Here’s a few things to consider before heading to the shops, so you don’t have a bacon dilemma.
More of us are buying free range pork. Well perhaps, intend to. See, there’s an antiquated label “bred free range“. This means the mother pig is free to range, yet after weaning, her piglets are housed in shelters; this is where the pork you eat comes from. Fine, but the word “bred” is often conveniently dropped at retail.
And while we’re vigilant with fresh pork, over 65 per cent of smallgoods sold in Australia come from intensive farms in Denmark, Canada and the United States. There’s a risk of superbugs with routine antibiotics and cancer with overconsumption, so repeat after me, “bacon is for special occasions.” Buy the good stuff and you won’t go back.
But what makes pork delicious? They say it’s a combination of the pig breed, diet and being free from stress. However the breeds that provide sweet succulent meat—Berkshires, Large Blacks, Wessex Saddlebacks, Tamworths and more—are close to extinction.
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In 1995, there were only 50 Wessex Saddleback sows in the world. In 2011, there were only 12 Hampshire sows registered in Australia and under 150 of the Large Blacks and Tamworths. If you want to save their bacon, seek registered purebred pigs or better still, raise them yourself.
Here’s a headstart for your ethical pork journey; listed below are farms with pigs that are raised on pasture. Ask the farmer questions and make an active choice! If you’re unsure, look for animal welfare or organic certification on their websites and products.
Look for these brands at farmers’ markets and local independent stores near you. Taste the difference and tell your friends!
Support local farmers and eat delicious fresh food to boot! Check the other directories: milk, eggs, pork, fruit and vegetables, garlic, turkeys and chickens.
Contribute: Do you know a farm that should be here? Email info AT flavourcrusader DOT com for inclusion. Learn more about the directories.
Ajani Pork, Doyles Creek
Steve and Rose Evans’ pigs are rotated to allow the soil to recover; their manure is ploughed in, rye grass is sown, so when the pigs return the paddock is filled with food. Grains, fresh fruit and vegetables supplement their foraged feed. Tip from @CeliaFigJam.
Arden Farm, Orange
John and Kate Polain’s pigs are raised in chemical-free grassy paddocks.The farmers use planned grazing that includes moving stock continually to encourage deep-rooted perennial grasses, improve the soil and build soil carbon.
Australian Pastured Pork, Lawrence
The Graham, Ross and Munns clan have set up their farm to nurture the pigs under their care. The pigs can roam in large paddocks, play and rest in their wallows and root and graze as they wish.
Boxgum Grazing, Windermere
Sam and Claire Johnson are passionate about land management, regenerative agriculture, local employment and producing excellent food. Their sows are free to build a nest to farrow their piglets; after six weeks, they’re weaned and moved to the woodland.
Brooklet Springs Farm, Brooklet
Georgina Goddard and Morgwn Wilkie’s heritage pastured pigs are fed a mix of museli from Brookfarm, and organic supplements (like biochar and safflower protein) from a local certified organic stock feed mill.
Buena Vista Farm, Gerringong
Fiona and Adam Walmsley run Large White and Duroc cross pigs in green paddocks where they dig up the grass and roll around in mud baths; they’re rotated to fresh pasture frequently. Their breeding sows farrow naturally, with lots of space to enjoy their piglets.
Bundarra Berkshires, Barham
Lauren and Lachy Mathers’ farm is based on ethical, chemical and stress-free practices, and improving the soil. Their pigs are paddock-raised their entire lives; the pigs eat crops, pasture, grains, minerals, avocados and forage in the forested areas. Follow @BundarraPork
Bush Goddess Farm Paddock Pork, Big Springs
Pennie Scott’s pigs spend their entire lives out in the open, with shelters, mud, water, sunshine, twice-daily hand-mixed feeds, trees to rub against and plenty of fresh fruit, vegetables and green salad mixes from the garden.
Crack Willow Farm, Oberon
Chris and Bernice Kelly run Duroc breeding sows, White Landrace boars and their offspring. The pigs spend their entire lives outdoors, roaming paddocks with the sun on their backs. They eat pasture, weeds, bark, shrubs and bugs, supplemented by grain feed.
Dewsbury Free Range Pork, Quialago
Ebony Garner and Eli Bailey breed Duroc, Hampshires, Tamworths and Wessex Saddlebacks. The pigs are raised entirely outdoors from birth until sale, with access to wallows, water, shelters and shade. The paddocks are rotated regularly, to reduce disease and parasites, recuperate ground cover and grow forage crops.
Esperenza Farm, Corndale
Susana and Jerrod Henderson raise Large Black and Berkshire pigs. The pigs are kept in family group as they grow up. The farmers aim to provide community based agriculture where locals and visitors can buy premium pork direct from the farmer and know that the animals are raised in an ethical way.
