Cured, pastured meats
All our cured pork products are made from slow-growing, pasture-raised pigs and this is a rare thing. Think about it this way. Around 3% of Australian pigs are raised outside on pasture, healthy and free to do their piggy thing. Between 50-75% of most pigs are cured for ham, bacon, salami etc.
Which means that, at most, only about 1.5% of the cured pork sold in restaurants, cafes, supermarkets, butchers and delis is made from pasture-raised pork.
The other 98.5% is made from intensively-raised pork, often imported. Pigs squashed together inside, restricted, medicated and definitely not free to do their piggy thing. Who wants to eat that?