Copy
View this email in your browser
We have one word for you this week. Veal.
Actually, that's not true. We have NEVER been able to limit ourselves to a single word. So we also have some other words: Tomato, Mozzarella, Pancetta and Party. 
And one more.
Packer - we're looking for one.
1. VEAL - FRANCKIN'S BIO-DYNAMIC BRANGUS VITELLONE
We've been buying pasture-raised rose veal from Tony and Josie Franckin's beautiful, bio-dynamic Comboyne farm every month since 2011 and it never fails to delight. Between six to eight months old, these calves run with their mothers until they're ready to be weaned. At this age, while still including some milk, their diet is largely foraged pasture so the meat is tender and delicate but full of flavour.

These are our picks for the week.
Seedy Schnitzel : pictured above - get it here
Scallopini with sage & pancetta : here's the recipe - get the veal, pancetta and beef broth from us then all you'll need to supply is sage, lemon, wine & butter 
Cutlets with tomato, basil and mozzarella : here's the
recipe - get the veal, tomato sauce and mozzarella from us then all you'll need is fresh basil! This would work beautifully with veal T-bones too.
Jewish Chinese veal brisket : this is a great Monday Morning Cooking Club recipe - get the brisket here.
Chops (T-bone) with rosemary & lemon : Marinate the
chops with olive oil, fresh rosemary and freshly-ground black pepper. Salt the chops and pan fry them in butter on a medium heat for about 15 minutes until they're golden brown then set them aside to rest. Add a splash of wine and water and a couple of tablespoons of freshly-squeezed lemon juice to the pan then spoon the sauce over the chops and tuck in.
2. TOMATO - ROASTED ONION, BASIL & TOMATO SAUCE
Made with organic tomatoes, onions, basil and garlic and Karrabool extra virgin olive oil. Instead of blanching the tomatoes, we roast them with the onions, oil, garlic and salt and pepper. This gives the sauce a richer flavour.  Serve with meatballs or eggs (shakshuka!) or as a base for soups, casseroles or anything requiring a rich, tomato flavour hit. Or simply toss through pasta with loads of parmesan, extra fresh basil and a drizzle of chilli oil.

Available online or at the butchery.
3. MOZZARELLA - BURRADUC FARMHOUSE BUFFALO 
Order here.
Smooth, luscious, white balls, slightly elastic, with a mild, earthy sweet flavour. Best served at room temperature as simply as possible - with ripe tomatoes, fresh basil and a drizzle of Karrabool olive oil, for example. Or, layered over our Roast Tomato Sauce on top of crumbed Veal Scallopine for the most delicious Veal Parmigiana.

Most dairy products are made off-farm with milk shipped in from elsewhere. Burraduc Buffalo Dairy, owned and run by Andrei and Elena Swegen, at Bungwahl on the mid-NSW coast, is a rare farmhouse dairy where the entire process is contained on the farm. The Riverine buffalo are born, bred and milked on the farm and Elena Swegen makes her exquisite cheeses and yoghurt in the dairy next to the milking yard. It takes great skill to do it all - breed and raise animals, manage the pastures and make artisan dairy products from the milk - not many people can do it.
4. PANCETTA - CURED PASTURED NSW PORK LOIN 
Order here.
Thinly sliced, cured pork belly made from the mixed breed, pasture-raised pigs we receive whole from NSW farms. We're proud to say that for the 12 years we've been in business, ALL OUR PORK, cured and fresh, has come exclusively from the whole pastured pigs we source from NSW farms. 

However, this is rare. Think about it this way. Around 3% of Australian pigs are raised outside on pasture, healthy and free to do their piggy thing. Between 50-75% of most pigs are cured for ham, bacon, salami etc. Which means that, at most, only about 1.5% of the cured pork sold in restaurants, cafes, supermarkets, butchers and delis is made from pasture-raised pork.

As well as the gorgeous veal and pancetta recipe above, here are the Epicurious
best 23 pancetta recipes to get your juices flowing.

Of course, you don't have to stick to pancetta. We have cold-smoked bacon, hot-smoked bacon, three kinds of sopressa, cacciatore, lonza and bresaola. Check out the
cured meats offer here.
5. PARTY - AFSA FARM DAY OUT
17 March at Jonai Farm, an hour or so out of Melbourne

Great music, great food and MC-ed by Costa Georgadis
Australian Food Sovereignty Alliance fund raiser

Get tickets here
If you're within cooee of Jonai Farm you should definitely go to this.  

We've been to a few big events at Jonai Farm - it's a lovely place and we can vouch for their hospitality. Here's the blurb:

'Farm Day Out will draw you in with sweet, sweet sounds and delicious local food and drinks, while helping the Australian Food Sovereignty Alliance raise funds for our work supporting Australia's small-scale and regenerative farmers. Farm Day Out is set to get you and your family, friends and loved ones up and dancing so AFSA can continue our work supporting farmers in need. Set among rolling hills, home to some of the world's happiest piggies and people, and MC'd by the one and only Costa Georgiadis, Farm Day Out will get you a ticket for not only a great time, but a great big fuzzy feeling - knowing that you're supporting the community that feeds you!'
A BONE TO PICK
View skulls here.
Inspired by traditional Dutch Delft pottery and hand painted by artist Henrietta Farrelly-Barnett, we love these cow, horse, wombat and wallaby skulls. Prices range from $650 to $150. Ask to see them at the butchery.
CHEW THE FAT  Read our blog for stories from the farms, produce and event news, ruminations on value and trust, a few dodgy jokes and the occasional rant about food labelling. Sometimes we talk about our pets - chickens, children, dog.
PARKING AT FEATHER AND BONE 
If you're planning to come by car, please park in front of Feather and Bone, Unit 8. There's room for five cars and there's usually a free spot. If there's no room in front of our place, please park on the street outside the complex. We and our neighbours thank you for your consideration.
SHOP ONLINE FOR PICK UP OR DELIVERY
Pick up: order by close of business.
Delivery: order by 12.00 the day before. 

Check out where we go and on which day.


FEATHER AND BONE BUTCHERY
Pick up an order or browse. 
Open Tuesday - Saturday:
8.00 am - 4.00 pm

8/10-14 Lilian Fowler Place
Marrickville, NSW 2204


CONTACT US
(02) 9818 2717
orders@featherandbone.com.au
SIFT PRODUCE:
FRESH FRUIT AND VEGETABLES

Order a box: pick up on Saturdays
Produce stall: every 2nd Saturday
Copyright © 2019 Feather and Bone Butchery, All rights reserved.


Want to change how you receive these emails?
You can
update your preferences or unsubscribe from this list.