Extraordinary Pork, Eumungerie
Michael and Alexandra run 50 Berkshire pigs with weekly rotations on their property, half an hour from Dubbo. Their pigs are free to dig, eat grass and act like pigs. They eat grass with supplementary grain feed, bought from their neighbours.
Free Range Butcher, Barraba
Ben Cinch and his family rotate Landrace, Large White and Durocs on paddocks. The pigs are also fed pellets, and if the season allows, finished on pastures of oats, lucerne or sorghum. More flavoursome than intensively farmed pork, with decent fat–good crackling! They also source Oakleigh Pasture Pork.
Fresh Pastures, Stuart Town
Holistic farmers, Ian and Sharon Chapman, free range their pigs on annual and perennial grasses and forbs. The pigs’ feed is supplemented by partly sprouted wheat, brewer’s grain and meat meal.
Hayter’s Hill, Byron Bay
Hugh and David Trevor-Jones’ pigs live their entire life outdoors, with shade and shelter provided. The pigs are moved to a new paddock each week and will not return to the same paddock for six weeks, to keep the pigs healthy and disease-free.
Hillside Meats, Eungai Creek
Colin and Lesley Meehan run Tamworth, Berkshire and Large White pigs. The pigs sleep in the shade, wander to the dam for a drink, wallow and play. Once weaned, they’re fed milk twice daily from the dairy herd with supplementary pig pellets.
Hillside Pastured Farm, Wirrimah
Daniel and Christine Relyea’s pigs are hand raised, live on pasture and periodically moved from the time they are weaned. They eat roots and worms, fresh grass, wallow and root around. In short, they live the life of a real pig. No chemicals, hormones or antibiotics are used. Pic by Stockman’s Daughter.
Got a pic? Send it to me at info AT flavourcrusader DOT com
Ingelara, south of Michelago
The 230-hectare biodynamic farm is run by Tobias and Beatrice Koenig, Peter Bottomley and Gini Osborne. Their Wessex Saddlebacks are raised on a diverse diet of soaked grain, potato left after harvest, roots, grubs and bugs which they forage for in dark, sandy soil.
Jerrara Creek Farm, Jamberoo
Alan and Rachel Smith free range Berkshire sows and a Landrace boar in Jamberoo.
Limerick Free Range, Crookwell
Stephen, Jennifer Evans and children keep a self-replacing herd of Berkshires and use Landrace boars for their commercial pigs. The pigs live outdoors year round where they are free to graze, dig and generally express themselves as pigs are meant to.
Linga Longa, Wingham
Greg and Lauren Newell’s pigs are born and raised outdoors. They are kept at a stocking rate to ensure ample access to forage and grazing pasture and freedom to express their natural behaviour in an environment as close to nature as controlled farming will allow.
The Maiden Farmer, Yass
Carole raises Berkshires, Cornish Blacks and Wessex Saddleback pigs in family herds. They are born and grazed on sheltered, open range native pasture.
Melanda Park Free Range Pork, Ebenezer
Matthew and Sue Simmons’ pigs are born and raised in their paddocks, free from farrowing crates and sow stalls. A marriage of heritage and modern breeds has produced a sturdy forager, free to range the organic crops and pastures.
Merrifield Farm, Merriwa
Mathew and Lucy Grace’s purebred Berkshires are run in small paddocks on a rotational basis. They eat pasture, a mixture of produce grown on the farm and locally sourced grains. The couple have established an on-farm butchery and have employed a locally trained butcher
Molong Farm, Molong
Emma and Joshua Meijer’s pigs roam freely and can live as they would in the wild. They are fed a healthy diet of fruit and vegetables, grain, pellets (without hormones, growth enhancers or antibiotics) and local wheat.
The Naked Farmers, Tom’s Creek
The Wessex Saddleback pig sows–Babe, Winnie and Saddleback Samantha–help Sophie and Ged clear weedy areas, and sweeten the soil with their wonderful manure. The pork is available seasonally, twice yearly.
Near River Produce, Hollisdale
Therese and Andrew Hearne left Sydney in 2007 to follow their dream of owning a farm and producing organic food for their community. It came true with a smallholding on the Mid North Coast. Here, the pigs are rotated through the various production plots, turning, cleaning and manuring each area.
Oakleigh Pasture Pork, Gunnedah
Jack and Jen Hewitt grow a mix of Saddleback, Large Black and Landrace pigs. Maremma dogs protect the young from foxes.
<Pecan Pigs, PPearces Creek
The Berkshire pigs are raised on pasture, and forage for pecans in the orchard. They help manage the paddock by trampling vegetation into the soil, and adding nutrients that improves soil biology and water retention. They are fed, slaughtered and butchered within a 10km radius; this is local food!
