Dermot Brennan breeds Rare Breed Saddleback pigs on his farm 2km from the restaurant for their delicious free-range pork they serve in their restaurant. Dermot has won several awards for his free range pork, the most prestigious of which was the Champion of Ireland for Best Pork Sausages at the 2016 Fins Goustiers European Championships in France, his House-cured Pork coppa won silver this year at the Irish Food Awards and his Charcuterie won overall best product at the recent Listowel food fair. Dermot Brennan trained in the art of charcuterie with Hugh Fearnley-Whittingstall at River Cottage in England and with small artisan producers in Tuscany, Italy.
The pigs that produce the free-range pork are born outside and spend their entire lives in the fresh air, with freedom to roam in large paddocks and root around in the soil. They have shelter when they need it in the form of large straw bedded mobile huts, and they grow at a much slower, more natural rate.
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