Large Black Piglets For Sale

Heritage Breeds happiness and we are sure happy with all the interest in our heritage breed Large Black Piglets. We cannot breed them fast enough it seems. If you are interested in knowing more about our pigs and what great creatures they are as part of a Regenerative Farm drop in and meet our free-range pigs and piglets.

We currently have 8 piglets born on July 1 and ready to go mid-August.

Conscious Ground-7
Kim-Tweed-4
Matthew Alstonville-2
Alicia Hunter Vally-4

We are also looking for a Purebred Large Black Boar to replace our Big Boar Neo. This will allow us to introduce new genetics into our sows when we sell Neo and a couple of older sows to breeders in Drillham, Qld.

Heritage Breed Large Black PIgs

Large Black Pigs For Sale – Waiting List

Large Black is back. What’s old is new again in so many ways and it’s sure nice to see people going back in time when it comes to pig breeds. We have been breeding Heritage Breed pigs, cows and chickens for a decade and it’s so rewarding to have people tracking us down to learn more about our breeds and buying them at a fair price.

We have had so much demand that we have doubled our number of Sows and our Boar had never been happier. If you are interested in buying weaner pigs from us please let us know and we can put you on our “pig in waiting list.” We anticipate having 12 weaner piglets available in Mid August-Early September. oops make that 14–half are already presold.

Heritage Breed Large Black PIgs

kelpie-puppies-for-sale-byron-bay

Kelpie Puppies looking for a good home

Warning. Watching this video may cause a desire to get a Kelpie.

7 Kelpies Born Born 14th June 2021

2 Black Girls

1 Red Girl- Heather-SOLD OUT

1 Black Boy – Camilla- SOLD OUT

3 Red Boys – 1 to Sam- 1 to Stockdale 1  to Gabby-SOLD OUT

Puppies will be vet checked, wormed, vaccinated and microchipped.

Visit our Cromwell Farms Facebook / Instagram for more photos, videos and updates.

Transport can be arranged (at the new owner’s expense).

Prices $2,000 Bitches (females) $1800 Dogs (males)

Greg Cromwell +6144775540

Puppies will be vet checked, wormed, vaccinated and microchipped.

Visit our Cromwell Farms Facebook / Instagram for more photos, videos and updates.

Transport can be arranged (at new owner’s expense).

Prices $2,000 Bitches (females) $1800 Dogs (males)

Greg Cromwell +6144775540

Puppies will be vet checked, wormed, vaccinated and microchipped.

Visit our Cromwell Farms Facebook / Instagram for more photos, videos and updates.

Transport can be arranged (at new owner’s expense).

Prices $2,000 Bitches (females) $1800 Dogs (males)

Greg Cromwell +6144775540

Kelpie Puppies For Sale

9 Kelpie puppies looking for a good home

IMG06496IMG06489Born 17th Sept 2020

4 Red Girls

2 Black Girls

2 Red Boys

1 Black Boy

Puppies will be vet checked, wormed, vaccinated and microchipped.

Visit our Cromwell Farms Facebook Page for more photos, videos and updates.
T
ransport can be arranged (at new owner’s expense).

Prices
$1,000 females
$800 Dogs males

Greg Cromwell 044775540

 

 

Weed Rock Stars Wanted

You can never have too much weed or enough good rock stars. That cannot be said about dirty weeds and bad rocks on a farm. We have been working away using machines to deal with weeds and rocks for a while. Recently we have lifted our game and brought in some outside help to do some major infrastructure projects. We are now ready to bring in some people to do some fine-tuning. Hand-picking weeds and rocks.

We have recruited some International Stars to help us come up with innovative ways to put some full finish on our farm. Sophia Caniza reached out to us looking for work and holiday visa opportunities. We thought we would give her a go and offered her a few days work weeding and derocking. Oh and here is where it gets interesting: turns out Soph has is not the solo kind.

Hi Sofia
Are you available this week to do a few days work weeding and planting?
 Cheers
Alison and Greg
Hi Greg, yes, that would be great. I’m traveling with 5 more people. Do you need more farmhand?

MATT’S SIMPLE BOLOGNESE

THESE ingredients will make enough to ensure you have sauce leftover to play with for another meal or to freeze

Matts Simple Bolognese

THESE ingredients will make enough to ensure you have sauce leftover to play with for another meal or to freeze
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 40 g butter
  • 2 medium carrots diced small
  • 3 medium brown onions diced small
  • 4 bacon rashers cut into fingernail size tiles
  • 2 celery sticks diced small
  • 1 tbsp soft brown sugar
  • 4 cloves garlic peeled, chopped and crushed
  • 3 tbsp tomato paste
  • 1 kg beef mince
  • 1 lemon
  • 500 ml red wine
  • 3 bay leaves
  • Splash Worcestershire sauce
  • 2 cans tinned tomatoes
  • 500 ml beef stock
  • 1 large pack of egg tagliatelle the curly nesty ones are nicest
  • 150 g Italian parmesan cheese
  • 1 loaf crusty bread and a green salad for serving

Instructions
 

  • Place a large pot on the heat.

