[{"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"}]
Cacciatore is a delicious, small, aged salami that weighs about 100-120 gm. Choose chilli, fennel or plain.
Cured for us by Dolce Vita Fine Foods and made with pastured pork, black pepper, sea salt and red wine. We don't use chemicals to speed up the curing process and instead, all our salami is given the appropriate time to hang until we achieve a firm texture and superior, mature flavour.
This product is fresh, not frozen.
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;
