Redleaf Pork

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!

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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.

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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!

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If you are a local chef and you’d like some, call Katrina 0411763373 or email katrina@redleaf-farm.com, 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!

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4 thoughts on “Redleaf Pork

  1. Hi there, I love your website and really admire what you are trying to achieve. I am interested in getting a ham for Xmas and wondered if you could advise how I might go about getting a free-range ham?

    • Hi Jenny, thanks! unfortunately we are not producing any hams this christmas, as all our pork is sold as suckers around 10-12 kg/weeks. Let me know if you’d like to be on the list for one of those next christmas! cheers
      katrina

  2. Hi Katrina, I recently moved to the wollondilly area and came across your website. I quite often like to spit roast a pig for a party or private event. Was wondering if i could purchase the meat from you and how much notice would you need. Cheers…Ryan.

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