The making and smoking of bacon

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.)