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Impact of the JBS Devonport Abattoir closing

10/26/2018

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Pig pens at Langdale Farm
"This place and this farm is now part of our identity as a family. We've worked incredibly hard to build our herd and our business. It is nothing short of heartbreaking to think of it being gone overnight, and the farm falling silent." ​

It's been a turbulent week. On Tuesday we heard that JBS, the conglomerate that runs the abattoir we use at Devonport, would close on 15th November. 

Just use another abattoir, you might think? Well, no. There is only one abattoir in the north of Tasmania which handles pigs. There is an abattoir at Cressy, which is a suitable distance away from our farm and well placed  for the sector just south of Launceston, but it has Halal certification which is important part of its business, so it doesn't slaughter pigs. ​

This leaves us high and dry. There is really no viable alternative that we could use. To our knowledge there are a couple of small abattoirs in the south of the state, but that is far too great a distance to transport pigs. We could not afford the travel time it would take to get there and back once a fortnight. It would add a time and financial cost to our business that lessened its already parlous viability. And it would be a completely unacceptable practice to us - we choose to farm and keep our livestock as kindly and ethically as we can and we do not want to transport them long distances before slaughter. 

For this reason we would not go for the alternative that some larger farms might, of shipping our pigs across the Bass Strait to be slaughtered on the mainland. What an appalling thought. ​


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Super Express Lasagne

10/18/2018

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Mary Berry's express lasagne is one of our favourite recipes
This delicious lasagne recipe is by Mary Berry, a British food writer and television presenter. She's an old school family cook and many of her recipes are ingenious time savers - like this one. It's the perfect dish when you fancy a sumptuous and satisfying lasagne but not the palaver of making sauces. This recipe cuts corners cleverly but is still home cooking made from scratch - just super quick - guaranteed half the prep time of a normal lasagne! The flavour combinations are also genius - it's really quite scrumptious. 

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Slow cooked pork with pasta

9/20/2018

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Massimo Mele's slow cooked pork with pasta


​Last year some of our pork was cooked by chef Massimo Mele for the Farmgate Festival Saturday night dinner. Massimo cooked a beautiful dish, similar to one his Mama Maria cooked when he was young - slow cooked with mushrooms and sage and served with hand rolled pasta. 
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I like to cook as the mood takes me and had remembered this dish slightly differently.


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Brand New Kitchen

7/29/2018

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When you make sausages for a living, you need a kitchen. Small food businesses often begin in a domestic kitchen, and then move to purpose built premises when the time comes. So it has been with our own small enterprise.
This week, Oliver finally moved out of our farm kitchen, into a swanky stainless steel wonderland of his own making. Laurissa Smith from ABC's Country Hour visited the farm to see the processing room, and get a few words from Oliver... 

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All in One Breakfast Bake

6/29/2018

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We're deep into the full English cooked breakfast as a winter warmer and means of keeping the spirits up and the energy flowing here on the farm! 

Being English, we've always been suckers for a Big Brekkie, and being farmers we think there's no better way to start the day than with any dish that features our Breakfast Sausages. here's fabulous recipe from Taste which puts all  kind of goodness together on one plate and couldn't be easier to make. 

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Make your own ham

6/7/2018

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Winter is the perfect time to make your own ham, using a leg of pork from Langdale Farm! It's easier than you think. 

All you need to make your own ham is plenty of salt, a large food grade container, some lard, some weights for squishing the ham down during the salting stage, and plenty of time. 


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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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Yes, we have gluten free sausages!

4/22/2018

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Gluten free pork sausages Tasmania
At last we've cracked it! For many a year we've been trying to make a gluten free sausage. And we've never found the right ingredient to replace breadcrumbs.

Then we got a tip from Peter Twitchett, Head Chef of brand spanking new restaurant Grain of the Silos in Launceston. He told Oliver, who makes all our sausages here on the farm, to try potato starch. We tried it, and we loved it!

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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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Pheasant for dinner

8/31/2017

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One of our customers gave us a pheasant for dinner. We had to google how to prepare it.

There’s a tradition in rural Tasmania of swapping foodstuffs. It’s the edible black market in things from the river, the land and the larder. Over the years we’ve dealt in eggs, pork, salmon, venison, wallaby patties, Riesling and sausages. When we became artisan food producers and joined a farmers’ market everything went up a notch, and now it could be craft beer, sourdough bread or kombucha.
Now, we have been gifted a pheasant. The benefactor is a customer, a man who likes Oliver’s bacon so much he buys a whole side at a time. He takes it on holiday with him to far flung islands and invites friends along for epicurean feasts. This man went on a pheasant shoot in Victoria and shot more than his own tastes required, so gave us a bird.

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I collected it from the drop-off point, a Launceston providore where the girls were a little freaked out by the sight of a fully feathered dead pheasant, and had popped it on the floor of the cool room in a corner, with its head tucked under a cabinet.

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