How We Farm
Pig and Earth Farm is located in central Victoria just outside the small township of Kingston. After purchasing our property in the winter of 2017, we are aiming to establish a perennial pasture system that will allow us to feed our animals nutrient dense grasses and fodder crops, whilst also improving the quality of the soil and sequestering carbon.
With the intent to leave the soil better then we found it, we're developing systems of pasturing and free ranging our animals to give the land periods of rest and rejuvenation.
The Soil:
In the paddocks, our heritage breed Large Black and Berkshire pigs forage the ground as they would naturally, which helps to turn the soil and improve its nutrient content with manure. Currently, they're fed a mix of locally grown grain and spent grain (e.g. leftover from production) that we pick up from a Melbourne brewery, whey from a local cheese maker, and forage on roots and grass throughout the day.
Each pig has plenty of room to roam, and spend their entire lives outdoors, with access to shelter from bad weather. Because they're social animals, our pigs are generally kept in pairs or small groups, and young pigs are kept in sibling groups.
The Pigs:
Butchering
We believe that the best way to produce high quality meat is to be as involved in its production process as possible, thats why we not only feed and grow the pigs, but we also butcher and deliver the pork.
Each month Will, along with the help of a butcher, break down between 6 and 8 pigs into delicious pork cuts, including bacon, sausages, chops, and roasts. The animals and the meat are treated with the same care and love throughout their lives. Our farm is dedicated not only to offering a paddock to plate service, but one that we can vouch for the whole way along the supply chain.
Photos: Mara Ripani @maravillagedreaming
