About Our Produce

We began producing chestnut fed pork in 2014 after having heard about the amazing tasting pork coming out of Spain and Italy.  In Spain the pigs are raised in oak and chestnut forests where the pigs spend their life eating acorns and chestnuts.  We want to produce the best tasting produce we possibly can.  At the same time we want to produce the healthiest food we can, and we want to save the planet.  so we began our research into how we could achieve our goals and then began using animals on our farm to build the soil health and increase the microbial activity in our soil.  Healthy soil, means healthy plants, healthy plants means healthy animals, healthy plants and animals means healthy humans.

In 2014 we began raising Berkshire pigs because we want to save animals that are under threat.  We learned that Berkshire pigs were at risk of being lost as a breed, so we chose to promote Berkshire pork.  By 2019 a number of local breeders had begun to raise Berkshire pigs – our goal locally had been achieved.  We did a bit more research and found that the Wessex Saddleback pig breed was actually extinct now in Britain. So we now raise Wessex Saddleback pigs.  You are welcome to come and buy direct from the farm, but please call or email us first to arrange a convenient time.  We produce:

  • Certified Organic Sweet Chestnuts
  • A range of chestnut products
  • Organic Herbs and Vegetables – when available
  • Pork and Lamb – free range, pasture raised heritage Wessex Saddleback pork and grass fedd organic Wiltshire lamb are available in packaged cuts or pre-ordered as a whole or half side order.
  • Free Range Eggs – when available

These are comments from chefs and customers of our chestnut fed pork:

“Hi John,
Sue and myself had a pork chop last night and it was absolutely beautiful, both of us agreed it was the best pork we could remember eating. We cooked it in the oven after rubbing Lavender olive oil into it with a bit of good lake salt and black pepper. Bloody Marvellous!
Incredible flavour and texture with none of that overly fatty character. We have the second one to enjoy tonight and are looking forward to it cold with salad and a lovely Pinot.”
Thanks again, Cheers”
Andrew

“Linda,
Thanks again or your help – the farm is magnificent and will looks amazing on screen. Please convey our thanks also to John. Oh, and your bacon…..incredible!!!!!! Well done.
Ed”
Fast Ed, Better Homes and Gardens, 6th August, 2017

“I think your product is fantastic and happy to work with you guys to promote it as best we can!”
Kim Brennan, Head Chef, Post Restaurant, Como The Treasury, Perth

“Hands down the best tasting pork around. #porkstars”
Matt Carulei, Heritage Brasserie 27/5/2017

“Just letting you know that the Pork you supplied us is probably the best we have ever had at Vasse Felix!
We aged them on the bone for 3 weeks and cooked the loins today ……Wow
Thankyou for providing us with such an amazing product…!! ”
Regards Aaron Carr, Executive Chef, Vasse Felix, Margaret River

“Hi Linda, I just wanted to say that your pig I bought from you was amazing.
We have just finished using all the pig and it was a big hit with the staff and customers.”
Ben Keal, Head Chef, The Stables Bar and The Reveley, Perth

“It was the best pig I have ever had. I’m not just saying that.”
Peter Manifis

“It was the best pig I have ever had. I’m not just saying that. ”
Peter Manifis

“Your pork was very very nice and tasty. ”
Michael Elfwing, Cape Lodge

“The pork was beautiful and really well received by our customers. We did the belly in kumquat Jam (as a little entree), we have ash cured and smoked the legs and they are currently hanging in our fridge and will be ready as a nice smoked prosciutto in around 3 months. We served the chops with vegetables and a wheat beer sauce and Danish feta, and we have home smoked the bacon and have yet to use that on a dish. One of my chefs has taken photos of some of the dishes (as promised), and I will forward these onto you once he is back at work. The chestnuts my pastry chef has used for one of his desserts – the Mont Blanc. All in all, very happy with the product.”
Damian Gates, Head Chef, Willoughby Winery and Restaurant

“Hi Linda and John
We had one of the pork shoulders on Sunday and it was superb. Slow cooked for 6 hours it was super tender, moist and just fell apart. The fat was something else again (I wonder if that is where the unique flavour from the chestnuts is stored) and together with some roasted winter veggies and some potatoes from our last trip to Pemberton it all made for a pretty memorable meal. Can’t wait to try something similar with the second shoulder!!! Cheers and all the best”
Andrew and Gail

WHERE TO FIND OUR PRODUCTS

Come to our farm and purchase from the farm – call first to make sure we are there.
Email us for a current product and price list. You can also ask to join our Chestnut Lovers Club to hear –  when chestnut season has started, when our chestnut fed heritage pork is available and when we will be doing an order drop in your area.

RESTAURANTS

The following are restaurants who hold Special Chestnut Fed Pork Dinner Events using Chestnut Brae’s unique chestnut fed pork.

  • Vasse Felix
  • The Stables Bar
  • The Standard Perth
  • Frasers Restaurant
  • Cullen Wines
  • Willoughby Park Winery
  • Wildflower Restaurant
  • Post Restaurant
  • Heritage Brasserie
  • Young George
  • Lamonts Bishop House
  • Il Paiolo Catering
  • Slow Food Swan Valley