I have it on good authority that the track record of one of the world's biggest pork producers (a company which is also responsible for a percentage of the European pork supply and ultimately some of the pork products we eat here in the UK), shows a real disregard for anything but profit.
No one can argue that the aim of every business is to achieve profit but this should NOT be at the expense of food quality, animal welfare and the environment.
To offer an example, this company's pig production in Eastern Europe (Poland in particular) produces animal waste, and the sewage ends up contaminating ground water....What price cheap pork!.....and now they are going into the Chinese market where there is even less control of how they operate.
This makes the consumption of British outdoor reared pork even more important. Local and regional pig production guarantees passion, pride and higher quality food.
EAT LESS of the meat produced in QUANTITY and EAT MORE of the meat produced with an emphasis on QUALITY (i.e. using pig manure as fertilizer not as water contaminant).
My call-to-arms in aid of the UK SLOW FOOD WEEK(1st June-9th june 2013) is that we aim for all of our food to be slow(produced and prepared), local/regional and ultimately, healthier and tastier.
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