A few words from Herb Majesty

Charlotte Blacker has written a few words for us on her free-range livestock grazed on wild and cultivated herbal pastures in the Perthshire Hills.

Writing from the snowy hills of Perthshire I am delighted to think our free-range milk fed pork will be on the menu at the wonderful L’escargot Bleu this coming week.

We raise our meat using the medicinal properties of wild and cultivated herbs in order to avoid the use of chemicals, hormones and antibiotics that are present in much of the world’s meat production.

We farm by working in harmony with nature and in tune with the seasons. We are lucky to have land full of natural pasture and native plant species. Plants that are considered weeds in commercial agriculture are a rich source of phytochemicals for livestock. Before the introduction of enclosures, animals would roam large areas of land instinctively grazing plants to self-medicate as they went. By farming species rich pastures, we aim to replicate the wild grazing habits of our livestock and let natures medicine chest replace agri pharmaceuticals.

Although much of the livestock herblore has been lost over the years, the remoteness of the Scottish Highlands and Islands meant there was little access to vets or Drs and the use of medicinal plant medicine was relied upon until quite recently making, Scotland is one of the best locations to access such invaluable information.

In addition to their natural herby diet, our pigs enjoy the live cultures contained in the whey of a local cheese maker and organic sourdough bread from the organic bakery, that would otherwise have been thrown away as waste. A healthy gut equals a healthy immune system for humans and animals alike. By helping to reduce the waste of these small businesses our meat production is not only more sustainable but nutrient rich, succulent, and tender. It’s a win-win scenario!

We hope you enjoy your supper brought to you by Mother Nature!

Visit www.herbmajesty.co.uk to find out more about life on the farm.