Wagga Free Range Pork
Steve And Leah Anderson with their three children Matthew , Nicolas ,& Ashleigh run pure bred Berkshires on the farm. Steve completed a course with a heritage pig expert and is now a qualified ‘pig stockman’. The local free range pork tastes great and the heritage breed offers more flavor that’s not available from commercially bred “white “ pork. We are also members of The Australian Pig Breeders Association and committed to keeping purebred lines. Heritage breeds: the family farms heritage breeds – the Berkshires . For almost four centuries the most flavourful pork has come from the Berkshire breed of Pigs. Known as the “black pig” to many, the superior taste of Berkshire makes it the ideal choice for everything from tasty barbecued chops to moist delicious hams. Berkshire pork is famous for the perfect combination of juiciness, flavour and tenderness. One taste and you’ll see why this breed of pork has retained its popularity through the test of time. They were first imported to Australia from the UK in the early 1900s. They were prized for their superior milking and mothering abilities and their black skin means they can withstand the Australian climate. berkshire free range pork is good for Parma Ham, Salami , Fresh Sausages and smallgoods they’re big and slow growing pigs. they breed is No good in commercial systems and not comercialy viable. Berkshires are marbled throughout with a sweet nutty flavour and very, very sweet. Berkshire free rangepork is good for traditional Cuts of fresh pork. "How Pork used to be" They grow differently; they have better bottoms and are not like “White Pigs or intensive farmed pigs” Free-range: We have only pure berkshire breed on farm and they are free-range, which means they are outdoors all the time. We have pregnancy paddocks and the pigs can choose where they want to have their babies. They build a little nest, Steve has built shelter’s for them and find’s a better success rate if they choose where to have their babies. Anything bred outside but put indoors is still intensively farmed.