The loin of the pig, cured in juniper berries, bay leaf, salt and peppercorns and airdried to mature for up to three months. Lonza has a delicate gin aroma and the fat is creamy and sweet.

Lachlan and Lauren began their free range pig farm Bundarra Berkshires in 2010 when Lauren saw the call for locally grown, ethically raised heritage pork. The idea for a 'paddock full of happy pigs' grew and fostered the way for handcrafted farmstead charcuterie and smallgoods. The little on-farm butchery and store was established in 2013 and grew until its walls could carry them no longer. In March 2020, the butchery and store was moved into nearby Barham as the Little Pork Deli. Together with Lauren's parents Greg and Joan they now farm 200 acres and run 120 sows, totally free range and run the deli during the week and on Saturdays, stocking all their delicious handcrafted products and local produce.

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