Forest To Fork; Pannage Pork Belly

The New Forest is a true English treasure; rich in hunting and commoning histories, free-roaming fauna and fruitfully sprouting flora along with a diverse landscape of heathlands, beaches, grasslands and forest. The century old traditions and generational knowledge, which guide many of those still living, working, operating, and farming the New Forest’s floor, are the key to ensuring the quality and taste of local New Forest produce.

Forest to Fork explores the unique and distinguishable relationship between New Forest Marque accredited suppliers, and those experiencing, first-hand, the authenticity of New Forest taste. Showcasing the process and long-lasting benefits of locally grown, reared, caught, and brewed produce, not only to one’s health but also the environment.

Episode one; Pannage Pork Belly follows the story of Andrew and Sarah Parry-Norton from The Commoner’s Larder. Their fourth-generation manorial commoning farm raises stock naturally and honestly, believing this is the key to producing the finest quality meat. Their cattle and sheep graze the commons during the summer months, while their pigs, who are our focus in episode one, are released into the woods during pannage season (autumn), to eat the fallen beechmast, berries, acorns and chestnuts which are hazardous to our New Forest Ponies.

Through this process, the stock run on average 7 ½ miles a day, causing the pork to be far leaner and much darker in colour than that mass-market produced, creating a very distinctive nutty flavour in our pork. The unique flavouring paired with the century-old pannage tradition ensures the finest quality meat is served to our guests.

This Winter experience the unique taste and divine flavour for yourself. The dish will be served throughout winter at Bartley Lodge, book your table here

• Watch episode one here