Our mince is typically 80% meat and 20% fat and made using the trim from the whole bodies we're breaking each week. This product is fresh.
Make a delicious sauce or meatballs with our Tomato Passata, organic onions and garlic and Fabbrica pasta.
Or take a shortcut with our Put Your Feet Up Meat Sauce or Marvellous Pork & Veal Meatballs.
Sold in 500 gm packs. If you'd like larger quantities, please get in touch and we'll pack it for you separately.
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;
- from NSW farms.
The producers we work with are entirely transparent about their processes and welcome all questions.
At Feather and Bone, we have been committed to providing the finest organic, pasture-fed, and sustainable meat and poultry since 2006. Our diverse range includes premium cuts of beef, lamb, pork, chicken, duck, gourmet sausages, ready-to-eat meals, and artisanal groceries. We practice a nose-to-tail butchery approach to minimize waste while ensuring quality. Customers can pick up from our Marrickville and Waverley locations or enjoy doorstep delivery across Sydney, up to the Central Coast, the Blue Mountains, Canberra, down to Nowra and Wollongong. We also offer a hire-a-spit service for outdoor gatherings and host butchery classes to enhance culinary skills. Click here to know more.
You may also like