Home' Scoop : Scoop 52 Contents SPENCERS BROOK FARM
"It grew from this crazy idea to just own a few pigs and make our own sausag-
es!" says Annie Kavanagh, who farms a small herd of 12 breeding Berkshire sows
and two boars on her picturesque Avon Valley property.
Annie says that because her pigs live outdoors, they have fewer health issues
than more intensively farmed pigs.
"Let me put it this way," she says. "We've had just two vet visits in seven years."
Annie produces fresh pork as well as smallgoods, including chorizo sausages
and nitrate-free ham and bacon.
"We want to stay small and build up this small group of people who follow
what we're doing."
Customers can order Annie's Berkshire smoked bacon and chorizo online and
pick up from Saturday farmers markets at Mount Claremont or Subiaco, or from
the Western Farmers Market in Fremantle on Sunday.
The corn-fed free-range pigs sold under the Plantagenet label are sourced from
small farms in the Plantagenet region of the Great Southern, are free to roam
and have wallows and areas for foraging. They're also chemical-free.
Because the pigs are slaughtered younger and smaller than most they're not
castrated, either surgically or with chemicals.
To date the company has sold its free-range pork only through butcher
shops, but from June you'll be able to buy it at selected supermarkets.
MERRI BEE ORGANIC FARM
Bee Winfield currently produces the only organic pork in Western Australia.
With three mixed-race sows, "including a bit of wild pig", one Berkshire
boar and an output of just 60 babies a year, Bee is never going to give the major
chains a run for their money.
But if full-flavoured, locally grown organic pork is your thing, pre-order your
slice of organic heaven and collect it from Bee at City Farm in East Perth.
Prices are surprisingly reasonable and there's a discount if you buy the
Merri Bee Organic Farm, Thomas Road, Nannup. (08) 9756 1408.
Local entrepreneur David Hohnen is behind Jarrahdene free-range pork,
produced from pigs living the high life on a large property just south of
Witchcliffe near Margaret River.
"A happy pig is a tasty pig," says David, who is farming 24 sows and two boars.
"I've got several local chefs using it on their menu and interest from many others."
David expects to produce 400 pigs a year, from a mixed bunch of breeding
stock including Tamworths, Berkshires "and a few big Old Whites."
"They're proper free-range pigs," he says. "They get to root around for grubs
and roots and to forage in eucalypt woodlands for grubs.
There's water for wallowing and swimming and they're thriving. It's pretty
much heaven for pigs."
The 121-hectare property also features a vineyard, farm shop and licensed cafe,
which will serve Jarrahdene products.
Because it could.
Links Archive Scoop 50 Summer 2009 Scoop 52 Winter 2010 Navigation Previous Page Next Page