Our pork is Tasmanian, from our farm in the West Tamar, and producing the finest pork available – succulent, dark and delicious. It’s slow grown and the pigs have a healthy, happy outdoor life, exercised and stress free.
Oliver makes our sausages here in our Council approved kitchen. And he’s become a sausage aficionado. Not for him the likes of nitrate or nitrite, colourings, preservatives, artificial or wholesaler bought sausages mixes.
There’s nothing in our sausages except premium pork meat, mostly shoulder and trim (the little bits and bobs from around the belly and other cuts, left over from when our butcher sections the carcass). There’s also a mix of herbs and spices which Oliver sources and prepares himself, minimal salt, some flour or breadcrumbs (often the sourdough rolls we have left over from markets), and water.
The proof of the pudding is in the taste. This year at the Craft Fair we got the best feedback we’ve ever had about the sausages. Oliver has perfected them. The team from Lark Distillery loved them and to us that was the highest compliment: these people have great palates!
We cite all of this as part of the reason why we do well at the Tasmanian Craft Fair even though Pig & Fig with their no-name, no-questions-asked pork is right next door to us. Their pork loin comes from a wholesaler in Hobart. It could be Tasmanian but they’re certainly not advertising it as such.
It’s no mean feat for Oliver to have come from a non-food background and created a gourmet food business from scratch. And all because he became convinced that you couldn't buy a good sausages in Australia. (He likes to take a stand on breakfast goods). Other men might have switched to eating chops instead. But no, Oliver had to keep his own pigs and make his own sausages and bacon. That’s just the kind of guy he is.