CHESTNUT Brae has joined forces with The Organic Fine Food Company to produce the South West’s first chestnut fed, free range pork.
Chestnut Brae’s John Stanley said after the farm’s initial solo trial last year, Chestnut Brae decided to join with TOFFC to develop the product together.
“Though one can find pricier, organically raised and free range pork in today’s market, most pigs are grown using intensive farming practices,” he said.
“Chestnut Brae/TOFFC pork is raised using low stress techniques setting it apart from commercially raised pork.”
Mr Stanley said the pigs are stocked in low density, rotational paddock systems, and are given sweet chestnuts, grains, and fresh soil in which to root.
“Rooting allows the pigs to find bulbs, roots, and other living soil organisms,” he said. “This low stress environment allows pigs to express their designed behaviour, ultimately resulting in exceptional flavour.
“With pigs eating up to two kilos each day, providing a diet of chestnuts makes for a costly feed, but the end result of an amazing flavour is totally worth it.”
Mr Stanley said the pork also had many health benefits, with high levels of healthy mono unsaturated fat, vitamins and minerals, including vitamin E compounds that are easily absorbed by humans.
Chestnut fed pork is available during chestnut season, which ends in September.
For more information visit chestnutbrae.com.au.
