We would always advocate the use of outside reared pigs as a starting point and, in an ideal world, the pigs would be classified as free range. Furthermore, where available, preference should be given to using rare breeds of pork. The reasons for this are two fold; the first is that breeds such as Gloucester Old Spot and Tamworths produce a richer and more flavorsome meat with a good cover of fat. The second reason is that one of the best ways of preserving these great breeds of pig is by giving them a reason to be bred. By making them more popular in butcher shops and other outlets, it will lead to greater preservation of the breeds.