Pork is an incredibly versatile protein with options for roasting, slow-cooking, smoking and grilling—there’s something to suit all skill levels in the kitchen, and to satisfy even the fussiest of taste buds. From classic French-style Toulouse sausages to a family-size fennel, chilli, garlic and lemon stuffed porchetta carefully prepared by our butchers, another highlight of our offering is our award-winning rare breed ham and bacon.

This range of premium quality pork would not be possible without producers focussed on free-range, rare breed and small-scale farming, such as our supplier Hayden Findlay from Ravens Creek Farm.

On a 90-acre patch of farmland in Moriac, just west of Geelong, Hayden has spent more than a decade reimagining what small-scale farming can look like. After years working in agriculture across Victoria and South Australia, Findlay returned in 2009 to his family’s small cattle property with a vision: to regenerate the land and build a business rooted in diversity and care.

Under the banner of Ravens Creek Farm, he’s done just that – raising true free-range Berkshire pigs in open pastures.

Berkshire is an English heritage breed known for exceptional marbling and rich flavour. Similar to the Tamworth, the Berkshire breed is well known for its increased level of intramuscular fat, which results in the juiciest and most flavoursome of meat. You’ll also find a balanced sweetness, coming from the pigs’ constant access to fresh pasture.

The Ravens Creek pigs roam freely and grow slowly. The result is pork of rare quality: richly textured, deeply flavoured, and born of a farming model that gives back to the land.