Free range pigs from Rootfield Farm near Muir of Ord are being used to produce a range of pork products such as chops and continental-style delicatessen meats.

The Plum Porkbrand will be launched at the new food and craft building at the Mannsfield Showground on August 1 and 2. Two traditional British pig breeds, the Gloucestershire Old Spot and the Tamworth, are being used to produce the meat.

Dairy farmer, Nick Mackenzie (33), and his wife Jo Ewart Mackenzie (31), established the cottage industry after giving friends and family presents of the fresh pork from their first litter in April. The homegrown meat proved so popular, the pair decided to try selling the pork commercially.

Mrs Mackenzie said, "We're thrilled with the initial response we've had to the pork and this has given us the confidence to set up the company. People who have tried it comment that they have never tasted pork like it before, while older customers say the meat tastes like they remember pork tasting 30 years ago – full-flavoured and succulent.

"I think the taste is down to the slow-growing nature characteristic of traditional breed British pigs and the fact our porkers have a happy, healthy outdoors life. They feast on a daily porridge of bruised barley and creamy milk from the dairy, supplemented by vegetable peelings from our kitchen, and roam around in spacious enclosures with views to Ben Wyvis!"

In addition to fresh pork, the Mackenzies plan to produce a charcuterie range under the plum pork brand comprising pancetta, proscuitto and chorizo.

Mrs Mackenzie, a former food columnist for The Scotsman, added, "The importance of reducing food miles in a bid to tackle climate change and support local economies is well documented, but this can be difficult to do when you have a penchant for continental produce like Parma ham or Serrano ham, for example.

"Most mountain regions in continental Europe have their own charcuterie particular to that region.

"We want to develop our own range, produced right here in the Highlands."

Mr Mackenzie, a member of the Black Isle Farmers' Society, said, "It seems appropriate to launch plum pork at the Show, although it will be a bit of a change for me this year being an exhibitor rather than a customer.

"I'm really looking forward to it and am excited about the business. It is a tiny operation at the moment but who knows where it might lead, especially in light of the continued climate of instability in today's UK dairy industry."

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