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Island pig-keeping’s popularity grows
Pig keeping on the Western Isles (opens in new window)
Pig keeping may not be cheap but an increasing number of crofters on Skye, Uist, Lewis and Harris believe that it is an investment worth making, according to SAC Consultant Ross Mackenzie.
Portree-based Ross has observed that the number of island crofters keeping pigs has been rising steadily over the past few years. Unlike the large scale operations found in other parts of the country, crofters are taking a less intensive approach to pig keeping. The hardy, rare breed pigs being favoured can be used as a means to improve otherwise unproductive ground, while demand for the high quality meat comes from local hotels and restaurants, as well as crofters’ friends, families and neighbours.
In response to the growing interest, Ross recently hosted a series of pig keeping workshops in Portree, Balivanich and Stornoway where he talked participants through the benefits and challenges of pig keeping.
Ross explained: “A pig can pretty quickly turn over the heavy, peaty soil that is typical of this area as part of the process of turning rough, overgrown grazing into ground suitable for sheep or cattle, or for the production of silage. There is demand for high quality outdoor reared meat from rare breed pigs, particularly from hotels looking for a high end, local product with a better taste.
“There was a good turnout at each of the meetings and I believe this is an area in which we will continue to see growth.”