We are proud to use all Australian pork suppliers and support Australian farmers and producers. Any boneless pork products that we make arrive to us on the bone, and is deboned in-house by our team of qualified butchers.

We work closely with the industry’s best suppliers to source the best quality pork, which mostly comes from central Queensland and southern Victoria. We also work closely with the team at Valenca Free Range Pork, in country Victoria, to produce our free range hams at Christmas. You can find more info about Valenca on their website.

Our hams are double smoked over Australian Beechwood for 12 hours. We do not use any liquid smoke or smoke flavouring in our hams, for a well-balanced and light smoky flavour.

Because we all love to eat at Christmas, generally we allow 250-350g of meat per person between ham, turkey and any other proteins you may be serving. Sides and accompaniments are in addition. When selecting your ham, take into consideration that the rind, hock and internal bone can weigh up to 1.5kg for a hock-end half ham, or 2.5kg for a full ham.

Our hams are sold vacuum sealed and if stored below 4°C will last until the expiry date on the packaging (65 days from the date of packing). Generally hams produced for Christmas will have an expiry date well into January and possibly even February of the following year.

Once you’ve opened your Christmas ham, we recommend storing any leftovers (is there such a thing at Christmas?!) in the fridge in a ham bag. Our ham bags are available for purchase at $5 each and are printed with care instructions for your ham. You can also use any cloth bag or a clean tea towel in the following way:

- Wash bag or towel in a 50/50 vinegar and water solution and allow to dry.

- Dry the bag or towel completely as moisture will promote bacteria growth.

- Once dry wrap towel around ham or place the ham in the bag and keep refrigerated.

- Repeat this process every 3 days and your ham will last 14-18 days.