Our beef is a totally natural product, free from any antibiotics or hormones. All grass-fed and sourced from only a handful of farmers, specially selected on their values and their reputation for producing high quality beef. The cattle are derived from young Angus as well as British breeds. Our aging process is the final step in ensuring the taste and tenderness is consistently guaranteed.
It has taken Peter a long time to find a consistent and high quality free range pork, that meets the highest standards of free range farming as well as meeting our customers needs for consistently delicious, tender pork.
We are proud to offer our customers the amazing free range pork from St Bernard's. Farmed in the Riverina and the northern Grampians, St Bernard's free range pork is produced with the philosophy of 'only the very best will do'. St Bernard's are APIQ certified, meaning that their farming approach employs only the very best standards for the animals, farms and farmers - this is the St Bernard's way.
Our lamb is sourced from Victorian and New South Wales farmers. Similarly to our beef supply, we source our pasture raised lamb from a small selection of farmers to ensure consistency and a high quality product. Our lamb is tender all year round and you can be assured that the taste is excellent.
We offer a wide range of sausages under the Peter Bouchier and Jane’s Succulent Sausages brands. We have a commitment to supply the best quality sausages available in the marketplace and to achieve this we only use 100% Australian meat, natural casing and the freshest possible ingredients.
Inspired by the European way of making smallgoods and made using 100% Australian meat our range of smallgoods places emphasis on taste and texture. Our range includes cured ham smoked with beech wood, continental sausages and bacon products made from recipes handed down through generations.