We have a thriving CSA (Community Supported Agriculture) model in place and no longer take online orders. To become a member, check out our CSA page. You are still welcome to pop in and shop at the farm gate Mon-Sat 10-4pm, and go for a wander in the paddocks to meet the happy piggehs while you're at it. :-) 

We are fully subscribed! FOR MELBOURNE DELIVERIES, YOU COULD BE ON THE WAITING LIST FOR MANY YEARS BEFORE YOU GET A SPOT... O_O

To go on the waiting list, PLEASE FILL OUT THE APPLICATION FORM ON THE CSA PAGE

Any unusual requests or enquiries can still be made by emailing jonaifarms@gmail.com.

Restaurants

Our focus is on households, but where possible we're happy to supply like-minded restaurants for special events. We don't have a wholesale price list, but whole primals, and half or whole pigs are at a significantly lower price than individual cuts as our pricing is based on our labour inputs. For example, where a boned out coppa (or neck) is $30/kg, the whole shoulder is $20/kg. A whole or half pig is $16/kg. You get the same meat, but you do more work and we do less.

If you're keen to to have a chat, ring Tammi on 0422 429 362. :-)


Ethical Pork

All smallgoods are nitrite free, the bacon cured simply with salt, the ham and corned beef in a brine of salt, sugar and Stuart's homebrew stout (ham only). Our sausages are gluten free (of course!),  made simply by hand with salt, pepper, herbs from our garden, and spices sourced from fair trade suppliers such as the wonderful Hidden Souk. Bone broths are just bones and water slowly cooked until the gelatine wobbles in the jar. 

Farm Gate Pork Prices 

Price 

$26 / Kg.

$30 / Kg.

$26 / Kg.

$28 / Kg.

$30 / Kg.

$34 / Kg.

$30 / Kg.

$20 / Kg.

$28 / Kg.

$30 / kg.

$30 / Kg.

$28 / Kg.

$17 / Kg.

$20 / Kg.

$35 / Kg.

$34 / Kg.

$36 / Kg.

$20 / Kg.

$80 / Kg.

$75 / Kg.

$78 / Kg.

$75 / Kg.

$9.00

$22.00

$9 / Kg.

$12 / Kg.

$8 / Kg.

$9 / Kg.

$5 / Kg. (max $35)

 

Cut

Shoulder (bone in) 

Coppa (boned shoulder roast)

Belly

Loin Fillet

Frenched Loin Rack Roast

Porchetta

Tenderloin

Shanks

Loin Chops

Loin Cutlets (frenched)

Schnitzel

Single-Estate Sausages

American-Style Ribs (spare or baby back)

Mince

English-style black ham (block)

Farmstead Bacon - Oz or streaky (block)

Farmstead Bacon - Oz or streaky (sliced)

Smoked Hocks

Coppa

Lonza

Pancetta

Noix de Jambon

Pork Bone Broth (1L)

Pate de Tete (300mL)

Trotters

Fresh Hocks

Pork Fat

Leaf Lard

Heads 

 


Beer-fed Beef - limited availability at the farm gate

We are delighted to offer beer-fed beef as well as our uncommonly delicious ethical pork! Our small herd of Angus Lowline & Belted Galloway cattle graze contentedly on the side of our volcano, keeping an eye on the happy piggehs below, who they find curiously bolshy for their size. They enjoy occasional rations of the same delicious spent brewers' grain from Holgate Brewery that forms the majority of the pigs' feed, which marbles some wonderful fat through the meat. We grow our steers out to between 24 and 40 months, and hang our beef to achieve tender, flavoursome cuts.

You can buy beef at the farm gate in limited quantities only as most of it goes to our wonderful CSA members.

Farm gate beef prices

Price

$22 / Kg.

$24 / Kg.

$17 / Kg.

$20 / Kg.

$40 / Kg.

$22 / Kg.

$25 / Kg.

$18 / Kg.

$16 / Kg. 

$20 / Kg.

$18 / Kg.

$24 / Kg.

$38 / Kg.

$34 / Kg.

$18 / Kg.

$18 / Kg.

$26 / Kg.

$22 / Kg.

$36 / Kg.

$22 / Kg.

$20 / Kg.

$34 / Kg.

$24 / Kg.

$34 / Kg.

$25 / Kg.

Cut

Blade

Brisket

Chuck

Chuck Tender

Eye Fillet

Flank

Flat iron steak

Girello

Mince

Minute steak

Osso Buco

Oyster Blade

Porterhouse

Rib Eye

Ribs

Round

Rump

Schnitzel

Scotch Fillet

Silverside roast

Skirt

tanding Rib Roast

Top Side

Tri-tip rump cap

Vegas Strip


For those who want to support your farmers by becoming a member of our Community-Supported Agriculture system, check out our CSA page to ensure a guaranteed supply of ethical pork and/or beef!

Although working out this side of the supply chain is arguably more difficult than figuring out how to raise the pigs was, it is the side on which we have the opportunity to remain most connected to you. It’s been very rewarding having the ongoing moral support of so many ethical enthusiasts such as yourselves, and some of the ideas for this model have come from you, including offers to host our hubs. :-)

You can follow what's happening on the farm on the The Farmer & the Butcher blog, where Tammi covers issues of animal welfare, transparency in the supply chain, ethical omnivorism, and news of our farmstead meatsmithing thanks to our wonderful supporters on Pozible!