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Dingley Dell Pork
“ For us as farmers, it is about creating the best possible flavours from our pork thanks to a mix of breed, feed, and the absence of stress ” Mark Hayward.
U.K. fine dining pork producers Mark and Paul Hayward of Dingley Dell Pork,see pork as a versatile and flavoursome red meat, whether it be an artisanal rasher of bacon or sausage, a slow cured ham or an interesting fresh cut simply cooked in rustic fashion and relished for its natural taste.
Dingley Dell Pork was established in 1999 by third generation farmers Mark and Paul Hayward, with the aim of producing impeccable tasting pork with provenance; the animals spend their lives outdoors in a stress-free environment to exhibit their natural behaviour.
Their unique breeding programme produces their signature pork, which is renowned for its subtle marbling and deep rich flavour. The animals are fed a traditional cereal-based diet where the emphasis is on producing a rich cover of fat on the outside of the meat, coupled with intramuscular fat or ‘marbling’ within the meat.
This whole farming philosophy is coupled with a stewardship of the environment used to farm their livestock. Flowering plants are sown to provide food for both insects and birds, wildlife corridors are provided for mammals and owls to thrive, and a balance is maintained with nature.
Dingley Dell have their own artisan curing and produce a range of bacons, hams and other products. The attention to detail on the farm has placed Dingley Dell Pork on some of the finest restaurant menus around the world, including The Ivy Dubai, Wolfgang Puch’s Cut, The Tippling Club, Joel Robuchon and Raffles in Singapore, The Oriental Mandarin and Upper House HK, Michelle Roux Jnrs Le Gavroche, Gordon Ramsey Group, and Jason Atherton in London, as well as being used by many other top chefs and specialists in the food business.
www.shoresolutions.fr meat & poultry