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Home made ham and prosciutto 

1/16/2015

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One of the benefits of keeping your own pigs is that you can make your own pork products. And if you're not going to offer them for sale commercially, well you can break all sorts of rules! 

For the past couple of years now, Oliver has been hanging a range of things outside our kitchen window and periodically bringing them inside to admire them and perhaps carve a sliver off for some lucky guests. 


This year I bought him the ultimate gourmet pork producer's present - a ham holder. Not widely available in Australia, they are everywhere in Spain where prosciutto and hams are used to feed the family every day. 
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And so on Christmas day we had quite the table - Oliver's two year old prosciutto displayed proudly in its new holder, and a beautiful smoked ham Oliver made for our Christmas lunch with friends. 

Both were sensational. Next year, we may do hams again for Christmas - if we have enough hind legs. 

The prosciutto we cannot produce commercially. But if you find Oliver at our Harvest Market stall he will be only too glad to engage in a long conversation with you about it. Who know, if you become friends in pork, he might one day bring you a sliver of delicious contraband to whet your appetite! 
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Harvest Market Launceston, they say yes! 

1/16/2015

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Just in case anyone hasn't found us there yet, we successfully applied to northern Tasmania's biggest and best farmers' market Harvest Launceston at the end of last year. 

We can now be found enjoying a fortnightly spot, selling our range of luscious pork cuts, and Oliver's sought-after pure pork sausages and his increasingly popular farm-cured and smoked bacon. 
Both our sausages and bacon are nitrate-free. We are farm-based producers who began making these products just as we would like them to be and as we wanted to eat them. We don't have a commercial food background and simply had no concept that we should put nitrates and other chemicals into our products. We prefer not to. Oliver is using age-old preserving techniques - curing and smoking and we believe the taste achieved is well worth it. 

Our dates at Harvest in 2015: 
17 Jan, 31 Jan, 14 Feb, 28 Feb, 14 March, 28 March, 11 April, 25 April, 9 May, 23 May and onwards every fortnight - later dates will be confirmed in a later post. 
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