The meat is nutty and sweet, with a depth of flavour not found in most pork today. That depth of flavour is due, in part, to the Tamworth’s natural propensity as a forager, so it consumes a wide variety of foodstuffs unlike industrially-raised pork. Tamworths are much slower to mature than most commercial breeds, meaning that they build up great intramuscular fat which marbles the meat – and fat means flavour! Not only does this mean the best crackling ever but the fat covering also makes it ideal for curing. The meat is also rich in omega 3 amino acids and linoleic acid to help lower cholesterol if you need a health excuse to enjoy fantastic pork and bacon.