Kidney fat rendered from the whole, pasture-raised, mixed herd pigs we source from regeneratively-managed NSW farms.
Pork fat is excellent for cooking and is the go-to favourite of the wonderful Jennifer McLagan, author of Fat - an appreciation of a misunderstood ingredient.
Ingredients: rendered pork kidney fat.
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.
Photo: Alan Benson.