Chris is the farm supervisor at St. Bernard’s in Corowa, where he and his three farm hands live by the creed of caring for ‘every pig every day’.
And that includes public holidays and Christmas Day.
Chris has been involved with the farm for five years.
“Although there are challenging times I get a great deal of personal satisfaction seeing the animals content, socialising and able to behave according to their natural instincts,” he says.
“Taking care of the pigs is very important to us.
“We are certified free range, which is the highest rating that is possible for the welfare of the pigs and we have to tick off 147 individual items to obtain that.”
The farm has been running since 2009 and was named after the original farmhouse, which is still standing and occupied on our main property in Corowa today.
Chris’ dedication to his work is obvious while listening to him speak about his day to day activities (which predominantly revolve around the well-being of the animals in his care), as it is done so with such respect and the attitude that nothing is too difficult or laborious.
When pressed, Chris will admit that “knowing the consumer is getting the very best free range pork that is available gives us a huge buzz”.
“From farm to plate it is the attention to detail that makes a difference”.
At Peter Bouchier we have been searching for free range pork that we can rely on. St Bernard's is the perfect fit for us, their philosophy and farming, the consistency of their product and most importantly the taste.