[{"id":471618617645,"handle":"bestsellers","updated_at":"2024-04-28T17:15:02+10:00","published_at":"2024-01-25T09:49:52+11:00","sort_order":"manual","template_suffix":"","published_scope":"web","title":"Bestsellers","body_html":""},{"id":13131743260,"handle":"cured-meats","updated_at":"2024-04-28T17:15:03+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"}}]
Made from the whole, heritage-breed pigs we source from regeneratively-managed local farms. All our pork is hormone and antibiotic-free and entirely free-ranging on chemical-free pasture.
Only about 1% of Australian pigs are truly 'pasture-raised'. This is different to 'free range' where the pigs are given access to pasture but their shelter is fixed. In a pastured system, the shelters are mobile which means the pigs can be moved frequently, allowing the land to recover and providing fresh pasture for ranging and foraging.
Our pigs come from regeneratively-managed farms including Bundarra Berkshires, Near River, Stockinpiggle Farm and Wallendbeen Farm in NSW and McIvor Farm in Victoria. Breeds include Berkshire, Duroc Landrace, English Large Black, Hampshire, Tamworth and Wessex Saddleback.
Our hams are brined (salt and sugar) and smoked and contain the lowest level of nitrite (0.002%). The legs we turn into hams arrive at our factory as whole animals direct from the farm through the abattoir.
