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Rare Breed Dinner October 21st – $75

September 11, 2010

Occasionally you meet some farners who are a bit mad, and have a passion for raising animals not because of their yeild and growth rates but because they are just tasty. This dinner will highlight
A family who have started a boutique business farming Large Black Pigs and Suffolk Lambs.
Here is the background in their words

“At Graze and Flavour we are passionate about raising and farming rare breed animals. Our Large Black pigs, Hampshire Down and Black Suffolk sheep are bred and rasied on ‘Wollondale’ and ‘Wyaroo’, family owned properties near Goulburn in southern NSW.

We farm Large Black pigs, Hampshire Down and Black Suffolk sheep to sell commercially as a way of sustaining these heritage breeds for future generations. It has long been acknowledged that these particular heritage breeds have a superior taste and flavour to intensively-farmed pigs and sheep.

At Graze and Flavour it is our mission to deliver our customers delicious, traditional tasting pork and lamb direct to your front door.


Heritage breeds are naturally slower-growing animals, unsuited for current intensive farming practices. All the Graze and Flavour animals are free to roam and forage. They graze on pasture, are hormone and anti-biotic free and are allowed to breed just as they would in the wild.

The marvelous traditional and succulent flavour of our pork and lamb is a true reflection of the stress-free, happy lives these animals live.

Large Black Pigs

Large Black Pigs are a traditional heritage breed first imported to Australia from the UK in the early 1900s. Unfortunately they are currently on the critical list for endangered breeds. They are quiet and friendly animals and are extremely good mothers. They are renowned for their flavour and succulence and in a recent UK trial they were judged the best of all pig breeds for taste and eating quality.

Hampshire Down and Black Suffolk Sheep

The Hampshire Down and Black Suffolk are breeds that evolved in response to the need for more meat in the mid 1800s. Their popularity as commercial breeds declined as farmers were interested in producing smaller lambs. There are less than 100 flocks of Hampshire Down sheep in Australia. The breeds’ intramuscular fat (similar to wagyu beef) ensures the meat is particularly succulent and full of flavour.

We believe the single most important way to sustain these heritage breeds is to market them commercially.”

They are passionate about selling these rare breeds on a commercial basis as a way to help sustain them. The meat really is delicious and the feedback we have received on the taste and flavour is very positive. The cuts are larger, and in some cases have more fat than most commercially sold meat, adding to the flavour. We believe the pork is suited to longer cooking and are aiming to provide some tips and guidance for customers on the best ways to cook it on the website.”

And of course when I read this I knew I had to have a dinner made from their rare breeds. To taste some of natures finest.


Pork Pies with Roasted Grape Tomatoes and Lamb, Jalepeno and Mint Empanadas at bar.

Terine of Black Pig En Crute with Cornichons and roast garlic Mustard

Crab and King Prawn Wontons  with Twice Cooked Pork Belly.

Pork Bo Samm. Slow Cooked Pork Shoulder served with Kim Chi, Oysters and Lettuce Leaf .

Lamb 2 Ways. Spit Roasted Shoulder on a Eggplant Celeriac and Mache (Lambs Tojngue) Salad plus Mustard and grilled Loin on Minted Carrot Puree

Pressed Lamb Shank with Smoked eggplant, Cavalo Nero and Middle Eastern Tomato Relish.

Poached Pear with Candied Pork Praline and Pistachio Ice Cream

2 Comments leave one →
  1. October 7, 2010 10:28 pm

    sounds fantastic. unfortunately will be over in the States 😦 hope it’s a great event.

  2. February 16, 2011 10:20 am

    Hey, I keep large black pigs, they are a truly great breed and its great to see them getting the recognition they deserve!

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