Jack and Miriam Neilson own and run Pasture Perfect Organic Pork, raising 100% free-range Berkshire pigs on their certified organic property in northern NSW.  Their products are carried by several Sydney retailers, listed here.

We decided to grow free-range, organic pork because… we had a bit of an epiphany while we were travelling in South America.

We had been fattening cattle in central Queensland, and had decided to stop using chemicals because we were both having bad reactions to them.  Then the property was sold, so we took some time out to travel.  While we were in South America, we realised how badly we’d been eating - suddenly there was all this great fresh food in the markets, and we were eating so well, but also losing weight.

At the time no-one knew their producers in Australia.  There were no farmers’ markets like today.  We wanted to bring that connection back with us - great food, produced ethically.  We figured beef production was already pretty good, as most cattle in Australia are still grass fed, but we thought there was an opportunity with organic, free range pigs.

Pasture Perfect Organic Pork is different from supermarket pork because… our pigs always have access to pasture; they are totally free of chemicals, including antibiotics and even vaccines; and they’re Berkshires, which means they have great flavour.

Demand in the current economic environment is… holding up ok.  We’re not seeing a downturn due to economic circumstances, but we haven’t yet got up to full production.

The most satisfying thing about raising free range, organic pork is… getting out and spending time with the animals.  It’s like watching little kids playing - they’ll run around in circles in the grass, sometimes so hard they lose their balance and fall over.  Then they’ll look around to see if anyone saw them.  I’d describe it as joyous.  They really love being out in the pasture.

The most frustrating thing is… finding business partners who share our passion for making great product every time.  Our cured products are made without preservatives, and it’s our name on them, so getting it wrong could be the end of the business for us. It’s been a long battle to find a processor who really cares.

The best meal I’ve had this year was… a producers’ lunch at Universal with Christine Manfield.  There were producers from all over Australia, as well as top chefs and wine people.  The degustation and matched wines were beautiful.  I felt really blessed to be part of it - we don’t often get to experience fine dining, given where we live.

My most treasured food memory is… really more a set of memories.  I learned to cook by bringing a new flavour back into the kitchen and trying to recreate it from smell and taste, using the herbs and spices on hand, rather than by following recipes.

Slow Foodies should check out… The Weston A Price Foundation and their book, Nourishing Traditions.  It has some great information on how modern conveniences have undermined traditional health and cooking.

The one thing Slow Foodies can do to make food in Sydney better, cleaner and fairer is… to get to know how your food is produced.  As soon as we start closing our eyes, we start running into problems.  Seek out good food, and savour it - really appreciate it!