A full group of members and friends travelled to Wykeham, Levisham and Pickering on Saturday 31 March. We learned much from Tim Wilson's explanation of sustainable farming practices on mixed farms on the North Yorkshire uplands. Tim grows his own animal feed, breeds Swaledale cross and Dorset sheep, several traditional breeds of pig including English Lop and Tamworth, along with Longhorn cattle.
Between visits to the three farms we enjoyed a superb buffet lunch at the White Swan Hotel in Pickering, prepared using meats from Tim's farms. And in relation to Slow Food? Good taste - certainly; clean - an emphasis on natural soil improvers and good husbandry with only necessary artificial inputs and medication used; fair - Tim has a thriving business employing twelve and seems to enjoy a good relationship with his stockmen.
For those interested in sampling Tim's Ginger Pig products for themselves, it is possible to buy meat from Grange Farm at Levisham farm Monday to Friday (farm entrance to right of the pub); advisable to phone first on 01751-460 242. Tim is also developing a shop at the Pickering marketplace, formerly known as 'Seasons'. While presently a grocer's, it will increasingly sell Tim's cured meats and sausages.
Richard Evans
The Ginger Pig
11, Market Place, Pickering, North Yorkshire YO18 7AA
Telephone: 01751 477211