11 YEAR OLD AIDS FAMILY RESTAURANT BY BREEDING PIGS
A North East restaurant is stepping up its efforts to be self-sufficient under the guidance of its owner’s eleven-year old son.
Charlie Hird, whose parents Mark and Nicola own the Italian Farmhouse at West Rainton, is currently raising a herd of pigs, which will ultimately supply meat to the Country Durham eatery, as well as being sold to customers’ direct.
Far from being put off by the prospect of his pets’ impending slaughter, budding entrepreneur Charlie, a student at the Chorister School, Durham City, is already plotting how to spend the profits from Charlie Hird’s Rarebreed Pork.
His father Mark, who is also Managing Director of leading North East leisure firm Tavistock Leisure Ltd, said: “I was a little concerned about Charlie getting too attached to the pigs at first and strongly advised him not to form any bonds or give them names.
“I was promptly told that the animals had already been given names, which reflected what they meant to him - It was a bit of a surprise however to find out that these were things like IPod, in honour of what he intended to buy with the proceeds of their sale.”
The herd of 12 saddlebacks and one Gloucestershire Old Spot breeding sow are being taken care of by Charlie and Mark, who had to complete a special pig keeping course, on land near the family’s home at Burdon Hall, Sunderland.
Currently between 10 and 12 weeks old the saddlebacks will be humanely slaughtered at 26 to 32 weeks, after which they will be sold as full or half carcasses butchered into various ready-to-cook joints, with the remainder being used to create some of the authentic Italian cuisine served at the Italian Farmhouse.
It all forms part of the restaurant’s efforts to be as self sufficient as possible, with plans also being put in place to install a production kitchen for making Italian Farmhouse cheese, in the very near future.
“Since opening the Italian Farmhouse in 2009 we have tried to use only the best Italian ingredients, combined with locally sourced produce that ensures authenticity and maximum freshness.
“The launch of Charlie Hird’s Rarebreed Pork represents the start of a long term plan to make the Italian Farmhouse as self sufficient as possible and reflects the growing demand amongst customers to know exactly where their meat is coming from.
“We hope that this will enhance their enjoyment of the food, not just in the restaurant, but also if they decide to buy the pork to use at home.”
Once the first herd of pigs have gone to slaughter they will be replaced by new additions, including those bred by the Hird family.
Anyone interested in finding out more or wishing to buy Charlie Hird’s Rarebreed Pork can email Mark at markhird1@me.com . More details about sustainability at the Italian Farmhouse, South Street, West Rainton can also be found at www.theitalianfarmhouse.co.uk or by calling the restaurant direct on 0191 584 1022.
