Home' Scoop : Scoop 52 Contents raised in sheds, to fully outdoor systems, where all
the pigs live entirely outdoors.
But back to the sow stall, which is currently
permitted for use in Australia for up to 16 weeks
straight -- in other words, the entire term of a
sow s pregnancy.
Given most stalls allow only enough room for
the sows to stand and lie down but not to turn
around or scratch themselves, one might argue
that this isn t an entirely pleasant way to raise an
animal with the estimated brain capacity of your
average pet dog.
Sow stalls have already been banned in the
United Kingdom, while a legally binding code of
practice will see their use in Australia limited to a
maximum of six weeks by the year 2017.
Until then, says pig nutrition and welfare spe-
cialist Dr Rob Wilson, Western Australia will see a
growing trend towards more pig-friendly systems.
"The Australian pig farming industry is being
actively encouraged to move animals out of sow
stalls and into less-intensive straw-based group
housing," he says.
Dr Wilson estimates around 65 percent of West
Australian pig farms are already based on these
We re also being encouraged, through the State
Government s "Buy West Eat Best" campaign, to
do our bit for local growers by keeping our food
dollars in WA.
The good news here is that nearly all the fresh
pork eaten in the west comes from WA pig farmers.
Linley Valley, a division of the Craig Mostyn
Group, processes 98 percent of all the fresh pork
sold in WA at its state-of-the-art production
facility at Wooroloo.
As well as producing its own free-range and
non free-range labels, Linley Valley processes
locally grown pigs for the likes of Plantagenet Pork
Some top places to eat
pork in Perth
CLARKE'S OF NORTH BEACH
Chef-owner Stephen Clarke is renowned for
his sensitive way with pork and was Western
Australia's first Pork Star.
Chef-owner Neal Jackson knows all about nose
to tail eating and often has quirky, interesting
pork dishes on his menu.
THE GARDEN, LEEDERVILLE
This place serves simply the best crispy pork
belly in town.
If the walls lined with strawberry plants don't
bowl you over, the pig head and trotter
JUS BURGERS, LEEDERVILLE AND SUBIACO
Owner Justin Bell is a strong advocate of local
produce and uses only local pork.
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