This is what the carcass of a well-raised pig looks like. Almost exactly a year ago, a group of us sat at the Chef's Table and tucked into pork from Colin Marry's Boyne Valley pigs. Silence descended as we chewed intently on succulent chops. These pigs are raised sustainably and without anti-biotics, which if you're like us and are conscious of animal welfare, is good news. But it's the taste that really sets it apart. The animals' diet includes rapeseed and other elements, but the key ingredient that makes the difference in flavour is the olives they're fed - hence the name, 'Olive Pork.' The #Omega 3s in this meat are multiple times higher than in other pork, and the flavour - juicy, really 'porky' - is sensational. It's so good, in fact, that we're featuring it twice in one dish featuring the pork loin and also stuffed trotter.
#olivepork #irishpork #boynevalley #thisisirishfood #lunchdish #maincourse #crubeens #porkloin #fatisgood #sustainablefood