[{"id":13131743260,"handle":"cured-meats","updated_at":"2023-11-30T20:40:07+11:00","published_at":"2023-07-04T14:22:02+10:00","sort_order":"manual","template_suffix":"","published_scope":"web","title":"Cured meats","body_html":"\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"}},{"id":457174417709,"handle":"quick-order","title":"Quick Order","updated_at":"2023-12-01T10:30:50+11:00","body_html":"","published_at":"2023-08-15T13:28:14+10:00","sort_order":"best-selling","template_suffix":"quick","disjunctive":true,"rules":[{"column":"variant_price","relation":"greater_than","condition":"0"}],"published_scope":"web"}]
Made with minced pastured pork from the whole, heritage-breed pigs we receive each week from regeneratively-managed NSW farms. Sopressa is an aged salami with a wide diameter.
This product is fresh, not frozen. Cured for us by Pinos Dolce Vita.
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;
