Free Range Pasture Fed Pork Archives - Page 10 of 11 - The Yarn by The Free Range Butcher

Thinking time… waiting to land the big one

Written by Ben Clinch on November 11, 2012. Posted in Animal Welfare, Free Range Pasture Fed Pork, Miscellaneous. Leave a Comment

I bought a fishing rod some time ago. It has pride of place in the garage: behind the golf clubs and the market BBQs; it sits next to the ice freezer, on top of the 30 odd bright yellow eskies that we use at the farmers markets; which, in turn sit behind the umbrellas and the six gazebos. You might think we have a big...

What Does Free Range Mean to You?

Written by Ben Clinch on September 13, 2011. Posted in Animal Welfare, Farming and Agriculture, Free Range Pasture Fed Pork, Free Range Poultry, Grass Fed Meat. Leave a Comment

There has been some talk in the media and at the markets recently about Free Range and exactly how ‘free’ is the ‘range’. When we first started the business and we were thinking of a name, we sent out a sample of our top five names to family and friends. The Free Range Butcher was not among them....

Recipe: Slow Roasted Pork Neck Fillet with Dried Mandarin

Written by Alison Clinch on September 5, 2011. Posted in Free Range Pasture Fed Pork, Recipes. Leave a Comment

This ‘secret’ recipe was given to us by Mrs Chu, one of our regular customers at the farmers market. According to Mrs Chu this is a basic Chinese marinade and has multiple uses. It’s great for marinating chicken pieces to be used in a noodle dish or for a pork neck fillet. The marinade will keep in...

Where There’s Smoke There’s Flavour

Written by Ben Clinch on July 14, 2011. Posted in Cooking Tips, Free Range Pasture Fed Pork. Leave a Comment

Smoking is the process of flavouring, cooking, or preserving food by exposing it to the smoke from burning or smouldering wood. Meats and fish are the most common smoked foods, though cheeses, vegetables and ingredients used to make beverages such as whisky, are also smoked. Historically, farms included a small building...

Food, Shelter, Friends and Space – It’s a Free Range Pig’s Life

Written by Ben Clinch on June 4, 2011. Posted in Farming and Agriculture, Free Range Pasture Fed Pork. Leave a Comment

It’s really exciting watching our pig herd evolve. I haven’t had a lot of exposure to large groups of pigs before. To watch a group of pigs in natural surroundings is like watching a group of kids in the playground at lunch; some are sleeping under trees or trying to hide in the bushes, others are chasing...

It’s a Good Season for Farming and Finding Love

Written by Ben Clinch on February 8, 2011. Posted in Farming and Agriculture, Free Range Pasture Fed Pork, Pasture Fed Lamb. Leave a Comment

It’s a cracking season at the farm; the hot weather has dried things out a bit and the lambs, pigs and cattle are doing well. With the better season I am very happy to say that we will start with local lamb supply again next week. We continue to bring our pigs down when they are ready to see the big lights of Sydney…...

How to Make Perfect Pork Crackling

Written by Alison Clinch on December 10, 2010. Posted in Cooking Tips, Free Range Pasture Fed Pork. Leave a Comment

It’s likely that a pork roast will feature on many a Christmas menu. Here are some tips on achieving perfectly crisp pork crackling. Choose a piece of pork with a generous covering of fat and rind. Remove pork from Cryovac packaging the day/ night before you intend to cook it and absorb any moisture on the rind...

Thinking time… waiting to land the big one

What Does Free Range Mean to You?

Recipe: Slow Roasted Pork Neck Fillet with Dried Mandarin

Where There’s Smoke There’s Flavour

Food, Shelter, Friends and Space – It’s a Free Range Pig’s Life

It’s a Good Season for Farming and Finding Love

How to Make Perfect Pork Crackling

Latest Articles

Bacon & Egg McMuffin with Devilled Egg Mayo

Swedish Meatballs

Beef Gochujang Sweet Potato Noodle Stir-fry

Chinese Braised Pork Spare Ribs

Pork, Fennel & Cranberry Sausage Rolls

Categories