This Page is Dedicated to our loyal customers who keep us going with their support.
We couldn’t do this without you guys!!! Our Heartfelt Thanks to You All!!
I was so stoked to recieve this image from a couple of our supporters who now live in Tassie, so have to buy up big each time they fly up!!. Can you believe they will buy a whole pig at a time?!
Thanks so Much guys for your continued support of what we do.
Pasture Perfect Pork Fan from Tassie
September 29, 2008 at 4:05 am
Pasture Perfect Pork – simply the best! We had not eaten pork for some years – until we tried Pasture Perfect – yummy tender moist delicious meat, comparable to the best beef. We had to remember to undercook, to leave it a little pink and juicy. With it being certified organic, we know that it is clean and healthy – and the pigs are happy and treated with respect! What more can we say – just thanks to Miriam and Jack for the love and time you put into providing us with a wonderful addition to our nourishing diets.
December 28, 2008 at 4:50 am
Hi Jack and Miriam
Last night I shared some Pasture Perfect Pork with some friends for Christmas. I have not eaten pork for many years because of the terrible way that most farms treat their pigs.
I think that most intensive commercial farming techniques are bad physically, emotionally and spiritually: for the land, for the animals and for the people involved.
So I wanted to say, thanks so much for your commitment to ethical farming. I think it’s the way all farming should be. Yes, the meat costs more, but it’s worth it for the taste and the knowledge that the animals were treated with the respect they deserve.
The thing too about heritage animal breeds, such as the Berkshire, is that if we don’t eat them they will die out.
I’d rather eat less of a high quality, ethical product that has been grown with care. We need to treat our food with respect, and that’s what you’re doing on your farm. Thank you.
Regards
Kim (Melbourne)
ps – I love the photos of your happy pigs too!
December 28, 2008 at 8:44 am
Thanks so much Kim for your support and your comments. We try our best and its great to hear that you enjoyed it. Hope your Christmas was one full of Joy. friendship and laughter.
Warmest regards
Miriam Neilson
August 19, 2009 at 2:09 am
Hi Miriam and Jack
I am so excited to have found Organic Bacon!!!!
Our 11 year old son has recently completed chemo therapy Treatment of r Acute Myloid Leukaemia. AAAH!
We have done lots of reading and are doing out best to eat cleanly and give his body the lowest chemical load to help with recovery and hopefully extend remission indefinately >>> then we can say the word CURED!
Some of my reading has implicated Nitrites in bacon and frankfurts etc as being linked to Leukaemia… we will probably never really know the answers to those sort of questions… but now we can occaisonally enjoy some bacon thanks to your hard work in growing healthy chemical free animals and curing your meat the ‘old fashioned way’ with less of the ‘nasties’
Why have the nasty nitrites become so popular in curing of pork?
thanks for all your research, struggle for Certification and hard work on the farm. My uncle farmed pigs many years ago in concert with dairy cows milked for Butter. the pigs got the skim milk and many of them were in the paddocks… though some were in the cement sheds from time to time… they were black pigs with a white stripe across their backs… in the Gippsland hills of Victoria.
Best wishes for continued success and wider distribution
anne
August 19, 2009 at 9:28 am
Hi Anne,
Dear Anne,
Thanks so much for your email. The recent months must have been hell for your son and your family, but hang in there.
Jack’s Dad used to farm in Gippsland, and Jack spent the early years of his childhood there, before his parents sold the farm and bundled all the kids into the station wagon, towing a caravan and spent over a year traveling around Australia looking for the next farm.
In answer to your question about Chemical Niitrates…Nitrates started to be used in the preserving of meats while there still was no refrigeration. Nitrates are a powerful antibacterial as it kills just about everything it comes into contact with, and when there was no refrigeration and not much knowledge about sanitary working conditions (people were lucky to bathe even once a week) they were seen as a fantastic way of ensuring people were not dying from eating cured meats and sausages that had a high load of bacteria in preparation.
If you start out with a good, healthy animal, and adhere to the normal food standard rules, I really don’t see why you need to use the chemical nitrites/nitrates any longer.
Our thought are with you guys and we are cheering for a full recovery.
Best wishes and warm regards
Miriam