Newcomers to the pork business are Fergus and Sandra Dunne, one time organic vegetable farmers, they decided to venture into the world of pigs. Having run an organic shop, Fergus said the couple wanted to combine the organic and retail experience to try something new. On a small farm just outside of Tullamore the couple are rearing more than 50 free range native Irish pigs. The Tamworth pigs, form
ally know as the Irish grazer, got their name after being sent to Tamworth for a spot of hard labour. Tamworths are known for their taste, and hardy nature; “We need good fencing”, says Fergus
In business for just a year Pigs on the Green have established themselves as having some of the finest sausages you will be lucky to come across. We feature them heavily on our Sunday brunch menu. Pigs on the Green black pudding sausages are incredibly moist and so tasty. The quality of the meat making up the sausages is superb, with no fillers or nasty ingredients bulking them out. The beauty of a free range roaming animal is that they build up quality fats, and protein, which comes through in the flavour of the meat. The health benefits are also notable where healthy animals are high in Omega 6. Fergus and his wife have 4 sausage varieties at the moment; black pudding, chilli, breakfast sausage, and an Italian sausage. He also produces streaky and back bacon, loins, belly, and neck fillet. There is a pancetta on the way, and he is talking about producing a pork leg confit - which sounds incredible! If you want to know more about the Pigs on the Green, drop in and try their produce at Kai, Ard Bia The Kitchen or pick up some to cook for yourself at McCambridges, Mortons, or Joyces in Knocknacarra, Swans Naas and Wilde and Green Milltowm Dublin.
