Apologies for the very late Whole Hog this week very busy week farm wise and I have gone down with the flu so my trustworthy stand-ins have been running the show for the later part of the week.

This will be brief but just to let you all know we finally have bacon, ham and chorizo back on the stalls this week but with a difference. We have used a new butcher to process this batch. As many long term fans of Spencers Brook will know whilst our products have always been pleasing their supply has not. So far this year we have only managed to get two batches of small goods processed which leaves us without supply for many weeks at a time and disgruntled customers (and we don’t blame you!).

So to try and overcome this issue I have engaged an expert smallgoods butcher and he has made our first batch. We think the taste of the ham, bacon and chorizo are great and we are looking forward to letting you try it at the markets tomorrow. The only drawback at present is they do not come preservative free at the moment but our lovely new butcher is going to work with us to produce preservative free small goods as we go along. However, we are assured the levels he uses are very low.

The added advantage of this new butcher is not only a guarantee of produce actually been ready on time is that down the track there is almost nothing he cannot produce for us in the small good line including salamis, gammon, breasola etc etc. So we are very excited about this new phase of the farm.

Alongside the new smallgoods this weekend at the markets we have our wonderful hogget available as roasts and premium cuts. We also have our Honey and Hogget sausages and a new one to try Marquez a North African inspired all meat sausage with coriander, spices, garlic and rosewater.

We look forward to hearing your feedback on the new goods and happy school holidays. (Also happy birthday to my dear dad 83 years young tomorrow x)
 

Hello again!

Tis' me, eldest daughter. Back for one final newsletter before the mothership returns home tomorrow afternoon and I can't begin to tell you how glad I will be to see her. Along with juggling the markets on Saturday morning, the Pig Run on Mondays, kitchen on Thursday and Friday AS WELL as my other two part time jobs, I'm a little bit knackered. Still, I am enjoying being a part of the business so closely particularly on days like today at the farm which was filled with all sorts of antics.

We hope you can take a little of your time to share our story.

We specialise in rare breed pigs and have both Berkshires and Saddleback pigs on the farm together with our rare breed Long Horned Wiltshire sheep and Dexter cattle.

And we place as much emphasis on caring for our livestock as we do on producinng top quality meat.

To ensure we are a genuine paddock to plate enterprise two years ago we set up our own licensed butchery and now process all our own meat (except for the smallgoods which we are also hoping to produce down the track).

We host open days on the farm where you can come and see for yourself that our animals are truly free range and happy.

All our meat is sold at the moment directly to our customers at the three farmer's markets we attend each weekend see details below.

We have been very lucky to acquire the services of a French trained butcher for our kitchen recently and he has been cooking up a storm over the past couple of weeks introducing some beautiful new products to our range.

On the new menu are Toulouse and Andouillette sausages, rillettes and gorgeous pork roasts plus pates all incorporating our lovely pork.  Alongside these French classics we also offer our more traditional English style sausages: orginical pork; leek, spring onion, mustard and pork; apple and pork and our versiuon of the Cumberland sausages.  All our sausages are preservative and gluten free too!

To compliment our fresh produce we also make a range of preservative and gluten free ham and bacon.   We also offer seasonal lamb, hogget, mutton and grass fed beef from our sheep and  cattle.

Come and meet us every Saturday morning at either Mt Claremont farmer's market (7.30am-11.30am) or Subiaco farmer's market (8am-noon) or on Sundays at the Growers Green Farmers market in Fremantle (8am-noon).

Not sure how to get there or want to place an order?  Email us at This e-mail address is being protected from spambots. You need JavaScript enabled to view it or call us on 0421 925 048?

We look forward to meeting you at the markets or welcoming you to the farm one day.