Located in the beautiful Cornish countryside tucked away from the outside world and equidistant between the north and south coasts you will find Primrose Herd.
Primrose Herd is a true family affair. The farm is run by Sally and Bill Lugg with the support of their three children. They are passionate about their livestock and breed traditional pigs to produce an award winning range of pork and bacon. The whole family are hands-on in the business, helping to produce top quality pork cuts, bacon and sausages.
Their traditional and non-intensive approach to animal husbandry produces excellent marbling in the meat, a good meat and fat ratio, and a more developed flavour. All aspects of production take place in-house, allowing Sally and Bill to keep complete control as they work to their tried and tested family recipes.
The livestock at Primrose Herd boasts a mixture of traditional breeds, all of which have special qualities. Gloucester Old Spots and Large Blacks are reared on the family farm. Tamworths, Welsh, and British Lops are sourced from neighbouring farms in West Cornwall, all of which share the same ethos and standards.
The pigs are reared outdoors, and enjoy a better diet and slower growth than commercial production methods allow. Rare breed or traditional breed pigs are the ancestors of today’s modern commercial pigs. They mature slowly and because many live outdoors they develop muscles and fat needed to survive outside. This gives them a higher fat content and a special taste and texture, whilst the meat remains moist and succulent. Modern pigs have hardly any fat whether as visible back fat or marbling within the muscle. That layer of back fat means that when the meat is cooking it is being basted in its own fat, making the meat succulent and full of flavour.
Primrose Herd has an on-farm butchery, regular stalls at farmers markets in Cornwall and distributes to nearby farm shops, maintaining the traditional connection with local customers. Their pork is proudly served in Cornwall’s top restaurants, endorsed by the renowned chefs of the South West, and has won multiple awards over the years.
Why not try one of their tasty recipes. This delicious recipe for pulled pork was inspired after a meal out at a local tapas bar:
Primrose Herd Pulled Pork:
Prep time: 10 min, plus chilling Cook time: 5 hrs 45 min, plus resting | Serves: 6
For the dry spice rub:
50g soft dark brown sugar
4 tbsp smoked hot paprika
3 tbsp flaked sea salt
1 tbsp cayenne pepper
1 tbsp ground cumin
1 tbsp ground black pepper
1 tbsp dry mustard powder
2 tsp dried thyme
For the pork:
2 kg boneless pork shoulder
barbecue sauce, to serve (if you like barbecue sauce…a little bit of mayo goes well too!)
6 rolls of white bread
1. For the dry spice rub: Put all the ingredients in a bowl and mix well.
2. For the pork: Place the meat in a shallow dish, score the flesh and rub all over with half the spice mix. Cover loosely with cling film. Leave in the fridge for at least 1-2 hours (I did mine the night before). Keep the remaining rub for later.
3. Take the pork out of the dish and rub with the remaining dry spice mix. Preheat the oven to 150C/130C fan/gas 2.
4. Place the pork on a rack in a roasting tin, skin side up. Pour 100ml water into the tin and cover the pork (and tin) with foil ensuring it makes a good seal. Put the pork in the oven and cook for 5 hours 45 mins. For crispy skin: remove the foil after 5 hours, turn the oven up to 200-220C for the last 45 minutes cooking time. (Keep checking the skin for crispness as sometimes it takes less time and sometimes more – depending on your oven.)
5. To serve: When the pork is cooked, transfer to a board, cover with a sheet of foil and leave to stand for 15 minutes. Pull into shreds with a couple of forks. Serve in the baps with barbecue sauce, or hot sauce, or salad, or couscous or coleslaw.
For more information and to order direct to your door, visit www.primroseherd.co.uk