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A crackling lovers dream, our rolled pork roasts are sweet and juicy in the middle with crispy mouth watering crackling on the outside. You will definitely notice the difference in flavour of roasts from our free range rare breed pigs. The shoulder suits more slower roasting than the loin but has a really beautiful flavour and is juicy and tender if cooked well. They come in a range of sizes to suit the size of your family. Stock limited.
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A stunning red dahlia that lasts well into April. Stunning in the garden or singular in a vas.
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A range of our delicious original recipe sausages. Our smoked sausages have a cult following at markets around Tasmania and we're regularly told that they're the best sausages people have tried. All of our sausages are gluten free and are original recipes without fillers, they are cured and smoked at the farm. Flavours include our famous chorizo, bratwurst and jalapeño and cheddar. All are suited to being cooked on the barbecue or heated up in the oven. They are great to add to platters over the Christmas period or in the case of chorizo also great on pizzas and pasta.
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Our Shropshire sheep is the wagyu of lamb, ofter very marbled and incredibly juicy and sweet in flavour. This rare breed is a dumpy short breed that we reintroduced to Tasmania that is popular in orchards but fell out of commercial production due to to the smaller size and marbling content. Chefs at the farm have felt that our lamb is even more special than our pork. We will cut up and vacuum pack it for you. Let us know how you would like it cut up, the standard option is the back leg as roasts and the rest as loin and forequarter chops. However, we can offer a rack and a shoulder roast. We can also cut the back leg into steaks. Just put your preferences in the notes section.
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Our Shropshire sheep is the wagyu of lamb, ofter very marbled and incredibly juicy and sweet in flavour. This rare breed is a dumpy short breed that we reintroduced to Tasmania that is popular in orchards but fell out of commercial production due to to the smaller size and marbling content. Chefs at the farm have felt that our lamb is even more special than our pork. We will cut up and vacuum pack it for you. Let us know how you would like it cut up, the standard option is the back leg as roasts and the rest as loin and forequarter chops. However, we can offer a rack and a shoulder roast. We can also cut the back leg into steaks. Just put your preferences in the notes section.
