The Yarn by The Free Range Butcher

How to Choose Ethical, Sustainable and Traceable Food this Christmas

Written by Ben Clinch on December 11, 2013. Posted in Animal Welfare, Farming and Agriculture, Free Range Pasture Fed Pork. 1 Comment

One of the loveliest things about Christmas is getting together with family and friends and enjoying beautiful food. Given our climate in December there’s an increasing trend towards cold dishes like ham and seafood, rather than the traditional roast*. What’s also changing is consumer awareness around food production....

Baked Ham with Orange and Mustard Glaze

Written by Alison Clinch on December 4, 2013. Posted in Free Range Pasture Fed Pork, Recipes. 5 Comments

All our ham is already ‘cooked’ (this is what happens during the smoking process) so there’s no need to do anything with it if you don’t want to… but if you do, here’s a lovely glazed baked ham recipe. Ingredients: 1 cooked leg of ham Zest and juice of 1 orange 2 tablespoons Dijon...

Christmas Ham – All You Need to Know

Written by Alison Clinch on December 1, 2013. Posted in Cooking Tips, Free Range Pasture Fed Pork. 4 Comments

Ok, it’s officially Christmas season now! And of course a big part of Christmas festivities is enjoying beautiful free range, pasture fed ham. However, Christmas is often the only time we buy and eat whole and half legs of ham, so if you’re anything like me you may forget year to year what to do with it (glazing,...

Recipe: Baked Ham with Maple Syrup and Clove Glaze

Written by Alison Clinch on November 26, 2013. Posted in Free Range Pasture Fed Pork, Recipes. 5 Comments

First things first: you don’t have to glaze and warm your ham, you can eat it exactly how it comes (i.e. it’s already cooked). Glazing is just an option if you want to infuse a bit more flavour in to the ham and eat it warm. Ingredients: 1 cooked leg of ham 1 cup brown sugar 2 teaspoons mustard powder 1/4...

An Old Habit Re-ignited

Written by Ben Clinch on November 19, 2013. Posted in Farming and Agriculture, Free Range Pasture Fed Pork, Miscellaneous, Newsletter. 1 Comment

I’ve recently taken up an old habit; having steak and eggs for breakfast. Besides the fact that I’m up early and keen to get out the door after a few Weetbix, I’m not sure the smell of steak and eggs is something that my household would enjoy waking up to. I expect that when the young troops arise there...

Recipe: Pulled Pork and ‘Slaw Burgers

Written by Alison Clinch on November 18, 2013. Posted in Free Range Pasture Fed Pork, Newsletter, Recipes. 5 Comments

You’re not imagining it. Pulled Pork is on cafe menus everywhere at the moment. If you love it and want to make it at home, or haven’t tried it and would like to – here’s a combined recipe from all the talented cooks at Recipe Swap Sydney (Facebook Group). Ingredients: For the Pork 1 pork neck...

Dry Ageing – What’s it All About?

Written by Alison Clinch on October 21, 2013. Posted in Cooking Tips, Grass Fed Meat. Leave a Comment

A Dry Aged cut of beef creates that wonderful melt-in-the-mouth sensation and has a superior flavour and tenderness. Due to the expense and detailed process required, dry aged meat is generally only found at premium butchers and the best restaurants. Forty years ago all beef was dry aged. Butchers discovered that beef...

Recipe: Chorizo and Spinach Quiche

Written by Alison Clinch on October 17, 2013. Posted in Free Range Pasture Fed Pork, Newsletter, Recipes. Leave a Comment

This recipe is of the “pot luck” variety… it came to life from what we had in the fridge and turned out better than imagined. The ingredients make it a very dense quiche, so it’s very filling. It’s also really good for school/work lunches – even served cold, it’s really yummy. Cheers, Alison Ingredients: 2 sheets of...

How to Choose Ethical, Sustainable and Traceable Food this Christmas

Baked Ham with Orange and Mustard Glaze

Christmas Ham – All You Need to Know

Recipe: Baked Ham with Maple Syrup and Clove Glaze

Dry Ageing – What’s it All About?

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