For over 40 years Michael Wohlstadt has produced milk and meat in the Barossa Valley. His Jersey cows and pigs graze in the foothills of the Barossa ranges. He is proud to promote mixed farming in the Barossa and its revival, where the farmer’s labour goes into growing food and producing meat, milk and fibre, all on the one property.
Michael’s Jersey Milk is used for butter and cream, as well as to raise free range Berkshire and Tamworth pigs. Probably the only milk-fed pig herd in Australia. The pigs are also fed local grain that Michael mills, and they graze on improved pasture. No feed additives that taint meat, and no growth stimulants or hormones are used.
The heritage breeds produce a very moist and tender meat, partly due to the breed type, but also their environment – they live a life of very low stress, are grown slowly, get plenty of exercise, and have a very wholesome diet. Pigs respond to their feed and their environment, you can taste the difference.
The Dairyman’s Heritage Pork is marbled, with enough fat that is soft and creamy, and which easily renders during cooking. The meat suits both slow and high temperature cooking and stays moist. It is tender and flavoursome.