Lachlan and Lauren began their free range pig farm Bundarra Berkshires in 2010 when Lauren saw the call for locally grown, ethically raised heritage pork. The idea for a 'paddock full of happy pigs' grew and fostered the way for handcrafted farmstead charcuterie and smallgoods. The little on-farm butchery and store was established in 2013 and grew until its walls could carry them no longer. In March 2020, the butchery and store was moved into nearby Barham as the Little Pork Deli. Together with Lauren's parents Greg and Joan they now farm 200 acres and run 120 sows, totally free range and run the deli during the week and on Saturdays, stocking all their delicious handcrafted products and local produce.
We are surrounded by the Koondrook State Forest, and red gums shade our pigs and provide wood for smoking our smallgoods. We chose not to farm conventionally, instead we use biodynamic preparations on the soil, avoiding antibiotics and chemicals. We harrow pig manure to spread into the soil, nurture native grasses and perennial pastures and never use ploughs. This is what we call a natural environment for our pigs to roam.
Our pigs are free to range, dig wallows, make nests and run around in the sun and rain. The pigs do a fine job of fertilising and turning the soil, as well as grounding us to earth. You can visit our farm when COVID-19 restrictions lift and meet the pigs by appointment, and we are also a farm gate on the Backroads Trail. Come and get grounded!
Happy Pigs. Yummy Pork.
Berkshire pigs are an English heritage breed, also known as Kurobota pork. The breed produces some of the best quality pork in the world due to the excellent meat-to-fat ratio, marbling and slow growth which results in superior texture, flavour and tenderness. We also chose the breed because of the heritage classification, docility, hardiness to roaming the paddocks and because they are wonderful animals. We have 100 breeding sows spread over two farms which have two litters of around 8 piglets a year.
We love our pigs and we make sure their life on the farm is as natural and stress free as possible and truly free range to roam and graze. You can meet the pigs at the farm once COVID-19 restrictions ease, drop us a line so we can make a plan to show you around.
1 small serving (113g) pork = 1.13kg of carbon. 1 tree can offset up to 21kg of carbon per year, which is over 18 serves. On average our customers purchase 6 serves/order.
So we decided to plant one tree for every order. That’s enough to offset 3 times the amount of carbon we produce. Thinking about our planet now and for its future.
Life is about balance. So meat should be eaten mindfully, as part of a balanced plant-filled diet.
That is why we support Meat-free Mondays.
Ethical meat can be hard to find, with only 7% of all pork producers in Australia free-range.
That’s why we offer subscriptions + online sales, delivering pork right to your door.
That not everyone can raise their own food.
So we are here to ethically raise your pigs for you, share skills, and give you direct access to free range pork from our farm to your plate.
The pork produced by our pigs is simply incredible. The flesh is darker in colour and has a firm feel, tastes sweet, rich and has a clean aftertaste, soft fat and great marbling which makes for great flavour and juiciness. This is the key ingredient for great charcuterie and smallgoods and why our handcrafted products require not much more than salt and time to be so delicious.
We also dry age cuts to order for the next level experience. This is what real grass fed pork should taste like: no crap, no moisture infusions, no hormones and no antibiotics, just real, natural delicious pastured pork. The pork and charcuterie has been branded gold at both the Australian Food Awards and the Sydney Royal Fine Food Awards and a State Winner in the delicious. Produce Awards.