Pig

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Slaughter Charges

All price are plus GST.

$100 | Single
$90 each | Two or more
$100 each | Over $80kg

Processing Charges

$1.90 | Per KG
$25 | Bacon | Per forequarter, loin and leg
$20 | Bacon | Belly (Streaky)
$15 | Pickled Pork per primal
$15 | Cook in a Bag
$5 | Bacon Hocks each
there are x8 Pieces that can be made into bacon
Your Bacon Will Be Vacuum Packed in family size packs

Ham

$30 each | Whole or cut in 1/2’s
$35 each | Cut into 1/3rd’s
$40 each | Sliced Ham
Vacuum Packed in Family Sized Packs

Skinning Fee For Wild Game

$35 each | per primal

Small Goods

Check here for small goods prices

Offal

$5 processed & packaged per animal

No charge collected and left on property in customer container

Order

Grilled Venison Loin (Backstrap) With Horseradish Cream

“He that strikes the venison first shall be the lord o’ the feast.” — Shakespeare, King Lear

Ingredients

1.5 to 2 pounds venison loin, trimmed of silver skin
kosher salt and freshly ground black pepper
2 tablespoons chopped fresh herbs, like rosemary, thyme, and oregano
3 tablespoons olive oil
1 cup crème fraîche
2 tablespoons freshly grated or prepared horseradish
2 teaspoons chopped fresh
chives or parsley
juice and zest of 1 lemon

Instructions

Season the meat with salt and pepper. In a small bowl, mix herbs with the olive oil, then spread all over the meat. Refrigerate for at least 2 hours.

Make a hot fire in a charcoal grill or set a gas grill on high. Grill the meat on one side, without moving it, 4 to 5 minutes, then rotate 90 degrees to make grill marks and char more surface area. Flip the loin and cook 4 to 5 minutes more. It should have a deep-brown char on the outside but still be rare on the inside. Transfer to a warm plate and allow to rest for 10 minutes.

Mix the crème fraîche, horseradish, chives, lemon juice, and zest in a small bowl and season with salt. Serve the loin, thinly sliced against the grain, with the sauce.