Our free range pork is delicious! Lean lovely meat, with no chemical input whatsoever.
We have Saddleback sows who love to graze – freely roaming several pasture improved paddocks on a rotational basis. Their paddocks are predominantly rye, cocksfoot, clovers and oats. They do make a mess of the paddocks with their rooting… Our plan now is to utilise their digging traits by letting them ‘plough’ the next paddock to be pasture improved!
Our sows are free to nest and birth where they choose – sometimes the hay shed, sometimes the paddock or a shelter shed. It’s wonderful to let them live as naturally as possible, and to see them building their own nest to birth is pretty rare. They are lucky pigs indeed.
They also have a muesli breakfast – a high protein mill mix that is combined with oats, barley, cracked corn, sunflower seeds and wheat grain, which they come running for.
Their diet really does affect the taste of the pork, so we steer clear of manufactured pellets. They live a pretty ‘gourmet’ existence, with fruit and vegetables complementing their grazing.
If ever you wondered where the phrase ‘eat like pigs’ comes from, all you need to do is visit at mealtime – they have no manners and will do almost anything when you have a bucket in hand!
Our boar, Sam-the-Ham is also a Saddleback. As a heritage breed, they are traditionally much slower growing than more ‘modern’ breeds, and with a well marbled fat distribution rather than just having a big layer of fat…. and they taste great.
Saddlebacks are grazers and foragers – they love to eat grass and snuffle around for roots and stuff. Being dark skinned helps to combat sunburn, which pigs are quite susceptible to. We also make sure they have a nice wallow, as pigs actually use the mud to help regulate their temperature, and also to stop getting sunburnt.
We sell our pork at around 10-12 weeks old, still drinking from mum, free ranging and grazing. Our suckling piglets get snapped up by local and Sydney ‘hatted’ chefs. Incredibly delicious and lean, averaging 12kg dressed weight, with less than 1mm of fat – they’re perfect, with thin crispy crackling!
If you are a local chef and you’d like some, call Katrina 0411763373 or email firstname.lastname@example.org, and I’ll pop you on the waiting list.
Occasionally we can supply a suckling pig for your special function – give us as much notice as possible and we’ll see what we can do!