eVENING eNTERTAINMENT

DINGLEY DELL

This year's evening BBQ will be hosted by Dingley Dell Pork who will carry out one of their 'Flying Visits'. Four teams of chefs known as 'The Dirty Dozen' will battle it out to cook some fantastic pork dishes for us all. 

Dingley Dell Flying Visits are all about celebrating the pig and its journey from the farm to the plate, it's a celebration of the skill and the passion of everyone involved, the artistry of the master butcher and the creativity of the chef. The events fundraise for charity and involve students from  "A Passion to Inspire".

aBOUT dINGLEY dELLS pORK

Producing for Taste

Dingley Dell understand that taste is the key component to what they do, this starts on the farm with their breeding programme. Their sire lines are composed of animals selected on the criteria of intramuscular fat, this is the marbling seen in the pork cuts which ensures taste and tenderness in cooking. The females are crossed back to Large White or Red Duroc again, achieving 7.5% intramuscular fat.

Feed and Freedom from stress

Producing the finest pork also involves feed and a stress free environment. Dingley Dell uses a series of traditional cereal based diets to both rear and grow our pork, it is extremely important to achieve good uninterrupted growth for muscle development so it is important to remove all stresses from the pig's life. At the abattoir the same principles apply as regards to removing stress - the stunning is with gas rather than electricity for improved meat quality. From here it is all about chill chain management which is why they work with a short integrated supply chain.

Meat Science and taste testing

Dingley Dell work with a meat scientist who advises at farm level as well as working with the whole supply chain on issues such as hanging and maturation and ph levels, meaning that their pork is regularly taste tested under scientific protocols with a trained taste panel.

Mark is a 3rd generation farmer, farming in partnership with his brother Paul in the beautiful Deben valley in Suffolk. They set up the Dingley Dell brand 15 years ago on the principles of taste, animal welfare, and sustainability. We supply chefs and restaurants within the UK and export to 9 different countries.

 

Mark has a unique breeding programme on farm based around the Red Duroc breed whereby they identify the level of marbling or intramuscular fat in the live animal and then selectively breed to improve the marbling each generation.

 

MARK HAYWARD

Mark is a 3rd generation farmer, farming in partnership with his brother Paul in the beautiful Deben valley in Suffolk. They set up the Dingley Dell brand 15 years ago on the principles of taste, animal welfare, and sustainability. We supply chefs and restaurants within the UK and export to 9 different countries.

 

Mark has a unique breeding programme on farm based around the Red Duroc breed whereby they identify the level of marbling or intramuscular fat in the live animal and then selectively breed to improve the marbling each generation.

© 2017 McCullough Moore

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