The Perthville Pantry, Perthville
Hannah and Cameron Plummer supply genuine pasture raised pork direct to customers within 100 miles of Bathurst and at outlets in Bathurst and Orange. They farm holistically and are regenerating their land in the process.
Pillar Rock Pork, Binnaway
The vast majority of Pieter and Michelle’s property is pristine bush, managed to conserve of biodiversity and wildlife. The farm is subdivided into 22 paddocks, of which 17 are used for the pigs; this minimises parasites and erosion, and gives the paddocks time to recover.
Porkery Hill Produce, Nowra Hill
Pam Johnston and her son Joel run 17 sows, one boar with about 40 pigs in the paddock. A member of Slow Food Australia, Pam represented the region at the International Slow Food Festival at Salone de Gusto and Terra Madre.
Power Pork, Wellington
Frank Power and Danielle Littlewood run Large Whites, Berkshires and Tamworth pigs. They live in portable shelters in the paddock, with growers free ranging in a half acre paddock, and moved depending on how quick the grass grows, normally once a week.
Putta Bucca Free Range Meats, Mudgee
For over 40 years, Ian and Anna have free ranged pigs over open plains and the shelter of Kurrajong and Pepper trees, natural pasture, lucerne and grain. From domestic production, they’ve grown to offer a selection of pork products through their business.
Redleaf Farm, Fitzroy Falls
Sam and Katrina Sparke grow Wessex Saddlebacks for the Southern Highland and Sydney markets. The pigs roam in several paddocks on a rotational basis; their diet is supplemented by homemade ‘muesli’ of high protein mill mix combined with oats, barley, cracked corn, sunflower seeds and wheat grain.
Refalo Free Range Pork, Kemps Creek
David Refalo supplies quality free range pork to Sydney butchers.
Riverina Berkshire Gold, Wagga Wagga
Steve and Leah Anderson run purebred Berkshires on the farm. The pigs are born and bred outdoors for their entire lives. The pigs forage on pasture, and eat an abundant amount of fresh fruit and vegetables, supplemented with pig pellet grain.
Saulbury Berkshires, Camden
Kay and Lisa supply purebred free range Berkshire pork for the Sydney market. Grandpa Charles Boardman bgan the farm in the 1930s.
Tanglewood Farm, Comboyne
The property balances 130 acres of pasture and woodland with 400 acres of native forest. The pigs are bred and raised outdoors, free to forage, wallow and scratch. Regularly rotated pasture enables them to access a diversity of grasses and herbs, invertebrates and minerals.
Tathra Place, Taralga
Luke and Pia Winder’s Wessex Saddlebacks free range in the half-acre paddock, with plenty of forage, bushland and grass. Their moveable shelters are made from recycled materials.
West Walla Farm, Walla-walla
Amy and Tobias Lehmann run Wessex Saddleback pigs as a family in the paddock. The pigs enjoy eating broken or damaged eggs, from the pastured egg production side of the business.
Wybalena Farm, Canowindra
Natalie Mihalic’s pigs live their entire lives outside, including the sows and boars, with grass to lie on, mud to wallow in and shade to sleep under. They have protection from rain and friends to play with all day, every day. They are moved to fresh pasture as often as needed.
Amber Creek Farm, Fish Creek
Milli and Dan’s pigs live and eat in lush paddocks and are regularly moved to fresh pasture. They’re handfed whole grains, fruits and vegetables; wallow in mud; and are contented with human company and care. The pigs are drug, hormone and GMO-free.
Brooklands Free Range Farms, Blampied
At Jono and Nats’ farm, the Berkshire pigs are born and raised outdoors on chemical-free paddocks, rotated regularly. The pigs fertilise the soil as they forage. They also enjoy whey from a local cheese maker with a mix of grains from a local mill making their favourite porridge.
Farmer Dan, Jack River
Dan Drougas, his wife Cath, and their children free range Berkshire pigs on 60 hectares. Dan is proud of the fact they farm free of chemicals, helped by his horticultural background. “I understand the value of plants. Even a thistle is valuable, bringing up minerals from the sub-soil,” he says.
The Farmer’s Larder, Franklinford
Stewart Laing watched supermarkets destroy the food economy of his village near Edinburgh. With wife Louise, they are fighting back, producing good tasting food for their local community. Heritage pigs are crossbred with modern breeds; they roam the paddocks, eating pasture and natural feed.
Goulburn Valley Pork, Harston
Dareen and Sharon’s pigs free range on their 140 acre farm, with space and freedom to behave with their natural instincts and socialise with their peers. The farmers rotate the pigs frequently; they remove the nutrients left by the pigs by growing cereal crops such as wheat or lucerne.
