The Yarn
The Free Range Butcher specialises in Grass Fed, 28 day Dry Aged Beef and Lamb, Pasture Fed Free Range Pork, and Free Range Poultry.
I’ve made this dish twice in the last two weeks. Suffice to say, it received the thumbs up both times. Ingredients: 2 chorizo sausages 1/2 brown onion, diced 1 cup fresh or frozen peas 2 cups Arborio rice 4.5 cups chicken stock 1/2 tbsp olive oil 3/4 cup parmesan, grated Zest of one lemon Shaved parmesan […]
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 […]
Piggy-backing (ha, ha) on the milk theme of this month’s newsletter, this recipe is for a pork neck fillet slowly poached in milk. You’ll love the result. Ingredients: 1kg pork neck fillet 50g butter 10 garlic cloves, peeled 1 onion, sliced 1 cinnamon stick 4 fresh bay leaves 1 litre of milk Method: Heat butter […]
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 […]
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 […]
My dad Pete has many hats; father and family man, farmer, truck driver, meat salesman extraordinaire, fall back guy, and now, Free Range Pig Farmer! The old bloke headed over to the Free Range Pig Mecca on Rob Roy Road, Inverell recently and picked up our pigs, and from all reports they have settled in […]
How to cook – Medium heat prevents your pork from drying out. We recommend 180°C as a rule. Nutrition – Pork is a low fat alternative. It offers trimmed cuts with less fat than skinless chicken breast but with a range of nutrients such as Iron, B12, Thiamine, Omega 3 and Zinc, as well as […]
This is a Donna Hay recipe which has been adapted by our friend Trish McPherson. Thanks Trish! Ingredients: 650g Pasture Fed pork fillet, sliced 1 tbsp grated ginger 2 chilli, finely chopped 1/4 cup soy sauce 2/3 cup brown sugar 1 tbsp fish sauce 2 tbsp lime juice Coriander Mint Cucumber Bean Sprouts Boiled rice […]
Firstly, let’s call it H1N1 for the pigs’ sake. Our politically correct pigs delivered to us from Melanda Park are about to march on parliament house in protest, as they believe they have nothing to do with this ‘hog wash’. And the reality is they don’t. As of today, the renamed H1N1 virus has not […]
We can’t go past a good barbeque recipe so here’s a great one using pork chops. The trick to cooking great pork chops is to not over cook them so keep an eye on them and don’t get distracted whilst BBQing. Ingredients: 6 Pork Cutlets 1 tbsp oil 1 onion, finely chopped 2 tsps grated […]