Today, over 200 pig farmers have marched on Downing Street, London as a protest against the rising costs seeing pig farmers losing up to £20 on each pig sent to market. At the current rate of farmers quitting the industry, it is highly likely that there’ll be a shortage of pork by the end of the year. As well as the feed price problems, British farmers also abide by stricter welfare regulations than those in other EU countries, making their pigs more expensive to rear. The increase in animal feed is a result of rocketing grain prices on world markets.
British Pig Executive chairman Stewart Houston said “We have reached crisis point. Without an increase, farmers stand to lose approximately £200 million in the next year, and many face the prospect of going out of business.”
And we can’t even look to abroad to supply what we might then lack in pork as up to two thirds of pork produced abroad doesn’t stand up to our welfare standards. What is also sobering is that a shortage of pork will affect the whole of the British agricultural industry. Our farmers cannot afford to lose more money or suffer further setback and we need to support them. So how?
BUY BRITISH PORK!
It sounds obvious but actually nine times out of then if you check the label in the supermarket, pork is danish. Danepak being the biggest supplier of course. So do check the label, do buy from farmers’ markets and do look out for the Union Jack on packaging.
So with this in mind, I have a quick recipe for a pork chop with a tasty sauce.
Eleanor’s Pork Chop with Mustard, Mushrooms and Bacon
- A nice pork chop
- 3 tablespoons of creme fraiche
- 2 teaspoons of mustard
- 3 mushrooms sliced
- a handful of pancetta or chopped streaky smoked bacon
- small glass of white wine (large glass for you)
- Heat a large frying pan or griddle pan. Add olive oil and put the seasoned pork chop in. Fry over a medium heat until browned on one side.
- Add sliced mushrooms and pancetta to the side of the pork chops and fry lightly.
- Turn the pork chop and the mushrooms and pancetta.
- When the pork chop is cooked through, stir through the mustard and add the white wine to the pan.
- Allow this to bubble down.
- Stir through the creme fraiche and serve with some piping hot green veg.