Testimonials "We were in Toowoomba over the weekend. We bought a Rack Roast which was incredible. We will travel back on a regular basis. I have not eaten pork with such flavour since we were growing our own when I was a child." Many thanks, Cam. "Just wanted to say that the pig you sent us was beautiful. I also got a ham from Allsops which they tell me is your pork cured by them and it was the best ham we have ever tasted." Norm "Congratulations on showing us pigs in mud! What a great feeling to have a kind butcher in Greenwood Plaza (great shop) - our family lives in North Sydney and want to send best wishes!" Best Regards, Ann "I just wanted to send you an email to tell you that I think your product is great. I wasn't a big fan of pork - but after purchasing pork loin chops at Toni's Supermeats in Toowoomba I am a convert! I now request your meat wherever I can and will tell anyone who wants to listen how great it is!! I love that it is a Queensland Product and think you are doing a great job." Andrea

"I have just finished my breakfast and rushed to the computer to congratulate you! We love to have a traditional bacon and egg breakfast but have found that bacon just doesn't taste good anymore. We had heard and read in the media about free range bacon so when my butcher offered it to me I decided to give it a try.

When I took it out of the bag I smelt it, and straight away I knew it was different before I'd even tasted it. It smelt like real bacon! Then my husband, who was cooking it on the BBQ, said it cooked much better and didn't have loads of water coming out of it. Finally, when we got to taste it, we were in raptures and both said it took us straight back to our childhood when meat tasted the way it should.

So, congratulations on taking the step that you have to rear animals naturally. How can animals who live a life of sufferring and are fed rubbish give us good meat? It's not rocket science, just common sense. And the reason that has changed is because of greed. People eat far more meat than they need. My husband and I agree that if good meat is more expensive we are happy to eat it less often and at least have the pleasure of great taste and knowing it's not harming the animals or us. We hope it goes really well for you. We will certainly be spreading the word!"

Peter and Melanie Hopper Maleny, QLD

"I was furnished with two pork shoulders last week which I cooked off to test the product out...

Gooralie free range pork was a revelation. I scored and salted the joint then after we had crisped the skin up I lowered the heat to 90oC and smeared the surface with a paste of toasted and ground fennel seeds, chilli, garlic, lemon juice and olive oil. I them cooked it for a further 20 hours..."how long?!"...that's right, 20 hours!!

The pork was incredibly moist and intensely flavoured. The best I've tasted. The fat layer had rendered beautifully and the crackling was tender and crisp.

Send me more please!"

Alastair Mcleod
Executive Chef - Bretts Wharf Restaurant in Brisbane
Chef from Ready Steady Cook