Our next class will be held on the farm on October 24 2015 at 9.30am.
Join Lauren in the butchery for a session breaking down pork shoulders where we will utilise the many different cuts to make traditional French and Italian charcuterie such as rillettes, fricandeaux, sausage, capocollo and potted hocks. After the class finishes at 4pm we will head to the paddocks to feed the pigs before relaxing with a wine on the deck and sharing a delicious feast of local and seasonal food.
Included: Class, lunch, wine, feeding the pigs and dinner at the farmhouse.
Thank you to the 70 people plus their kids that came along to our annual Hogfest weekend a few weeks ago. It was a big job getting everything ready and we learned a lot about what people were interested in looking at on the farm so we have complied the feedback and are all revved up to improve on next years event, which will be on the second weekend in September, 2016. We are planning a dinner on the Saturday night after the workshops, plus a welcome hamper for guests on arrival and a lucky door meat tray.Congratulations to Peter Corkey of Tocumwal who won the salami competition with his first ever batch of smoked salami. Rosa Mitchell, my mother Joan Stevens and Collin Mitchell (Rosa’s husband) judged 12 entries. Peter took home a spunky knife from Chef’s Armoury. Let’s hope he hasn’t cut his fingers off with it yet…
This week we are pleased to announce that Black Rock Village Meats are stocking our fresh pork cuts. The team are on Instagram and Facebook so if you are lucky enough to live in that pretty part of the Mornington Peninsula head in and see Chris at 25 Bluff Road Black Rock. He stocks an impressive range of artisan produce in there and a few delicious bits from up our way including Pacdon Park English smallgoods and Jamie’s Dressings.
On the farm this week a few new exciting things have happened…. Our smoking oven arrived (we currently smoked everything in a box about as big as an esky!) and we have a pet emu called Zuma, we are not planning on putting Zuma in the oven but she is so cute and we are so in love that I had to share her with you. Check out her pics on the Instagram feed. Zuma and our dog Rove are best mates already. So back to the oven, we are getting ready to organise Christmas already and we are planning on smoking all of our own hams this year, nitrate free. Stay tuned. More news next week, catch us at Coburg this weekend.
This is a rare opportunity for our visitors to wander around the farm and meet the pigs before relaxing on a rug with some local food wine and listen to some great live tunes. You can help us feed the pigs and we’ll share our farming practices with you. At 12pm the festivities will start when local musicians and Red Gum Food Group producers will be ready to entertain and feed you. We are very excited to have Melbourne legend Rosa Mitchell from Rosa’s Kitchen and Rosa’s Canteen to judge the local inaugural HogfestSalami Competition. Rosa will be joined by local provadore Stella Gugliotti from Forever Fresh in Echuca and Epicure Contributor Sophie O’Neill. Kids are very welcome to come along and we will have little baby animals to visit and a playground set up.
Music by Don Hearn, Back Porch Fridaze and Curlew Brothers
Where: Bundarra Berkshires 929 East Barham Road, Barham NSW 2732. Head out on Murray Street from the Barham bridge for 9kms, our farm is signed on the left with black pigs in the paddocks. If you get to the ramp in the bush, do a U’ey, you’ve gone too far.
Time: From 12pm onwards
Cost: $40pp and kids under 12 are free. Food plates start from $5, please no BYO food or alcohol NO EFT FACILITIES ON FARM, please be equipped with cash.
Accommodation: There are plenty of options to stay locally at motels, hotels, caravan parks and houses around Barham and Koondrook. Camping for a small fee on the farm is welcome, we will have very basic showering and bathroom amenities set up (camping is real camping). Check out Barham on the Murray for more accommodation listings or email us for our partner B & B self contained spot over on our sister farm, “Allambie”.
Other Info: This is a fully licensed and catered event, please consume alcohol responsibly. Buses to shuttle you home will be available at a small charge for yours and others safety.
The competition is open to all levels of entrants, and samples need to be submitted no later than August 27. Judging will be at HOGFEST on Sunday August 30 where the best judged salamis will be publicly revealed at 3pm.
The essentals in preserving meat. The workshop will cover sourcing the best quality meats, ingredients, curing agents, environmental conditions for mould growth, curing time, pasturising for shelf stable meats, suppliers of equipment, food safety and traditional products made using pork. We will work as a group, this is a hands on workshop and will be held in a licensed meat processing facility. Please wear appropriate covered footwear, aprons are provided.
We are feeding you a delicious farmhouse plate of charcuterie and cooked meats from our farm and neighbours. Please let us know if you have any food allergies such as gluten or dairy. Places are limited to maximise the groups experience and learning.
This Autumn, we’re opening up the farm for the kids to meet the pigs and we’re getting ready to plant lots of farm trees for shade, shelter and wildlife. Come for a day out so we can share our farm life with you, introduce your little ones to our four legged friends and help us plant some (lots of!) farm trees. For your hard work, sweat and aching backs we’ll fill your bellies with beautiful goods from the Farmstead Butchery. Gold coin donation will be given to the local Koondrook and Barham Primary Schools to go towards building their kitchen gardens.
DATE: Sunday April 26 (ANZAC Day Weekend)
COST: FREE (Gold coin donation optional)
Get in touch with the number of people attending so we can cater for lunch.