Inspired by the Barossa’s culinary pedigree, a fresh crop of talented and energetic food producers are on the scene.

Each week we meet a new producer and find out more about their history, produce and importantly how best to enjoy it!

Barossa Heritage Pork

Michael Wohlstadt runs a small mixed farm in the foothills of the Barossa ranges and began raising heritage breed Berkshire and Tamworth pigs in early 2011. This is a true free range herd.

These breeds are known for their tender and moist meat giving Barossa Heritage pork, ham, bacon and cured meats a unique, rich colour and distinct flavour.

Michael’s farming is small scale and sustainable. Based on his philosophy that old ways are often the best ways, he discovered that he could use the milk from his Jersey cows to feed the pigs, much the same as farmers used to do for centuries.

As recently as fifty years ago, farmers with small mixed farms would keep a small dairy herd that supplied cream for a cash income and fed the whey to the pigs to produce pork for the family table. This waste not, want not approach has a natural synergy with Michael’s philosophy of land and animal care and he found that the inclusion of milk in the pigs’ diet created a distinct flavour that has become highly sought after by food enthusiasts.

The Products: Fresh pork, sausages, ham, bacon and his own cured “wohlschincken”. As well as Roasted Chilli and Lime Almonds.

Availability: Weekly from Barossa Farmers Market and by order.

The Bite: Free range, milk fed, heritage breed pork

For more information on Barossa Heritage Pork visit www.barossa.com