Take advantage of the Loin-girder Early Bird Offer!
Get your Christmas ordersin before midnight on Sunday 24th November and go into the draw to win either two Sommerlad heritage chooks or a 2.5 kg porchetta made from NSW pasture-raised pork! Read on to find out more...
Glazed hams, roast turkeys, extra large heritage chooks, stuffing, geese, porchetta, lambchetta, real mince pies. Yep, it's that time of year again. CHRISTMAS IS COMING!!!!
Do those three words trigger sphincter-clenching trepidation? Do you break out in a sweat as you realise that the year is galloping mercilessly away from you, squeezing the available time to get EVERYTHING done into an agonisingly narrow window? Do those first jaunty strains of Michael Buble's White Christmas bring on a wave of nausea at the humiliating memory of hurling yourself into the feral fray at the closest shopping mall in a frantic, frothing, last-minute, last-ditch assault because you failed to get yourself organised in advance? Well, clench and lurch and fear no more, because we are here to help you gird your loins and address your chronic avoidance issues once and for all with our fabulous, therapeutic, delicious... LOIN-GIRDER EARLY BIRD OFFER!
Get your Loin-Girder Christmas orders in before midnight on Sunday 24th November and give yourself:
the chance to win either two Sommerlad heritage chooks or a 2.5 kg porchetta made from NSW pasture-raised pork!
the relief of ticking something off that terrifyingly-long list
a feeling of smug, self-righteous satisfaction when we sell out of hams but you know you're definitely on the list.
Stay tuned over the next weeks as we add more drool-worthy items to our Christmas offer.
~ Now, before we get into spruiking our undeniably gorgeous offer, featuring the return of the show-stopping and one-of-a-kind Real Mince Pies, bear with us a moment as we stop to consider our navels and ponder the meaning of Christmas.
As self-appointed Champions of The Feast, we get very excited about Christmas because it's the biggest, national, annual Feast and the perfect excuse for us to do two of our favourite things - trumpet the virtues of our product offering and gather our loved ones together for a slap-up feed. It's an opportunity to celebrate community and tribe and family, however far-reaching or particular your definition of those things might be.
It's also an opportunity to reflect on what binds us together and, as we tuck in to the bounty of the season, what binds us to the land that feeds us and on which we depend.
For us, 'family' includes the regenerative farmers with a long-term commitment to regenerative food production and you, the consumers who support these producers and endorse their practice by buying their food. Together, we form a community of like-minded people united by the idea that an ethical and sustainable food production, distribution and consumption must be under-pinned by the acceptance that we, as biological beings, are embedded in the process, not separate from it. We are, literally, what our food ate.
Whether we accept it or not, eating is a political act. Every decision about what we eat and every dollar we spend reinforces the way in which our food is produced and the choices we make at the checkout ripple all the way back to the farm and down into the earth. We are active and powerful agents in the cycle and we have the real capacity to change things for the better.
So whatever your tradition, whatever your culture, whatever your family and however you choose to celebrate this festive season, don't forget that when we sit down to eat, we are consuming the fruits of the soil, the lives of animals and the labour of farmers. And for that we can all give thanks.
If you're a regular customer, we look forward to seeing how you feast this Christmas and we enthusiastically thank you for supporting regenerative farming and humane animal welfare in 2019. If you're a new customer, we're very pleased to see you and we hope that, if you order your Christmas fare with us, it will be the start of a life-long commitment to eating better meat raised on regenerative farms.
Right, that's the end of the sanctimonious lecturing.
Feather and Bone pastured pork hams
Only about 2% of Australian ham is made from pasture-bred and raised pork and we are proud to say that all of our cured pork products come from pigs free to range on pasture at a handful of regeneratively-managed NSW farms. Also, since mid-2019, we've been tracking each ham leg so, in most cases, you'll know exactly which farm bred the pig that produced your ham. Order your ham now.
There are three turkeys to choose from this year: Blackbutt Organic Broad Breasted White turkeys (pictured), Freshwater heritage-breed turkeys and the Almond Grove Broad Breasted Whites grown at Almond Grove organic farm that we've been getting for the last five years. Something for everyone. Check out the turkeys
Feather and Bone Real Mince Pie
Welcome to the traditional Feather and Bone mince pie, a far cry from your average Christmas confection and offering a rich and complex flavour with a velvety mouthfeel that you'll be hard-pressed to find anywhere else. Even if we say so ourselves! Find out what makes our pies so special.
The ultimate in celebratory feasting - succulent, sweet pork surrounded with salty, crunchy crackling. Choose from a loin or shoulder porchetta and a rosemary and garlic OR a fennel, orange and chilli marinade. Pick your porchetta
Collaboration with Mirra Whale
We've long admired Mirra's work and we're so pleased to be collaborating. We started with Mirra's lino cut of this lovely heritage Large Black pig that now adorns our ham bags and a lovely hemp and organic cotton teatowel - yours for only $29.95! Order your teatowels and ham bag now.
Join Friends of Feather and Bone
We moderate it but the rest is up to you.
We've been thinking a lot lately about how food is a wonderful way of binding and strengthening communities, large and small, the more diverse the better. The more we reclaim knowledge and share ideas, the stronger, more tolerant and open-minded we become. The way we see it, we're no different from the networked communities of microbes, fungi, plants, insects and animals on the farms we work with - the more closely we're connected, the more healthy and resilient we are.
We'd love you to post photos of the food you cook, your recipes for eating the whole animal, your successes, your failures, your concerns and anything that you think will improve our collective understanding and make the rest of us weep with laughter (that bit's important). Any useful tips on taming feral children, preferably food-related, are also welcome.
Posted in Friends of Feather and Bone: Nancy Johansen's Norwegian Xmas Pinnekjøtt ~ salted lamb ribs cured for six weeks, steamed in a large stockpot for 3 hours then 10 mins in the oven before serving.
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.
BUTCHERY HOURS Tuesday to Friday: 10.00 am ~ 5.00 pm
Saturday: 8.00 am ~ 4.00 pm Parking
If you're planning to come by car, please park in front of Feather and Bone, Unit 8. If there's no room in front of our place, please park on the street just outside the front gate. We and our neighbours thank you for your consideration.