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Sponsors of
RABI charity day at
Driffield Golf Course 15th June
2009
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Keeping it in the Family
Five generations of the
Clarkson family have farmed at historic Kiplingcotes. The farm set high
on the Yorkshire Wolds has a tradition of arable farming. When Jonathon
Clarkson returned to the farm from university he knew he had to make his
own mark. With his father still farming he had to find a way to make the
farm provide an income for him, his wife and growing family.
Following an interest in
rare breeds Jon and his wife Charlotte decided to introduce pigs to the
farm. The first three rare breed Berkshires were a wedding present and
thanks to careful husbandry they are now part of a larger breeding herd.
The pigs have enhanced free range status and live outside in family
groups in straw bedded huts. The Clarkson’s have now added another rare
breed, a flock of Black Welsh mountain sheep.
Trading as ‘Three Little
Pigs’, Jon and Charlotte Clarkson produce a variety of cuts of pork and
lamb which they supply locally and sell at farmers markets. They also
operate mail order from their web site for a variety of seasonal and
speciality meat boxes. But as all best businesses will tell you a twist
of fate produced a speciality for this farming family. A customer loved
their sausages but asked why sausage varieties tend to all be very
similar. The result was the development of the meaty pork and fennel
sausage. This was soon followed by pork and clove. This customer request
has led to a whole new range of ‘Sophisticated Sausages’. New for the
summer is Smoked chilli and tomato.
Jon Clarkson said ‘We are
building a reputation as quality meat producers. Our first priority is
the welfare of our animals but listening to our customers has helped to
us to develop new and original products’. June 2009
*****
Stealing Jamie’s Bacon
As far as husband and wife
team Charlotte and Jon Clarkson are concerned Jamie Oliver’s campaign to
support UK pork producers is a little late! Trading as Three Little Pigs
the Clarkson’s made it their mission before they married to meet demand
for quality locally sourced pork. Charlotte Clarkson said ‘We know that
the general public are concerned about the source of the food they buy.
We want to show them that high quality welfare standards go hand in hand
with flavour.’
From the first Berkshire
pig given as a wedding present they now have an impressive breeding herd
on the family farm at Kiplingcotes near Beverley. Charlotte said ‘Our
rare breed Berkshire pigs are kept for twice the lifespan of commercial
pigs. They live in large paddocks in family groups with straw bedded
huts and are fed on potatoes, fodder beet and pea straw all grown on the
farm. Even better they drink mineral water from springs on the farm. ‘
The Clarkson family have
farmed for 5 generations at Kiplingcotes. Jon is a qualified social
anthropologist but the pull of the farm and a passion to produce quality
meat soon developed into ‘Three Little Pigs’. As another assurance of
quality and safety Jon took training so that he could butcher the meat
they produce on the farm. The bacon they produce is crispy, 3 flavours
of sausages are made with 80% rare breed pork meat and joints produce real
crackling.
The whole operation is a
family affair with Jon and Charlottes and their two young son’ s now
familiar figures at farmers markets across East Yorkshire and York.
Charlotte said ‘Rearing pigs in this way is hard work. Watching our
animals lead the best life possible while at the same time giving our
customers the best quality meat we can is so rewarding it make all
worthwhile.
Now the couple have added
a flock of traditional Black Welsh Mountain lambs that graze on the
grassy slopes of Wolds that surround the farm. ENDS
*****
Three Little Pigs have built a
reputation for quality rare breed Berkshire pork and lamb. Now we would
like to sing the praises of the sausages we produce.
Did you know?
The Romans made sausages using forcemeats and
either cured them or boiled them and served them with a mustard sauce.
In the 12th century people in larger households in England
ate three kinds of sausages.
During the Second World War the quality of sausages
was poor due to shortages of meat. As a result sausages contained water
and exploded on cooking hence the name ‘bangers’.
What makes a good sausage?
A little of what you fancy does you good. A good
British sausage is juicy and plump with high meat content (70% or more)
and made from quality British meat, fresh herbs, breadcrumbs and natural
skins. We are very proud that our sausages are made from 100% rare breed
pork and our own unique flavourings. We use natural skins to finish.
How much should you
pay for sausages?
Like most things, you get what you pay for with
sausages. Generally cheaper sausages shrink more and release far more
fat that the more expensive types. At three Little Pigs we have worked
very hard to produce a tasty sausage that cooks well. Try our classic
with the sweet delicate flavour of our lovely free range pork. For
something different our unique pork and fennel sausage is very popular.
Both are lovely fried or grilled and make a magnificent toad in the
hole. For a change cook them the French way in a casserole with haricot
beans and tomatoes.
The search for the perfect Sausage
Producing quality meat in many ways makes it easier to produce a quality
sausage. At Three Little Pigs we like to go further and we have spent
much time developing our two varieties of sausages. We want to recover
the reputation of the British sausage and show our customers what a
great tasting and reliable product our sausages are. The search goes on
for a perfect sausage that will enhance the flavour of the rare breed
Berkshire pork we use. Join us this year in our ‘Search for the Perfect
Sausage’.
This is how people in the UK eat
sausages*
Barbecued
For breakfast
As comfort food
For children’s meals
As snacks
In lunch boxes
"What? Sunday morning in an English family
and no sausages?
God bless my soul, what's the world coming to, eh?" Dorothy L Sayers
*From the Meat and
Livestock Commission report ‘Satisfyingly sophisticated’.
Sophisticated sausages
The classic - pork rich best grilled or cooked with
quality stout and bitter
Fennel & Pork - sophisticated combination of
flavours
Pork with clove - Unusual flavour lovely with
caramelised apples
Tomato & Smoked Chilli - ideal on the barbecue
Where can you buy our
sophisticated sausages?
As part of your pork box 1 or 3 or
visit us at farmers markets
Buy meat online
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