Join our CSA (Community Supported Agriculture) Pork Share and receive pork directly from our farm OUR NEXT SHARE IS READY FOR PICK UP ON SATURDAY 25TH NOVEMBER 10am-5pm 2023
(For City of Ballarat, Hepburn Shire, Castlemaine, Woodend, Inner City Melbourne Suburbs: Melbourne CBD, Fitzroy, Northcote, Coburg, Collingwood, Abbotsford, Footscray, Pascoe Vale, Carlton, Fairfield, Brunswick East and West, Reservoir, Preston, Thornbury, Parkville, Pascoe Vale residents). If you are outside of these areas please check with us before purchasing by sending an email to firstname.lastname@example.org 🙂 And if you can’t pick up & are within the areas outlined we can bring to you.
We sell PORK SHARES TWICE A YEAR, each share = 1/4 of a pig carcass, between 8-10Kg of pork @ $29.50 per kilo.
EACH PORK SHARE RECEIVES
- pork sausages
- pork belly
- bone in shoulder
- cutlets or chops
A PORK SHARE gives you about 400g of pork meat per week over a 6 month period
We love the EAT BETTER MEAT LESS approach to life
Join us! and come & visit us for either a tour or a cup of tea or both.
The $50 Deposit
This deposit will be subtracted from the final payment once the pork share is received by you.
What is a CSA
A CSA is an important and amazing move away from misery and the organisations that condone it, Supermarkets. Having visited one of the many farms that raise pigs in sheds for supermarkets, I am really chuffed that we are doing something so extremely positive from an animal care point of view and also from a deliciousness point of view.
Behind the Scenes Information
We are caring for pigs… raised outdoors on grass, soil, sun and rain on Dja Dja Wurrung Country.
Only pigs raised on pasture have a great life and only a tiny % of farmers in Australia raise pigs on pasture. We are so excited to join them!
Food is an incredible resource and one that takes an enormous amount of work to produce.
The gestation period for a pregnant sow is about 115 days. That is 115 days that she is fed, provided with fresh water and moved to fresh pasture.
Then the piglets are born and raised (fed, watered and moved every week to fresh pasture) for about 180 days. Once they have reached 6 months, I book the abattoir to ensure my pigs can be received. I then book the refrigerated transport contact to ensure the carcasses are collected on time. Butchery takes two weeks to do both fresh cuts and cured meats.
Join us because we can’t wait to build a relationship with you!
Arrivederci cari amici! from mara