Grasser Farms, Hallston
Jordan and Chell Grasser free range Large Blacks, Saddlebacks and Berkshires in Hallston. They use biological farming practices; good soil allows them to grow grass year round to feed the animals. They also produce nitrate-free honey smoked ham.
Greenvale Farm, Hopkins River
Casalingo has bought this farm, once owned by Anthony and Amanda Kumnick. They free range Wessex Saddlebacks, Tamworths and Berkshires. Tip from @stickifingers
Greta Valley Free Range Pork, Greta
Brian and Kim Smith, produce free range pork from their Berkshire breeding sows. The pigs are free to roam, wallow, dig and have access to pasture. Their feed is mixed on-farm using their own grain as well as other nutrients.
Gypsy Pig, West Gippsland
Bronwyn and Michael Cowan grow Large Black, Tamworth, Wessex Saddleback and Berkshire pigs. They’re born, bred and raised outdoors. Ham is available on the bone for Christmas and is prepared by John Preston at Country Style Meats, Garfield. Tip from @stickifingers
Happy Valley Free Range, Wandin North
Jo, Andrew Stritch and son Jesse have crossbred sows and a Large White boar. Most of their sows are ¾ Large White and ¼ Duroc, Berkshire or Wessex Saddleback.
Heathcote Harvest, Heathcote
Steve always wanted to breed pigs, and he did a lot a research to determine the best breed suitable for free range farming. He chose Berkshires.
High Country Free Range Pork, Tolmie
Jenni and Stuart Warne are determined that their Berkshire and Large Black pigs are raised happily from farrow to finish. They romp around and swim in the dam, with sows running with the boars until they are ready to farrow. They pigs are fed a mixture of grain and some days, cheese and cream.
Hillcrest Organic Farm, Swan Reach
Billie and Teresa grow Large White, Large Black, Wessex Saddleback, Landrace and Durocss, crossed for hybrid vigour, on the certified organic farm. The pigs are born and raised out doors with plenty of room to run and play. They are fed a balanced grain ration and lucerne, cut fresh for them daily.
Hollyburton is managed by an enterprising family dedicated to sustainable agriculture. They run free range pigs, fed a mixture of grains, beer barley, milk and hay in addition to free ranging the certified organic fields.
Jonai Farms & Meatsmiths, Daylesford
Tired of choosing between saving the world or savouring it, the Jonai figured a way to do both. Their pigs have what Joel Salatin calls ‘one bad day’. They respect ‘the pigness of the pig’, and their animals are free to roam, root, and wallow as they would in the wild.
Koallah Farm, Koallah
Koallah Farm purchase piglets from six free range pig producers to grow on their property. The pigs live in large paddocks, where they freely forage beneath the soil. The Castle family also supplement the feed with a vegetable-based meal. The pigs are processed at the farm’s own abattoir.
McIvor Farm, Tooborac
Jason and Belinda Hagan practice regenerative farming, building soil and ultimately producing premium healthy foods. Their free range pigs are predominantly Berkshire old bred and Berkshire cross-bred; hams are smoked by David at Flora Hill Quality Meats.
Mt Beckworth Free Range, Evansford
Diane and Chris believe that animals should be free to roam and express their natural behavior. They are currently transforming an old shed into an on-farm butchery. Tip from Jayne.
Moyarra Fine Foods, Moyarra
Raised on high quality grain and fresh pastures, the pigs live in the environment nature intended, free to wander, root around in the paddocks and wallow in the mud. Tim and Kirstin Anderson also provide the pigs huts and straw bedding for shelter from the elements.
Oink! Produce, Reedy Creek
Jenna and Wayne King produce free range heritage pigs. Their aim is to provide people with locally grown, ethically raised free range pork, and to ensure their animals have the best life they can from the moment they are born, to the end of their lives.
Penddraig Parc, Briagolong
Chris Adams’ registered Wessex Saddlebacks graze in paddocks and within fenced-off sections of bush; they have access to dust and mud wallows; and live in social groups. Processing, hams and bacon are by Neville Vaux at Rosedale Butchers.
Pig and Earth Farm, Kingston
Large Black and Berkshire pigs forage on roots and grass; they also eat locally grown grain and fruit scraps from a caterer. The pigs spend their entire lives outdoors, with access to shelter from bad weather. They are generally kept in pairs or small groups, and young pigs are kept in sibling groups.
Pig In A Box, Glenhope East
Clare and Bernie de Kok raise Berkshire Pigs in large open padlocks with forest and pasture. With a background in restaurants and farming, raising pigs with minimum stress is important to them. They hand feed the pigs on a mixture of grains, soaked to ensure they get all the goodness.
Raven Creek Farm, Moriac
Hayden Findlay and his wife Jasmin offer pasture-raised heritage breed pork available for pick up from their Moriac farm. The pigs live a natural life outside, manuring and mulching in areas that the cows can’t access. Tip from Sally Waites.
