Cousins Dean and Mason Mayne and their wives Kate and Krystal have very quickly become farmers market favourites since they began producing free range eggs, chicken, pork and lamb on their farms in Kilkivan in January this year.
Both families produce livestock on their respective farms and pool their harvest to run a stall each week at the Noosa Farmers Market selling direct to their loyal customers.
You’ll also find them at the Gympie Town Centre Markets on the 1st and 3rd Wednesday of the month, and they’ve recently started attending the Kawana Farmers Market every Saturday morning.
Originally from Rolleston in the Central Highlands Region, the boys six generation heritage in farming is evident by their obvious respect and understanding of their land, and by the care they show their animals.
With 260 acres between them, their 100 Berkshire and Saddleback pigs, 250 Dauper sheep and 400 chickens have plenty of room to roam freely, and are protected by very attentive Maremmas, Oggy and Bouncer, 24 hours a day.
Unfortunately, one of the facets of the business that farmers like the Mayne’s face when they’re raising and selling their meat directly to the public is that they’re unable to butcher and prepare their product themselves, meaning higher costs for them and the consumer, and a lot of extra travel time.
Which is where I, and hopefully you, may just be able to help.
The families are currently crowd funding through “Pozible”, to raise $32k to build their own on farm butchery, and they’re half way there.
The way Pozible works is that if you don’t reach your target you don’t get any of the money that has already been pledged, and they’ve only got six more days to get there.
The good news is that it’s not a donation, you’ll end up with product for your pledge, and if you pledge over $250.00, as a thank you you’ll automatically get a ticket to the lunch I’m cooking at their farm next March, and get a chance to see the place and the animals first hand.
You may even meet this guy:
Check out Piggy in the Middle’s website www.piggyinthemiddle.com.au and follow the link from their home page to pledge.
Over the past 6 months I’ve had an opportunity to use a lot of product from these guys. I’ve slow roasted pork bellies and lamb shoulders, roasted chooks for Thai style salads and made omelettes from their bacon and eggs, and I rate them very highly, not just for the flavour and texture, but for the knowledge that they are farming ethically and with a great love of what they do.
Hopefully I’ll see you at the lunch!
Cheers,
Matt
