We are putting together packs of pork (equating to half a pig) which consist of:

• Short bacon (in blocks) x 4
• American ribs x 1 (2 ribs)
• Boned and rolled shoulder (great for pulled pork) x 2
• Pork belly x 1
• Spare ribs – one of each
• English pork Chipolata sausages x 2 packs each with approximately 15 sausages
• Boneless, rolled legs for roasting x 2
Central Vic Meats in Bendigo (associated with Top Meats, Castlemaine) did such a top job of butchering on the last occasion that we will use them again. All the meat came in a box, fresh, cryo-vacced and labelled and looked like the picture attached. However, in order to comply with Victorian meat regulations, your orders must be picked up from Central Vic Meats in East Bendigo or transported to you via a registered refrigerated transport. If you can’t pick up yourself in Bendigo, we recommend you contact Peter from Cool Frog Transport on 0427 500 651 who can arrange delivery, to your door or an agreed upon pick up point for approximately $7.50 to Castlemaine or $10 to Melbourne (not outer suburbs).

We have found that we have been a little off with our weight estimates in the past – over the first time and under the second time. That’s one of the challenges of this small scale farming business – it’s a big learning curve. These pigs are younger than the first lot and older than the second lot and our best educated guess this time is that each pack will be about 18 – 23 kilograms of meat. Prices will be based on weight at $20 / kilo.

Orders (including payment of $100 deposit by direct debit) must be in by 18 July 2016 but orders will be take on a first in basis. Full payment will be required prior to pick up and you will be notified once it is ready for pick up. This is anticipated to be late in the week of 18 July or early the following week (around the 25th of July). We will give you as much notice as possible of pick up day.