Our story

My Wife and I own a 150-acre cattle farm in Bellbrook NSW.  Adjacent to the Macleay River, our goals are to continue to move towards self-sufficiency and resilience. Our meat production and modern facilities developed from a fascination with small goods and preservation.

My Father, after returning from WW2, owned one of the earliest Smallgoods and Delicatessen outlets in NSW. His partner, a German sausage maker, initially brought his love and experience of  German sausages and smallgoods at a time when quality foods were extremely limited.

Food Safety

  • The finished product meets the set microbiological limits for pathogens in the Food Standards Code.

  • the end product is of the highest possible standard.

  • the business complies with the requirements of extant NSW Food Regulations and Food Act; and

  • The business complies with the requirements of the Food Safety Standard 4.2.3 of the Food Standards Code.

Our Approach

Our approach is based on our passion to make and promote artesional types of food that enables our family, friends, colleagues and customers the opportunity to enjoy a range of ethnic and traditional foods not readily available in our region.  Moreso, our vision is to provide a collective of  on-farm courses, including Salami, Cheese, Bread and Fermentation etc,  that will give our Trainees the skills, knowledge and attitude to produce their own delicacies at home.  The skill required in learning these crafts may be extremely important in the future.  


Our product line is based on a number of internal and external factors, however, are all based on ethical and sustainable procurement of Ingredients, tradition, science, knowledge and market opportunities.   Moreso, it is hoped over time,  we can all less rely on the giant chain supermarkets and more on home made and local community produce.