producer spotlight - posh pork
When Lou left uni she knew there were only two sorts of jobs she wanted to do, caring for people or farming. So caring for pigs makes complete sense, especially when you can see just how passionate Lou is about her animals and products. Lou’s animals are farmed, butchered and transported by her with no middlemen and no long unnecessary journeys. She prides herself on knowing they have been bred and reared with care and have experienced the best possible piggy life, stress free even as they go to the local abattoir.
However that was not where it all began. Originally employed as an ambulance technician (the one who drives the emergency ambulances) and then as a prison substance abuse worker, Lou started her business in Crick Northampton whilst still employed starting with just two lambs and two pigs and working a 90 hour week. Something had to go and it was the day job. Lou’s pig herd has now grown to 80 pigs and the sheep flock are catching up with a respectable 40 ewes. Lou’s sausages and lamb are so popular that she delivers three times a week to the Northampton Saints Rugby Club to provide the sausages for their post training fry up, calorie controlled of course.
She farms a range of breeds which include Saddlebacks, Berkshire, Pietrain, Large Whites and not so well known breed, the American Red Wattlehog named as such because of two dangly appendages on its necks. The Wattlehogs make a great boar meat sausage but won’t win any beauty competitions. When Lou is asked what she likes most about her job, she said it was being able to care for her animals from start to finish and know that when she tucks into her favourite pork and black pudding sausages or tells customers about her lamb burgers, it’s all been worth it.
Later this year, she and her partner Joe will be taking on a new challenge when they move to a new farm near Langham in Rutland.
You will find Lou on Oadby (4th Fri of the month) and Wigston (1st Friday of the month) and Crick (3rd Sat) Farmers Markets.