A direct quote about our pork from famous Chef, Restauranteur and food writer Stefano Manfredi.

One of the ‘godfathers’ of Australian Italian cuisine, he is intimately familiar with the style of pork we emulate from Iberia in Spain and Parma in Italy.

He didn’t just try our pork, he has bought and cooked for his friends and family with it.

What Makes our Pork so tasty?

You are what you eat. Our pigs are fed for 2 years on a specialty organic diet of chestnuts, grains, milk, fruit, nuts and more, all human grade food. All this adds flavour to the meat and the fat, and changes the texture and quality.

Even more so, they are free range, live in family groups, and are unstressed and get plenty of exercise and play. This makes them healthy, and converts to worked muscles, more flavour, and no ‘boar taint’ or other unwanted flavours.

Finally, they are a rare breed large black pig (related to the pigs of Iberia and Parma), slow growing with a good layer of fat that their feed and lifestyle converts to more akin to a butter.