To market, to market... at Evandale

What a lovely time we’ve been having at Evandale Market!

Ok, some Sundays have been pretty frosty, cold and muddy. But when the sun comes out so do the people, and our pork has been a bit of a hit with those who know a tasty thing when they see it!

Each week our stall gets a little funkier – we’re working on the presentation and wow factor. Lately we’ve been cooking up some of our succulent heritage pork sausages and offering samples. Those go down very well. So well, in fact, that we’ve sold thirty kilos of pork bangers over the past two weeks…

Nobody can say we don’t offer variety on our stall too, as our daughter, whom we prefer to call Curly online, has taken to selling her Barbie dolls. She has her own little table at the stall complete with signage – Barbie with clothes five bucks, naked Barbie three bucks.

You can catch us at Evandale every Sunday, or give us a call or email us to place your order – info@langdalefarm.com

In stock now:

Premium rolled roasts, loin and Scotch rolled into a delicious bundle, $22 /kg

Leg roasts, perfect for a family dinner, $17 / kg

Pork belly, everybody’s favourite and a very versatile cut, $17 / kg

Loin chops, quick and easy, $17 / kg

Pork Shanks, Fiona and Nigella’s favourite,  $14 / kg 

Heritage Pork Sausages, fresh supplies coming very soon!


See you there and Bon Appetit!

In Pursuit of Sausages

In his quest for the perfect sausage, my husband Oliver has gone to extreme lengths. Surely even the keenest sausage aficionado would consider becoming a pig farmer a bit of a stretch. But not Oliver. He's breeding heritage Wessex Saddlebacks and making his own sausages from the succulent, fat marbled meat.

It’s fascinating to see which aspects of this endeavour he has sorted out in advance, and which are left in the lap of the gods. We have no business plan, for example; but when he raised the long meaty cylinder from the box where it lay coiled, his fingers nimbly twisted it into bunches of three as if this was something he did every day of his life.  

My husband, master sausage maker

‘How do you know how to do that?’ I asked, astonished.

‘I’ve been thinking about it,’ he replied, enigmatically.