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Dear %%First Name%%,
This month, I’m proud to say that we have a new chicken supplier. John Meredith from ‘Thirlmere Poultry’ has been in the game for over 35 years and his induction in the Food Hall of Fame for his work in the poultry field speaks for itself. We now have whole birds and skinless breast and thigh fillets in stock, and Spatchcock, Duck, Geese and Turkeys are only a phone call away and can be available for pickup at the next market or home delivery. This really is great quality produce (which you will find in Sydney’s finest restaurants), and would you believe it’s cheaper than our old supplier? When I went to see John on his farm, he insisted on the freshest product possible going to market and as a result, I pick up Thirlmere Poultry each morning before market. Meeting roadside near the airport in the dark is a real ‘farmers job’, but I can tell you we have never sold as much chicken, and we are having a great response to John’s products.
Pork is another matter altogether and since the temporary closure of ‘Melanda Park’ we have struggled to find a quality supplier of free range pork. Lee McKuskers pork is hard to beat, and it’s even harder to find a free range pig producer who can commit to supplying pigs all year round. The free range pork industry is a fledgling one and demand far outweighs supply, making it very difficult to find a reputable farmer who produces a regular, quality product and can meet the logistics required. After months of searching, I am disappointed to say finding another supplier has beaten me – for the moment. As a result, we are now stocking ‘bred free range’ pork. Although stamped ‘Free Range’ (as is allowed by current laws), it is not a true free range product. The sows and piglets roam in open paddocks and when the piglets are weaned they are then placed in groups in an ‘eco-shelter’. An eco-shelter is a large, covered, straw lined pen. To see pictures of the farm and the environment the pigs live in, click here. I just wish to tell you that although they are not true free range pigs, they are happy pigs living in a clean environment with their mates and it is still much better than the alternate heavily commercialised ‘pork factories‘.
We are committed to giving you the best quality ‘Free Range’ product that either we can produce, or that we can source from other like-minded producers. Further, our traceability policy will always let you know where your meat comes from. As soon as we can source free range pork again, I can assure you it will be on our shelves.
Until next time,
Ben Clinch
Farmer/Director
PS. No news on the arrival of 'Clinch Junior' yet... we'll keep you posted.
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In this issue - Feb '10
:: Back in the big smoke
:: Share this newsletter
:: Cooking perfect kebabs
:: Rouse Hill markets
:: Recipe of the month
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An eco-shelter used for bred free range pork.
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is when preparing the kebabs to cut the beef or lamb into even sized 2cm cubes, and leaving a little space between each cube so the heat can get to all sides. 
of the Rouse Hill market) that the markets had been cancelled and would not resume in 2010. Despite the best efforts of the organisers over nearly two years, the markets had failed to attract the number of customers required to make them viable. 