Seabreeze Farm, Tarraville
Richard and Sylvia Jones run registered Wessex Saddleback, Large White and Large Black pigs. They’re free to dig around, wallow in the mud and generally enjoy life. The ham and bacon is made by award winning butchers, Shaws in Stratford.
Shady Waters, Bannerton
Shady Waters run 50 sows and have a few of most breeds including Berkshire, Saddle-back, Large Black, Tamworth, Duroc, large-white and Landrace. The pigs enjoy a happy life in large paddocks, and are spoilt rotten with fine grains and vegetables for feed.
Spingfield Pork, Macedon Ranges
Abbey and Matt Brown’s goal is to provide their customers with a quality product from pigs free from stress; with soil to till; sun to bake; huts to farrow (birth) in; and wallows to bath in. Their herd consists of Large Black, Berkshire, Large White and Duroc breeds.
Strathbogie Pasture Pork, Strathbogie
The Townsend family farm pigs and cattle in and around Strathbogie in North-east Victoria. Their happy Berkshire pigs grazing pasture, and cattle too.
Taminick Free Range Pork, Taminick
Shaun and Michelle McGauran Berkshire pigs are bred, born and raised on the paddocks, free to behave instinctively and live stress-free lives. They rotate the pigs giving the paddocks a rest and so they can plant oats or barley for grazing.
Tanjil Estate, Willow Grove
Guy leads the pastured pork operation on the Hewitt family farm. The herd includes the English Large Black, Wessex Saddleback, and Berkshire breeds. The pigs benefit from eating the grass, roots, worms, snails and anything they can dig up which gives them a unique flavour. Tip from @julesjamison.
Tickled Pink Pork, Narromine
Michelle Welsh and her partner Matthew Cowley, together with Matthew’s parents, operate the business. They run more than 30 breeding sows and three boars, predominantly large whites, but they also have some Berkshire pigs.
Warby Free Range, Taminick
Greg’s pigs are free to graze on pasture, with supplementary feeding of local grains and stone fruit when available. The sows farrow twice a year and the piglets are weaned at eight weeks. No hormone, antibiotics or growth promotants are used.
Wattlebank Park Farm, St Clair
Nadine and Clive Verboon used to run 150 Holstein-Friesians and sell milk to Fonterra. Faced with the prospect of selling the farm, they decided to downsize and diversify instead. Their pigs are paddock raised; they dig, lay in wallows and play with their children.
Wheatons’ Store, Broughton
Jo and Vern Wheaton grow various rare breeds including Large Blacks and Berkshires at the farm in Broughton. The pigs are free to range, with an open door policy being their accreditation, engaging people with the source of their food. They sell through their online store, with monthly local hub deliveries.
Woolumbi Farm, Tyabb
Kenneth and Sonya Neff first established their free range Wessex Saddleback herd in 2005. The pigs are fed a diet that includes boiled potatoes, milk, and whatever they root up in the paddock.
Wooragee Quality Free Range Pork, Beechworth
Neil and Olivia Johnstone run Berkshire and Large Black crosses on their farm. They use a paddock rotation system for consistent supply of natural fodder and to protect the waterways. Their pigs enjoy a chemical-free diet of selected local grains, seasonal chestnuts and fruit.
Yarrapigs, Dixons Creek
Melissa Mancs and her husband have a herd of Wessex Saddleback cross sows, a Berkshire Boar and Large Black sows. The pigs are fed a blended grain ration along with fruit and vegetables. No steroids, antibiotics or growth hormones are used to grow the pigs.
Yarra Valley Free Range Pork, Dandenong Ranges
Christine Ross produces pedigreed Large Black Pigs, free to range on chemical-free pasture. Dane Wilson of Burwood Village Gourmet Meats cuts and packs their fresh pork and makes their smallgoods.
Zed & Co Freerange Farm, Gordon
After watching UK TV series Jimmy’s Farm, Marnie and Nick fell in love with Wessex Saddlebacks and bought a registered pair. With a passion for good, clean produce, they sell through farmers’ markets and direct to chefs.
Mulloon Creek Natural Farms, Bungendore
The pigs aerate the soil, eat vegetable waste and return fertility to the soil via their manure. They are also fed unsalable eggs from their poultry operation and a supplementary ration of organic wheat and sorghum.
Also look at NSW producers.
The Berkshire and Large Black pigs are treated humanely from birth to bacon. Shane and Julia built a butcher shop and smokehouse on their farm and reopened the local abattoir. Their registered pigs freely graze on spray-free pastures; there are no antibiotics, meat or fishmeal in their feed. Visitors are welcome.
Baranbali Farm, Conondale
Yvonne Ellis, her partner David and family run the 80 acre farm, producing organic Wessex Saddleback pork for the local market.
