Tamworth pig

We've got Berkshire/Wessex Saddleback crosses.

I've had Tamworths, I've had, uh, Large Whites.

I've had all sorts of different things, and I've enjoyed all of them.

Uh, you know, they're probably the one animal where, you know, most beef looks pretty similar on the plate.

But in the early 1500s, monastic farmers began rearing pigs to sell on a commercial scale.

I suppose modern age, you've got a lot of pig breeds, but the closest to the Tudor breed is the Tamworth, isn't it?

Yeah.

A little tamer now, though, aren't they?

So although in some ways a diet in the late medieval, early Tudor period can sound a little boring, you know, bread and pottage, bread and pottage, next day bread and pottage, next day bread and pottage, nonetheless, it actually hides, those words hide quite a lot of variety as week by week by week that pottage changes all through the year.

[knife chops]

[birds chirping] Local farmer Neil Keswell is delivering two Tamworth sows and six piglets.

Tamworths can be dangerous, but Neil's got some advice on how to move them safely around.

Throughout the 19th century, breeds such as the Gloucester Old Spot pig, like Princess here, were improved, and it gives them a much better quality meat, makes them far more docile, and essentially you get more for your money.

[gentle music] The Tamworth's been slaughtered.

Once butchered and cured, it will last for months.

It's said every part of a pig can be eaten except the squeal, and that was certainly true on the Victorian farm where money was tight.

I'm making a fidget pie.

This is a traditional Shropshire recipe with bacon, potatoes, and onion.

This is our bacon from the Tamworth.

I've had it hanging in the larder.