[{"id":13131743260,"handle":"cured-meats","updated_at":"2024-04-25T18:00:04+10:00","published_at":"2023-07-04T14:22:02+10:00","sort_order":"manual","template_suffix":"","published_scope":"web","title":"Cured \u0026 smoked pastured meats","body_html":"\u003cp\u003eAll of these products go beautifully together on a grazing platter with a jar of \u003ca href=\"https:\/\/featherandbone.com.au\/collections\/cured-meats\/products\/organic-chicken-liver-pate-2\" target=\"_blank\" title=\"Organic Chicken Liver Paté\" rel=\"noopener noreferrer\"\u003eOrganic Chicken Liver Paté\u003c\/a\u003e, our \u003ca href=\"https:\/\/featherandbone.com.au\/collections\/cured-meats\/products\/wild-ale-honey-mustard\" target=\"_blank\" title=\"Wild Ale \u0026amp; Honey Mustard\" rel=\"noopener noreferrer\"\u003emustard\u003c\/a\u003e and \u003ca href=\"https:\/\/featherandbone.com.au\/collections\/cured-meats\/products\/pickled-cucumbers\" target=\"_blank\" title=\"Pickled Cucumbers\" rel=\"noopener noreferrer\"\u003epickled cucumbers\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eAll 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich 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.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 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?\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/featherandbone.com.au\/blogs\/chew-the-fat\/pastured-pork-is-hard-to-find\" title=\"Pastured pork is hard to find\" target=\"_blank\"\u003e\u003cstrong\u003eRead more about pasture-raised pork.\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e","image":{"created_at":"2018-04-17T17:20:27+10:00","alt":"","width":1665,"height":1508,"src":"\/\/featherandbone.com.au\/cdn\/shop\/collections\/Air_cured_pork_shoulder_whole_small.jpeg?v=1685690633"}}]
Pastured pork bacon: chemical nitrite-free, hot smoked
$16.00
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Approximately 200 gm pack - no added chemical nitrites. Brined and hot smoked at Feather and Bone, Marrickville using pork from the NSW pastured pigs we receive whole.
This means that we know exactly which farm your bacon came from and we label each pack so you know too.
Note that the lack of synthetic nitrites means that this bacon is less pink than conventional bacon. This product is fresh, not frozen.
Ingredients: pork, salt, brown sugar, celery seed powder and spices.
The Producers We buy whole bodies of a range of different sized pigs on a rotating basis from a number of farms - from big baconers through to suckling pigs. Most available cuts come from porker pigs which are about 50-65 kg that are 5-7 months old. The pork we source is:
packed with the farm and breed clearly labelled;
hormone and antibiotic-free;
entirely free ranging on chemical-free pasture;
a mix of breeds including Berkshire, Landrace, Large White, English Large Black, Duroc, Wessex Saddleback and Tamworth;
