HOGFEST. PORCHETTA IN THE PADDOCK

HOGFEST 2017- PORCHETTA IN THE PADDOCK

Hogfest is an on-farm event with Bundarra Berkshires. A long table degustation feast with matched wines, live music and salami competition. This year beckons a fabulous day with old and new friends, a chance to see the pigs and the on-farm butchery and judge the salami entries. Kids are greatly welcome and eat for free.

Join us for a farm tour on arrival with glass in hand, followed by a long lazy lunch, salami competition and live music. This a great local event and opportunity to wind down in the country and enjoy the surroundings of the state forest and the farm. The butchery will be open for a look to see how we process and kids are free to roam the garden and visit the piglets while we feed and entertain you. Let’s celebrate the heritage Berkshire breed pigs and all good things that make our country life so good!

TICKETS MUST BE BOOKED BY AUGUST 30

All inclusive tickets $110 (early bird on sale until July 30. Full priced tickets $130 per adult)

Kids 12 and under FREE

GET TICKETS

SALAMI COMPETITION

Amateur and skilled traditionalist are urged to enter their salami’s in the competition. It is a blind judging and judged by experienced people in the food industry including Rosa Mitchell. The coveted prize is a stunning knife made by Chef’s Armoury, valued at $250.

Entries must be received by the Friday September 9 for tastings.

Entry forms please to be sent in by Friday September 8.

EVENT INFORMATION

When

Saturday September 9, 2017 at Bundarra 929 East Barham Road, Barham NSW 2732

Starts 12.00pm – Finishes at sunset.

Accommodation

There are plenty of accommodation places in Barham and Koondrook but bookings need to made early as Spring is when Barham gets quite busy. Options also are camping on farm (free) or The Farm Wagon

More accommodation in Barham can be found here.

Getting there

Our farm is a 3-3.5 hours drive north of Melbourne between Echuca, Swan Hill and Deniliquin on the Murray River. Our farm is a featured stop on the Backroads Trail. Plan your weekend to see what our area has to offer. There are also trains to Kerang daily (15 minutes from Barham) and a V-Line bus service that can get you to Barham (5 minutes from the farm).

Bus to and from Hogfest

Buses will be leaving from Barham LPO on Murray Street and from Swan Hill. Times TBC and will depend on booking numbers.

Food & Wine

This includes a long table feast of pork- nose to tail style. We are cooking a whole pig lots of different ways alongside some smashingly good salads, charcuterie and end of winter desserts. We’re pairing up with local superstars Restdown Wines so you will get to taste their Organic range of wines matched with our pork. We also supply beers, mid strength and light. For gluten free people we have GF bread on site- yippee! Just let us know so we can find you. Everything on the menu other than the bread is GF. Vegetarians will not be specially catered for sorry, this is a meat loving event but you are welcome to eat lots of salads.

Kids

Kids 12 and under are free and can enjoy a table of their own with fun activities to do after their lunch, or just run loose in the garden with our kids. There is plenty of room and visual for parents to keep an eye on things. We have a trampoline, lots of chooks, the piglets and a big space that kids can keep busy in for hours.

 

 

Shoulder Butchery & Charcuterie Class

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.

$300pp Book here

Hogfest 2016 and new retail outlet in Black Rock

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.

HOGFEST & SALAMI COMPETITION

Sunday SEPTEMBER HOGFEST

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 Hogfest Salami 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.

Book Now

Hogfest Salami Competition

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.

Entries open July 1, 2015.

Enter Salami Competition

 

Charcuterie & Curing Workshop- The Essentials in Meat Preservation

capocollo

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.

Date: Saturday May 9, 2015

Time: 10am-4.00pm

Cost $250 pp

Book places

 

Kids Day Out & Tree Planting Day

2015-02-01 18.04.31

 

 

 

 

 

 

 

 

 

 

 

 

 

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)

TIME: 10am-4pm

COST: FREE (Gold coin donation optional)

Contact Us

Get in touch with the number of people attending so we can cater for lunch.