cabbage in with the bacon
9. Cook until soft.
10. Serve with Roast parsnips and potatoes, a little gravy and of course a smidgen of bread sauce
How about a variation on Coq-Au-Vin using our very tasty Turkeys:
http://www.bbc.co.uk/food/recipes/turkeylegscoqauvin_13962
The thing is; not only do we produce food all year round, not just at Christmas but we also sell all year round...
With this in mind why not have a look at a few of our Alternative suggestions to see that Turkey and Ham is not just for Christmas...
Ingredients:
1 x Redborne Ham (2-4kg)
1 x 1.5 litre bottle of Idris Fiery ginger beer (Other ginger beer will do as long as it is the full sugar version
6 tsps of Redborne Honey
1 x Savoy Cabbage (Finely Chopped)
1 x 500g pack of Redborne Streaky Bacon
Assorted Vegetables for roasting
Method:
1. Soak the ham for 24 hours in a big pot of cold water, change the water at least twice
2. Place the now soaked ham in a slow cooker and cover with ginger beer. Cook for 6 hours. If using a pan and the hob, simmer gently in the ginger beer for at least three hours and for larger joints as long as 5 hours3. Remove the joint from the ginger beer
4. Carefully remove the skin leaving as much of the fat as possible
5. Gently warm some honey and smear liberally over the top of the fat
6. Place in a preheated oven for no more than 20 minutes
7. For the cabbage cut the bacon into lardons and fry on a high heat until crisp
9. Cook until soft.
10. Serve with Roast parsnips and potatoes, a little gravy and of course a smidgen of bread sauce
How about a variation on Coq-Au-Vin using our very tasty Turkeys:
http://www.bbc.co.uk/food/recipes/turkeylegscoqauvin_13962
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