Our pigs farrow throughout the year. They rootle around outside the whole of their lives, producing tender succulent meat. We tend to favour pigs with an unfashionable coloured skin, i.e. Saddlebacks, Duroc – this not only protects them from sunburn in the summer, it makes them attractive to look at. It does not affect the meat and is not noticeable on the crackling- the pig is the only animal whose skin we eat, so appearance is very important, it should be dry and silky to touch. Slow cooking produces the best results with pork, and it is most important to ensure it is cooked right through. To obtain a crunchy crackling, wipe the skin with several sheets of kitchen paper and then rub in generous amounts of salt, don’t be tempted to baste it as it cooks.