MOUTH-WATERING PORK
Pork is the most commonly consumed meat world wide and our Scottish farmers have got pork production down to a fine art. When you Go Rural for a farm stay, you're likely to be offered pork products from the farm as a key component of a breakfast pack in the form of bacon, Lorne sausage, link sausage or black pudding.
In addition to traditional pork products and pig rearing, it's becoming increasingly popular to rear smaller herds of pigs on Scottish farms and farm producers have diversified their produce to include cured meats such as salami, chorizo, pepperoni, air-dried ham or artisan burgers and pies.
Fearn Farm, Dornoch Firth
MEET THE SCOTTS
The Scott family have farmed on the Dornoch Firth for four generations. Fearn farm’s diverse soil types make it ideal for a mixed farming business of which sheep are a mainstay. The Scotts produce lamb using the most sustainable modern methods, prioritising a diet of grass and forage crops.
Their flocks at Tain and another farm in Sutherland comprise the well-loved Cheviot and Cheviot-cross ewes - a native breed originating from the Cheviot Hills which straddle the Scottish Borders and Northumberland providing excellent meat as well as wool - and Aberfield and Texel-crosses, which bear sturdy lambs with plenty of lean meat and thrive on a diet of grass.
Fearn Farm has two new and beautifully furnished holiday properties, the Mill and the Wee End, which are ideal for families and groups of friends.
The Mill at Fearn FarmFARMS PRODUCING SCOTCH LAMB
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