[{"id":13131743260,"handle":"cured-meats","updated_at":"2021-11-27T14:17:56+11:00","published_at":"2020-04-13T09:06:33+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\" target=\"_blank\" title=\"Pastured pork is hard to find\" rel=\"noopener noreferrer\"\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":1181,"height":944,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2129\/0063\/collections\/Air_cured_pork_shoulder_whole_small.jpeg?v=1541028731"}},{"id":262393266262,"handle":"picnic-action","updated_at":"2021-11-27T12:27:12+11:00","published_at":"2021-10-01T11:40:49+10:00","sort_order":"manual","template_suffix":"","published_scope":"web","title":"Picnic Action!","body_html":"Everything you need to celebrate the pleasure of gathering outdoors. Plenty of nose to tail treats and the necessary classics and all made from the animals raised on pasture at regeneratively-managed local farms.","image":{"created_at":"2021-10-01T08:02:50+10:00","alt":null,"width":2247,"height":1646,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2129\/0063\/collections\/Brawn_on_plate_crop.jpg?v=1633039371"}}]
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.
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. Your ham will come from whichever pork is available when you order. The pork we source is:
hormone and antibiotic-free;
born and bred 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.
