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The making and smoking of bacon

8/15/2019

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Our bacon is different from normal shop-bought bacon. It's made using pork from the pigs on our farm, for a start. They're kept free range, and are rare breed Berkshires and Saddlebacks, which makes them more flavoursome from the get-go. And then we use traditional, time-honoured techniques to cure and smoke it, for maximum flavour, and a preservative-free product. 

Oliver makes all our smokers himself. The bacon is cured first, and then hot smoked, packed and brought to market or sent to a providore.  It's all-Tasmanian, made in the West Tamar Valley, free range and nitrate free.

Available on our stall at Harvest Launceston farmers' market fortnightly and at select providores in northern Tasmania and Hobart. (See 'Buy' page for market dates and stockists.) 
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Cauliflower Soup with Bacons Bits

5/31/2018

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Nothing goes together better than winter and a warming velvety soup. We make a cauliflower soup regularly and keep pots of it stashed away in the freezer, bringing it out for lunches and light suppers. We like to serve it with things on top - a drizzle of olive oil, a drift of chopped parsley and best of all, a sprinkled of bacon bits sizzled up in the pan.  Our streaky bacon or lardons work brilliantly for this. 

Here's a recipe to keep you warm through the winter months. 

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Massimo Mele visits Langdale Farm

3/15/2018

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Massimo Mele with Langdale Farm bacon
We had a great morning on the farm yesterday when chef Massimo Mele brought the team from Launceston's new Peppers Silo Hotel and its restaurant Grain to visit. 

We met Massimo last year for Farmgate Festival. He was feature chef and created a beautiful menu for the festival dinner using our pork and produce from other farms in the festival. 

So it was great to welcome him to our small patch in the Tamar! Sausages were cooked, the smoker was smoking, pigs were visited, and even the Examiner visited! 

Massimo and the team have been touring farms and producers in Tasmania, and Grain will have a focus on product from businesses like ours, local and producing something a little bit different. 

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New Product Line - Nitrate Free Ham and BaconĀ 

5/2/2013

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Free range, ham, nitrate-free, Saddleback, Tasmania
We've been searching for a product to create from our free range Wessex Saddlebacks, which will do justice to the magnificent breed and its outstanding pork. 

So we had some nitrate-free ham and bacon made for us by a specialist butcher in Deloraine. 

Very excited, we took delivery of our trial batch last night and sampled it here at the farm. 

It is sensational. The ham is a beautiful light pink and has a subtler smoky flavour that we've achieved previously, which allows the flavour of the ham to come through. And there is none of that salty tang you get with standard pork. After rushing outside to photograph it in the last light of the day, we rushed back in to make pizzas with it, complementing it with big blobs of buffalo mozarella. Transported to Naples in one mouthful. 

We restrained ourselves until this morning to try the bacon, which is melt-in-the-mouth delicious. 

We'll be at Evandale Market this Sunday 5th May with a limited supply of both these products - and our handmade Pork & Fennel Sausages which are also nitrate and preservative-free.  
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FUTURE SUPPLIES 
We plan on producing a large batch of ham and bacon and sausages, all nitrate-free, once monthly. We will sell it at one market only and by delivery to the West Tamar valley and Launceston. Bulk supply to the Hobart region is under investigation.  

If you would like us to reserve a ham for you to collect this Sunday at Evandale, please ring us on 03 6396 1481 - strictly first come first served. 

Each ham is around 1.5kg, boneless and priced at $29 / kg. All our pigs are pure bred Wessex Saddleback, farmed free range here in the Tamar Valley.

If you have visited us from Facebook, stay in touch! 'Like' our business page, or sign up to our e-mailing list for regular updates. 

Our sincere thanks to everyone who has expressed an interest in these products over the past couple of weeks - your encouragement has cheered us on and helped us to persevere in finding the right path for our little farm business. It's much appreciated!  
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