Bedford Park, St Lawrence
Vivienne and Craig Coleman grow, transport and butcher their Berkshire and Saddleback pigs. They run the pigs in family litters, with low stress interaction and lots of attention, making them easy to move; chickens share the paddock to help with pest management. The livestock are rotated every eight weeks to allow the paddock to rest.
Bottle Tree Hill Organics, South Burnett
Meg and Wil Seller primarily grow Saddlebacks, able to graze in open spaces with access to shelter, shade and wallows in a developing permaculture system.
Dawson Valley Free Range, Baralaba
Kim and Lucy House run Berkshire, Large Black, Wessex Saddleback, Tamworth and Large White pigs. They are locked up at night and rotated on pasture during the day; they are fed local, conventionally grown feed.
Echo Valley Farms, Goomburra
Randal and Juanita Breen rotate their pigs regularly from field to field, along with cattle and chicken. Supplementary feed includes vegetables and sauerkraut waste.
Tim Somes and Nick Proud’s pigs are free to roam the paddocks for a feed and roll in the mud. They are rotated from paddock to paddock to rejuvenate the soil.
Emperors Pork, Grapetree
The Berkshire pigs, raised by Gordon and Jenie Fawckner, are free to explore muddy wallows and lush pastures. The Fawckners are passionate about soil health and land management.
Fifty Fifty Farming, Gumlu
The black pigs live in small groups of up to three sows in half acre paddocks, that are grazed in rotation and rested between use. Darrell Gains and Lisa Hutchinson check them twice a day, and feed them pellets, supplemented with locally grown mung beans, vegetables and molasses in season.
Freckle Farm, Eton
On Deb McLucas and Rob Bauman’s farm a rotational grazing system is used; their stock help improve the soil. They raise purebred Berkshire pigs because they don’t suffer from the sun as much as the white breeds, they have a quiet nature, and are known for their excellent eating quality.
From Paddock to Potager, Toowoomba
Fiona offers a unique community supported agriculture system whereby the eater buys a month-old pig (half or full) and learns about food production, processing, distribution and consumption. The free range pig will be fed organically-grown vegetables and herbs from the garden, as well as surplus fruit.
Gleneden Organic Farm, Gayndah
Rohan’s pigs are moved onto fresh pasture a few times a week, allowing them to graze to supplement their feed, and limiting their heavy disturbance to a short period on each piece of ground. They spread their manure and bedding, fertilising the newly broken soil.
Marlee-may Farm, Kelvingrove
Denise runs Wessex Saddleback pigs. They’re raised true free range; they’re paddock born and raised, free to run and graze with shelter from the elements.
Mary Valley Free Range, Kandanga Creek
James and Chrissy Peskops’ Large Black pigs grow in family groups, free to range paddocks with ample water, weatherproof sheds and shade. The manure and other by-products of pigs, which contain valuable plant nutrients and carbon, are used as fertiliser for pasture.
Oinka Loika, Chelona
The Berkshire pigs at Stu and Greg’s property are free to graze and forage in chemical-free paddocks. The sows live in small social groups to minimize stress and are well rested after each litter.
Piggy in the Middle, Kilkivan
100 heritage breed pigs are rotationally grazed, followed by chickens that remove any parasites. No synthetic chemicals, hormones, antibiotics or pesticides are used. The pigs dig and feed on local grasses, legumes and roots; they are also fed supplementary grains.
Rhodavale Pork, Gympie Region
Rhodavale pigs live outside in the grass, dirt and mud doing only what a pig does best, while still enjoying the safety, comfort and protection from predators, disease and the elements. They’re raised hormone and antibiotic free.
Sticks and Stones, Ambrose
Michelle raises her Berkshire pigs on pasture supplemented by a commercially prepared meal with all the Lysine, aminos and minerals they need.
Sunnyville Free Range Pastured Pigs, Malanda
John and Shane Beattie’s pigs are free to wallow, run, play, dig and farrow. The paddocks are rotationally grazed; they are rooted up and fertilized by the pigs before being replanted and irrigated to return to lush pasture.
Tamworth Flyers, Mothar Mountain
The Tamworths are born under the trees and live their entire lives sleeping, playing and digging through pastures, woodlands and food forests. They forage most of their food from the soil, devouring tubers and soil fungi. Julian Maher and Paul Stringer rotate them monthly.
Tillari Trotters, Karara
Belinda Marriage and Tim Rudduck grow and breed Stud Tamworth Pigs. Unlike commercial enterprises that may breed pigs for growth and weight gain, they breed for flavour, temperament of animals and mothering ability.
