Mangalica

Next on the shortlist was at the end of flights to Inverness and then a long car ride to Skye over the sea too.

But since that song was written in the late 19th century, they've built a bridge, which we sped over to Dunflashadder Cottage Croft, an enterprise producing meat from Hebridean sheep and Mangalitsa pigs, set up and run by Aoife Gould and Jake Sales, who in crofting terms are newbies.

When Paula and I tasted their hogget, that's sheep meat from an animal between the ages of one and two, cooked by Paula in my kitchen, as we sorted through the awards longlist, we both agreed it was the best meat from a sheep that we'd ever tasted.

So far, so tasty.

In the next field, the grazing just as rough and weedy.

Plus, by now the rain was lashing and the wind blowing.

We woke the Mangalitsa pigs from their mid-morning nap, bedded deep in a bracken patch.

We originally got them and, and still have them for bracken control because the land here is so steep, as you can see, particularly the field we're in just now and the one next door, that you just can't possibly safely get a quad bike up and down it.

Sarah, there's, like, a variety of pig.

Yeah, there's a variety of pig called Mangalitsa.

Oh.

And I have a friend who raises those, and I buy one of those every year.

Not my pork.

I get my pigs from a friend who raises Mangalitsa pigs.

They're grass-fed pigs.

I have videos of walking around.