Ark of Taste
Wessex saddleback pig
This breed of pig is identifiable by its black coat and white girth around its withers. The flavour of its meat reflects its diet which, in Australia, is entirely free-ranged, outdoors – on pasture. French chef and Pork & Sons‘ author Stephane Reynaud described the pig as “the best he had ever tasted”. Its bacon is widely acclaimed by chefs, restaurant diners and by customers at farmers’ markets. Its bacon was named as ‘best bacon’ in The Foodies’ Guide to Melbourne 2010.
Originally found in the New Forest in English county of Hampshire, the wessex saddleback was a foraging breed, grazing in forest and woodland natural pasture, on which it thrives. Its lack of adaptability to intensive farming resulted in its demise – and subsequent extinction in its native Britain. Fortunately, pedigree animals were imported to Australia in the 1930s, and an Australian pedigree register – a herd book – was established here.
There are at least nine registered pedigree herds of the wessex saddleback in Australia and in May 2011 there were about 150 registered pedigree breeding sows.
The breed is increasingly demanded in restaurants by chefs who understand its superior flavor. Demand almost exceeds supply. It is also available to home cooks at farmers’ markets in Tasmania, Victoria and elsewhere.
This breed is supported by the Rare Breeds Trust of Australia, a voluntary organisation dedicated to the preservation of endangered and other breeds at risk of loss to farming and food supply.
As this breed of pig is – by nature – an outdoor forager, the Australian herds are raised outdoors year-round. Most of them are husbanded organically. Internationally recognized quality assurance programs and hazard and chemical prevention systems are compulsorily applied to ensure consistently high quality in raising the breed, and at slaughter and carcass processing stages.
Area of production
All Australian regions
Contact
Cherry Ripe
Chair
Australian Ark Commission
Email
Michael Croft
Rare Breeds Trust of Australia
Email
More information
- Read The Age story by Richard Cornish about the Australian wessex saddleback’s Ark nomination PDF
Other Australian Ark of Taste foods