Whitsunday Berkshire Gold, Convay Range
Christina and Peter raise their pigs naturally; they roam freely in paddocks and graze, digging up roots, rolling in fresh dirt in the hills of the Convay Range. Their diet contains no meat or fishmeal and is free of any restricted animal materials; they eat a lot of fresh vegetables and farm eggs.
Wippells Organics, Monto
Peter and Lisa Wippell’s pigs are born and raised free range, in large paddocks on their certified organic, family run cattle property. They produce fresh pork and nitrate and preservative free ham and bacon.
Amblemead Produce, Mount Gambier
James Koop free ranges Wessex Saddleback pigs. Got more info? Contact info AT flavourcrusader DOT com.
The Atherton Farm, Templars
Neil Atherton and family breed Large Blacks, Berkshires, Wessex saddlebacks and Landrace pigs. The pigs eat locally grown barley and wheat, field peas and fruit and vegetables from the greengrocer; they also enjoy spent brewer’s grain from a local craft brewer.
Coorong Free Range Pork, Keith
The small farm runs free range pigs with produce for sale at various times. Got more info? Email info AT flavourcrusader DOT com.
Green Eggs and Ham, Parawa
Katrina McCullough and Angus Williams raise ‘Berkshire Silvers’ a marriage of the Berkshire and Large Whites. The pigs are free to roam and eating a diet rich with grass, supplemented with potatoes, grain, hay, carrots and occasionally citrus peel.
Jabuk Pastured Berkshires, Jabuk
Shane and Tammy O’Malley pigs are pasture born and raised, free to exhibit natural behaviours. Got more info? Email info AT flavourcrusader DOT com.
Minniribbie Farm, Wangary
Warren Smith grows and processes Berkshire pigs that are truly free to roam. They don’t use any chemicals on the farm, nor give the pigs any growth hormones or feed additives. Contact them for old-fashioned smoked ham.
Rare Breeds Farm, Kangaroo Island
In 1802, Nicholas Baudin sailed around Kangaroo Island and released a few pigs; the Baudin pigs survived for more than 200 years in genetic isolation. William Marshall is the owner of the last 11 remaining left in the world. He also grows Large Blacks and Wessex Saddlebacks. Photo by ABCRural
Barossa Heritage Pork, Barossa Valley
Michael Wohlstadt’s Berkshire and Tamworth pigs are fed milk from his Jersey herd, local grain and they also graze on pasture. No feed additives are added that taint meat, and no growth stimulants or hormones are used.
Valley View Free Range Pigs, Linwood
Mark and Melissa’s registered Berkshires are free to roam, live, grow and enjoy their lives outdoors all the time. They are organically fed and ethically raised pastured pigs.
Wakefield Grange, Wattle Flat
Nathen and Sophie Wakefield free range their pigs, with a Large White boar and mixed breeding sows of Berkshire, Duroc and Large White. The pigs are fed GMO free crushed, mixed grain and supplemented with fresh produce when available.
BIG RED, Forest Grove
David Hohnen and Nigel Lovejoy run mixed-bred stock comprised of mostly Tamworth, but also Berkshire, Duroc and Large White breeds. The pigs are free to root around for grubs or forage in eucalyptus woodlands, supplemented by legumes and grains. Porongorup Free Range Pork by Linley Valley supplements supply for the smallgoods.
Chestnut Brae Farm and Organic Fine Food Co, Blackwood River Valley
Linda Stanley and Mike Van De Griend jointly raise Berkshire / Wessex Saddleback pigs on Mike’s organically certified farm Drovers Rest. The pigs are free to range on grassy paddocks and root around to their hearts content. Their diet is supplemented by organic eggs, spray free sweet chestnuts and grain.
Hamlet Pork, Coolup
Catherine and Luke Hamson free range their pure bred Berkshire pigs on pasture. The pigs are fed high protein pig pellets, windfall local fruit, whey from cheese making and macadamias from the on-farm orchard.
Jindong Free Range, Busselton
The pigs are a composite of Berkshire, Saddle Back and Duroc breeds. They are fed a diet of special pig mix with all the vitamins and minerals a pig requires; pasture or hay depending upon season; waste potatoes, pumpkins, avocados, milk and eggs when available. Each pig enjoys over 100sqm of land.
Killara Open Range Pork, Boyup Brook
Peter and Cathy Bradford run open-range pigs across grassy paddocks year round, with shelter from the elements during summer and winter. They graze on various grasses and eat from feeders containing high quality feed grown on the farm.
Laterite Ridge Free Range, York
Mat Longworth’s farm began as an olive grove, and has blossomed to include a variety of nutritious food, grown organically without the use of synthetic chemicals. The pigs are free to range in paddocks with a mix of bush and pasture; they are fed grains grown on farm and sourced from neighbours’ farms.
