Nose To Tail
Out of respect, we believe in using as much of the animal as possible. Paul renders the fat from the pigs to be used in creating excellent pastry. The lamb fat is rendered to create tallow which is great for cooking (think roast potatoes!). Of course we make stock from all of the bones from poultry, pork, and lamb. Our lamb hides are tanned to create beautiful skins. We have learned to cook using cuts and parts that are not commonly used. Look for some of these recipes in our recipe section. Some of our favourites include pork neck ragu and lamb neck tacos.
Our Country Home
Restoring and Renovating an 1860s Farmhouse
In 2015 we first stepped foot on our property. Unsure that this would be the right home for us, we have been able to turn it into our version of the perfect small farm and country home. The renovations may not suit everyone, but we would like to share the progress we have made.