Where does Marks & Spencer fresh pork come from?
All our fresh pork is British and is clearly labelled with the country of origin. Our strict traceability policy means we can trace our fresh pork back to the farm where it was produced.
What standards do the farms meet?
All Marks & Spencer fresh pork is either outdoor bred or free range-produced on specially selected known and audited farms that meet our ‘Select Farm Assurance’ specifications. This enables us to give our customers assurances on animal welfare, food safety and quality.
We use specific breeds of pig that are well suited to outdoor breeding and show good mothering ability. Their offspring are weaned at 28 days and then housed in deep straw bedded barns. We use five times more straw for bedding than the national recommendations and give the pigs 25% more space. We don’t permit the castration, tail docking or tooth clipping of the pigs used for our fresh pork.
All farms supplying Marks & Spencer are audited by our own technologists and trained, skilled auditors who know our detailed standards. Before any farm can supply Marks & Spencer, it must meet the requirements of our Codes of Practice. Any that does not is simply not used.
What are the pigs fed?
We’ve developed our own specifications for the feeding of pigs used for our fresh pork. This ensures the animals are fed a wholesome, non-GM, cereal-based diet to maintain optimum health and welfare. We prohibit the addition of any animal- or avian-derived by-products in any of our feeds (the only exceptions to this are milk and milk by-products). The diets are generally:
Are the pigs fed any antibiotics?
We don’t permit the use of antibiotics for growth promotion. We only allow the use of antibiotics to treat sick animals. Any antibiotics are prescribed under veterinary control.
Are the pigs given any hormones?
No. It is illegal to administer any growth-promoting hormones to any animal used for food production in the UK and throughout the EU.
We hope you’re really enjoying your new Cook with M&S cookbook and all the delicious recipes inside. Unfortunately, we were so excited to share it with you that we didn’t notice there was a small misprint in our recipe for roast lamb with rosemary and anchovy gremolata on p111. The cooking time is 1 hour 25–45 minutes (depending on how you like your lamb cooked) not 25 minutes. We’ve included the full updated recipe here, and apologise for any inconvenience caused.
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