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Description

Pork MinceWhat else can be said about pork mince? The golden rule is never mince anything that would not be delicious on its own and we never do. Our heritage breed pigs are free to forage and root amongst the eucalypt trees as instinct dictates. This creates happier, healthier pigs that produce a pork with an unrivalled depth of flavour and an excellent covering of fat. The way it should be.

They are grown longer and slower than the typical resulting in marbled

but it can do so much more than that

richly flavoured lamb

The way it should be

1 x chuck or blade

We produce our beef & rosemary sausages using nothing more than meat

The cut for creating pulled pork

Famed for its ability to turn a pedestrian pea soup into a glorious pea and ham soup

It is then slow-cured over 7 days and smoked with hickory and applewood over 12 hours

1 x eye fillet

Cut from the shoulder and topside meaning it is the perfect choice for any dish that demands time to shine

but streets ahead in the intensity of flavour