Forest Pig Charcuterie will be exhibiting at the Monmouthshire Food Festival on 20th – 21st May at Caldicot Castle.
Forest Pig produces the finest British salami and other charcuterie products from their own woodland reared and free range pigs as well as wild boar, venison and pheasant from their local shoots and will be attending Monmouthshite Food Festival.
There is a wonderful relationship that exists between the pigs and the forest that they live in. It is only in woodland that you see pigs live a fully natural life. They spend the entire day foraging for the fruits of the forest, acorns, beech nuts and blackberry roots are amongst their favourites. They also spend time building nests from woodland materials as nature intended.
The pigs have a good outdoor start on the farm before, at the age of about four months, they are moved out into to the forest. Here they live in a totally natural environment and mature at a natural pace. The pigs are also good for the natural forest environment. They reduce vegetation to restore a natural balance to the woodland floor aiding natural oak regeneration. They are constantly moved to ensure that their woodland diet is replenished and to prevent damage to the forest. They often source water from naturally occurring ground water springs.
Forest Pig use traditional artisan methods of production learned from the salami masters in Tuscany. Great care is taken when sourcing spices choosing those that best suited to each of their recipes. The spices are hand ground on the day of mixing to ensure maximum freshness and flavour. Care is taken at every stage to ensure that the charcuterie is of the finest quality with the correct level of maturity, texture and flavour. The salamis are lean and full of flavour and are slightly moist with a “giving” firmness, as is the tradition in Tuscany.
For more information: monmouthshirefoodfestival.co.uk