FLEURIEU Peninsula’s Hage family have undertaken a major change in the past year - going from running a bakery in McLaren Vale to farming Berkshire pigs.
Sam and Mel Hage, and their children William, 9, and Maggie, 7, run a 32-hectare property at McLaren Flat, which they moved to in April last year and have dubbed Howie Hill Farm.
The couple first looked at getting some pigs for their property to help turn over the soil after harvesting vegetables.
After meeting world-renowned Berkshire breeders Colin and Joy Lienert, Lynjoleen stud, Shea-Oak Log, at the Royal Adelaide Show, they bought a boar and two sows from them, with those pigs on coming onto their property in October last year.
“With those original pigs we bought from Colin and Joy, we were just going to use them after a veggie harvest,” Sam said.
“But then we went to a Tasting Australia event at Savannah Farm in Clare.
“We found out Phil and Michele Lally from Savannah Farm were moving on their pig herd, and we ended up buying the whole lot.”
That purchase saw the Hages move right into pig farming, with their first litter born in December last year.
They are lucky to have a strong customer base virtually on their doorstep including McLaren Vale-based Ellis Butchers owner Ian Shaw.
“We’ve had great feedback from Ian on our pigs,” Mel said.
“He’s told us ‘don’t change what you’re doing, because you’re producing a beautiful product’.”
Adelaide-based restaurant Phoenix on Unley is another customer.
“It’s been a big turn-around, originally I was working as a registered nurse and we ran the Cottage Bakery in McLaren Vale,” Mel said.
“At the moment, we’re running to 56 pigs, all free-range and pasture-fed.”
Other local Fleurieu Peninsula businesses help to ensure a quality finished product.
The pigs are fed grain from Mount Compass Feeds, mash from Goodieson Brewery at McLaren Flat and apples and pears from McCarthy’s Orchard at McLaren Flat.
Pigs are also processed on the Fleurieu Peninsula, at the Strathalbyn abattoir.
“Our plan in the next six months is to set up an on-farm ‘pig forest’,” Mel said.
"We’re planning on planting chestnuts, apples and quinces, with marjoram and wild thyme, so the pigs can fossick for their own feed and we can enhance the flavour before the pigs are sent off for processing.”
Another aim with this plan is to help nourish the property’s soils, by adding different species of plants.
“We plan to stick with Berkshires, we think they’re the best breed for eating quality,” Mel said.
Howie Hill features on restaurant tables
VISITORS to one of McLaren Vale’s most popular attractions – The Salopian Inn – will spot the name Howie Hill Farm on the menu.
Salopian Inn chef Karena Armstrong takes a nose to tail approach with the Hage family’s pigs from their McLaren Flat farm, creating dishes such as pork and fennel cigars.
Sam Hage said while the Berkshire breed could be known for its high fat content, the way the pigs are run at their farm helps keep the fat under control.
“Being in a hilly location, and the pigs being free-range and doing so much walking, we’re keeping the fat right where it needs to be,” he said.
Pigs are usually processed at between 60 kilograms and 70kg, with one exception.
“Chef Todd Steele from Oliver’s Taranga Vineyards at McLaren Vale does a porchetta pig, which we send for processing at 40kg,” Mel Hage said.
While Howie Hill Farm features in restaurants, Mel said there were no plans to do their own branded product, in a bid to keep the operation simple and streamlined.