17 December 2014
Genetics a common thread with award winning pig businesses
Pork quality is a hot topic for 2015 and Rattlerow believes its genetics do offer some flavour to savour.
A number of its customers reported significant ‘wins’ last year in regional and national food quality awards. Two of its customers were awarded gold stars in the 2014 ’food industry Oscars’ the Great Taste Awards.
While Staffordshire-based Packington Pork gained gold star accolades for three of its products – its loin joint and its shoulder and leg cuts.
“great aroma and beautiful marbling throughout…”
Both of these businesses use LandRoc damlines and Optimus terminal sires and produce finished pigs, which they retail direct to customer and independent outlets.
Jane and Terry Tomlinson, who own and manage Redhill’s totally free range herd, were credited for the great aroma and beautiful marbling throughout its fresh pork. Judges said its clean depth of flavour and sweet succulent, silky taste was outstanding.
The Tomlinson’s have a well-established production and retail business with a growing clientele. It sells most of its pork and pigmeat products through farmers markets and its loin joint is a firm favourite with customers.
Packington’s pork loin was admired for its succulent, juicy and very tender traits and was given three gold stars by the judging panel. They loved the sweet crackling and the deep flavour that “lingered on the palate’. One judge commented that ‘the free range quality was more than evident’.
The company’s leg and shoulder cuts were also awarded a gold star each – and again judges liked the crispy crackling and succulent taste.It is the second successive year that Packington’s pork has picked up a Great Taste award, which is a tremendous achievement.
“… flavour that lingered on the palate.’
More than 10,000 products were entered into the 2014 Great Taste Awards, so achieving gold star status is an immense endorsement for these independent pig production and retailer businesses.
Further north, Rattlerow customer the Voakes family earned the title of Yorkshire’s Best Pork Pie producer.
The Deliciouslyorkshire Taste Awards 2014, organised by the Yorkshire Post in association with ASDA, said the family’s pies were the county’s best tasting pies. Made with pork produced by their 300-sow indoor breeding and finishing herd, Rattlerow’s regional sales manager Steve Potter agrees these are prize-winning pastries.
“The family business includes pig production and a bakery enterprise and all of the pork used in the pies is home produced. They do taste superb and are very, very more-ish, which is testament to the high quality ingredients used in their secret recipe,” he adds.
The Deliciouslyorkshire Taste Awards attracted 300 entries across 20 categories. Judges included chefs, retail industry experts, food writers and BBC Radio 2 personality Nigel Barden.
“Rattlerow genetics tick all the right boxes, both on the farm and on the plate.”
“Sponsoring the Producer Retailer category in this year’s National Pig Awards was no fluke. An increasing number of our customers are now producing and marketing their own pork and pigmeat products and pork quality is paramount for these businesses,” says Simon Guise UK Sales Manager.
“The quality of their raw material product – ie the pigs they produce and rear – has to be consistent and the feedback from customers is that Rattlerow genetics tick all the right boxes – both on the farm and on the plate.”
Production efficiency, combined with exceptional meat quality and uniformity is helping these businesses and others hit targets and satisfy customer demands.
Those winning industry accolades and earning national recognition in premier food awards acknowledge that Rattlerow genotypes do produce high quality, great tasting pork that can satisfy both supply chain and consumer demands.