To make soffritto:

  • Pour in 2 tablespoons of olive oil and 40g butter into the hot pan.
  • When the butter is melted and the oil hot, throw in the carrots, onion and bacon.
  • Cook for two minutes, stirring. Add in the celery.
  • Cook until veg is soft and going translucent at the edges.
  • Sprinkle over 1 tbsp of brown sugar and stir through.
  • Add garlic and tomato paste. Move this all round the pan to cook out for three minutes.
  • Scrape the tomatoey soffritto into a bowl.
  • Splash in some more olive oil.
  • When it is hot, throw in the mince and cook until browned.
  • Stir the meat the whole time so it cooks evenly.
  • Depending on the size of your pot, you may find it easier to do this in two batches.
  • Cut a 4cm long ribbon of lemon peel (without pith) and cut the lemon in half.
  • Scrape meat into the soffritto bowl.
  • Turn up the heat and deglaze using the red wine.
  • When the wine has reduced by half, add back in meat, soffritto, bay leaves, a couple of good dashes of Worcestershire sauce, lemon peel, tomatoes and stock. Stir.
  • Season with salt and a good squeeze of lemon juice from one half of the lemon. Reserve the rest.
  • Bring to the boil covered, then remove lid and turn the heat right down.
  • Cook very gently for up to four hours. Stir occasionally to ensure the sauce doesn’t stick and burn.
  • If the sauce gets too thick, add some more stock and stir it in.
  • The sauce is ready when it smells irresistible, wonderfully thick, and is a dark red, glossy colour.
  • Taste and season with a little more salt and lemon juice as required.
  • You can now either serve it straight away or cool it and refrigerate before using the next day.
  • Cook the tagliatelle in plenty of salted boiling water in a large pan.
  • When the pasta is cooked but still a little firm to the bite, carefully scoop out a cup of the starchy cooking liquid and drain the pasta.
  • Put a generous ladle of the bolognese sauce in the pasta pot (about two cups) and toss through the pasta. Moisten the combination with a little of the reserved pasta water so it isn’t clumpy.
  • Feel free to use as little or as much sauce as you like we’ve got lots of plans for the sauce that’s left over.
  • Serve it with grated parmesan over the tagliatelle, bread for mopping up the leftover sauce and crisp green salad.

Sour Dough Journey’s – Chapter 1

Byron Bay Sour Dough

Getting started making sour dough got off to a very interesting start. Literally. I have been wanting to have a go at making bread again for a few years. In particular Sour Dough. Never made it before. Never too old to start. Here is a simple procedure I followed using our Kenwood Chef to do some of the hard yards.
Prep Time 25 mins
Cook Time 35 mins
Servings 2 loaves

Ingredients
  

  • 350 ml water
  • 550 g strong white flour plus a little extra for dusting
  • 1 tsp salt
  • 300 g starter see our recipe below
  • Starter recipe
  • 250 g Strong white bread flour
  • 250 g Dark rye flour

Instructions
 

  • To make the sourdough loaves add the water, 500g strong white bread flour and salt to the bowl.
  • Pour in 300g of the starter, attach the dough hook and knead well on speed 1 for 10/15 minutes, until you have a strong, smooth and elastic dough.
  • Remove the bowl and cover with a damp cloth and leave to rise for 3 to 4 hours.
  • Flour a work surface and remove the dough from the bowl. Divide the dough into two, knock the air out and shape into buns. Lightly oil two bowls and place the dough into the bowls, cover and leave for three hours.
  • Heat the oven to 250°C and line a baking tray with baking paper.
  • Remove the dough from the bowls and place onto a baking tray, give a good dusting of flour and score a cross in the top of each loaf.
  • Boil the kettle, pour some of the water into a shallow baking tray and place in the bottom of the oven (this creates steam to help make a crust).
  • Bake the loaves in the oven for 35 minutes or until the bottom sounds hollow when tapped. Leave to cool on a wire rack for about an hour.

Byron Bay Leaf

Fire, Ready, Aim.

Picked our first harvest and about to get them in the dehydrator.

Place bay leaves on mesh drying trays, stem side facing the center of the dehydrator so the air current dries the thickest part of the leaf first.  Dry leaves at 110 degrees for 5 to 7 hours.  Leaves are done when they are crisp and break easily when bent.  Store your dehydrated bay leaves whole to preserve the best flavor.

 

bayleaf dehyd