The Farm Meat Science Products
OUR PHILOSOPHY Dingley Dell Pork was started by 3rd generation farmers Mark and Paul Hayward their aim was quite simply to produce the best tasting pork to the highest possible welfare standards with impeccable provenance
ANIMAL WELFARE The Sows spend their lives outdoors in groups during their pregnancy before having their own hut in which to give birth. The piglets are weaned at 5 weeks old which gives them time to make the transition from mums milk to solid food in a stress free way.
ANIMAL WELFARE The Growers and finishers are reared and grown outside in a stress free environment fed with traditional cereal based diets.
ANIMAL WELFARE Dingley Dell Pork is the RSPCA’s ambassador farm for pork in the UK. In 2015 we were presented with a Good Pig Award for Animal Welfare by Compassion in World Farming in Milan.
SUSTAINABILITY The farm is committed to sustainability and carries out many conservation projects. Above wild bird and insect mix is grown around the farm to attract bees, birds, butterflies and small mammals.
TASTE Our unique flavour is a combination of several factors. A Duroc based breeding programme for greatly enhanced intramuscular fat or marbling currently up to 4 times more marbling than commercial pork. A breeding programme specifically for food service with more fat on the outside of the meat. A unique feeding programme on farm designed to grow the animals in a way to promote both flavour and tenderness. An absence of stress on farm and also at slaughter- Gas stunning is used
GRANDPARENTS Red Duroc ♂ Landrace ♀ PARENTS 50% Duroc RED DUROC 50% Landrace F1 ♀ DINGLEY DELL BLACK PORK F2 SLAUGHTER GENERATION 75% Duroc 25% Landrace DINGLEY DELL BREEDING PROGRAMME
INTRAMUSCULAR FAT Both the Duroc and Landrace Grandparent Stock we use to produce our pigs come from stock MRI scanned for intramuscular fat as we continually strive to perfect our pork. We are in the process of setting up our own nucleus of Duroc animals which we will be visually scoring at slaughter for marbling to enhance the marbling further.
MEAT QUALITY Dingley Dell Pork is regularly assessed and benchmarked by a fully trained taste panel under scientific protocols. Our partnership with the UK’s leading meat scientist ensures we continually strive to perfect our pork. We are regularly blind tasted by some of the worlds top chefs against pork from other artisan producers.
ON THE MENU OF The Gordon Ramsay Group Jason Atherton Michel Roux The Savoy The Dorchester Galvins Many UK Michelin star chefs . WORKING WITH The Olympic Games Sodexo top UK schools such as Eton, Wellington and Marlborough Fine dining in City buildings Harrods Fortnum and Mason
ON THE MENU OF The Ivy Mandarin Oriental The Upperhouse HK Raffles CUT Singapore Gordon Ramsay Group HK and Singapore Jamie Oliver Tom Aikens WORKING WITH Cathay Pacific First and Business Class into UK, America and China City Super
MEDIUM OR MEDIUM RARE To Fully appreciate the natural flavours and tenderness of what we do we recommend cooking to between 55-60 degrees internal temperature.
RESTING We recommend after cooking that the pork is rested before eating.
FLÄSKKOTLETRACK MSV 3,5/151IMP 399543
FRENCH TRIMMED FLÄSKKOTLETT RACKS 280G/5KGIMP RACK
FLÄKSIDA HEL MSV BF4,5/15IMP 399345
FLÄSKKOTLETTRACKS 280G/5KGIMP 399220
FLÄSK T-BONE MB 280G/5KG IMP
FLÄSKKARRE BF RIBEYE 210G/5 IMP 399253
FLÄSKFILE HEL GB DF 500G/5 KIMP 399246
SIRLO PORK ST LATTRO 2X180GI 479345
FLÄSKKOTLLETTRAD BF 5/15kG IMP 399493
BACON BEAR TREACLE ÖLMAR 1/5 IMP 399360
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