We start with slowly grown, heritage breed, certified organic pigs, renowned for their flavour and tenderness. We source our pork from White Clover Farm, a family run certified organic farm near Bendigo.
Our organic naturally cured half ham on the bone is produced using traditional methods and care, each pork leg is cured naturally, with a chemical nitrate free cure. The ham is smoked for 12 hours over red gum wood chips to create a depth of flavour.
These pigs are free to eat as they please, resulting in varying fat quantities in our hams given our pig’s natural diet. (This is a contrast to factory farmed pork which are fed a daily ration of food to minimise fat content).