Flavian Obiero - How to support pig farmers
Flavian Obiero, also known as The Kenyan Pig Farmer, is currently raising free-range Tamworth pigs, sheep, and goats on a 61-acre farm in Hampshire alongside his partner, Nikki. The farm employs a rotational system that integrates the three species, working to enhance both the land and the surrounding environment. Flavian is passionate about promoting greater racial diversity in British agriculture and encouraging younger generations, particularly those from non-farming backgrounds, to pursue careers in the industry.
Can you share a bit about your journey into pig farming?
My first experience working with pigs was on my uncle’s farm in Kenya, which I believe was pivotal to me ending up working with pigs. I was hoping to go and study vet medicine, but didn’t get the grades. After a week’s work experience on a pig farm in Hampshire in 2010, I was offered a job, spent my gap year after A levels working there, and haven’t looked back since!
What are the sustainable or ethical practices you follow that chefs would be interested in knowing about?
Our pigs are reared outside and rotationally grazed. They are very free-range and they have a good life! We feed them soy-free feed grown by local farmers but most importantly, we let the animals tell us what’s going on - our Tamworths are slow-growing animals so we make sure not to push them in growth.”
How do you care for and feed your pigs to ensure high-quality, flavourful meat?
I try to keep them in the most natural environment possible, I allow them to have exercise (they’re on hilly ground which helps build muscle) and a varied diet.
Their feed includes 4 macronutrients: wheat and barley grown 3 miles from my farm and beans and rapeseed-meal extract that comes from Kent. They also get Brewers’ grain once a week and vegetables like pumpkins when they’re around.
What are some cuts of pork or parts of the pig you think chefs overlook?
Most people want the chops, belly and shoulder, but the leg is underrated and could definitely be used more. There are some lovely leg steaks like rump that are completely underused. More chefs have started to use pigs’ heads but I would love to see more of these appearing on menus - there are masses of meat on them. Trotters and offal also are not being used as people don’t know what to do with it. It would be great to see more chefs share recipes to help with this.
“Put your money where your mouth is and pay for the quality that you want”
Is there anything you’d like chefs to know about the process or challenges of raising pigs for high-quality meat?
It’s not an easy job! Especially when they're raised outside and they’re soy-free. If chefs want the quality and the story that comes with a great product then they need to be prepared to pay for it. Chefs should expect to pay beyond the standard wholesale price of indoor pigs and mark up what you charge in your restaurant accordingly.
What can chefs buying your meat do to help support you and other farmers like you?
If you want a farmer to go above and beyond producing a really superior product, be ready to pay for it. (Serving smaller portions of meat and varying the cuts can help offset the increased cost. Learn more here.)
Chefs and FOH need to know where the pork they’re serving has come from, how it's been raised and communicate this to customers.