Merri Bee Organic Farm, Nannup
Home to Stewart Seesink, Bee Winfield and their son Lee, the farm is a Permaculture that’s been developing slowly for 25 years. They produce the only organic pork in Western Australia from three mixed-race sows and one Berkshire boar.
Ringwould Dairy, Redmond
Augustus Saunders and family’s pigs run free on 600 acres. They are completely chemical free. They feed the pigs a small amount biologically grown grain that they ferment in whey from cheesemaking.
Terra Inspirata, Cordering
Steve and Trudy Stewart’s Berkshire pigs eat barley and lupin mix milled on farm with added vitamins and minerals, hay and garden vegetables. They live outdoors with access to shelter, shade and wallows, with no castration, tail docking, nose rings or teeth clipping.
Bruny Island Food, Bruny Island
With 20 years’ experience in the kitchen as a chef, Ross O’Meara turned his hand to producing delicious pork. He runs a small herd of Berkshire, Wessex Saddlebacks and Tamworths on five acres of paddock and natural bush.
Cornerstone Farm, Launceston
Adam and Lisa Harper pigs free range on bushland unsuitable for sheep grazing; it is their natural environment, providing both shade and shelter. The pigs source food from the land including pasture, weeds, bark, shrubs and protein-rich bugs. Grower pigs are fed an ad lib diet of a high protein, unmedicated grain.
Fat Pig Farm, Glazier’s Bay
Nestled in a narrow gully near the Huon River, Matthew Evans and Sadie Chrestman raise 30 grass grazing, dirt digging Wessex Saddleback pigs.
Field & Forest Farm, Poatina
Derek, Anna, Cody and Poppy set out to replicate the Salatin model in Tasmania. On leased land, they run Large Whites and Wessex Saddleback pigs in the forest; the pigs forage, hike hills and eat wild roots. Preventing waste, they use a portable feed trough for supplementary feed.
Huon Valley Berkshires, Huon Valley
Huon Valley Berkshires is Tasmania’s first and currently only certified free range pig farm (APIQ Certified Free Range) and is also the only registered berkshire stud in Tasmania.
Kelty Farm, Woodbridge
On certified organic Kelty Farm, Rex and Cynthia Williams breed both the Berkshire and Wessex Saddleback pigs. The pigs are all born and raised in a free range system and are fed on Tasmanian organic grain and organic dairy, and the farm’s own apples.
Langdale Farm, Glengarry
Oliver and Fiona Stocker free range their Wessex Saddleback pigs amongst the swamp gums on the bush block in the Tamar Valley. The trees give them shade; there is also an ark or a shed for them to shelter. In the summer, they create wallows for the pigs.
Leven River Farm, Gunns Plains
Michelle and John Pegler free range Wessex Saddleback and Tamworth pigs. The pigs have free access to paddocks and sleep indoors in converted horse stables. No pigs are nose ringed, tooth clipped or tail docked.
Little Quioin Farmhouse, Colebrook
Michael and Jenna Gray produce purebred Berkshire pork. The pigs have constant access to grassy paddocks and mud wallows their entire lives, allowing them to express their natural instincts and behaviours. Their feed is primarily grain and made in Tasmania.
Long Name Farm, Little Swanport
Phil and Selina run Wessex Saddleback, Berkshire and Tamworth breeds on his 30 acre property. The pigs are free to roam and grow at their own pace in wattle paddocks on a rotational basis. Their foraged feed is supplemented with a grain mix to produce succulent pork. They supply restaurants and Pig-in-a-Box direct to the public.
Mount Gnomon Farm, Penguin
Guy Robertson and Eliza Wood are passionate about producing ethically raised meat with minimal impact on the environment. They specialise in purebred free-range Wessex Saddleback pigs; their ham is cured and packaged at Pandani Select Foods at Somerset.
Our Mates’ Farm, Geeveston
Matt and Coreen free range Wessex Saddlebacks and Large Blacks on their certified organic farm. The pigs enjoy apples and milk to supplement their feed. They are rotated through the paddocks to allow the grass to recover and clean the orchard to clean after harvest.
Red Cow Dairies, Oldina
Alongside their dairy operations, biological farmers Matt and Andy Jackman are running pastured pigs.
Contribute: Do you know a farm that should be here? Email info AT flavourcrusader DOT com for inclusion. Learn more about the directories.
ACCC: ACCC concludes review of ‘free range’ and other similar claims in the pork industry, September 3, 2015
SMH: Esther Han, Primo among pork brands caught making false ‘free range’ claims, says ACCC, September 3, 2015
ABC Rural: Lucy Barbour, Where have all the pig farmers gone?, May 5, 2014
The Mercury: Elaine Reeves, Porker passes taste test, July 27, 2011
Choice: Miranda Herron, Free-range pork and turkey, Dec 6, 2013
Top photo from Yarra Valley Free Range Pork.